Rice Flour and Bran Enriched with Blueberry Polyphenols Increases Storage Stability and Decreases Arsenic Content in...

Area of Science:

• Food Science
• Nutritional Biochemistry
• Agricultural Chemistry

Background:

• Blueberry polyphenols offer health benefits but require stabilization for food applications.
• Rice co-products present an opportunity for developing value-added ingredients.
• Arsenic contamination in rice products is a significant food safety concern.

Purpose of the Study:

• To develop a low-cost method for concentrating and stabilizing blueberry polyphenols using rice co-products.
• To evaluate the impact of this method on arsenic content in rice bran.
• To assess the stability and health-promoting properties of the enriched rice ingredients.

Main Methods:

• Utilizing rice co-products (flour and bran) to concentrate blueberry juice and pomace extracts.
• Quantifying total anthocyanin and polyphenol content using spectrophotometric methods.
• Assessing the stability of polyphenols and anthocyanins at 37°C.
• Measuring total and inorganic arsenic (i-As) concentrations in enriched rice products.

Main Results:

• Brown rice flour showed higher anthocyanin content than white rice flour after enrichment.
• Defatted rice bran enriched with blueberry pomace extract had the highest anthocyanin concentration (5.32 mg/g).
• Polyphenols and anthocyanins demonstrated high stability at 37°C in enriched rice flour and bran.
• Enrichment significantly reduced inorganic arsenic (i-As) levels in defatted rice bran by up to 51.6%.

Conclusions:

• A cost-effective method was developed to concentrate and stabilize blueberry polyphenols in rice co-products.
• The enrichment process enhances the nutritional profile and reduces arsenic contamination in rice bran.
• Enriched rice flour and bran are stable, low-sugar, and possess health-promoting properties, making them valuable food ingredients.