The effect of superheated steam ultra-high temperature short-time treatment on rice bran quality and storage stability

Rice bran is rich in a variety of nutrients. However, its high oil content makes it highly susceptible to spoilage and oxidative deterioration, thereby limiting its broader processing and utilization. Current stabilization methods are hindered by challenges such as prolonged processing durations, non-uniform treatment of raw materials, and difficulties in achieving efficient, large-scale continuous production. Therefore, this study utilized superheated steam for ultra-high temperature short-time treatment of rice bran, with the objective of evaluating its impact on both the quality and storage stability of rice bran. This study investigated the effects of superheated steam treatment on the properties of rice bran powder and its bioactive compounds. Several indicators were employed to analyze changes in fat and lipid metabolic components during the stabilization of rice bran storage. Superheated steam treatment enhances the water-holding capacity of rice bran while reducing its oil holding capacity, thereby facilitating the release of bioactive compounds. After a 20 s treatment, a 76% inactivation of lipase was achieved, and the fatty acid value remained stable throughout accelerated storage. Furthermore, superheated steam treatment enhances the retention of the original rice bran flavor and reduces its loss. This study is expected to provide an important reference for the rapid stabilization and large-scale processing of rice bran, thereby supporting its subsequent high-value utilization.