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Li D, Chen C, Zhang X, Xu E, Wang P, Tao Y, Xie C, Han Y. Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment. Food Chem 2025; 462:140987. [PMID: 39217748 DOI: 10.1016/j.foodchem.2024.140987] [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: 04/22/2024] [Revised: 07/31/2024] [Accepted: 08/22/2024] [Indexed: 09/04/2024]
Abstract
This study aimed to investigate the textural changes of cooked germinated brown rice (GBR) during freeze-thaw treatment and propose a strategy for enhancing its texture using magnetic field (MF). Seven freeze-thaw cycles exhibited more pronounced effects compared to 7 days of freezing, resulting in increases in GBR hardness by 85.59 %-164.36 % and decreases in stickiness by 10.34 %-43.55 %. Water loss, structural damage of GBR flour, and starch retrogradation contributed to the deterioration of texture. MF mitigated these effects by inhibiting the transformation of bound water into free water, reducing water loss by 0.39 %-0.57 %, and shortening the phase transition period by 2.0-21.5 min, thereby diminishing structural damage to GBR flour and hindering starch retrogradation. Following MF treatment (5 mT), GBR hardness decreased by 21.00 %, while stickiness increased by 45.71 %. This study elucidates the mechanisms through which MF enhances the texture, offering theoretical insights for the industrial production of high-quality frozen rice products.
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Affiliation(s)
- Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Caiwen Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Xuejiao Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Pei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Chong Xie
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
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2
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Nguyen TTL, Pham TMN, Ho TB, Ly-Nguyen B. Optimization of Vitamin B1, B2, and B6 Absorption in Nang Tay Dum Floating Rice Grains. Foods 2024; 13:2650. [PMID: 39272416 PMCID: PMC11393852 DOI: 10.3390/foods13172650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2024] [Revised: 07/24/2024] [Accepted: 07/29/2024] [Indexed: 09/15/2024] Open
Abstract
As reported by the FAO, in 2022, approximately 735 million people experienced undernourishment, underscoring the critical need for effective strategies to address micronutrient deficiencies. Among these strategies, the mass fortification of staple foods, particularly rice-a dietary staple for half of the global population-has emerged as one of the most effective approaches. Conventional milling processes diminish the nutritional content of rice, necessitating the development of fortification methods to enhance its nutrient profile. This study investigates advanced fortification techniques to improve the nutritional value of rice, focusing on vitamins B1, B2, and B6, with guidelines from the US Institute of Medicine's Dietary Reference Intakes. The results indicate that implementing ultrasonic treatments and optimal soaking conditions (60 °C for 60 min) significantly enhances the absorption of these vitamins. Effective parameters included a concentration of 1500 ppm for vitamin B1 and higher levels for vitamins B2 and B6, with a rice-to-vitamin solution ratio of 1:4. These conditions yielded an absorbed vitamin B1 content of 1050 mg/kg, bringing the fortified rice closer to meeting recommended intake levels. Given the global average daily consumption of 100 g of rice per person, this research demonstrates the feasibility of fortifying rice to address nutrient deficiencies effectively and contribute to improved dietary health worldwide. Further enhancement of vitamin B2 and B6 levels remains essential for optimal fortification, highlighting the potential of fortified rice as a sustainable solution for improving global nutrition.
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Affiliation(s)
- Thi Thao Loan Nguyen
- Institute of Food and Biotechnology, Can Tho University, Can Tho City 900000, Vietnam
- Faculty of Chemical and Food Technology, Ho Chi Minh City Industry and Trade College, Ho Chi Minh City 700000, Vietnam
| | - Thi Mong Nghi Pham
- Institute of Food and Biotechnology, Can Tho University, Can Tho City 900000, Vietnam
| | - Thanh Binh Ho
- Faculty of Agriculture and Natural Resources, An Giang University, Vietnam National University, Ho Chi Minh City, Long Xuyen 880000, Vietnam
| | - Binh Ly-Nguyen
- Institute of Food and Biotechnology, Can Tho University, Can Tho City 900000, Vietnam
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3
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Milon RB, Hu P, Zhang X, Hu X, Ren L. Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid. BIORESOUR BIOPROCESS 2024; 11:32. [PMID: 38647854 PMCID: PMC10992975 DOI: 10.1186/s40643-024-00747-7] [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: 12/15/2023] [Accepted: 03/03/2024] [Indexed: 04/25/2024] Open
Abstract
GABA (Gamma-aminobutyric acid), a crucial neurotransmitter in the central nervous system, has gained significant attention in recent years due to its extensive benefits for human health. The review focused on recent advances in the biosynthesis and production of GABA. To begin with, the investigation evaluates GABA-producing strains and metabolic pathways, focusing on microbial sources such as Lactic Acid Bacteria, Escherichia coli, and Corynebacterium glutamicum. The metabolic pathways of GABA are elaborated upon, including the GABA shunt and critical enzymes involved in its synthesis. Next, strategies to enhance microbial GABA production are discussed, including optimization of fermentation factors, different fermentation methods such as co-culture strategy and two-step fermentation, and modification of the GABA metabolic pathway. The review also explores methods for determining glutamate (Glu) and GABA levels, emphasizing the importance of accurate quantification. Furthermore, a comprehensive market analysis and prospects are provided, highlighting current trends, potential applications, and challenges in the GABA industry. Overall, this review serves as a valuable resource for researchers and industrialists working on GABA advancements, focusing on its efficient synthesis processes and various applications, and providing novel ideas and approaches to improve GABA yield and quality.
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Affiliation(s)
- Ripon Baroi Milon
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
| | - Pengchen Hu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
| | - Xueqiong Zhang
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
| | - Xuechao Hu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
- Shanghai JanStar Technology Development Co, Ltd., No. 1288, Huateng Road, Shanghai, People's Republic of China
| | - Lujing Ren
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China.
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Fan M, Yan Y, Al-Ansi W, Qian H, Li Y, Rao Z, Wang L. Germination-induced changes in anthocyanins and proanthocyanidins: A pathway to boost bioactive compounds in red rice. Food Chem 2024; 433:137283. [PMID: 37657161 DOI: 10.1016/j.foodchem.2023.137283] [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: 04/07/2023] [Revised: 08/16/2023] [Accepted: 08/23/2023] [Indexed: 09/03/2023]
Abstract
This study aimed to investigate the specific changes in the anthocyanins and proanthocyanidins content of red rice during germination. Different methods including chemical detection, UPLC-QToF/MS, and metabolite analysis were used to examine these changes. The findings showed a significant increase in the overall levels of polyphenols and pigments in red rice as the germination period advanced. Specifically, the proanthocyanidins being the predominant pigments showed a significant increase during later stages of germination. Whereas, the anthocyanin levels reached their peak after 12 h of germination and subsequently declined. Furthermore, six anthocyanins and three proanthocyanidins were identified among the pigment constituents. Additionally, several significant precursor substances associated with pigments were identified, and their contents showed a significant increase, indicating that the proanthocyanidin synthesis pathway is activated by germination. These dynamic changes suggest that germination effectively stimulated the synthesis and accumulation of both anthocyanins and proanthocyanidins, thereby improving the nutritional value of red rice.
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Affiliation(s)
- Mingcong Fan
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Yixuan Yan
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Waleed Al-Ansi
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Haifeng Qian
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Yan Li
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Zhiming Rao
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Li Wang
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
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5
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Oliveira MEAS, Ribeiro da Silva Lima L, Santos MCB, Ferrari Fonseca de Sales N, Ferreira RM, Cameron LC, Filho JMC, Bassinello PZ, Wanderlei Piler de Carvalho C, Ferreira MSL, Takeiti CY. Role of short germination and milling on physical properties, amino acid and metabolomic profiles of high amylose rice fractions. Food Res Int 2023; 174:113556. [PMID: 37986434 DOI: 10.1016/j.foodres.2023.113556] [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: 06/29/2023] [Revised: 10/01/2023] [Accepted: 10/02/2023] [Indexed: 11/22/2023]
Abstract
Short germination is a process that can improve bioactive compounds in rice. This work aimed investigate the physical properties, phenolic compounds (PC), antioxidant activity and amino acids composition of husk + bran, brown and milled rice with high amylose content after short germination (16 h). α-amylase activity (Falling Number, FN) and enthalpy (ΔH) were unchanged (p < 0.05). RVA curve profiles were similar, even though after short germination and milling. Globally, metabolomics analysis identified 117 PC, in which 111 (bound), 104 (free) and 21 revealed in both extracts. p-Coumaric, trans-ferulic and ferulic acids were the most abundant PC revealed in all fractions. The portion husk + bran showed the highest level of total antioxidant activity (709.90 µmol TE) in both free and bound fractions. In terms of total amino acids, there was no statistical difference (p < 0.05) among non-germinated and germinated samples, contrary to free amino acids content. Glutamic acid (Glu) presented the highest values combining short germination and milling (1725-1900 mg/100 g) consequently, leads to higher value of GABA (12.21 mg/100 g). The combination of short germination and milling demonstrated a good strategy to improve the nutritional quality of rice, unless the thermal and pasting properties have been altered, contribute to potential health benefits on human nutrition.
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Affiliation(s)
| | - Luciana Ribeiro da Silva Lima
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Millena Cristina Barros Santos
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | | | - Renata Marenda Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Luiz Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil
| | | | | | | | - Mariana Simões Larraz Ferreira
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Cristina Yoshie Takeiti
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
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Hou D, Tang J, Feng Q, Niu Z, Shen Q, Wang L, Zhou S. Gamma-aminobutyric acid (GABA): a comprehensive review of dietary sources, enrichment technologies, processing effects, health benefits, and its applications. Crit Rev Food Sci Nutr 2023; 64:8852-8874. [PMID: 37096548 DOI: 10.1080/10408398.2023.2204373] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Gamma-aminobutyric acid (GABA) is a naturally occurring potential bioactive compound present in plants, microorganisms, animals, and humans. Especially, as a main inhibitory neurotransmitter in the central nervous system, GABA possesses a broad spectrum of promising bioactivities. Thus, functional foods enriched with GABA have been widely sought after by consumers. However, the GABA levels in natural foods are usually low, which cannot meet people's demand for health effects. With the increasing public awareness on the food securities and naturally occurring processes, using enrichment technologies to elevate the GABA contents in foods instead of exogenous addition can enhance the acceptability of health-conscious consumers. Herein, this review provides a comprehensive insight on the dietary sources, enrichment technologies, processing effects of GABA, and its applications in food industry. Furthermore, the various health benefits of GABA-enriched foods, mainly including neuroprotection, anti-insomnia, anti-depression, anti-hypertensive, anti-diabetes, and anti-inflammatory are also summarized. The main challenges for future research on GABA are related to exploring high GABA producing strains, enhancing the stability of GABA during storage, and developing emerging enrichment technologies without affecting food quality and other active ingredients. A better understanding of GABA may introduce new windows for its application in developing functional foods.
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Affiliation(s)
- Dianzhi Hou
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Jian Tang
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Qiqian Feng
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Zhitao Niu
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, Beijing, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Sumei Zhou
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
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7
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Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake. Food Chem 2023; 404:134709. [DOI: 10.1016/j.foodchem.2022.134709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 10/17/2022] [Accepted: 10/18/2022] [Indexed: 11/22/2022]
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8
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Paucar-Menacho LM, Castillo-Martínez WE, Simpalo-Lopez WD, Verona-Ruiz A, Lavado-Cruz A, Martínez-Villaluenga C, Peñas E, Frias J, Schmiele M. Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals. Foods 2022; 11:foods11131957. [PMID: 35804772 PMCID: PMC9265478 DOI: 10.3390/foods11131957] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 12/17/2022] Open
Abstract
Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric (UV-VIS), HPLC, and LC-MS techniques. However, their bioavailability in grains is quite limited. This restriction on bioavailability and bioaccessibility occurs because they are in conjugated polymeric forms. Additionally, they can be linked through chemical esterification and etherification to macro components. Techniques such as thermoplastic extrusion, germination, fermentation, and hydrolysis have been widely studied to release phenolic compounds in favor of their bioavailability and bioaccessibility, minimizing the loss of these thermosensitive components during processing. The increased availability of phenolic compounds increases the antioxidant capacity and favor their documented health promoting.
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Affiliation(s)
- Luz María Paucar-Menacho
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Williams Esteward Castillo-Martínez
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Wilson Daniel Simpalo-Lopez
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Anggie Verona-Ruiz
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Alicia Lavado-Cruz
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (C.M.-V.); (E.P.) (J.F.)
| | - Elena Peñas
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (C.M.-V.); (E.P.) (J.F.)
| | - Juana Frias
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (C.M.-V.); (E.P.) (J.F.)
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), MGT-367 Highway-Km 583, No. 5000, Diamantina 39100-000, Brazil
- Correspondence: ; Tel.: +55-38988037758
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Combined molecular and supramolecular structural insights into pasting behaviors of starches isolated from native and germinated waxy brown rice. Carbohydr Polym 2022; 283:119148. [DOI: 10.1016/j.carbpol.2022.119148] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 01/04/2022] [Accepted: 01/13/2022] [Indexed: 11/23/2022]
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Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products. PLANTS 2022; 11:plants11030440. [PMID: 35161419 PMCID: PMC8838036 DOI: 10.3390/plants11030440] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 01/30/2022] [Accepted: 02/01/2022] [Indexed: 12/18/2022]
Abstract
Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated substances and can be conventionally cooked or developed into food products. This research approach was to closely monitor the changes of bioactive compounds and their ability as antioxidants from the native form to the food products which are ready to be consumed. Moreover, this research explored the individual carotenoids and tocopherols of raw and cooked OSP and RR and their developed flake products, and also investigated their antioxidant activity, physicochemical properties, and sensory properties. Simultaneous identification using the liquid chromatographic method showed that OSP, RR, and their flake products have significant amounts (µg/g) of β-carotene (278.58–48.83), α-carotene (19.57–15.66), β-cryptoxanthin (4.83–2.97), α-tocopherol (57.65–18.31), and also γ-tocopherol (40.11–12.15). Different responses were observed on the bioactive compound and antioxidant activity affected by heating process. Meanwhile, OSP and RR can be combined to form promising flake products, as shown from the physicochemical analysis such as moisture (5.71–4.25%) and dietary fiber (13.86–9.47%) contents, water absorption index (1.69–1.06), fracturability (8.48–2.27), crispness (3.9–1.5), and color. Those quality parameters were affected by the proportions of OSP and RR in the flake products. Moreover, the preference scores (n = 120 panelists) for the flakes ranged from slightly liked to indifferent. It can be concluded that OSP and RR are potential sources of bioactive compounds which could act as antioxidants and could be developed into flake products that meet the dietary and sensory needs of consumers.
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