Changes of physicochemical, bioactive compounds and antioxidant activity of nutritional beverages products from VD20 broken Rice in the pasteurization process

VD20 broken rice, a byproduct of rice milling, shows significant potential for value-added applications, particularly in functional beverage production. This study investigates the impact of homogenization and pasteurization on the quality and stability of VD20 broken rice-based beverages. Homogenization at speeds 6000 to 12,000 rpm for 5 to 20 min improved product stability, while pasteurization between 80 and 95 °C for up to 20 min ensured microbial safety and extended shelf life. Optimal processing conditions were achieved with homogenization at 10,000 rpm for 15 min and pasteurization at 90 °C for 15 min, maintaining a microbial count below 10² CFU/mL to meet health standards. Bioactive compounds were effectively preserved, with total flavonoid content at 47.19 ± 5.30 mgQE/mL, total phenolic content at 177.12 ± 0.39 mg GAE/mL, and antioxidant activities of DPPH and ABTS at 90.87 ± 1.12 mg AAE/mL and 50.42 ± 2.05 mg AAE/mL, respectively. The final product exhibited a viscosity of 4.00 ± 0.06 cP and color values of L*: 68.21 ± 0.06, a*: 3.08 ± 0.06, b*: -2.96 ± 0.15, and ΔE: 3.21 ± 0.06. These results offer an optimized process for producing a high-quality, nutritious beverage from VD20 broken rice, enhancing its economic potential and product diversity.