Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients

Rice bran (RB), a byproduct of rice milling industry, is a rich source of nutraceuticals and nutrients. However its utility is limited due to the presence of lipase and lipoxygenase which initiates rancidity on milling. The aim of this investigation is to prevent oxidation of free fatty acids by enzymatic approach for its effective utilization. The enzymatic treatment comprised of alcalase treatment for complete inactivation of lipase along with reduction in lipoxygenase (LOX) activity and endoglucanase for improving the soluble fiber content. The enzyme treated rice bran was drum dried for further use. The nutraceutical molecules like γ-oryzanol, α-tocopherol and polyphenols were retained in the range of 68 to 110 % and the total antioxidant activity was improved. By the action of endoglucanase the complex carbohydrate was converted into glucose (72.28 %), cellobiose (18.36 %) and cellotriose (9.36 %). The prebiotic effect of enzyme treated rice bran was evaluated by the action of lactobacillus which was measured through the release of the short chain free fatty acids (SCFAs) analyzed by HPLC. The SCFAs; acetic acid and propionic acid increased by 1.72 folds and 2.12 folds respectively. B-complex vitamins showed maximum retention with vitamins like B1 (66.3 %), B2 (68.3 %) and B3 (55.0 %) after enzyme treatment. At different humidity levels, storage studies showed no change in LOX activity and also retained ubiquinol-10 in reduced state in enzyme treated RB for a period of 3 months. A stabilized RB has been developed enriched with short chain prebiotics and antioxidant molecules.