Conversion of rice husks into antioxidative and prebiotic biomaterials using subcritical water pretreatment and cellulase incubation under high-pressure

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-11-27 DOI:10.1007/s10068-024-01758-y

Chang-Geun Son, Jong Won Lee, Mi-Yeon Lee, Geun-Pyo Hong

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Abstract

This study investigated the combined effects of subcritical water (SW, 170 °C) pretreatment and cellulase incubation under high-pressure (HP, 200 MPa) on the hydrolysis efficiency of rice husks (RH) and explored the antioxidative and prebiotic activities of the RH hydrolysates. The SW pretreatment disintegrated the cell wall of RH, increasing the brix and reducing sugar content. RH hydrolyzed by cellulase exhibited greater antioxidative activity than that before enzymatic treatment. Particularly, the antioxidative activity of RH hydrolysates incubated under HP was higher than those incubated under atmospheric pressure (AP), regardless of SW pretreatment. Although SW pretreatment reduced the prebiotic potential of RH hydrolysates, RH hydrolyzed under HP without pretreatment exhibited greater prebiotic potential for Lactobacillus rhamnosus GG (LGG) than that hydrolyzed under AP incubation. The results demonstrated that SW pretreatment and HP incubation have potential applications for producing bioactive substances using RH, and optimization of the process parameters warrants further exploration.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.