Food and Beverages

Biography

Biography: Jordi Manes

Abstract

Rice bran is one of the main by-products of the rice industry. In order to foster the development of the circular economy, the food industry is interested in looking for a possible application to revalorize this byproduct. Because of its composition, rice bran can be a good substrate for lactic acid bacteria fermentation. Biopreservation is a natural method for food preservation that has been widely studied with the aim of improving safety, preserving quality and extending the shelf life of food products. In this study, two strains of Lactic Acid Bacteria (LAB) 5H1 and 5L were fermented in different rice bran- media formulated. Then the media were characterized by determining pH, lactic acid, phenyl lactic acid, total polyphenols and antioxidant activity and finally its antifungal activity was evaluated. Subsequently, the ingredient based on fermented rice bran powder was developed. The bioactive ingredient obtained was characterized and introduced into the bread formulation at different concentrations (10 and 20%) to evaluate the impact on the technological properties and shelf life of the bread products. Technological parameters during fermentation and after baking were evaluated, such as fermentation height, water activity or specific volume. Finally, the ability of the ingredient to act as a biopreservative for bread products was evaluated by inoculating the breads with spores of Aspergillus flavus and Penicillium nordicum to assess their growth and mycotoxin production. The characterization of the ingredient carried out showed a good potential to be used in the preparation of breads, due to its chemical properties and its bio-preservative capacity. Finally, the bread studied showed an increase in shelf life of 2 days compared to the control samples, as well as a reduction in Aflatoxin production of 95.8-96.6% using the bioactive ingredient based on rice bran fermented at 10 and 20% respectively [Figure 1].