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Kumari A, Roy A. Enhancing micronutrient absorption through simultaneous fortification and phytic acid degradation. Food Sci Biotechnol 2023; 32:1235-1256. [PMID: 37362807 PMCID: PMC10290024 DOI: 10.1007/s10068-023-01255-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/18/2022] [Accepted: 01/09/2023] [Indexed: 01/28/2023] Open
Abstract
Phytic acid (PA), an endogenous antinutrient in cereals and legumes, hinders mineral absorption by forming less bioavailable, stable PA-mineral complexes. For individual micronutrients, the PA-to-mineral molar ratio below the critical level ensures better bioavailability and is achieved by adding minerals or removing PA from cereals and pulses. Although several PA reduction and fortification strategies are available, the inability to completely eradicate or degrade PA using available techniques always subdues fortification's impact by hindering fortified micronutrient absorption. The bioavailability of micronutrients could be increased through simultaneous PA degradation and fortification. Following primary PA reduction of the raw material, the fortification step should also incorporate additional essential control stages to further PA inactivation, improving micronutrient absorption. In this review, the chemistry of PA interaction with metal ions, associated controlling parameters, and its impact on PA reduction during fortification is also evaluated, and further suggestions were made for the fortification's success.
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Affiliation(s)
- Ankanksha Kumari
- Laboratory of Applied Food Chemistry, Microbiology, and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand India
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology, and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand India
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2
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Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration. Nutrients 2021; 13:nu13082882. [PMID: 34445042 PMCID: PMC8398379 DOI: 10.3390/nu13082882] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 08/14/2021] [Accepted: 08/15/2021] [Indexed: 11/16/2022] Open
Abstract
The consumption of plant sprouts as part of human day-to-day diets is gradually increasing, and their health benefit is attracting interest across multiple disciplines. The purpose of this review was to (a) critically evaluate the phytochemicals in selected sprouts (alfalfa, buckwheat, broccoli, and red cabbage), (b) describe the health benefits of sprouts, (c) assess the recent advances in sprout production, (d) rigorously evaluate their safety, and (e) suggest directions that merit special consideration for further novel research on sprouts. Young shoots are characterized by high levels of health-benefitting phytochemicals. Their utility as functional ingredients have been extensively described. Tremendous advances in the production and safety of sprouts have been made over the recent past and numerous reports have appeared in mainstream scientific journals describing their nutritional and medicinal properties. However, subjects such as application of sprouted seed flours in processed products, utilizing sprouts as leads in the synthesis of nanoparticles, and assessing the dynamics of a relationship between sprouts and gut health require special attention for future clinical exploration. Sprouting is an effective strategy allowing manipulation of phytochemicals in seeds to improve their health benefits.
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3
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Veeradittakit J, Jumrus S, Sringarm K, Prom‐u‐thai C. Improving nutritional values in purple rice through germination and parboiling processes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14979] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Jeeraporn Veeradittakit
- Division of Agronomy, Department of Plant and Soil Sciences, Faculty of Agriculture Chiang Mai University Chiang Mai Thailand
| | - Suchada Jumrus
- Division of Agronomy, Department of Plant and Soil Sciences, Faculty of Agriculture Chiang Mai University Chiang Mai Thailand
| | - Korawan Sringarm
- Department of Animal and Aquatic Science, Faculty of Agriculture Chiang Mai University Chiang Mai Thailand
| | - Chanakan Prom‐u‐thai
- Division of Agronomy, Department of Plant and Soil Sciences, Faculty of Agriculture Chiang Mai University Chiang Mai Thailand
- Lanna Rice Research Center Chiang Mai University Chiang Mai Thailand
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4
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Jannasch A, Brownmiller C, Lee SO, Mauromoustakos A, Wang YJ. Simultaneous fortification of rice with folic acid and β-carotene or vitamin A by limited-water parboiling. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103096] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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Saha S, Roy A. Whole grain rice fortification as a solution to micronutrient deficiency: Technologies and need for more viable alternatives. Food Chem 2020; 326:127049. [DOI: 10.1016/j.foodchem.2020.127049] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 04/29/2020] [Accepted: 05/11/2020] [Indexed: 01/31/2023]
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6
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Jannasch A, Wang YJ. Development of a limited-water soaking method on the fortification of rice with calcium and iron by parboiling. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103014] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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7
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Ram H, Gandass N, Sharma A, Singh A, Sonah H, Deshmukh R, Pandey AK, Sharma TR. Spatio-temporal distribution of micronutrients in rice grains and its regulation. Crit Rev Biotechnol 2020; 40:490-507. [DOI: 10.1080/07388551.2020.1742647] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Hasthi Ram
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Nishu Gandass
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Ankita Sharma
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Anmol Singh
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Humira Sonah
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Rupesh Deshmukh
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Ajay Kumar Pandey
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Tilak Raj Sharma
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
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8
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Wahengbam ED, Das AJ, Green BD, Shooter J, Hazarika MK. Effect of iron and folic acid fortification on in vitro bioavailability and starch hydrolysis in ready-to-eat parboiled rice. Food Chem 2019; 292:39-46. [DOI: 10.1016/j.foodchem.2019.04.044] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 04/09/2019] [Accepted: 04/10/2019] [Indexed: 12/22/2022]
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9
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Wahengbam ED, Das AJ, Green BD, Hazarika MK. Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice ( komal chawal). Journal of Food Science and Technology 2019; 56:3399-3407. [PMID: 31274908 DOI: 10.1007/s13197-019-03824-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/24/2019] [Accepted: 05/08/2019] [Indexed: 11/30/2022]
Abstract
Zinc fortified parboiled rice (komal chawal) was produced from a low amylose variety of rice by applying 'brown rice parboiling' method. In addition to the effect of milling on fortification, the effectiveness of fortification upon the amount of bioaccessible (in vitro digest) and bioavailable (cellular uptake) form of Zn was tested. The effect on glycaemic index was also assessed by employing an in vitro starch hydrolysis assay. The bioaccessible form of Zn in the unmilled fortified rice were ranged in between 4.24 and 11.07 mg/100 g, which was significantly higher (p < 0.05) than the milled and unfortified parboiled rice. Similarly, the % absorption of bioavailable Zn was negligible in the unfortified parboiled rice as compared to the fortified rice (14.5-24.5%). The estimated GI of fortified parboiled rice samples was in the range of 50.97-59.79, which was lower than the unfortified parboiled rice (58.80-62.53) and raw rice (78.71-84.64). The results thus demonstrated that Zn fortified komal chawal can be a novel and rapidly produced micronutrient enhanced ready-to-eat rice.
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Affiliation(s)
- Elizabeth D Wahengbam
- 1Department of Food Engineering and Technology, Tezpur University, Assam, 784028 India
| | - Arup Jyoti Das
- 1Department of Food Engineering and Technology, Tezpur University, Assam, 784028 India
| | - Brian D Green
- 2Institute for Global Food Security, Queen's University Belfast, Belfast, BT9 5HN UK
| | - Manuj K Hazarika
- 1Department of Food Engineering and Technology, Tezpur University, Assam, 784028 India
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Wahengbam ED, Green BD, Hazarika MK. Characterization of a novel folic acid‐fortified ready‐to‐eat parboiled rice. Cereal Chem 2019. [DOI: 10.1002/cche.10143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Brian D. Green
- School of Biological Sciences, Institute for Global Food Security Queen’s University Belfast Belfast UK
| | - Manuj K. Hazarika
- Department of Food Engineering and Technology Tezpur University Tezpur India
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11
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Benincasa P, Falcinelli B, Lutts S, Stagnari F, Galieni A. Sprouted Grains: A Comprehensive Review. Nutrients 2019; 11:E421. [PMID: 30781547 PMCID: PMC6413227 DOI: 10.3390/nu11020421] [Citation(s) in RCA: 158] [Impact Index Per Article: 31.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/02/2019] [Accepted: 02/13/2019] [Indexed: 11/27/2022] Open
Abstract
In the last decade, there has been an increase in the use of sprouted grains in human diet and a parallel increase in the scientific literature dealing with their nutritional traits and phytochemical contents. This review examines the physiological and biochemical changes during the germination process, and the effects on final sprout composition in terms of macro- and micro-nutrients and bioactive compounds. The main factors affecting sprout composition are taken into consideration: genotype, environmental conditions experimented by the mother plant, germination conditions. In particular, the review deepens the recent knowledge on the possible elicitation factors useful for increasing the phytochemical contents. Microbiological risks and post-harvest technologies are also evaluated, and a brief summary is given of some important in vivo studies matching with the use of grain sprouts in the diet. All the species belonging to Poaceae (Gramineae) family as well as pseudocereals species are included.
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Affiliation(s)
- Paolo Benincasa
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Beatrice Falcinelli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Stanley Lutts
- Groupe de Recherche en Physiologie végétale, Earth and Life Institute-Agronomy (ELI-A), Université catholique de Louvain, 5 (Bte 7.07.13) Place Croix du Sud, 1348 Louvain-la-Neuve, Belgium.
| | - Fabio Stagnari
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via Carlo Lerici 1, 64023 Teramo, Italy.
| | - Angelica Galieni
- Council for Agricultural Research and Economics, Research Centre for Vegetable and Ornamental Crops, Via Salaria 1, 63030 Monsampolo del Tronto, Italy.
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Runge J, Heringer OA, Ribeiro JS, Biazati LB. Multi-element rice grains analysis by ICP OES and classification by processing types. Food Chem 2019; 271:419-424. [DOI: 10.1016/j.foodchem.2018.07.162] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 07/24/2018] [Accepted: 07/24/2018] [Indexed: 02/07/2023]
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13
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Balbinoti TCV, Nicolin DJ, de Matos Jorge LM, Jorge RMM. Parboiled Rice and Parboiling Process. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9177-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Zohoun EV, Tang EN, Soumanou MM, Manful J, Akissoe NH, Bigoga J, Futakuchi K, Ndindeng SA. Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety. Food Sci Nutr 2018; 6:638-652. [PMID: 29876115 PMCID: PMC5980200 DOI: 10.1002/fsn3.600] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Revised: 12/30/2017] [Accepted: 01/07/2018] [Indexed: 11/08/2022] Open
Abstract
To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional quality of rice, four varieties, NERICA1, NERICA7, IR841, and WITA4, were soaked at the same initial temperature (85°C) and steamed for 5, 15, 25, 35, and 45 min. NERICA7 steamed for 25 min recorded the highest head rice yield (71.9%). Nonparboiled IR841 recorded the shortest cooking time (17.0 min), while NERICA1 steamed for 35 min recorded the longest cooking time (26.1 min). NERICA1 steamed for 45 min was the hardest (63.2 N), while nonparboiled IR841 was the softest (28.7 N). NERICA7 recorded higher peak and final viscosities across all steaming times compared to the other varieties. NERICA7 steamed for 35 and 45 min recorded the lowest total starch (77.3%) and the highest protein (13.2%) content, respectively. NERICA7 steamed for 25 and 45 min recorded the highest phosphorus (0.166%), magnesium (572 mg/kg), and potassium (2290 mg/kg) content, respectively. We conclude that, depending on desired physicochemical and nutritional properties, specific varieties and steaming times can be selected to achieve those outcomes.
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Affiliation(s)
- Elvire V. Zohoun
- Unité de Recherche en Génie Enzymatique et AlimentaireLaboratoire d'Etude et de Recherche en Chimie AppliquéeEcole Polytechnique d'Abomey‐CalaviCotonouBénin
| | | | - Mohamed M. Soumanou
- Unité de Recherche en Génie Enzymatique et AlimentaireLaboratoire d'Etude et de Recherche en Chimie AppliquéeEcole Polytechnique d'Abomey‐CalaviCotonouBénin
| | | | - Noel H. Akissoe
- Faculté des Sciences AgronomiquesEcole de Nutrition et Sciences AlimentairesCotonouBénin
| | - Jude Bigoga
- Faculty of ScienceUniversity of Yaoundé‐IYaoundéCameroon
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Effect of the iron biofortification on enzymes activities and antioxidant properties in germinated brown rice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-017-9693-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Patindol J, Fragallo L, Wang YJ, Durand-Morat A. Impact of Feedstock, Parboiling Condition, and Nutrient Concentration on Simultaneous Fortification of Two U.S. Long-Grain Rice Cultivars with Iron and Zinc. Cereal Chem 2017. [DOI: 10.1094/cchem-05-17-0115-r] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- James Patindol
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
| | - Ligia Fragallo
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
| | - Ya-Jane Wang
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
| | - Alvaro Durand-Morat
- Department of Agricultural Economics and Agribusiness, 217 Agriculture Building, University of Arkansas, Fayetteville, AR 72701, U.S.A
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Ngamdee P, Wichai U, Jiamyangyuen S. Correlation Between Phytochemical and Mineral Contents and Antioxidant Activity of Black Glutinous Rice Bran, and
Its Potential Chemopreventive Property. Food Technol Biotechnol 2016; 54:282-289. [PMID: 27956859 DOI: 10.17113/ftb.54.03.16.4346] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
In this work total anthocyanin content (TAC), total flavonoid content (TFC), total phenolic content (TPC) and minerals found in five black glutinous rice cultivars (MS, SK, PY, PC and KK) from Thailand were analyzed. The antioxidant activity of anthocyanin-rich black glutinous rice bran extracts against nitric oxide radical (NO˙), superoxide radical (O2˙Ż) and lipid peroxyl radical (LOO˙) was also determined. Potential chemopreventive property of rice bran extract was screened based on cellular bioassays for phase II detoxification enzyme induction. Quinone reductase (QR) induction in murine hepatoma cells was used as a marker for this effect. Rice bran extract of cultivar KK had the highest TAC, of SK the highest TFC and of PC the highest TPC. The best antioxidants against NO˙, O2˙Ż and LOO˙ were cultivars KK, MS, and SK, respectively. Overall, TAC, TFC and TPC had a combinatorial effect on the antioxidant activities of all extracts; none of them dominated. Minerals may not play a role in the antioxidant activity of the extracts because most correlations between them and the antioxidant activity were unpredictable. However, rice bran contained high mass fractions of some essential minerals on dry mass basis, including Zn (103-133 µg/g), Se (11-18 µg/g) and Cu (3.8-7.1 µg/g). Chemopreventive study indicated that PC cultivar was the most potent chemopreventor with the lowest concentration of an inducer needed to double the QR activity (CD value) of 0.7 µg/mL. These findings showed that black glutinous rice bran is rich in phytochemicals and some essential minerals, and has a potential chemopreventive property.
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Affiliation(s)
- Paradorn Ngamdee
- Department of Agro-Industry, Faculty of Agricultural Natural Resources and Environment,
Naresuan University, Muang, Phitsanulok 65000, Thailand
| | - Uthai Wichai
- Department of Chemistry, Faculty of Science, Naresuan University, Muang,
Phitsanulok 65000, Thailand
| | - Sudarat Jiamyangyuen
- Department of Agro-Industry, Faculty of Agricultural Natural Resources and Environment,
Naresuan University, Muang, Phitsanulok 65000, Thailand
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Sirisoontaralak P, Limboon P, Jatuwong S, Chavanalikit A. Effects of soaking and acidification on physicochemical properties of calcium-fortified rice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2796-2804. [PMID: 26384471 DOI: 10.1002/jsfa.7447] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2014] [Revised: 07/30/2015] [Accepted: 08/28/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Calcium-fortified rice was prepared by soaking milled rice in calcium lactate solution, steaming and drying, and physicochemical properties were determined to evaluate effects of calcium concentration (0, 30, 50 g L(-1) ), soaking temperature (ambient temperature, 40 °C, 60 °C) and acidification. RESULTS Calcium-fortified rice had less lightness. More total solid loss was observed, especially at high soaking temperature. Harder texture was detected with increased calcium concentration. Calcium fortification lowered pasting viscosity of milled rice. Panelists accepted all fortified rice; however, only rice soaked at 50 g L(-1) concentration could be claimed as a good source of calcium. Increasing of soaking temperature induced more penetration of calcium to rice kernels but calcium was lost more easily after washing. With addition of acetic acid to the soaking solution, enriched calcium content was comparable to that of high soaking temperature but with better retention after washing and calcium solubility was improved. Acid induced reduction of lightness and cooked rice hardness but increased total solid loss and pasting viscosity. Although the taste of acetic acid remained, panelists still accepted the fortified rice. CONCLUSION Calcium-fortified rice (190.47-194.3 mg 100 g(-1) ) could be successfully produced by soaking milled rice in 50 g L(-1) calcium lactate solution at 40 °C or at ambient temperature with acidification. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Porntip Sirisoontaralak
- Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Wattana, Bangkok, Thailand
| | - Pailin Limboon
- Faculty of Science, Srinakharinwirot University, Wattana, Bangkok, Thailand
| | - Sujitra Jatuwong
- Faculty of Science, Srinakharinwirot University, Wattana, Bangkok, Thailand
| | - Arusa Chavanalikit
- Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Wattana, Bangkok, Thailand
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Li P, Du Y, Huang L, Mitter N, Xu ZP. Nanotechnology promotes the R&D of new-generation micronutrient foliar fertilizers. RSC Adv 2016. [DOI: 10.1039/c6ra09428g] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
New generation foliar fertilizers are expected to be sheet-like nanocrystals and provide a sustainable supply of metal ions at a suitable concentration.
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Affiliation(s)
- Peng Li
- Australian Institute for Bioengineering and Nanotechnology
- The University of Queensland
- Brisbane
- Australia
| | - Yumei Du
- Centre for Mined Land Rehabilitation
- Sustainable Mineral Institute
- The University of Queensland
- Brisbane
- Australia
| | - Longbin Huang
- Centre for Mined Land Rehabilitation
- Sustainable Mineral Institute
- The University of Queensland
- Brisbane
- Australia
| | - Neena Mitter
- Queensland Alliance of Agriculture and Food Innovation
- The University of Queensland
- Brisbane
- Australia
| | - Zhi Ping Xu
- Australian Institute for Bioengineering and Nanotechnology
- The University of Queensland
- Brisbane
- Australia
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Atungulu GG, Pan Z. Rice industrial processing worldwide and impact on macro- and micronutrient content, stability, and retention. Ann N Y Acad Sci 2014; 1324:15-28. [DOI: 10.1111/nyas.12492] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Zhongli Pan
- Processed Foods Research Unit; U.S. Department of Agriculture (USDA), Agricultural Research Service (ARS), Western Regional Research Center; Albany California
- Biological and Agricultural Engineering Department; University of California; Davis California
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21
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Mee-ngern B, Lee SJ, Choachamnan J, Boonsupthip W. Penetration of juice into rice through vacuum drying. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Jaksomsak P, Sangruan P, Thomson G, Rerkasem B, Dell B, Prom-u-thai C. Uneven Distribution of Zinc in the Dorsal and Ventral Sections of Rice Grain. Cereal Chem 2014. [DOI: 10.1094/cchem-09-13-0185-r] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Pennapa Jaksomsak
- Agronomy Division, Department of Plant Science and Natural Resources, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
- Corresponding authors. E-mail: (Jaksomsak); (Prom-u-thai)
| | - Preeyaporn Sangruan
- Plant Genetic Resources and Nutrition Laboratory, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Gordon Thomson
- School of Veterinary and Life Sciences, Murdoch University, Perth 6150, Australia
| | - Benjavan Rerkasem
- Plant Genetic Resources and Nutrition Laboratory, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Bernard Dell
- School of Veterinary and Life Sciences, Murdoch University, Perth 6150, Australia
| | - Chanakan Prom-u-thai
- Agronomy Division, Department of Plant Science and Natural Resources, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
- Corresponding authors. E-mail: (Jaksomsak); (Prom-u-thai)
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50200, Thailand
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Wei Y, Shohag M, Ying F, Yang X, Wu C, Wang Y. Effect of ferrous sulfate fortification in germinated brown rice on seed iron concentration and bioavailability. Food Chem 2013; 138:1952-8. [DOI: 10.1016/j.foodchem.2012.09.134] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2012] [Revised: 09/26/2012] [Accepted: 09/27/2012] [Indexed: 10/27/2022]
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24
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Jeng TL, Lin YW, Wang CS, Sung JM. Comparisons and selection of rice mutants with high iron and zinc contents in their polished grains that were mutated from the indica type cultivar IR64. J Food Compost Anal 2012. [DOI: 10.1016/j.jfca.2012.08.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Kam K, Arcot J, Ward R. Fortification of rice with folic acid using parboiling technique: Effect of parboiling conditions on nutrient uptake and physical characteristics of milled rice. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.08.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Kam K, Arcot J, Adesina AA. Folic acid fortification of parboiled rice: Multifactorial analysis and kinetic investigation. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.07.032] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Key factors affecting Fe density in Fe-fortified-parboiled rice: Parboiling conditions, storage duration, external Fe-loading rate and genotypic differences. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.04.081] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Prom-u-thai C, Rerkasem B, Cakmak I, Huang L. Zinc fortification of whole rice grain through parboiling process. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.11.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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