1
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Zhang Y, Sun M, Huo R, Gu Q, Miao Y, Zhang M. The effect of stir-frying on the aging of oat flour during storage: A study based on lipidomics. Food Sci Nutr 2024; 12:3188-3198. [PMID: 38726442 PMCID: PMC11077182 DOI: 10.1002/fsn3.3985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 01/02/2024] [Accepted: 01/10/2024] [Indexed: 05/12/2024] Open
Abstract
In this study, we used the LC-ESI-MS/MS technique to elucidate the effects of stir-frying on the lipidomics of oat flour before and after storage. We detected 1540 lipids in 54 subclasses; triglycerides were the most abundant, followed by diacylglycerol, ceramide (Cer), digalactosyldiacylglycerol, cardiolipin, and phosphatidylcholine. Principal component analysis and orthogonal least squares discriminant analysis analyses showed that oat flour lipids were significantly different before and after storage in stir-fried oat flour and raw oat flour. After oat flour was stir-fried, most of the lipid metabolites in it were significantly downregulated, and the changes in lipids during storage were reduced. Sphingolipid metabolism and ether lipid metabolism were the key metabolic pathways, and Cer, PC, and lyso-phosphatidylcholine were the key lipid metabolites identified in the related metabolic pathways during oat flour storage. Frying inhibits lipid metabolic pathways during storage of oat flour, thereby improving lipid stability and quality during storage. This study laid the foundation for further investigating quality control and the mechanism of changes in lipids during the storage of oat flour.
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Affiliation(s)
- Yuanyuan Zhang
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Minjun Sun
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Rui Huo
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Qixin Gu
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Ying Miao
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Meili Zhang
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
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2
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Mahmood N, Liu Y, Zheng X, Munir Z, Pandiselvam R, Zhang Y, Ali Saleemi M, Yves H, Sufyan M, Lei D. Influences of emerging drying technologies on rice quality. Food Res Int 2024; 184:114264. [PMID: 38609240 DOI: 10.1016/j.foodres.2024.114264] [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: 12/16/2023] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
Rice is an important staple food in the world. Drying is an important step in the post-harvest handling of rice and can influence rice qualities and thus play a key role in determining rice commercial and nutritional value. In rice processing, traditional drying methods may lead to longer drying times, greater energy consumption, and unintended quality losses. Thus, it is imperative to improve the physical, chemical, and milling properties of rice while preserving its nutritional value, flavor, and appearance as much as possible. Additionally, it is necessary to increase the efficiency with which heat energy is utilized during the thermal processing of freshly harvested paddy. Moreover, this review provides insights into the current application status of six different innovative drying technologies such as radio frequency (RF) drying, microwave (MW) drying, infrared (IR) drying, vacuum drying (VD), superheated steam (SHS) drying, fluidized bed (FB) drying along with their effect on the quality of rice such as color, flavor, crack ratio, microstructure and morphology, bioactive components and antioxidant activity as well asstarch content and glycemic index. Dielectric methods of drying due to volumetric heating results in enhanced drying rate, improved heating uniformity, reduced crack ratio, increased head rice yield and better maintain taste value of paddy grains. These novel emerging drying techniques increased the interactions between hydrated proteins and swollen starch granules, resulting in enhanced viscosity of rice flour and promoted starch gelatinization and enhanced antioxidant activity which is helpful to produce functional rice. Moreover, this review not only highlights the existing challenges posed by these innovative thermal technologies but also presents potential solutions. Additionally, the combination of these technologies to optimize operating conditions can further boost their effectiveness in enhancing the drying process. Nevertheless, future studies are essential to gain a deeper understanding of the mechanism of quality changes induced by emerging processing technologies. This knowledge will help expand the application of these techniques in the rice processing industry.
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Affiliation(s)
- Naveed Mahmood
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Yanhong Liu
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Xu Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zeeshan Munir
- Department of Agricultural Engineering, University of Kassel, Nordbahnhofstr. 1a, Witzenhausen 37213, Germany
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671124, Kerala, India
| | - Yue Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Mansab Ali Saleemi
- Department of Molecular Microbiology and Immunology, University of Texas at San Antonio, San Antonio, TX, United States
| | - Harimana Yves
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Muhammad Sufyan
- College of Biological Sciences, China Agricultural University, Beijing 100083, China
| | - Dengwen Lei
- College of Engineering, China Agricultural University, Beijing 100083, China
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3
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Tufail T, Ain HBU, Chen J, Virk MS, Ahmed Z, Ashraf J, Shahid NUA, Xu B. Contemporary Views of the Extraction, Health Benefits, and Industrial Integration of Rice Bran Oil: A Prominent Ingredient for Holistic Human Health. Foods 2024; 13:1305. [PMID: 38731675 PMCID: PMC11083700 DOI: 10.3390/foods13091305] [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: 03/11/2024] [Revised: 04/15/2024] [Accepted: 04/19/2024] [Indexed: 05/13/2024] Open
Abstract
Globally, 50% of people consume rice (Oryza sativa), which is among the most abundant and extensively ingested cereal grains. Rice bran is a by-product of the cereal industry and is also considered a beneficial waste product of the rice processing industry. Rice bran oil (RBO) is created from rice bran (20-25 wt% in rice bran), which is the outermost layer of the rice kernel; has a lipid content of up to 25%; and is a considerable source of a plethora of bioactive components. The main components of RBO include high levels of fiber and phytochemicals, including vitamins, oryzanols, fatty acids, and phenolic compounds, which are beneficial to human health and well-being. This article summarizes the stabilization and extraction processes of rice bran oil from rice bran using different techniques (including solvent extraction, microwaving, ohmic heating, supercritical fluid extraction, and ultrasonication). Some studies have elaborated the various biological activities linked with RBO, such as antioxidant, anti-platelet, analgesic, anti-inflammatory, anti-thrombotic, anti-mutagenic, aphrodisiac, anti-depressant, anti-emetic, fibrinolytic, and cytotoxic activities. Due to the broad spectrum of biological activities and economic benefits of RBO, the current review article focuses on the extraction process of RBO, its bioactive components, and the potential health benefits of RBO. Furthermore, the limitations of existing studies are highlighted, and suggestions are provided for future applications of RBO as a functional food ingredient.
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Affiliation(s)
- Tabussam Tufail
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Huma Bader Ul Ain
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Jin Chen
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Muhammad Safiullah Virk
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Zahoor Ahmed
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Jawad Ashraf
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Noor Ul Ain Shahid
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Bin Xu
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
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4
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Zhou C, Li B, Yang W, Liu T, Yu H, Liu S, Yang Z. A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice. Foods 2024; 13:240. [PMID: 38254541 PMCID: PMC10815025 DOI: 10.3390/foods13020240] [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] [Revised: 01/04/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Enzyme inactivation is crucial for enhancing the shelf life of lightly milled rice (LMR), yet the impact of diverse superheated steam (SS) treatment conditions on lipolytic enzyme efficiency, physicochemical properties, and volatile profiles of LMR remains unclear. This study investigated varying SS conditions, employing temperatures of 120 °C, 140 °C, and 160 °C and exposure times of 2, 4, 6, and 8 min. The research aimed to discern the influence of these conditions on enzyme activities, physicochemical characteristics, and quality attributes of LMR. Results indicated a significant rise in the inactivation rate with increased treatment temperature or duration, achieving a notable 70% reduction in enzyme activities at 120 °C for 6 min. Prolonged exposure to higher temperatures also induced pronounced fissures on LMR surfaces. Furthermore, intensive SS treatment led to a noteworthy 5.52% reduction in the relative crystallinity of LMR starch. GC/MS analysis revealed a consequential decrease, ranging from 44.7% to 65.7%, in undesirable odor ketones post-SS treatment. These findings underscore the potential of SS treatment in enhancing the commercial attributes of LMR.
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Affiliation(s)
- Chenguang Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bin Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wenli Yang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tianrui Liu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haoran Yu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Siyao Liu
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, China
| | - Zhen Yang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
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5
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Yu C, Peng B, Luo T, Deng Z. Bound lipase: an important form of lipase in rice bran (Oryza sativa). FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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6
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Yılmaz Tuncel N. Stabilization of Rice Bran: A Review. Foods 2023; 12:foods12091924. [PMID: 37174460 PMCID: PMC10178138 DOI: 10.3390/foods12091924] [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: 03/31/2023] [Revised: 04/25/2023] [Accepted: 05/06/2023] [Indexed: 05/15/2023] Open
Abstract
One of the major problems in food science is meeting the demand of the world's growing population, despite environmental limitations such as climate change, water scarcity, land degradation, marine pollution, and desertification. Preventing food from going to waste and utilizing nutritive by-products as food rather than feed are easy and powerful strategies for overcoming this problem. Rice is an important staple food crop for more than half of the world's population and substantial quantities of rice bran emerge as the main by-product of rice grain milling. Usually, rice bran is used as animal feed or discarded as waste. Although it is highly nutritious and comprises many bioactive compounds with considerable health benefits, the rapid deterioration of bran limits the exploitation of the full potential of rice bran. Hydrolytic rancidity is the main obstacle to using rice bran as food, and the enzyme inactivation process, which is termed stabilization, is the only way to prevent it. This study reviews the methods of stabilizing rice bran and other rice-milling by-products comprising rice bran in the context of the efficiency of the process upon storage. The effect of the process on the components of rice bran is also discussed.
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Affiliation(s)
- Neşe Yılmaz Tuncel
- Department of Food Technology, Faculty of Applied Sciences, Onsekiz Mart University, Çanakkale 17100, Turkey
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7
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He X, Yang F, Liu C, Wen X, Zhang X, Sun S, Luo F, Lin Q. Influence mechanism of tempering for storage quality of dried rice based on the evaluation of physicochemical and sensory characteristics and mitochondrial function and structure. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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8
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Alves JB, Rodrigues MHP, Duarte FA, Furlong EB, Christ-Ribeiro A. Rice Bran and Its Potential To Complement the Nutritional Needs of Children and Elderly. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:86-92. [PMID: 36334233 DOI: 10.1007/s11130-022-01014-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/10/2022] [Indexed: 06/16/2023]
Abstract
Rice bran is an agro-industrial by-product of low added value that can be used to complement human nutritional needs. In this work, the profile of minerals, fatty acids and amino acids in brown rice bran was determined, aiming to evaluate its potential to complement the nutritional needs of different age groups, according to recommendations of regulatory agencies. The brown rice bran was supplied by a rice processing industry located in the south of the state of Rio Grande do Sul. Minerals were quantified using an emission spectrometer; the fatty acid profile was determined by gas chromatography and the amino acids were quantified by high-performance liquid chromatography with fluorescence (HPLC-FL). The main minerals were phosphorus (P), magnesium (Mg), potassium (K) and calcium (Ca) (2,933, 1,029, 211 and 56 mg / 100 g of rice bran). Saturated, monounsaturated and polyunsaturated fatty acids in rice bran were 22.4, 36.2 and 34.5% of lipid content, respectively. The polar, neutral and charged amino acids represented 8.8, 9.3 and 12.8% of the protein content, respectively. The composition of this co-product of rice supply chain is a good alternative to the new demand on plant-based food supplying the recommended daily intake (RDI) of national and international food polices.
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Affiliation(s)
- Janaína Barreto Alves
- Laboratório de Micotoxinas e Ciência de Alimentos, Curso de Engenharia de Alimentos, Escola de Química e Alimentos, Universidade Federal do Rio Grande, Rio Grande, RS, Brasil
| | - Marcy Heli Paiva Rodrigues
- Laboratório de Micotoxinas e Ciência de Alimentos, Curso de Engenharia de Alimentos, Escola de Química e Alimentos, Universidade Federal do Rio Grande, Rio Grande, RS, Brasil
| | - Fabio Andrei Duarte
- Departamento de Química, Universidade Federal de Santa Maria, Santa Maria, RS, Brasil
| | - Eliana Badiale Furlong
- Laboratório de Micotoxinas e Ciência de Alimentos, Curso de Engenharia de Alimentos, Escola de Química e Alimentos, Universidade Federal do Rio Grande, Rio Grande, RS, Brasil
| | - Anelise Christ-Ribeiro
- Laboratório de Micotoxinas e Ciência de Alimentos, Curso de Engenharia de Alimentos, Escola de Química e Alimentos, Universidade Federal do Rio Grande, Rio Grande, RS, Brasil.
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9
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Rashid MT, Liu K, Han S, Jatoi MA. The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran. Foods 2022; 11:foods11244001. [PMID: 36553743 PMCID: PMC9778295 DOI: 10.3390/foods11244001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/06/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
Rice bran is a nutrient-rich and resource-dense byproduct of rice milling. The primary cause of rice bran utilization limitation is oxidative deterioration and inadequate storage facilities. Improving stability to extend the shelf-life of rice bran has thus become an utmost necessity. This study aimed to stabilize raw fresh rice bran (RB) by using dry heat methods at 120 °C (233, 143, and 88 min) and 130 °C (86, 66, and 50 min). The results indicated that after dry heat pretreatment, peroxidase levels were at 90%, and the storage stability of dry-heat-stabilized RB was better. However, with an increase in treatment temperature and time, the peroxidase activity improved while the lipase activity decreased to a certain extent without significant changes. The total saturated and unsaturated fatty acids were significantly unchanged during storage, while oleic/linoleic acid increased substantially by 1% at 120 °C for 88 min. The increase in treatment time and temperature was beneficial in controlling the fatty acid values. However, extended treatment time caused an increase in the peroxide value and MDA. The essential and non-essential amino acid ratios, which evaluate a protein's nutritional value, remained relatively stable. The essential subunit of rice bran protein was not affected by the temperature and time of dry heat treatment and storage time.
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Affiliation(s)
- Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
- Correspondence:
| | - Simeng Han
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
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10
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Wang W, Zhang F, Liu D, Chen K, Du B, Qiu X, Xu J, Xing D. Distribution characteristics of selenium, cadmium and arsenic in rice grains and their genetic dissection by genome-wide association study. Front Genet 2022; 13:1007896. [PMCID: PMC9612882 DOI: 10.3389/fgene.2022.1007896] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Accepted: 10/03/2022] [Indexed: 11/13/2022] Open
Abstract
High selenium (Se) and low cadmium (Cd) and arsenic (As) contents in rice grains were good for human health. The genetic basis and relationship of Se, Cd and As concentrations in rice grains are still largely unknown. In the present study, large variations were observed in Se, Cd and As concentrations in brown and milled rice in normal and Se treatment conditions in 307 rice accessions from 3K Rice Genomes Project. Se fertilizer treatment greatly increased Se concentrations but had no obvious changes in concentrations of Cd and As both in brown and milled rice. Total of 237 QTL were identified for Se, Cd and As concentrations in brown and milled rice in normal and Se treatment conditions as well as ratio of concentrations under Se treatment to normal conditions. Only 19 QTL (13.4%) were mapped for concentrations of Se and Cd, Se and As, and Se, Cd and As in the same or adjacent regions, indicating that most Se concentration QTL are independent of Cd and As concentration QTL. Forty-three favorable alleles were identified for 40 candidate genes by gene-based association study and haplotype analysis in 14 important QTL regions. Se-enriched rice variety will be developed by pyramiding favorable alleles at different Se QTL and excluding undesirable alleles at Cd and As QTL, or combining favorable alleles at Se QTL with the alleles at Se-sensitive QTL by marker-assisted selection.
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Affiliation(s)
- Wenxi Wang
- College of Economy and Management, Hubei University of Technology, Wuhan, China
- MARA Key Laboratory of Sustainable Crop Production in the Middle Reaches of the Yangtze River (Co-construction by Ministry and Province), College of Agriculture, Yangtze University, Jingzhou, China
| | - Fan Zhang
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Dapu Liu
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kai Chen
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
| | - Bin Du
- MARA Key Laboratory of Sustainable Crop Production in the Middle Reaches of the Yangtze River (Co-construction by Ministry and Province), College of Agriculture, Yangtze University, Jingzhou, China
| | - Xianjin Qiu
- MARA Key Laboratory of Sustainable Crop Production in the Middle Reaches of the Yangtze River (Co-construction by Ministry and Province), College of Agriculture, Yangtze University, Jingzhou, China
- *Correspondence: Xianjin Qiu, ; Jianlong Xu,
| | - Jianlong Xu
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
- National Nanfan Research Institute (Sanya), Chinese Academy of Agricultural Sciences, Sanya, China
- *Correspondence: Xianjin Qiu, ; Jianlong Xu,
| | - Danying Xing
- MARA Key Laboratory of Sustainable Crop Production in the Middle Reaches of the Yangtze River (Co-construction by Ministry and Province), College of Agriculture, Yangtze University, Jingzhou, China
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11
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Nanvakenari S, Movagharnejad K, Latifi A. Modelling and experimental analysis of rice drying in new fluidized bed assisted hybrid infrared-microwave dryer. Food Res Int 2022; 159:111617. [DOI: 10.1016/j.foodres.2022.111617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 06/16/2022] [Accepted: 07/01/2022] [Indexed: 02/07/2023]
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12
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Oduola AA, Atungulu GG. Impacts of Selected Infrared Wavelength Treatments on the Pasting Properties and Discoloration of Rice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Abass A. Oduola
- Department of Food Science University of Arkansas Division of Agriculture, 2650 N Young Avenue, University of Arkansas, Fayetteville, AR 72704 USA
| | - Griffiths G. Atungulu
- Department of Food Science University of Arkansas Division of Agriculture, 2650 N Young Avenue, University of Arkansas, Fayetteville, AR 72704 USA
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13
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Improvement effects of micronization on morphology, functional and nutritional attributes of stabilized rice bran. Food Res Int 2022; 157:111328. [DOI: 10.1016/j.foodres.2022.111328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 11/21/2022]
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14
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Yu C, Luo T, Xie T, Li J, Deng Z. Classified processing of different rice bran fractions according to their component distributions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Cheng‐wei Yu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
- Department of Food Science and Technology National University of Singapore Singapore 117542 Singapore
| | - Ting Luo
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Tian Xie
- COFCO Nutrition and Health Research Institute Co. Ltd Beijing 102209 China
| | - Jing Li
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Ze‐yuan Deng
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
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15
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Impacts of extraction methods on physicochemical characteristics and bioactivities of polysaccharides from rice bran. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01245-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Sultana A, Zinnah MA, Shozib HB, Howlader ZH, Alauddin M. Functional Profiling and Future Research Direction of Rice Bran Oil in Bangladesh. J Oleo Sci 2021; 70:1551-1563. [PMID: 34732634 DOI: 10.5650/jos.ess21212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Rice bran oil (RBO) has been demonstrated to affect complex malfunctioned conditions such as oxidative stress, hyperlipidemia, hyperglycemia, hypertension, inflammation, abnormal cell growth (cancer), ulceration, immune and cognitive modulation. This unique effect of RBO is due to the presence of well-balanced fatty acid composition and several bioactive compounds, γ- oryzanol (cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, campesterol ferulate, and β-sitosteryl ferulate), vitamin E (tocopherol and tocotrienol), phytosterols (β-sitosterol, campesterol and stigmasterol) and other nutrients. The RBO composition of bioactive compounds varied geographically, thus the clear-cut mechanisms of action on complex disease cascades are still required. This review article summarized the RBO compositional profiling and compared it with other edible oils. This article also summarized Bangladesh RBO profiling and their proposed mechanism of action as well as the first line of defense in the prevention, management, and control of complex disease conditions. This review indicates how Bangladesh RBO increase their opportunity to be functional food for 21st century's ailment.
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Affiliation(s)
- Afroza Sultana
- Department of Nutrition and Food Technology, Jashore University of Science and Technology
| | | | | | | | - Md Alauddin
- Department of Nutrition and Food Technology, Jashore University of Science and Technology
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17
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Zhou C, Okonkwo CE, Inyinbor AA, Yagoub AEA, Olaniran AF. Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments. Crit Rev Food Sci Nutr 2021; 63:1587-1611. [PMID: 34404303 DOI: 10.1080/10408398.2021.1966379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Traditional food processing techniques can no longer meet the ever increasing demand for high quality food across the globe due to its low process efficiency, high energy consumption and low product yield. This review article is focused on the mechanism and application of Infrared (IR) and ultrasound (US) technologies in physical processing of food. We herein present the individual use of IR and US (both mono-frequency and multi-frequency levels) as well as IR and US supported with other thermal and non-thermal technologies to improve their food processing performance. IR and US are recent thermal and non-thermal technologies which have now been successfully used in food industries to solve the demerits of conventional processing technologies. These environmentally-friendly technologies are characterized by low energy consumption, reduced processing time, high mass-transfer rates, better nutrient retention, better product quality, less mechanical damage and improved shelf life. This work could be, with no doubt, useful to the scientific world and food industries by providing insights on recent advances in the use of US and IR technology, which can be applied to improve food processing technologies for better quality and safer products.
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Affiliation(s)
- Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Clinton E Okonkwo
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, Omu-Aran, Kwara state, Nigeria
| | - Adejumoke A Inyinbor
- Department of Physical Sciences, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abiola F Olaniran
- Department of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, Omu-Aran, Kwara state, Nigeria
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Yu CW, Luo T, Cao Y, Wei CH, Deng ZY. The influence of microbial contamination on rice bran rancidity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111468] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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19
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Mohammadi Shad Z, Oduola AA, Wilson S, Smith D, Shafiekhani S, Bruce R, Atungulu GG. New infrared heat treatment approaches to dry and combat fungal contamination of shelled corn. J Food Saf 2021. [DOI: 10.1111/jfs.12886] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zeinab Mohammadi Shad
- Department of Food Science, Division of Agriculture University of Arkansas Fayetteville Arkansas USA
| | - Abass A. Oduola
- Department of Food Science, Division of Agriculture University of Arkansas Fayetteville Arkansas USA
| | - Shantae Wilson
- Department of Food Science, Division of Agriculture University of Arkansas Fayetteville Arkansas USA
| | - Deandrae Smith
- Department of Food Science, Division of Agriculture University of Arkansas Fayetteville Arkansas USA
| | - Soraya Shafiekhani
- Department of Food Science, Division of Agriculture University of Arkansas Fayetteville Arkansas USA
| | - Rebecca Bruce
- Department of Food Science, Division of Agriculture University of Arkansas Fayetteville Arkansas USA
| | - Griffiths G. Atungulu
- Department of Food Science, Division of Agriculture University of Arkansas Fayetteville Arkansas USA
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Yu CW, Zheng LF, Cheng MY, Yu XY, Wang SY, Fan YW, Deng ZY. Purification, identification, characterization and catalytic mechanism of two lipases from rice bran (Oryza sativa). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110693] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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21
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Determination of thermal, molecular changes, and functional properties in stabilized rice bran. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Abstract
In this study, stabilization was performed using three different oven temperatures (110, (T1) 130 (T2) and 150 °C(T3)) in the oven set at 10% moisture. The effect of stabilization on lipase activity, functional, and thermal properties of rice bran. Lipase activity of control (27.92 U/g) was to be higher than stabilized rice bran samples. Starch gelatinization peak temperature ranged from 70.05 (T3) to 85.09 °C (control). DPPH scavenging effect of control was 12.99 mmol TE. The highest DPPH radical scavenging effect value (15.72 mmol TE) was determined in the T3 sample. ABTS radical scavenging effect of stabilized samples significantly increased (p < 0.05) and the increase for T1, T2, and T3 was found to be 73, 75, and 77%, respectively. The highest ferulic (4284 μg/g) and p-coumaric acid (1180 μg/g) contents were determined in T3 and T1 samples, respectively. The content of bound ferulic and p-coumaric acids of stabilized rice bran samples was 2.41 and 2.33 times higher than control samples. While prolamine content was 3.38–4.18 mg/mL; glutelin content ranged from 4.45 to 5.11 mg/mL. An obvious state change during stabilization was observed in all samples around 70–85.9 °C. The results of the study revealed that stabilization might change the functional and thermal properties of rice bran.
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22
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Enzymatic preparation and antioxidative activity of hydrolysate from Rice bran protein. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00563-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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23
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Zhao B, Shang J, Liu L, Tong L, Zhou X, Wang S, Zhang Y, Wang L, Zhou S. Effect of roasting process on enzymes inactivation and starch properties of highland barley. Int J Biol Macromol 2020; 165:675-682. [DOI: 10.1016/j.ijbiomac.2020.09.180] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/09/2020] [Accepted: 09/21/2020] [Indexed: 12/11/2022]
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24
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Paesani C, Bravo-Núñez Á, Gómez M. Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109931] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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25
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Wang H, Geng H, Chen J, Wang X, Li D, Wang T, Yu D, Wang L. Three phase partitioning for simultaneous extraction of oil, protein and polysaccharide from rice bran. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102447] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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26
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He R, Wang Y, Zou Y, Wang Z, Ding C, Wu Y, Ju X. Storage characteristics of infrared radiation stabilized rice bran and its shelf-life evaluation by prediction modeling. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2638-2647. [PMID: 31994185 DOI: 10.1002/jsfa.10293] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 12/22/2019] [Accepted: 01/17/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Rice bran is a nutrient-dense and resource-rich byproduct produced from the rice milling. The limitation of rice bran utilization is mainly caused by oxidative deterioration. Improvement of stability to prolong rice bran shelf-life has thus become an urgent requirement. RESULTS The present study aimed to determine the characteristics of infrared radiation heat treatment of rice bran (IRRB) and raw rice bran stored under different temperatures. The effects of heating and storage time on physicochemical, microbial, storage stability and structural properties were investigated. Additionally, the prediction model for the shelf-life of rice bran was established based on free fatty acids and the peroxide value by fitting the curve of bran lipid oxidation. The results obtained demonstrated that infrared radiation heating at 300 °C for 210 s resulted in decreased lipase activity and peroxidase activity of 73.05% and 81.50%, respectively. The free fatty acids and peroxide value of IRRB stored at 4 and 25 °C for 8 weeks were only reached at 2.35% and 3.17% and 2.53 and 3.64 meq kg-1 , respectively. The shelf-life prediction model showed the the shelf-life of infrared radiation-treated samples increased to 71.6 and 25.8 weeks under storage at 4 and 25 °C, respectively. CONCLUSION The stabilizing process could effectively suppress microbial growth and had no prominent effect on the physicochemical and microstructure properties of rice bran and, simultaneously, storage life was greatly extended. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rong He
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Yujiao Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Yucheng Zou
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Zhigao Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Chao Ding
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Ying Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Xingrong Ju
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
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28
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Yao B, Chen P, Sun G. Distribution of elements and their correlation in bran, polished rice, and whole grain. Food Sci Nutr 2020; 8:982-992. [PMID: 32185023 PMCID: PMC7075078 DOI: 10.1002/fsn3.1379] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2019] [Revised: 11/27/2019] [Accepted: 12/03/2019] [Indexed: 11/12/2022] Open
Abstract
The relationship of toxic elements (As, Cd, Cr) and trace elements (Cu, Se, Ni, Zn, Mn) in rice bran and corresponding polished rice is not well known. A total of 446 rice grains were collected from paddy fields distributed across China, and the concentrations of 8 elements in rice bran and their corresponding polished rice were measured. The levels of As, Cd, Cr, and Se have a good linear relationship between rice bran and polished rice (R 2: .79, .97, .82, .99, respectively; all p < .001). Polishing rice could effectively remove the average contents of 44.4% As, 19.8% Cd, and 15.4% Cr in the whole grain, but caused the substantial losses of more than half of Mn and Ni (57.7% and 56.9%), and nearly one-third (30.9%, 31.5%, and 29.1%) of Cu, Se, and Zn in brown rice although only about 10% of rice bran was milled. The "L" type correlation exists not only between As and Cd, but also between the nutrients Se, Mn, Ni, and the toxic elements As, Cd. These results indicated that As accumulation in rice could reduce the levels of essential mineral nutrients Mn, Ni, and Se. On the contrary, improving nutrient elements by fertilization could decrease the accumulation of some toxic elements. This provides a practical new idea for the prevention and control of rice As or Cd, and concomitantly improves the deficiency of nutrient elements in rice.
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Affiliation(s)
- Bao‐Min Yao
- State Key Laboratory of Urban and Regional EcologyResearch Center for Eco‐Environmental SciencesThe Chinese Academy of SciencesBeijingChina
- University of Chinese Academy of SciencesBeijingChina
| | - Peng Chen
- State Key Laboratory of Urban and Regional EcologyResearch Center for Eco‐Environmental SciencesThe Chinese Academy of SciencesBeijingChina
- University of Chinese Academy of SciencesBeijingChina
| | - Guo‐Xin Sun
- State Key Laboratory of Urban and Regional EcologyResearch Center for Eco‐Environmental SciencesThe Chinese Academy of SciencesBeijingChina
- University of Chinese Academy of SciencesBeijingChina
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29
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Yu C, Hu Q, Wang H, Deng Z. Comparison of 11 rice bran stabilization methods by analyzing lipase activities. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14370] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Cheng‐wei Yu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Qi‐rui Hu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Hao‐wei Wang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Ze‐yuan Deng
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
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30
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Lao Y, Zhang M, Chitrakar B, Bhandari B, Fan D. Efficient Plant Foods Processing Based on Infrared Heating. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1600537] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yanyan Lao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Dongcui Fan
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
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31
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Zou Y, Zhang C, Ju X, Wang Z, Wu Y, Yuan J, Chen W, He R. Effect of removing cadmium with citric acid on the physicochemical and microstructure properties of rice bran. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.044] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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32
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Zhou X, Liu L, Fu P, Lyu F, Zhang J, Gu S, Ding Y. Effects of infrared radiation drying and heat pump drying combined with tempering on the quality of long-grain paddy rice. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13834] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xuxia Zhou
- Department of Food Science and Technology; Zhejiang University of Technology; Hangzhou 310014 China
| | - Lin Liu
- Department of Food Science and Technology; Zhejiang University of Technology; Hangzhou 310014 China
| | - Pengcheng Fu
- Chengdu Grain Storage Research Institute; Chengdu 610015 China
| | - Fei Lyu
- Department of Food Science and Technology; Zhejiang University of Technology; Hangzhou 310014 China
| | - Jianyou Zhang
- Department of Food Science and Technology; Zhejiang University of Technology; Hangzhou 310014 China
| | - Saiqi Gu
- Department of Food Science and Technology; Zhejiang University of Technology; Hangzhou 310014 China
| | - Yuting Ding
- Department of Food Science and Technology; Zhejiang University of Technology; Hangzhou 310014 China
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33
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Liu YQ, Strappe P, Zhou ZK, Blanchard C. Impact on the nutritional attributes of rice bran following various stabilization procedures. Crit Rev Food Sci Nutr 2018; 59:2458-2466. [PMID: 29561644 DOI: 10.1080/10408398.2018.1455638] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Rice bran, a valuable byproduct of the rice milling process, has limitations in food industrial applications due to its instability during storage. This review summaries the methodology for stabilization and its impact on the nutritional properties of rice bran. A variety of treatments have been used and these include heat treatment, low-temperature storage, biological and chemical approaches and these will be discussed in terms of their ability to destroy/inhibit enzyme activity and improve storage performance of rice bran. More importantly, changes in the nutritional value of rice bran in terms of vitamins, polyphenols, tocopherols, flavonoids, free fatty acids caused by stabilization of rice bran will also be discussed. This review highlights the importance of appropriate design of processes for stabilization and controlling storage conditions to ensure quality of the rice bran and enhancing levels of phytochemicals in the bran for novel applications in functional foods.
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Affiliation(s)
- Y Q Liu
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin , China
| | - P Strappe
- b School of Medical and Applied Sciences, Central Queensland University , Rockhampton , Qld , Australia
| | - Z K Zhou
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin , China.,c ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University , Wagga Wagga , NSW , Australia
| | - C Blanchard
- c ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University , Wagga Wagga , NSW , Australia
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Irakli M, Kleisiaris F, Mygdalia A, Katsantonis D. Stabilization of rice bran and its effect on bioactive compounds content, antioxidant activity and storage stability during infrared radiation heating. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.02.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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35
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Oladejo AO, Ma H, Qu W, Zhou C, Wu B, Uzoejinwa BB, Onwude DI, Yang X. Application of pretreatment methods on agricultural products prior to frying: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:456-466. [PMID: 28657649 DOI: 10.1002/jsfa.8502] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Revised: 06/14/2017] [Accepted: 06/18/2017] [Indexed: 06/07/2023]
Abstract
Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatment techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods. Therefore, this review focuses on the various pretreatment methods and the recent novel methods like ultrasound, infrared, superheated steam drying, microwave technique and pulsed electric field applied to foods prior to frying and its effects on the qualities of fried foods. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Ayobami Olayemi Oladejo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Nigeria
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Daniel I Onwude
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Nigeria
| | - Xue Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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