Antioxidant and antimicrobial evaluation of rice bran (Oryza sativa L.) extracts in a mayonnaise-type emulsion.

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ID: 63633
2019
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Abstract
The objective of this study was to evaluate the in vitro antimicrobial and antioxidant activities of different bran extracts and concentrations, and their influence on the parameters of a mayonnaise-type emulsion. To that end, first ethanol and then water were used to extract two rice bran extracts (RBE) from rice bran. Both these extracts were then added at two different concentrations (0.5 and 2%) to the emulsions that were subsequently analysed after seven days under two different storage temperatures, 4 °C and 20 °C. The antioxidant and antimicrobial ability of the extracts were evaluated, along with a control and a synthetic antioxidant. Results indicate the positive effect of rice bran extracts as additives in the food matrix. Ethanolic rice bran extract (EE) at 2% decreased the oxidation as well as mould and yeast proliferation and preserved the emulsion structure, while the other treatments acted in a similar way although their effect was less pronounced.
Reference Key
martillanes2019antioxidantfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Martillanes, Sara;Rocha-Pimienta, Javier;Gil, María Victoria;Ayuso-Yuste, María Concepción;Delgado-Adámez, Jonathan;
Journal Food chemistry
Year 2019
DOI
S0308-8146(19)31758-3
URL
Keywords
bioactive compounds by-product food conservation natural additive

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