Effects of Germination, Fermentation and Extrusion on the Nutritional, Cooking and Sensory Properties of Brown Rice Products: A Comparative Study

In this study, cooked brown rice (BR), germinated brown rice (GBR), fermented brown rice (FBR) and white rice (WR) were prepared by traditional cooking techniques, and extruded brown rice (EBR) was obtained by extrusion processing technology. The nutritional, cooking and sensory properties of different BR products were investigated. The results indicated that the soluble dietary fiber (SDF) content, free total phenolic content (TPC), total flavonoid content (TFC) and antioxidant capacity (DPPH, ABTS, T-AOC) in processed BR products were significantly higher than those in cooked BR and WR. The values of SDF, free TPC, TFC and T-AOC in EBR increased by 38.78%, 232.36%, 102.01% and 153.92%, respectively, compared with cooked BR. Cooked FBR and EBR had more nutrients, required less cooking time, had a softer texture and were whiter than cooked GBR and BR, especially EBR. In addition, the water absorption rate of EBR was 14.29% and 25.41% higher than that of cooked FBR and GBR. The hardness of EBR was significantly lower than that of cooked FBR and BR, even lower than that of cooked WR. However, there was no significant difference between the hardness of cooked GBR and that of cooked BR. The flavor compounds in EBR were similar to that of cooked WR, while those in cooked GBR and FBR did not differ greatly compared to cooked BR. Collectively, cooked FBR and EBR had better nutritional value, cooking and sensory properties than cooked BR, and the comprehensive value of EBR was higher.

The nutritional profile and human health benefit of pigmented rice and the impact of post-harvest processes and product development on the nutritional components: A review

Pigmented rice has attracted considerable attention due to its nutritional value, which is in large conferred by its abundant content of phenolic compounds, considerable micronutrient concentrations, as well as its higher resistant starch and thereby slower digestibility properties. A wide range of phenolic compounds identified in pigmented rice exhibit biological activities such as antioxidant activity, anti-inflammatory, anticancer, and antidiabetic properties. Post-harvest processes significantly reduce the levels of these phytochemicals, but recent developments in processing methods have allowed greater retention of their contents. Pigmented rice has also been converted to different products for food preservation and to derive functional foods. Profiling a large set of pigmented rice cultivars will thus not only provide new insights into the phytochemical diversity of rice and the genes underlying the vast array of secondary metabolites present in this species but also provide information concerning their nutritional benefits, which will be instrumental in breeding healthier rice. The present review mainly focuses on the nutritional composition of pigmented rice and how it can impact human health alongside the effects of post-harvest processes and product development methods to retain the ambient level of phytochemicals in the final processed form in which it is consumed.

Identification of a New Giant Emrbryo Allele, and Integrated Transcriptomics and Metabolomics Analysis of Giant Embryo Development in Rice

Rice embryos are rich in high-quality protein, lipid, vitamins and minerals, representing the most important nutritional part of brown rice. However, the molecular mechanism of rice embryo development is poorly understood. In this study, two rice cultivars with contrasting embryo size (the giant embryo cultivar Dapeimi and the normal embryo cultivar 187R) were used to explore excellent genes controlling embryo size, and the developed near-isogenic lines (NILs) (NIL-D, which has the giant embryo phenotype, and its matching line, NIL-X) were used to explore transcript and metabolic properties in the earlier maturation stage of giant embryo development under natural conditions. The map-based cloning results demonstrated that Dapeimi is a novel allelic mutant of the rice GIANT EMBRYO (GE) gene, and the functional mutation site is a single cytosine deletion in the exon1. A total of 285 differentially accumulated metabolites (DAMs) and 677 differentially expressed genes (DEGs) were identified between NIL-D and NIL-X. The analysis of DAMs indicated that plants lacking GE mainly promoted energy metabolism, amino acid metabolism, and lipid metabolism pathways in the rice embryo. Pearson correlation coefficient showed that 300 pairs of gene-metabolites were highly correlated. Among them, OsZS_02G0528500 and OsZS_12G0013700 were considered to be key genes regulating L-Aspartic acid and L-Tryptophan content during rice giant embryo development, which are promising to be good candidate genes to improve rice nutrition. By analyzing rice embryo development through a combination of strategies, this research contributes to a greater understanding of the molecular mechanism of rice embryo development, and provides a theoretical foundation for breeding high-nutrition varieties.