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Li H, Chumroenphat T, Bunyatratchata A, Boonarsa P, Wrigley C, Siriamornpun S. Chemical composition and nutritional profile of cicada ( Meimuna opalifera Walker) at different developmental stages: Implications for functional food applications. Food Chem X 2024; 21:101081. [PMID: 38205157 PMCID: PMC10776651 DOI: 10.1016/j.fochx.2023.101081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 12/03/2023] [Accepted: 12/14/2023] [Indexed: 01/12/2024] Open
Abstract
This investigation explored chemical changes in cicadas during their developmental stages (nymph, late nymph, and adult). Tocopherols (α, δ, γ) were found at a total content of 13.7 mg/g, while γ-oryzanol was observed at 2.6 mg/g, with nymphs having the highest levels, followed by late nymphs and adults. Essential amino acids increased progressively with maturation, with methionine being the predominant amino acid in all samples. The index of essential amino acids in each tissue was as follows: adult (0.36), late nymph (0.33), and nymph (0.12). Eicosapentaenoic acid concentrations varied from 230 mg/100 g in adults to 880 mg/100 g in nymphs. Protein analysis using the Protein Simple Jess system revealed a molecular weight distribution ranging from 10 to 75 kDa, accounting for approximately 70 % of the total protein content. These findings offer valuable insights for incorporating cicadas as functional food ingredients, diversifying food product formulations.
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Affiliation(s)
- Hua Li
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou, Jiangsu Province 225127, China
| | - Theeraphan Chumroenphat
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
- Aesthetic Sciences and Health Program, Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand
| | - Apichaya Bunyatratchata
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
| | - Parinya Boonarsa
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
| | - Colin Wrigley
- Center for Crop Science, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane 4067, Australia
| | - Sirithon Siriamornpun
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
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2
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Shah A, Wang Y, Tao H, Zhang W, Cao S. Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process. Food Chem X 2023; 19:100816. [PMID: 37780351 PMCID: PMC10534151 DOI: 10.1016/j.fochx.2023.100816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/18/2023] [Accepted: 07/27/2023] [Indexed: 10/03/2023] Open
Abstract
This study investigated ultrasound treatment as a protective parboiling technology for producing low GI rice. Indica and Japonica rice with different amylose contents were subjected to different ultrasound times (15 min, 30 min, and 60 min) and amplitudes (30, 60, and 100%) under soaking conditions for parboiling applications. Starch granules merged and lost their shape when ultrasound treatment time and amplitudes were increased up to 15 min and 30%, respectively. It increased the crystallinity, gelatinization temperatures and decreased pasting viscosity, promoting more resistant starch. The predicted glycemic index (GI) was reduced from 62.9 and 57.6 to 51.3 and 47.1 for Japonica and Indica, respectively. These results suggested that ultrasound soaking is a promising physical method to produce parboiled rice with a lower GI by promoting the formation of amylose chains and decreasing enzyme penetration efficiency.
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Affiliation(s)
- Alia Shah
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Yunchun Wang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Han Tao
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Wencheng Zhang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Shuqing Cao
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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Obadi M, Xu B. Effect of processing methods and storage on the bioactive compounds of black rice ( Oryza sativa L.): a review. Food Funct 2023; 14:9100-9122. [PMID: 37766517 DOI: 10.1039/d3fo02977h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/29/2023]
Abstract
Compared to brown and white rice, black rice contains more nutrients and numerous unique bioactive substances, such as essential amino acids, dietary fiber, γ-oryzanols, γ-aminobutyric acid, phenolic compounds, and anthocyanins, which makes it highly valuable for development and use. Whole-grain black rice typically requires a certain amount of processing prior to consumption, with the primary goal of enhancing the taste and texture of whole grains and their products. However, various new processing technologies have been effectively applied to the processing of black rice and the enhancement of its qualitative characteristics, but they also have both positive and negative effects on its nutritional quality. Therefore, evaluation of changes in concentrations of the bioactive substances as natural antioxidants due to processing and storage conditions is critical for establishing dietary guidelines for rice. This review highlights the primary bioactive components of black rice and provides a discussion of the impact of processing methods and storage on the bioactive components of black rice. Furthermore, we summarized the issues that currently exist in the processing and storage of black rice.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
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4
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Wu X, Zhou Y, Lu Q, Liu R. Ultrasonic-assisted immersion of parboiled treatment improves head rice yield and nutrition of black rice and provides a softer texture of cooked black rice. ULTRASONICS SONOCHEMISTRY 2023; 95:106378. [PMID: 36965314 PMCID: PMC10074192 DOI: 10.1016/j.ultsonch.2023.106378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 03/06/2023] [Accepted: 03/17/2023] [Indexed: 06/18/2023]
Abstract
Parboiling is gaining increasing attention as it can enhance the head rice yield (HRY) and nutritional quality of non-pigmented rice. The traditional parboiling process with high-temperature immersion requires a long immersion period and results in hard texture of cooked parboiled black rice (PBR), which may be addressed by ultrasound-assisted immersion. In this study, we evaluated the effect of power, time and temperature of ultrasonic immersion on the HRY, texture profile and nutritional quality of PBR. Proper ultrasound-assisted immersion could increase the HRY by about 20% and the GABA content by up to 133%, as well as reduce the arsenic and cadmium content by up to 61% and 79% relative to untreated black rice (UBR), respectively. Moreover, it could increase the content of essential minerals such as calcium, iron and zinc to some extent, and free and bound polyphenols, despite of a certain loss of anthocyanins. It could also improve the palatability of cooked rice. Furthermore, response surface experiments based on the Box-Behnken design were performed to obtain and validate the optimal conditions of ultrasound-assisted immersion (540 W, 45 min, 57 °C). On this basis, morphological changes might be one reason for the improved HRY, nutrition and texture of PBR compared with those of UBR, namely the disappearance of cracks near the aleurone layer and formation of new cracks in the interior of rice.
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Affiliation(s)
- Xin Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yi Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Qun Lu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; Wuhan Engineering Research Center of Bee Products on Quality and Safety Control, Wuhan, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
| | - Rui Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; Wuhan Engineering Research Center of Bee Products on Quality and Safety Control, Wuhan, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; National Engineering Research Center of Rice and Byproduct Deep Processing, Wuhan, China.
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5
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Exploring the hydration promotion and cooking quality improvement of adlay seed by high hydrostatic pressure. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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6
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UPLC-Q-TOF-MS/MS Analysis of Phenolic Compounds from the Fruit of Cephalostachyum fuchsianum Gamble and Their Antioxidant and Cytoprotective Activities. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123767. [PMID: 35744892 PMCID: PMC9227481 DOI: 10.3390/molecules27123767] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/09/2022] [Accepted: 06/10/2022] [Indexed: 01/04/2023]
Abstract
Bamboo is a widely distributed graminaceous plant in China and is a potential source of bioactive substances. Incidentally, bamboo’s fruit is rich in phytochemicals such as polyphenols and flavonoids, which are significant to human health. In this study, we identified the phenolic compounds of the fruit and investigated the antioxidant activities of Cephalostachyum fuchsianum Gamble (CFG) fruit polyphenols with in vitro and in vivo tests for the first time. UPLC–Q–TOF–MS/MS analysis results showed that the fruit contained 43 phenolic compounds, including 7 hydroxybenzoic acids, 12 flavonoids, 7 coumarins, 10 hydroxycinnamic acids, 1 terpenoid, and 5 lignans. The TPC of SP extracts was higher than that of IBPs extracts in FP and FF. The SP extracts in FP showed better antioxidant activities in vitro compared to those in FF. In addition, polyphenols from CFG fruits protected against H2O2-induced oxidative damage in HepG2 cells, and the protective effect of polyphenols in FP was superior to that in FF. The analysis results showed that CFG fruit has great potential in exploiting natural chemical substances, which can provide valuable pieces of information for the further development and utilization of CFG.
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Taleon V, Hasan MZ, Jongstra R, Wegmüller R, Bashar MK. Effect of parboiling conditions on zinc and iron retention in biofortified and non-biofortified milled rice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:514-522. [PMID: 34143490 PMCID: PMC9290027 DOI: 10.1002/jsfa.11379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 05/26/2021] [Accepted: 06/18/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Zinc-biofortified rice could contribute to zinc intake in deficient populations, but processing it into parboiled rice could affect this potential benefit. Zinc and iron true retention (TR) in milled rice produced under conditions resembling household and commercial parboiled methods was evaluated. Zinc and iron TR in milled rice obtained from biofortified and non-biofortified rice subjected to different soaking temperatures during parboiling was also evaluated. RESULTS Conditions resembling commercial parboiling methods resulted in 52.2-59.7% zinc TR and 55.4-79.1% iron TR, whereas those used for household parboiling resulted in 70.7-79.6% zinc TR and 78.2-119.8% iron TR. Zinc TR in milled (8-16% bran removal) biofortified and non-biofortified parboiled rice was 50.6-66.8% when soaking rough rice at 20 °C and 29.9-56.0% when soaking rough rice at 65 °C; both had lower zinc TR than non-parboiled rice (58.0-80.6%). Iron TR was generally similar between milled non-parboiled and parboiled rice (26.2-67.6%) and between parboiled biofortified and non-biofortified milled rice. CONCLUSION Parboiling conditions used to obtain milled rice targeted for own household consumption resulted in higher zinc and iron TR compared to parboiling conditions used for milled rice targeted for markets. More zinc from the inner endosperm moved towards the outer layers at high soaking temperature, resulting in lower zinc TR for milled parboiled rice soaked in hotter water. Parboiled rice soaked at temperatures used in households could provide more zinc to diets compared to rice soaked in hotter water commonly used in large rice mills, especially when rice is extensively milled. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Victor Taleon
- HarvestPlus, c/o International Food Policy Research Institute (IFPRI)WashingtonDCUSA
| | - Md Zakiul Hasan
- HarvestPlus, c/o International Food Policy Research InstituteDhakaBangladesh
| | - Roelinda Jongstra
- Laboratory of Human Nutrition, Department of Health Sciences and Technology, Institute of Food, Nutrition and HealthETH ZürichZürichSwitzerland
| | - Rita Wegmüller
- Laboratory of Human Nutrition, Department of Health Sciences and Technology, Institute of Food, Nutrition and HealthETH ZürichZürichSwitzerland
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8
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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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9
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Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature. Foods 2022; 11:foods11020185. [PMID: 35053916 PMCID: PMC8775272 DOI: 10.3390/foods11020185] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Revised: 12/25/2021] [Accepted: 01/05/2022] [Indexed: 02/04/2023] Open
Abstract
Processed unhusked rice is prone to mildew during storage. In this study, the storage conditions were simulated at temperatures of 20, 30, and 35 °C and a relative humidity of 40%, 60% and 80%, respectively. The water, fatty acid, and total starch content and the peak viscosity, mold colony number, protein secondary structure, and spatial structure of rice were monitored in order to propose the critical point of mildew during storage. In the process of rice from lively to moldy, the water content, fatty acid contents and the peak viscosity were increased. The total starch content decreased and then showed a slow increasing trend, while the microstructure of the powder particles changed from smooth and complete to loosen and hollow. With the increase in storage time, the vibration of the amide Ⅰ band of the rice samples decreased slightly, indicating that the total contents of β-fold, β-turn, α-helix, and random curl of the rice protein also changed. PCA (Principal Component Analysis) analysis showed that rice mildew index was closely related to temperature and humidity during storage. In our investigation, the best and most suitable temperature and relative humidity for rice storge is 20 °C and 40%, respectively. These results suggested that temperature and environmental humidity are vital factors affecting the physicochemical properties and nutrient changes, which provides a theoretical basis for the early warning of rice mildew during storage.
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10
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González‐Cervantes ME, Hernández‐Uribe JP, Gómez‐Aldapa CA, Navarro‐Cortez RO, Palma‐Rodríguez HM, Vargas‐Torres A. Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom (
Ustilago maydis
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Juan P. Hernández‐Uribe
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
| | - Carlos A. Gómez‐Aldapa
- Centro de Investigaciones Químicas Instituto de Ciencias Básicas e IngenieríaUniversidad Autónoma del Estado de Hidalgo Mineral de la Reforma México
| | - Ricardo O. Navarro‐Cortez
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
| | - Heidi M. Palma‐Rodríguez
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
| | - Apolonio Vargas‐Torres
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
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11
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Balbinoti TCV, Stafussa AP, Haminiuk CWI, Maciel GM, Sassaki GL, Jorge LMDM, Jorge RMM. Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14481] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Thaisa Carvalho Volpe Balbinoti
- Faculdade de Ciências Farmacêuticas, Alimentos e Nutrição Universidade Federal do Mato Grosso do Sul Campo Grande CEP 79070‐900 MS Brazil
- Programa de Pós‐Graduação em Engenharia de Alimentos Universidade Federal do Paraná Curitiba CEP 81531‐980 PR Brazil
| | - Ana Paula Stafussa
- Programa de Pós‐Graduação em Engenharia de Alimentos Universidade Federal do Paraná Curitiba CEP 81531‐980 PR Brazil
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estatual de Maringá Maringá CEP 7020‐900 PR Brazil
| | - Charles Windson Isidoro Haminiuk
- Programa de Pós‐Graduação em Engenharia de Alimentos Universidade Federal do Paraná Curitiba CEP 81531‐980 PR Brazil
- Departamento Acadêmico de Quimica e Biologia (DAQBi) Programa de Pós‐Graduação em Ciência e Tecnologia Ambiental Universidade Tecnológica Federal do Paraná Câmpus Curitiba CEP 81280‐340 PR Brazil
| | - Giselle Maria Maciel
- Departamento Acadêmico de Quimica e Biologia (DAQBi) Programa de Pós‐Graduação em Ciência e Tecnologia Ambiental Universidade Tecnológica Federal do Paraná Câmpus Curitiba CEP 81280‐340 PR Brazil
| | | | - Luiz Mário de Matos Jorge
- Programa de Pós‐Graduação em Engenharia Química Universidade Estatual de Maringá Maringá CEP 87020‐900 PR Brazil
| | - Regina Maria Matos Jorge
- Programa de Pós‐Graduação em Engenharia de Alimentos Universidade Federal do Paraná Curitiba CEP 81531‐980 PR Brazil
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12
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Goebel JTS, Ziegler V, Ferreira CD, Paraginski RT, Elias MC. Organic acids as antibrowning agents in parboiling: Effects on the technological properties and cooking quality. Cereal Chem 2019. [DOI: 10.1002/cche.10240] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
| | - Valmor Ziegler
- Instituto Tecnológico em alimentos para a saúde Universidade do Vale do Rio dos Sinos São Leopoldo Brazil
| | | | | | - Moacir Cardoso Elias
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
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Xu X, Yan W, Yang Z, Wang X, Xiao Y, Du X. Effect of ultra-high pressure on quality characteristics of parboiled rice. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.03.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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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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Pal P, Singh N, Kaur P, Kaur A. Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties. J Food Sci 2018; 83:2761-2771. [PMID: 30372786 DOI: 10.1111/1750-3841.14347] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 08/05/2018] [Accepted: 08/11/2018] [Indexed: 11/26/2022]
Abstract
The present study evaluated the effect of parboiling on milling, chemical constituents, pasting and cooking properties of different paddy varieties. Parboiling decreased L* and a* values and increased b* and head rice recovery. Parboiling significantly increased the protein content and antioxidant activity on a dry basis. Parboiling decreased whiteness, fat content, and paste viscosities. The parboiling process increased the hydrophobicity of rice from all the varieties. Parboiled milled rice showed higher free and bound phenolic acids as compared to unparboiled milled rice. Parboiled milled rice showed higher content of essential amino acid than unparboiled milled rice. Variety PB1121 was suited best for parboiling on the basis of total color (ΔE), protein content, essential amino acid, and phenolic acids among the evaluated paddy varieties. PRACTICAL APPLICATION: The present study revealed that parboiled milled rice had higher antioxidant activity, amino acids, ferulic acid, and p-coumaric acids. Indeed, parboiled milled rice showed better textural and nutritional properties and would be more suitable for canning, puffed rice and biryani (rice cooked with chicken/mutton).
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Affiliation(s)
- Priyanka Pal
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
| | - Narpinder Singh
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
| | - Parmeet Kaur
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
| | - Amritpal Kaur
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
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16
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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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17
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Ding J, Hou GG, Dong M, Xiong S, Zhao S, Feng H. Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2018; 41:484-491. [PMID: 29137779 DOI: 10.1016/j.ultsonch.2017.10.010] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2017] [Revised: 10/10/2017] [Accepted: 10/11/2017] [Indexed: 05/23/2023]
Abstract
Limited data are published regarding changes in the physicochemical properties of rice flours from germinated de-hulled rice treated by ultrasound. This work was undertaken to evaluate the effect of ultrasound treatment (25 kHz, 16 W/L, 5 min) on starch hydrolysis and functional properties of rice flours produced from ultrasound-treated red rice and brown rice germinated for up to 36 h. Environmental Scanning Electron Microscopy (ESEM) microimages showed that the ultrasound treatment altered the surface microstructure of rice, which helped to improve moisture transfer during steam-cooking. The flours from sonicated germinated de-hulled rice exhibited significantly (p < .05) enhanced starch hydrolysis, increased the glucose content, and decreased falling number values and viscosities determined by a Rapid Visco Analyzer. The amylase activity of the germinating red rice and brown rice displayed different sensitivity to ultrasonic treatment. The ultrasonic pre-treatment resulted in a significant reduction in energy use during germination with a potential to further reduce energy use in germinated rice cooking process. The present study indicated that ultrasound could be a low-power consumption method to modify the rheological behavior of germinated rice flour, as well as an efficient approach to improve the texture, flavor, and nutrient properties of steam-cooked germinated rice.
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Affiliation(s)
- Junzhou Ding
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; College of Food Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Gary G Hou
- Wheat Marketing Center, Inc., Portland, OR 97209, USA
| | - Mengyi Dong
- Department of Communication, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Shanbai Xiong
- College of Food Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Siming Zhao
- College of Food Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hao Feng
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
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18
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Rocha‐Villarreal V, Serna‐Saldivar SO, García‐Lara S. Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals. Cereal Chem 2018. [DOI: 10.1002/cche.10010] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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19
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20
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Peanparkdee M, Yamauchi R, Iwamoto S. Characterization of Antioxidants Extracted from Thai Riceberry Bran Using Ultrasonic-Assisted and Conventional Solvent Extraction Methods. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2047-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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21
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Nicolin DJ, Balbinoti TCV, Jorge RMM, Jorge LMDM. Generalization of a lumped parameters model using fractional derivatives applied to rice hydration. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12641] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Douglas Junior Nicolin
- Chemical Engineering Department; Federal Technological University of Paraná (UTFPR), Linha Santa Barbara, PO Box 135; Francisco Beltrão 85601-970, Parana Brazil
| | - Thaisa Carvalho Volpe Balbinoti
- Chemical Engineering Department, Food Engineering Graduate Program; Federal University of Paraná (UFPR), Cel. Francisco H. dos Santos Avenue, 210; Curitiba 81531-970, Parana Brazil
| | - Regina Maria Matos Jorge
- Chemical Engineering Department, Food Engineering Graduate Program; Federal University of Paraná (UFPR), Cel. Francisco H. dos Santos Avenue, 210; Curitiba 81531-970, Parana Brazil
- Chemical Engineering Graduate Program (PEQ); State University of Maringá (UEM), Colombo Avenue, 5790, Bl. E-46; Maringá 87020-900, Brazil
| | - Luiz Mario de Matos Jorge
- Chemical Engineering Graduate Program (PEQ); State University of Maringá (UEM), Colombo Avenue, 5790, Bl. E-46; Maringá 87020-900, Brazil
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22
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Loypimai P, Sittisuanjik K, Moongngarm A, Pimthong W. Influence of sodium chloride and vacuum impregnation on the quality and bioactive compounds of parboiled glutinous rice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1990-1998. [PMID: 28720956 PMCID: PMC5495726 DOI: 10.1007/s13197-017-2635-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/06/2017] [Accepted: 04/11/2017] [Indexed: 11/26/2022]
Abstract
This study investigated the effect of NaCl (2 and 4% (w/v)) and vacuum impregnation (VI) (150, 200, 250, and 300 Pa) on the quality parameters (water uptake, elongation ratio, visual color, and texture), tocols, γ-oryzanol and phenolic compounds of parboiled rice. Parboiling with NaCl and VI resulted in increased lightness and higher concentrations of bioactive compounds than rice parboiled by the traditional method. The highest concentration of tocopherols, γ-oryzanol, and phenolic acids (syringic, and ferulic acids) were obtained from parboiled rice with NaCl concentration at 2% (w/v) and VI at 250 and 300 Pa. As the NaCl concentration and VI levels increased the hardness L*, b* and ΔE values also increased, but the a* value and water uptake decreased. Results suggested that NaCl-VI soaking was observed to be an effective method for parboiling which promoted the visual color and enhanced the concentration of bioactive compounds in the parboiled rice.
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Affiliation(s)
- Patiwit Loypimai
- Division of Food Science and Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Bangkok, 10600 Thailand
| | - Kulab Sittisuanjik
- Division of Food Science and Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Bangkok, 10600 Thailand
| | - Anuchita Moongngarm
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Mahasarakham, 44150 Thailand
| | - Wilawan Pimthong
- Division of Food Science and Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Bangkok, 10600 Thailand
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23
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Ziegler V, Ferreira CD, Crizel Cardozo MM, Oliveira MD, Elias MC. Pigmented rice oil: Changes in oxidative stability and bioactive compounds during storage of whole grains. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13295] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Valmor Ziegler
- Department of Agroindustrial Science and Technology; Federal University of Pelotas, CEP 96010-900; Pelotas RS Brazil
| | - Cristiano Dietrich Ferreira
- Department of Agroindustrial Science and Technology; Federal University of Pelotas, CEP 96010-900; Pelotas RS Brazil
| | - Michele Maciel Crizel Cardozo
- Department of Agroindustrial Science and Technology; Federal University of Pelotas, CEP 96010-900; Pelotas RS Brazil
| | - Maurício de Oliveira
- Department of Agroindustrial Science and Technology; Federal University of Pelotas, CEP 96010-900; Pelotas RS Brazil
| | - Moacir Cardoso Elias
- Department of Agroindustrial Science and Technology; Federal University of Pelotas, CEP 96010-900; Pelotas RS Brazil
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