Rice bran and flour enriched with blueberry polyphenols increases storage stability and decreases arsenic content in bran

Authors: Boue, Stephen; Daigle, Kim; Beaulieu, John; HEIMAN, MARK - Microbiome Theraputics

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/18/2019
Publication Date: 7/23/2019
Citation: Boue, S.M., Daigle, K.W., Beaulieu, J.C., Heiman, M. 2019. Rice bran and flour enriched with blueberry polyphenols increases storage stability and decreases arsenic content in bran. Foods. 8(7):276. https://doi.org/10.3390/foods8070276.
DOI: https://doi.org/10.3390/foods8070276

Interpretive Summary: A low cost method to concentrate and stabilize blueberry polyphenols without added sugars was developed utilizing rice bran and flour combined with blueberry juice and pomace extract. Defatted rice bran enriched with blueberry juice had the highest concentration of polyphenols, and bran enriched with pomace extract had the highest concentration of anthocyanins. Rice bran and flour enriched samples contained higher levels of anthocyanins when using pomace extracts. Polyphenols and anthocyanins were found to be highly stable in the rice bran and flour samples combined with pomace extract. Inorganic arsenic in defatted rice bran enriched with blueberry juice and pomace extacts were reduced 20.2% and 51.4%, respectively. Overall, rice food ingredients that are enriched with anthocyanins utilizing blueberry pomace extracts were shelf and color stable, have low sugar content, and displayed reduced inorganic arsenic levels in rice bran.

Technical Abstract: A low cost method to concentrate and stabilize blueberry polyphenols without added sugars was developed utilizing rice bran and flour combined with blueberry juice and pomace extract. Defatted rice bran enriched with blueberry juice (10 g/L) had the highest concentration of polyphenols (16.0 mg/g) and bran enriched with pomace extract has the highest concentration of anthocyanins (5.32 mg/g). Rice bran and flour enriched samples contained higher levels of anthocyanins when using pomace extracts. Polyphenols and anthocyanins were found to be highly stable at 37 ºC in the rice bran and flour samples combined with pomace extract. Inorganic arsenic (i-As) in defatted rice bran enriched with blueberry juice and pomace extacts were reduced 20.2% and 51.4%, respectively. Overall, rice food ingredients that are enriched with anthocyanins utilizing blueberry pomace extracts were shelf and color stable, have low sugar content, and displayed reduced inorganic arsenic levels in rice bran.