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da Silva Moura M, da Silva Gomes da Costa B, Giaconia MA, de Andrade RR, Braga ARC, Braga MB. Jaboticaba powders production by freeze‐drying: Influence of octenyl succinic anhydride‐modified starch concentrations over anthocyanins and physical properties. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Milena da Silva Moura
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
| | | | | | - Rafael Ramos de Andrade
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
| | - Anna Rafaela Cavalcante Braga
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
- Department of Biosciences Universidade Federal de São Paulo (UNIFESP) Santos SP Brazil
| | - Matheus Boeira Braga
- Department of Chemical Engineering Universidade Federal de São Paulo (UNIFESP) Diadema SP Brazil
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Rahim MA, Umar M, Habib A, Imran M, Khalid W, Lima CMG, Shoukat A, Itrat N, Nazir A, Ejaz A, Zafar A, Awuchi CG, Sharma R, Santana RF, Emran TB. Photochemistry, Functional Properties, Food Applications, and Health Prospective of Black Rice. J CHEM-NY 2022; 2022:1-21. [DOI: 10.1155/2022/2755084] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023] Open
Abstract
This review investigates black rice’s photochemistry, functional properties, food applications, and health prospects. There are different varieties of black rice available in the world. The origins of this product can be traced back to Asian countries. This rice is also known as prohibited rice, emperor’s rice, and royal’s rice. Black rice is composed of different nutrients including fiber, protein, carbohydrates, potassium, and vitamin B complex. It contains an antioxidant called anthocyanin and tocopherols. Antioxidants are found mostly in foods that are black or dark purple. Due to its nutritious density, high fiber level, and high antioxidant content, black rice is a good alternative to white and brown rice. Utilizing black rice in various foods can enhance the nutritional value of food and be transformed into functional food items. Many noncommunicable diseases (NCDs) can be prevented by eating black rice daily, including cancer cells, atherosclerosis, hypertension, diabetes, osteoporosis, asthma, digestive health, and stroke risk. This review aim was to discuss the role of nutritional and functional properties of black rice in the formation of functional food against different noncommunicable diseases.
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Affiliation(s)
- Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Maryam Umar
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Ayesha Habib
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University Faisalabad, Faisalabad, Punjab, Pakistan
| | - Muhammad Imran
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | | | - Aurbab Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | - Nizwa Itrat
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University Faisalabad, Faisalabad, Punjab, Pakistan
| | - Anum Nazir
- Department of Nutrition and Dietetics, University of Faisalabad, Faisalabad, Punjab, Pakistan
| | - Afaf Ejaz
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Amna Zafar
- Department of Home Economics, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Chinaza Godswill Awuchi
- School of Natural and Applied Sciences, Kampala International University, Box 20000 Kansanga, Kampala, Uganda
| | - Rohit Sharma
- Department of Rasa Shastra and Bhaishajya Kalpana, Faculty of Ayurveda, Institute of Medical Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | | | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong 4381, Bangladesh
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka 1207, Bangladesh
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Ouyang Q, Xiao J, Chen J, Xiao Y, Lin Q, Ding Y. Nanoresistant Particles Based on Chemically Modified Starch as Nanocarriers and Characterization of Structural and Release Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.201900317] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Qunfu Ouyang
- National Engineering Laboratory for Rice and By‐product Deep Processing Hunan Key Laboratory of Processed Food For Special Medical Purpose Hunan Key Laboratory of Grain‐oil Deep Process and Quality Control College of Food Science and Engineering Central South University of Forestry and Technology Changsha Hunan 410004 China
| | - Jiaqi Xiao
- National Engineering Laboratory for Rice and By‐product Deep Processing Hunan Key Laboratory of Processed Food For Special Medical Purpose Hunan Key Laboratory of Grain‐oil Deep Process and Quality Control College of Food Science and Engineering Central South University of Forestry and Technology Changsha Hunan 410004 China
| | - Jialin Chen
- National Engineering Laboratory for Rice and By‐product Deep Processing Hunan Key Laboratory of Processed Food For Special Medical Purpose Hunan Key Laboratory of Grain‐oil Deep Process and Quality Control College of Food Science and Engineering Central South University of Forestry and Technology Changsha Hunan 410004 China
| | - Yiwei Xiao
- National Engineering Laboratory for Rice and By‐product Deep Processing Hunan Key Laboratory of Processed Food For Special Medical Purpose Hunan Key Laboratory of Grain‐oil Deep Process and Quality Control College of Food Science and Engineering Central South University of Forestry and Technology Changsha Hunan 410004 China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By‐product Deep Processing Hunan Key Laboratory of Processed Food For Special Medical Purpose Hunan Key Laboratory of Grain‐oil Deep Process and Quality Control College of Food Science and Engineering Central South University of Forestry and Technology Changsha Hunan 410004 China
| | - Yongbo Ding
- National Engineering Laboratory for Rice and By‐product Deep Processing Hunan Key Laboratory of Processed Food For Special Medical Purpose Hunan Key Laboratory of Grain‐oil Deep Process and Quality Control College of Food Science and Engineering Central South University of Forestry and Technology Changsha Hunan 410004 China
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Yang C, Lin Y, Cheng F, Zhou M, Tan L, Zhu P. Synthesis and Characterization of Corn Starch Phthalate by a Semidry Method. STARCH-STARKE 2019. [DOI: 10.1002/star.201800315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Chengdong Yang
- Textile InstituteSichuan UniversityChengdu610065P. R. China
| | - Yi Lin
- Textile InstituteSichuan UniversityChengdu610065P. R. China
| | - Fei Cheng
- Textile InstituteSichuan UniversityChengdu610065P. R. China
| | - Mi Zhou
- Textile InstituteSichuan UniversityChengdu610065P. R. China
| | - Lin Tan
- Textile InstituteSichuan UniversityChengdu610065P. R. China
| | - Puxin Zhu
- Textile InstituteSichuan UniversityChengdu610065P. R. China
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Ito VC, Lacerda LG. Black rice (Oryza sativa L.): A review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies. Food Chem 2019; 301:125304. [PMID: 31394335 DOI: 10.1016/j.foodchem.2019.125304] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 07/29/2019] [Accepted: 07/30/2019] [Indexed: 12/18/2022]
Abstract
Black rice is a variety of pigmented rice. It contains numerous nutritional and bioactive components, including essential amino acids, functional lipids, dietary fibre, vitamins, minerals, anthocyanins, phenolic compounds, γ-oryzanols, tocopherols, tocotrienols, phytosterols and phytic acid. There have been several studies of black rice due to its alleged beneficial health effects when consumed regularly. This review focuses on the historical aspects, chemical composition, and nutritional and functional properties of black rice. Furthermore, a discussion of the development of new foods and beverages with applications and processing technologies designed to improve their quality attributes. The nutritional value of black rice means that it has the potential to be used in the production of healthy foods and beverages, such as functional products and gluten-free cereals, thereby providing extra health benefits to consumers.
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Affiliation(s)
- Vivian Cristina Ito
- Graduate Program in Food Science and Technology - State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748 Uvaranas Campus, CEP 84.030-900, Ponta Grossa, PR, Brazil.
| | - Luiz Gustavo Lacerda
- Graduate Program in Food Science and Technology - State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748 Uvaranas Campus, CEP 84.030-900, Ponta Grossa, PR, Brazil
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