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Mahmood N, Liu Y, Zheng X, Munir Z, Pandiselvam R, Zhang Y, Ali Saleemi M, Yves H, Sufyan M, Lei D. Influences of emerging drying technologies on rice quality. Food Res Int 2024; 184:114264. [PMID: 38609240 DOI: 10.1016/j.foodres.2024.114264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
Rice is an important staple food in the world. Drying is an important step in the post-harvest handling of rice and can influence rice qualities and thus play a key role in determining rice commercial and nutritional value. In rice processing, traditional drying methods may lead to longer drying times, greater energy consumption, and unintended quality losses. Thus, it is imperative to improve the physical, chemical, and milling properties of rice while preserving its nutritional value, flavor, and appearance as much as possible. Additionally, it is necessary to increase the efficiency with which heat energy is utilized during the thermal processing of freshly harvested paddy. Moreover, this review provides insights into the current application status of six different innovative drying technologies such as radio frequency (RF) drying, microwave (MW) drying, infrared (IR) drying, vacuum drying (VD), superheated steam (SHS) drying, fluidized bed (FB) drying along with their effect on the quality of rice such as color, flavor, crack ratio, microstructure and morphology, bioactive components and antioxidant activity as well asstarch content and glycemic index. Dielectric methods of drying due to volumetric heating results in enhanced drying rate, improved heating uniformity, reduced crack ratio, increased head rice yield and better maintain taste value of paddy grains. These novel emerging drying techniques increased the interactions between hydrated proteins and swollen starch granules, resulting in enhanced viscosity of rice flour and promoted starch gelatinization and enhanced antioxidant activity which is helpful to produce functional rice. Moreover, this review not only highlights the existing challenges posed by these innovative thermal technologies but also presents potential solutions. Additionally, the combination of these technologies to optimize operating conditions can further boost their effectiveness in enhancing the drying process. Nevertheless, future studies are essential to gain a deeper understanding of the mechanism of quality changes induced by emerging processing technologies. This knowledge will help expand the application of these techniques in the rice processing industry.
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Affiliation(s)
- Naveed Mahmood
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Yanhong Liu
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Xu Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zeeshan Munir
- Department of Agricultural Engineering, University of Kassel, Nordbahnhofstr. 1a, Witzenhausen 37213, Germany
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671124, Kerala, India
| | - Yue Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Mansab Ali Saleemi
- Department of Molecular Microbiology and Immunology, University of Texas at San Antonio, San Antonio, TX, United States
| | - Harimana Yves
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Muhammad Sufyan
- College of Biological Sciences, China Agricultural University, Beijing 100083, China
| | - Dengwen Lei
- College of Engineering, China Agricultural University, Beijing 100083, China
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2
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Demirel Ozbek Y, Saral O, Turker PF. Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don. PLoS One 2024; 19:e0299037. [PMID: 38394328 PMCID: PMC10890727 DOI: 10.1371/journal.pone.0299037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
Trachystemon orientalis (L.) G. Don is a medicinal plant with beneficial effects on human health. Its antioxidant and phenolic compound content is higher than most natural plants. This is the first study on the cooking of this consumed plant. This study investigated how different cooking methods and times affect the antioxidant activity and phenolic compound content of Trachystemon orientalis (L.) G. Don. The Folin-Ciocalteu method (FCR), ferric-reducing antioxidant power (FRAP), copper-reducing antioxidant capacity (CUPRAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were used to evaluate the antioxidant activity and total phenolic content (TPC). Phenolic compounds were also determined by high-performance liquid chromatography (HPLC). Microwave cooking, stir-frying and sous vide increased TPC and antioxidant activity (p<0.05). Steaming decreased TPC and antioxidant activity (p<0.05). It was determined that the best cooking method and time was stir-frying for 15 minutes (TPC, CUPRAC and FRAP values 45.18±3.91 mg GAE/g DW, 15559.39±106.90 mmol Troloks/g DW and 555.10±24.05 μmol Fe (II)/g DW, respectively). Raw Trachystemon orientalis (L.) G. Don was detected with caffeic acid (31.53±0.25 mg/100 g DW). New phenolic compounds (protocatechuic acid and p-coumaric acid) were formed by boiling, stir-frying, microwaving, and sous vide methods. In conclusion, regarding antioxidant activity and phenolic compounds of Trachystemon orientalis (L.) G. Don; the best cooking methods are microwave, stir-frying, and sous vide (p<0.05). The most wrong cooking method is steaming (p<0.05).
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Affiliation(s)
- Yagmur Demirel Ozbek
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdoğan University, Rize, Turkiye
| | - Ozlem Saral
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdoğan University, Rize, Turkiye
| | - Perim Fatma Turker
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Başkent University, Ankara, Turkiye
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3
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Guo H, Punvittayagul C, Vachiraarunwong A, Phannasorn W, Wongpoomchai R. Cancer chemopreventive potential of cooked glutinous purple rice on the early stages of hepatocarcinogenesis in rats. Front Nutr 2022; 9:1032771. [PMID: 36618678 PMCID: PMC9812574 DOI: 10.3389/fnut.2022.1032771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 12/05/2022] [Indexed: 12/24/2022] Open
Abstract
Cancer prevention using dietary phytochemicals holds great potential, particularly in the alternative treatment of liver cancer. Our previous study found that the methanol extract of cooked purple rice performed various biological functions including antioxidant, anti-inflammatory, and antimutagenic activities in in vitro assays. This study aimed to evaluate the chemopreventive effects of cooked glutinous purple rice extract (CRE) obtained from routine rice cooking method on diethylnitrosamine (DEN)-induced hepatic preneoplastic lesions in rats, along with its inhibitory mechanisms. CRE containing γ-oryzanols and high amounts of polyphenolic compounds, particularly cyanidin-3-glucoside, was fed to rats over a period 15 weeks. Additionally, injections of triple DEN at a concentration of 100 mg/kg BW were administered to rats once a week during the second, third, and fourth weeks of the experiment. The results revealed that CRE did not induce the formation of glutathione S-transferase placental form (GST-P) positive foci as a precancerous lesion during rat hepatocarcinogenesis, indicating non-carcinogenicity. Furthermore, CRE significantly reduced the number and size of GST-P positive foci in DEN-initiated rats. It also modulated microenvironment homeostasis by reducing the number of PCNA positive hepatocytes and by enhancing the number of apoptotic positive hepatocytes in the livers of DEN-initiated rats. Using RT-PCR analysis, CRE decreased the mRNA expression of some proinflammatory mediators, including interleukin-6, interleukin-1 beta, inducible nitric oxide synthase and cyclooxygenase 2, by attenuating the expression of cyclin E, the proliferation marker, while also inducing the expression of the apoptotic gene, Bcl2 associated X. The inhibitory mechanism at the early stages of hepatocarcinogenesis of CRE may be involved with the attenuation of cell proliferation, the enhancement of apoptosis, and the modulation of the proinflammatory system. Anthocyanins, flavonoids, and γ-oryzanol represent a group of promising chemopreventive agents in cooked glutinous purple rice extract. The outcomes of this study can provide an improved understanding of the potential role of the phytochemicals contained in cooked purple glutinous rice with regard to cancer alleviation.
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Affiliation(s)
- Huina Guo
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand,School of Basic Medical Sciences, Youjiang Medical University for Nationalities, Baise, China
| | - Charatda Punvittayagul
- Center of Veterinary Diagnosis and Technology Transfer, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Arpamas Vachiraarunwong
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Warunyoo Phannasorn
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Rawiwan Wongpoomchai
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand,*Correspondence: Rawiwan Wongpoomchai,
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Kutlu N, Pandiselvam R, Saka I, Kamiloglu A, Sahni P, Kothakota A. Impact of different microwave treatments on food texture. J Texture Stud 2022; 53:709-736. [PMID: 34580867 DOI: 10.1111/jtxs.12635] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/18/2021] [Accepted: 09/21/2021] [Indexed: 12/16/2022]
Abstract
Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.
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Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Turkey
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Prashant Sahni
- Department of Food Science and Technology, IK Gujral Punjab Technical University, Jalandhar, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
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5
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Guo H, Chariyakornkul A, Phannasorn W, Mahatheeranont S, Wongpoomchai R. Phytochemical Profile and Chemopreventive Properties of Cooked Glutinous Purple Rice Extracts Using Cell-Based Assays and Rat Model. Foods 2022; 11:foods11152333. [PMID: 35954099 PMCID: PMC9368549 DOI: 10.3390/foods11152333] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 07/29/2022] [Accepted: 08/02/2022] [Indexed: 11/16/2022] Open
Abstract
Purple rice has gained attention for its health promoting potential due to a high content of bioactive phytochemicals. The heat generated during cooking alters the quality and quantity of nutrients and phytochemicals in food. This study aimed to investigate the phytochemical profile and chemopreventive properties of cooked glutinous purple rice using cell-based assays and a rat model. Purple rice was cooked in a rice cooker and was then further extracted with solvents to obtain dichloromethane and methanol extracts. The methanol extracts of glutinous purple rice contained great amounts of phenolics, flavonoids, and anthocyanins. Protocatechuic acid (2.26–5.40 mg/g extract) and cyanidin 3-glucoside (34.3–65.7 mg/g extract) were the major phenolic acid and anthocyanin contents, respectively. After cooking, the content of anthocyanins, γ-oryzanols, and phytosterols decreased, while the amount of some phenolic acid and tocol contents increased. Methanol extracts of glutinous purple rice inhibited reactive oxygen species production about 60% in PMA-treated peripheral blood mononuclear cells, reduced nitric oxide formation in LPS-induced RAW 264.7 cells (26–39% inhibition), and exhibited antimutagenicity against several mutagens using the Ames test, but dichloromethane extracts presented only mild anti-inflammatory activities. Although methanol extracts induced mild mutagenicity (mutagenic index 2.0–2.5), they did not induce micronucleated hepatocyte formation and certain hepatic CYP450 isozyme activities in rats. However, the mutagenicity of the methanol extract significantly declined after cooking. In summary, the methanol extract of the cooked glutinous purple rice might be a promising cancer chemopreventive fraction, which was neither genotoxic nor posing adverse effects on phytochemical–drug interaction in rats.
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Affiliation(s)
- Huina Guo
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
- School of Basic Medical Sciences, Youjiang Medical University for Nationalities, Baise 533000, China
| | - Arpamas Chariyakornkul
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
- Functional Food Research Unit, Science and Technology Institute, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Warunyoo Phannasorn
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sugunya Mahatheeranont
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Rawiwan Wongpoomchai
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
- Correspondence:
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Liu X, Zhang L, Cao C, Wang J, Sun X, Yuan J. Biorefining process of agricultural onions to functional vinegar. Prep Biochem Biotechnol 2022; 53:424-432. [PMID: 35857437 DOI: 10.1080/10826068.2022.2098321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Biorefinery of onion vinegar (OV) is attractive as a method for producing functional foods from onions or onion by-products. In this study, a two-stage fermentation of OV using Saccharomyces cerevisiae ATCC9763 and Acetobacter pasteurianus CICC20001 was carried out at 28 °C, the titratable acidity reached 4.01%, and the YA/E was 69.64% at 72 h. Based on this, semi-continuous fermentation was performed, proceeded to charge-discharge consisting of three cycles, and the yield, productivity, and specific production rate were 76.71%, 17.73 g/(L·d), and 20.51 h-1, respectively, which was higher than fed-batch fermentation. The in vivo antioxidant experiments showed that OV significantly increased GSH-Px, SOD, and CAT enzyme activities of Caenorhabditis elegans at 271.57, 129.26, and 314.68%, respectively. Nutritional analysis revealed that the total flavonoids and polyphenols were 3.01 mg/mL and 976.76 µg/mL, respectively. It was also shown that the acetic acid to total organic acid (A/T) ratio of OV was 79.02%, and the total free amino acid content was 262.30 mg/100 mL, 1.78-7.44 times higher than other fruit vinegar. The OV prepared in this study showed higher quality than the commercial vinegar.
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Affiliation(s)
- Xinhua Liu
- Xinzhi College, Zhejiang Normal University, Lanxi, China.,Jinhua Academy of Agricultural Sciences, Jinhua, China
| | - Liangliang Zhang
- Xinzhi College, Zhejiang Normal University, Lanxi, China.,Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua, China
| | - Chunxin Cao
- Jinhua Academy of Agricultural Sciences, Jinhua, China
| | - Jianfeng Wang
- Xinzhi College, Zhejiang Normal University, Lanxi, China
| | - Xiaoming Sun
- Xinzhi College, Zhejiang Normal University, Lanxi, China.,Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua, China
| | - Jianfeng Yuan
- Xinzhi College, Zhejiang Normal University, Lanxi, China.,Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua, China
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7
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Cao H, Sun R, Liu Y, Wang X, Guan X, Huang K, Zhang Y. Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure. Food Chem X 2022; 14:100347. [PMID: 35663599 PMCID: PMC9160342 DOI: 10.1016/j.fochx.2022.100347] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 04/22/2022] [Accepted: 05/21/2022] [Indexed: 11/30/2022] Open
Abstract
Microwave dispersed quinoa starch aggregates into independent granules. Dispersed starch granules were hydrated and gelatinized to form network structure. Microwave maintained the crystal form while changed the crystallinity. Excessive microwave makes the starch partially gelatinize and formed blocks. Moderate microwave treatment can improve the hardness and stickiness of quinoa.
Texture characteristics of quinoa under microwave (MW) irradiation were studied from the perspective of starch gelatinization. MW reduced the light transmittance and increased the hardness and stickiness of quinoa. Microstructure showed that MW dispersed the vesicular structure of starch aggregates into separate starch particles, resulting in the full hydration of starch and water molecules to form denser network structures. The value of peak viscosity and setback decreased in RVA after MW treatment, but the gelatinization temperature remained stable. DSC further proved that moderate MW treatment could reduce the gelatinization enthalpy of starch and made quinoa accessible to gelatinize. However, XRD showed that the crystal structure of starch was preserved, but the crystallinity increased. Finally, low field NMR showed that moderate MW stimulated the full hydration of starch to form denser network structures, while excessive MW treatment made starch partially gelatinize and form rigid structure, resulting in negative texture properties.
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Affiliation(s)
- Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China.,National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
| | - Rulian Sun
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Yu Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Xiaoxue Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China.,National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China.,National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China.,National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
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8
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Chen Y, Belwal T, Xu Y, Ma Q, Li D, Li L, Xiao H, Luo Z. Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing. Crit Rev Food Sci Nutr 2022; 63:8639-8671. [PMID: 35435782 DOI: 10.1080/10408398.2022.2063250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Anthocyanins have received considerable attention for the development of food products with attractive colors and potential health benefits. However, anthocyanin applications have been hindered by stability issues, especially in the context of complex food matrices and diverse processing methods. From the natural microenvironment of plants to complex processed food matrices and formulations, there may happen comprehensive changes to anthocyanins, leading to unpredictable stability behavior under various processing conditions. In particular, anthocyanin hydration, degradation, and oxidation during thermal operations in the presence of oxygen represent major challenges. First, this review aims to summarize our current understanding of key anthocyanin stability issues focusing on the chemical properties and their consequences in complex food systems. The subsequent efforts to examine plenty of cases attempt to unravel a universal pattern and provide thorough guidance for future food practice regarding anthocyanins. Additionally, we put forward a model with highlights on the role of the balance between anthocyanin release and degradation in stability evaluations. Our goal is to engender updated insights into anthocyanin stability behavior under food processing conditions and provide a robust foundation for the development of anthocyanin stabilization strategies, expecting to promote more and deeper progress in this field.
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Affiliation(s)
- Yanpei Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Quan Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Dong Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Department of Food Science, College of Natural Sciences, University of Massachusetts Amherst, Massachusetts, The United States
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, People's Republic of China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, People's Republic of China
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9
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Jiang ZF, Li Q, Li QY, Xu HX, He JY, Wang CZ, Zhou LD, Zhang QH, Luo L, Yuan CS. Fast exhaustive enrichment and electrochemical quantitative detection of anthocyanins from natural products by using dual responsive and dummy molecularly imprinted polymers. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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10
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Rocchetti G, Bocchi S, Senizza B, Giuberti G, Trevisan M, Lucini L. Metabolomic insights into the phytochemical profile of cooked pigmented rice varieties following in vitro gastrointestinal digestion. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Chen K, Zhang M, Bhandari B, Chen J. Instant quinoa prepared by different cooking methods and infrared-assisted freeze drying: Effects of variables on the physicochemical properties. Food Chem 2022; 370:131091. [PMID: 34537425 DOI: 10.1016/j.foodchem.2021.131091] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 08/26/2021] [Accepted: 09/06/2021] [Indexed: 01/03/2023]
Abstract
The effects of cooking methods (pressure cooking, microwave cooking, and atmospheric pressure cooking) and infrared-assisted freeze drying (IRFD) on drying characteristic, crystalline structure, pasting property, rehydration behavior, microstructure, texture, and flavor of instant quinoa samples were investigated. Results showed that IRFD significantly reduced the drying time needed for freeze drying (FD). The crystalline structure of starch in raw quinoa was destroyed in cooking process, IRFD process well maintained the gelatinized state of quinoa samples. The pressure cooked samples owned the highest porosity and best rehydration ability. Pressure cooking and microwave cooking caused the softer and thicker texture of rehydrated instant quinoa samples. As for the flavor of quinoa sample, IRFD possessed the stronger retention ability compared with FD. In summary, pressure cooking and IRFD could be the applicable processing methods for the production of instant quinoa product or other dehydrated instant product with high quality.
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Affiliation(s)
- Kai Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, PR China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, PR China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, PR China.
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Jingjing Chen
- Haitong Food Group Company, Cixi, Zhejiang 315300, PR China
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12
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Ma Z, Yi C, Wu N, Tan B. Steaming retains more phenolics, dietary fiber and antioxidant activities than cooking for rice with different milling processes. Cereal Chem 2022. [DOI: 10.1002/cche.10528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Zhan‐Qian Ma
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
- School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha 410114 China
| | - Cuiping Yi
- School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha 410114 China
| | - Na‐Na Wu
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
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13
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Tiozon RJN, Sartagoda KJD, Fernie AR, Sreenivasulu N. 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. Crit Rev Food Sci Nutr 2021:1-28. [PMID: 34709089 DOI: 10.1080/10408398.2021.1995697] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
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.
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Affiliation(s)
- Rhowell Jr N Tiozon
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Philippines.,Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | - Kristel June D Sartagoda
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Philippines
| | - Alisdair R Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | - Nese Sreenivasulu
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Philippines
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Influence of ohmic heating on the electrical conductivity, volume, and rice quality of each component of the water–rice mixture. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102757] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Yamuangmorn S, Prom-u-Thai C. The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health. Antioxidants (Basel) 2021; 10:833. [PMID: 34073767 PMCID: PMC8225073 DOI: 10.3390/antiox10060833] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 05/14/2021] [Accepted: 05/17/2021] [Indexed: 12/16/2022] Open
Abstract
Purple rice is recognized as a source of natural anthocyanin compounds among health-conscious consumers who employ rice as their staple food. Anthocyanin is one of the major antioxidant compounds that protect against the reactive oxygen species (ROS) that cause cellular damage in plants and animals, including humans. The physiological role of anthocyanin in plants is not fully understood, but the benefits to human health are apparent against both chronic and non-chronic diseases. This review focuses on anthocyanin synthesis and accumulation in the whole plant of purple rice, from cultivation to the processed end products. The anthocyanin content in purple rice varies due to many factors, including genotype, cultivation, and management as well as post-harvest processing. The cultivation method strongly influences anthocyanin content in rice plants; water conditions, light quantity and quality, and available nutrients in the soil are important factors, while the low stability of anthocyanins means that they can be dramatically degraded under high-temperature conditions. The application of purple rice anthocyanins has been developed in both functional food and other purposes. To maximize the benefits of purple rice to human health, understanding the factors influencing anthocyanin synthesis and accumulation during the entire process from cultivation to product development can be a path for success.
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Affiliation(s)
| | - Chanakan Prom-u-Thai
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50200, Thailand;
- Agronomy Division, Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
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Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars. Foods 2020; 9:foods9080967. [PMID: 32707763 PMCID: PMC7466332 DOI: 10.3390/foods9080967] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 11/17/2022] Open
Abstract
Pigmented rice cultivars, namely Venere and Artemide, are a source of bioactive molecules, in particular phenolics, including anthocyanins, exerting a positive effect on cardiovascular systems thanks also to their antioxidant capacity. This study aimed to determine the total phenol index (TPI), total flavonoids (TF), total anthocyanins (TA) and in vitro antioxidant capacity in 12 batches of Venere cultivar and two batches of Artemide cultivar. The rice was cooked using different methods (boiling, microwave, pressure cooker, water bath, rice cooker) with the purpose to individuate the procedure limiting the loss of bioactive compounds. TPI, TF and TA were spectrophotometrically determined in both raw and cooked rice samples. Rice samples of Artemide cultivars were richer in TPI (17.7-18.8 vs. 8.2-11.9 g gallic acid/kg in Venere rice), TF (13.1 vs. 5.0-7.1 g catechin/kg rice for Venere rice) and TA (3.2-3.4 vs. 1.8-2.9 g Cy-3glc/kg for Venere rice) in comparison to those of Venere cultivar; as well, they showed higher antioxidant capacity (46.6-47.8 vs. 14.4-31.9 mM Trolox/kg for Venere rice). Among the investigated cooking methods, the rice cooker and the water bath led to lower and comparable losses of phenolics. Interestingly, the cooking water remaining after cooking with the rice cooker was rich in phenolics. The consumption of a portion of rice (100 g) cooked with the rice cooker with its own cooking water can supply 240 mg catechin and 711 mg cyanidin 3-O-glucoside for Venere rice and 545 mg catechin and 614 mg cyanidin 3-O-glucoside for Artemide rice, with a potential positive effect on health.
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