1
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Chang T, Bian L, Zhang X, Chen S, Lyu Y, Li G, Zhang C. Impacts of transglutaminase on the processing and digestion characteristics of glutinous rice flour: Insight of the interactions between enzymic crossing-linked protein and starch. Food Res Int 2024; 189:114533. [PMID: 38876603 DOI: 10.1016/j.foodres.2024.114533] [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: 12/12/2023] [Revised: 05/09/2024] [Accepted: 05/20/2024] [Indexed: 06/16/2024]
Abstract
Glutinous rice is extensively consumed due to its nutritious content and wonderful flavor. However, glutinous rice flour has a high glycemic index, and the storage deterioration of sweet dumplingsissevere. Transglutaminase (TG) was used to cross-link glutinous rice protein and improve the characteristics of glutinous rice products. The findings demonstrated that TG significantly catalysed protein cross-linking to form a dense protein network, reduced the viscosity of glutinous rice paste and improved the thermal stability. The protein network may physically block the access of starch granules to digestive enzymes to lower the digestion rate of starch, and attenuate the damage of ice crystal molecules to the starch structure to improve the freezing stability of starch gels. The cracking rate and water loss of sweet dumplings prepared using glutinous rice flour with TG treated for 60 min reduced significantly. In conclusion, this study broadened the application of TG in starch products.
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Affiliation(s)
- Tingting Chang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Luyao Bian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaoxuan Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Siyu Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yunbin Lyu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Ganghua Li
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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2
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Baptista E, Liberal Â, Cardoso RVC, Fernandes Â, Dias MI, Pires TC, Calhelha RC, García PA, Ferreira IC, Barreira JC. Chemical and Bioactive Properties of Red Rice with Potential Pharmaceutical Use. Molecules 2024; 29:2265. [PMID: 38792127 PMCID: PMC11123668 DOI: 10.3390/molecules29102265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/03/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
Red rice has been proposed as a super-food. Accordingly, the nutritional properties (AOAC), as well as its chemical composition, including sugars (HPLC-RI), organic acids (UFLC-PDA), tocopherols (HPLD-FD), and phenolic compounds (LC-DAD-ESI/MSn), together with the main bioactive properties (antioxidant, cytotoxic, antiproliferative, and antibacterial activities), were evaluated to access its nutritional benefits and health improvement potential. The most abundant macronutrients found were carbohydrates (87.2 g/100 g dw), proceeded by proteins (9.1 g/100 g dw), fat (2.6 g/100 g dw), and ash (1.1 g/100 g dw). Sucrose and raffinose were the only detected sugars, with sucrose presenting the maximum concentration (0.74 g/100 g dw). MUFAs and PUFAs were the predominant fatty acids (40.7% and 31%, respectively). Among the two detected tocopherol isoforms, γ-tocopherol (0.67 mg/100 g dw) predominated over α-tocopherol. The phenolic compounds profile, majorly composed of flavan-3-ols, should be associated with the detected bioactivities, which may provide biological benefits to human health beyond the primary nutritional effect. Overall, the bioactive potential of red rice was comprehensively accessed.
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Affiliation(s)
- Eugénia Baptista
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Departamento de Ciencias Farmacéuticas, Facultad de Farmacia, Instituto de Investigación Biomédica de Salamanca-Centro de Investigación de Enfermedades Tropicales de la Universidad de Salamanca (CIETUS-IBSAL), University of Salamanca, 37007 Salamanca, Spain;
| | - Ângela Liberal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rossana V. C. Cardoso
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Departamento de Ciencias Farmacéuticas, Facultad de Farmacia, Instituto de Investigación Biomédica de Salamanca-Centro de Investigación de Enfermedades Tropicales de la Universidad de Salamanca (CIETUS-IBSAL), University of Salamanca, 37007 Salamanca, Spain;
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Tânia C.S.P. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C. Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Pablo A. García
- Departamento de Ciencias Farmacéuticas, Facultad de Farmacia, Instituto de Investigación Biomédica de Salamanca-Centro de Investigación de Enfermedades Tropicales de la Universidad de Salamanca (CIETUS-IBSAL), University of Salamanca, 37007 Salamanca, Spain;
| | - Isabel C.F.R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - João C.M. Barreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.B.); (Â.L.); (R.V.C.C.); (Â.F.); (M.I.D.); (T.C.S.P.P.); (R.C.C.); (I.C.F.R.F.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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3
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Cañizares L, Meza S, Peres B, Rodrigues L, Jappe SN, Coradi PC, de Oliveira M. Functional Foods from Black Rice ( Oryza sativa L.): An Overview of the Influence of Drying, Storage, and Processing on Bioactive Molecules and Health-Promoting Effects. Foods 2024; 13:1088. [PMID: 38611392 PMCID: PMC11011668 DOI: 10.3390/foods13071088] [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: 02/27/2024] [Revised: 03/23/2024] [Accepted: 03/28/2024] [Indexed: 04/14/2024] Open
Abstract
Black rice (Oryza sativa) stands out for its high content of bioactive compounds with functional properties that play an important role in health benefits. The phytochemical level is affected by industrial processing due to its instability to the hydrothermal process. Studies about the influence of industrial processing on the phytochemical profile of black-rice-based foods are still scarce. This study carried out a comprehensive review of the influence of industrial applications on the bioactive compounds in food products based on black rice and their health-promoting effects. Most industrial processes such as drying, storage, cooking, and extrusion affect phytochemical content and antioxidant capacity. Alternatively, technologies such as fermentation, UV-C irradiation, and sprouting can maintain or improve the phytochemical content in black rice products.
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Affiliation(s)
- Lázaro Cañizares
- Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil; (L.C.); (S.M.); (B.P.); (L.R.); (S.N.J.); (M.d.O.)
| | - Silvia Meza
- Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil; (L.C.); (S.M.); (B.P.); (L.R.); (S.N.J.); (M.d.O.)
| | - Betina Peres
- Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil; (L.C.); (S.M.); (B.P.); (L.R.); (S.N.J.); (M.d.O.)
| | - Larissa Rodrigues
- Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil; (L.C.); (S.M.); (B.P.); (L.R.); (S.N.J.); (M.d.O.)
| | - Silvia Naiane Jappe
- Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil; (L.C.); (S.M.); (B.P.); (L.R.); (S.N.J.); (M.d.O.)
| | - Paulo Carteri Coradi
- Laboratory of Postharvest (LAPOS), Campus Cachoeira do Sul, Federal University of Santa Maria, Avenue Taufik Germano, 3013, Universitário II, Cachoeira do Sul 96503-205, Brazil
| | - Maurício de Oliveira
- Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil; (L.C.); (S.M.); (B.P.); (L.R.); (S.N.J.); (M.d.O.)
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4
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Vasić K, Knez Ž, Leitgeb M. Transglutaminase in Foods and Biotechnology. Int J Mol Sci 2023; 24:12402. [PMID: 37569776 PMCID: PMC10419021 DOI: 10.3390/ijms241512402] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 08/01/2023] [Accepted: 08/02/2023] [Indexed: 08/13/2023] Open
Abstract
Stabilization and reusability of enzyme transglutaminase (TGM) are important goals for the enzymatic process since immobilizing TGM plays an important role in different technologies and industries. TGM can be used in many applications. In the food industry, it plays a role as a protein-modifying enzyme, while, in biotechnology and pharmaceutical applications, it is used in mediated bioconjugation due to its extraordinary crosslinking ability. TGMs (EC 2.3.2.13) are enzymes that catalyze the formation of a covalent bond between a free amino group of protein-bound or peptide-bound lysine, which acts as an acyl acceptor, and the γ-carboxamide group of protein-bound or peptide-bound glutamine, which acts as an acyl donor. This results in the modification of proteins through either intramolecular or intermolecular crosslinking, which improves the use of the respective proteins significantly.
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Affiliation(s)
- Katja Vasić
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova Ulica 17, SI-2000 Maribor, Slovenia; (K.V.); (Ž.K.)
| | - Željko Knez
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova Ulica 17, SI-2000 Maribor, Slovenia; (K.V.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska Ulica 8, SI-2000 Maribor, Slovenia
| | - Maja Leitgeb
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova Ulica 17, SI-2000 Maribor, Slovenia; (K.V.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska Ulica 8, SI-2000 Maribor, Slovenia
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5
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Evaluation of the technological properties of rice starch modified by high hydrostatic pressure (HHP). INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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6
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Cheng Z, Qiao D, Zhao S, Zhang B, Lin Q, Xie F. Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism. Compr Rev Food Sci Food Saf 2022; 21:3244-3273. [PMID: 35686475 DOI: 10.1111/1541-4337.12985] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 04/18/2022] [Accepted: 05/03/2022] [Indexed: 11/27/2022]
Abstract
Nowadays, resulting from disordered glucose and lipid metabolism, metabolic diseases (e.g., hyperglycemia, type 2 diabetes, and obesity) are among the most serious health issues facing humans worldwide. Increasing evidence has confirmed that dietary intervention (with healthy foods) is effective at regulating the metabolic syndrome. Whole grain rice (WGR) rich in dietary fiber and many bioactive compounds (e.g., γ-amino butyric acid, γ-oryzanol, and polyphenols) can not only inhibit starch digestion and prevent rapid increase in the blood glucose level, but also reduce oxidative stress and damage to the liver, thereby regulating glucose and lipid metabolism. The rate of starch digestion is directly related to the blood glucose level in the organism after WGR intake. Therefore, the effects of different factors (e.g., additives, cooking, germination, and physical treatments) on WGR starch digestibility are examined in this review. In addition, the mechanisms from human and animal experiments regarding the correlation between the intake of WGR or its products and the lowered blood glucose and lipid levels and the reduced incidence of diabetes and obesity are discussed. Moreover, information on developing WGR products with the health benefits is provided.
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Affiliation(s)
- Zihang Cheng
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, Central South University of Forestry and Technology, Changsha, China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne, UK
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Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis. Foods 2022; 11:foods11111560. [PMID: 35681309 PMCID: PMC9180828 DOI: 10.3390/foods11111560] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 05/10/2022] [Accepted: 05/23/2022] [Indexed: 12/10/2022] Open
Abstract
Consumption of brown rice (BR) contributes to the implementation of the grain-saving policy and improvement of residents’ nutrient status. However, the undesirable cooking properties, poor palatability, and presence of anti-nutritional factors limit the demand of BR products. To enhance its quality, BR was solid-state fermented with single and mixed strains of Lb. plantarum, S. cerevisiae, R. oryzae, A. oryzae, and N. sitophila. Effects of solid-state fermentation (SSF) with different strains on the nutrition and sensory characteristics of BR were analyzed by spectroscopic method, chromatography, and sensory assessment. Contents of arabinoxylans, β-glucan, γ-oryzanol, phenolic, and flavonoid were significantly increased by 41.61%, 136.02%, 30.51%, 106.90%, and 65.08% after SSF, respectively (p < 0.05), while the insoluble dietary fiber and phytic acid contents reduced by 42.69% and 55.92%. The brightness and sensory score of BR significantly improved after SSF. Furthermore, cluster analysis (CA) and principal component analysis (PCA) were employed to evaluate BR quality. Three clusters were obtained according to CA, including BR fermented for 30 h and 48 h, BR fermented for 12 h, and the control group. Based on PCA, the best SSF processing technology was BR fermented with Lb. plantarum (0.5%, v/w) and S. cerevisiae (0.5%, v/w) at 28 °C for 48 h (liquid-to-solid ratio 3:10).
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8
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Kaur N, Singh B, Kaur A. Influence of wheatgrass and mung bean microgreens incorporation on physicochemical, textural, sensory, antioxidant properties and phenolic profile of gluten‐free eggless rice muffins. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15625] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Nancydeep Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar Punjab 143005 India
| | - Balwinder Singh
- P.G. Department of Biotechnology Khalsa College Amritsar Punjab 143002 India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar Punjab 143005 India
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Wang L, Yang K, Liu L. Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Four types of cereals (glutinous rice, purple rice, red rice, yellow millet) were selected to produce sweet fermented grains. Flavor profiles of sweet fermented grains are comparatively studied to distinguish various flavor types by using GC-MS, electronic nose (E-nose), and sensory analysis, and the amino acid composition and physicochemical properties of sweet fermented grains were analyzed. The results showed that the volatile compounds of sweet fermented grains were significantly different. Esters and alcohols were the major volatile compounds in sweet fermented grains. The electronic nose, electronic tongue and sensory analysis jointly verified that the volatile components of sweet fermented grains had differences between them. The sweet fermented grains could be classified based on differences in volatile compounds. In the amino acids analysis, Glu, Pro, Asp and Leu were the most abundant. The difference in physicochemical properties is more helpful to distinguish different types of sweet fermented grains. Correlation analysis between antioxidant active substances and color value showed a positive correlation between with a* value, and a negative correlation with L*, b* value. Our results suggested that there were differences in the flavor characteristics of sweet fermented grains fermented from different types of cereals. The results of the study will provide valuable information for the selection of raw materials for sweet fermented grains.
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Affiliation(s)
- Lei Wang
- College of Food Engineering and Nutrition Science , Shaanxi Normal University , Xi’an , Shaanxi , 710119 , China
| | - Ke Yang
- College of Food Science and Engineering , Northwest Agriculture and Forestry University , Yangling , Shaanxi , 712100 , China
| | - Liu Liu
- College of Food Engineering and Nutrition Science , Shaanxi Normal University , Xi’an , Shaanxi , 710119 , China
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Sopade PA. Modelling multiphasic starch digestograms with multiterm exponential and non-exponential equations. Carbohydr Polym 2022; 275:118698. [PMID: 34742425 DOI: 10.1016/j.carbpol.2021.118698] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/07/2021] [Accepted: 09/20/2021] [Indexed: 01/08/2023]
Abstract
The first-order kinetic and the Peleg models were respectively expanded to yield three-term exponential and non-exponential models for triphasic starch digestograms. Ten typical samples are presented, and the models suitably (r2 > 0.95; p < 0.05) described their digestograms. Nonlinear regression constraints or conditions to ensure the stability, convergence, and practicability of the models are discussed. These were extended to existing two-term exponential models and an adapted two-term non-exponential model. The two-term models adequately (r2 > 0.88; p < 0.05) described biphasic digestograms with practical digestion parameters, as exemplified by 10 presented digestograms. These multiterm models will add to models for describing multiphasic starch digestograms, ensuring such are properly modelled with objective predictability indices to assist researchers and for inter-laboratory comparisons. The integrals of the multiterm exponential and non-exponential models are presented to estimate or predict in vitro glycaemic indices.
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Affiliation(s)
- Peter Adeoye Sopade
- Food Process Engineering Consultants, Abeokuta Cottage, Tia Lane, Forest Lake, QLD 4078, Australia.
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11
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Lang GH, Timm NDS, Neutzling HP, Ramos AH, Ferreira CD, de Oliveira M. Infrared radiation heating: A novel technique for developing quick-cooking rice. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112758] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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12
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Lin Z, Liu L, Qin W, Wang A, Nie M, Xi H, Chen Z, He Y, Wang F, Tong L. Changes in the quality and
in vitro
digestibility of brown rice noodles with the addition of ultrasound‐assisted enzyme‐treated red lentil protein. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15483] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zexue Lin
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Lu Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Wanyu Qin
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Aixia Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Mengzi Nie
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Huihan Xi
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Zhiying Chen
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Yue He
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Fengzhong Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Li‐Tao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
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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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Müller CP, Hoffmann JF, Ferreira CD, Diehl GW, Rossi RC, Ziegler V. Effect of germination on nutritional and bioactive properties of red rice grains and its application in cupcake production. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100379] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Li S, Liang J, Ma Y, Ding Y, Luo J, Yu H, Sun J, Liu Y. Physicochemical properties of red millet: A novel Chinese rice wine brewing material. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15556] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Suping Li
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Jingjing Liang
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Yanli Ma
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
| | - Yufeng Ding
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Jiancheng Luo
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
| | - Haiyan Yu
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
| | - Jianfeng Sun
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Yaqiong Liu
- College of Food Science and Technology Hebei Agricultural University Baoding China
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Wang X, Zhao Z, Li X, Song J, Liu Z, Li Y. Effect of natural selenium-enriched rice flour addition on product properties of fresh extruded rice-shaped kernels (FER) based on naked oat (<i>Avena nuda</i> L.). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.85] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xiaodong Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
| | - Zhiyong Zhao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
| | - Jianxin Song
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
| | - Zhenyuan Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
- Tianjin Gasin-DH Preservation Technology Co., Ltd
| | - Yueming Li
- Changrong Huitong (Tianjin) Food Science and Technology Research and Development co. Ltd
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17
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Ferreira CD, Lang GH, Lindemann IDS, Timm NDS, Hoffmann JF, Ziegler V, de Oliveira M. Postharvest UV-C irradiation for fungal control and reduction of mycotoxins in brown, black, and red rice during long-term storage. Food Chem 2020; 339:127810. [PMID: 32871301 DOI: 10.1016/j.foodchem.2020.127810] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 07/27/2020] [Accepted: 08/08/2020] [Indexed: 12/20/2022]
Abstract
The formation of fungal colonies, mycotoxins, phenolic compounds, cooking quality and color properties were evaluated in freshly-harvested brown, black, and red rice grains and then subjected to ultraviolet radiation (UV-C) for 1 and 3 h. Assessments were made after 6 months of storage. The exposure of black and red rice at 1 h of UV-C was enough to decrease the presence of fungal colonies by 22% and 79%, respectively, without any changes in cooking and coloring properties. In brown rice, only 3 h of UV-C irradiation was able to reduce the formation of fungal colonies. The release of phenolic compounds associated with cell wall was observed only in black and red rice subjected to UV-C radiation. The levels of mycotoxins gradually decreased with the increase in the time of exposure to UV-C radiation, demonstrating UV-C irradiation to be an effective method in fungal control and reduction of mycotoxins in stored rice.
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Affiliation(s)
- Cristiano Dietrich Ferreira
- Technological Institute in Food for Health, University of Vale do Rio dos Sinos, 93022-750 São Leopoldo, RS, Brazil.
| | - Gustavo Heinrich Lang
- Department of Food Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
| | - Igor da Silva Lindemann
- Department of Food Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
| | - Newiton da Silva Timm
- Department of Food Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil; Rural Sciences Center, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.
| | - Jessica Fernanda Hoffmann
- Technological Institute in Food for Health, University of Vale do Rio dos Sinos, 93022-750 São Leopoldo, RS, Brazil.
| | - Valmor Ziegler
- Technological Institute in Food for Health, University of Vale do Rio dos Sinos, 93022-750 São Leopoldo, RS, Brazil.
| | - Maurício de Oliveira
- Department of Food Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil; Plant Science Department, Rothamsted Research, Harpenden, United Kingdom.
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