Rice Flour and Bran Enriched with Blueberry Polyphenols Increases Storage Stability and Decreases Arsenic Content in Bran

A low-cost method utilizing rice co-products to concentrate and stabilize blueberry polyphenols was developed that decreased the arsenic (As) content in rice bran. After concentration at 10 g/L, brown rice flour displayed a higher total anthocyanin content in both blueberry juice (2.7 mg/g) and pomace extract (2.6 mg/g) when compared to white rice flour. Defatted rice bran enriched with blueberry juice (10 g/L) had the highest concentration of polyphenols (16.0 mg/g), and defatted bran enriched with pomace extract had the highest concentration of anthocyanins (5.32 mg/g). Enriched rice flour and bran contained higher levels of anthocyanins when using pomace extracts. Polyphenols and anthocyanins were found to be highly stable at 37 °C in rice flour and bran samples combined with pomace extract. Polyphenol enrichment also produced lower total and inorganic arsenic (i-As) levels in defatted rice bran. Inorganic arsenic (i-As) concentrations in defatted rice bran enriched with blueberry juice and pomace extracts were reduced by 20.5% and 51.6%, respectively. Overall, rice flour and bran that are enriched with polyphenols and anthocyanins from blueberry pomace extracts are shelf and color stable, had low sugar content, and represent unique health-promoting food ingredients.