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Lešić S, Ivanišević Z, Špiljak B, Tomas M, Šoštarić M, Včev A. The Impact of Vitamin Deficiencies on Oral Manifestations in Children. Dent J (Basel) 2024; 12:109. [PMID: 38668021 PMCID: PMC11049216 DOI: 10.3390/dj12040109] [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: 03/03/2024] [Revised: 03/29/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
Vitamins play a vital role in human health, particularly in the development and maintenance of oral health in children. These nutrients are broadly categorized into fat-soluble and water-soluble types, crucial for children's well-being. The objective of this study is to investigate the impact of vitamin deficiencies on the oral health of children, focusing on how these deficiencies contribute to various oral health issues and determining the relationship between specific vitamin shortages and oral diseases. Findings indicate that shortages in vitamins A and D lead to enamel issues and a higher susceptibility to dental diseases, vitamin E assists in treating oral mucositis, and vitamin K is essential for blood clotting in dental surgeries. Deficits in B-complex and vitamin C result in enamel hypomineralization and soft tissue ailments, including aphthous stomatitis and gingival petechiae. Additionally, a lack of vitamin B7 compromises the immune response, increasing oral candidiasis risk. Therefore, vitamin deficiencies markedly affect children's oral health, highlighting the need for joint efforts between dental professionals and caregivers for effective pediatric care. Addressing vitamin deficiencies through supplementation and tailored dental care emphasizes the significance of nutritional health in children's overall and dental well-being, advocating for a collaborative approach to achieve optimal health outcomes.
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Affiliation(s)
- Stjepanka Lešić
- Department of Dental Medicine, Faculty of Dental Medicine and Health Osijek, J. J. Strossmayer University of Osijek, 31000 Osijek, Croatia; (S.L.); (Z.I.)
| | - Zrinka Ivanišević
- Department of Dental Medicine, Faculty of Dental Medicine and Health Osijek, J. J. Strossmayer University of Osijek, 31000 Osijek, Croatia; (S.L.); (Z.I.)
| | - Bruno Špiljak
- School of Dental Medicine, University of Zagreb, 10000 Zagreb, Croatia
| | - Matej Tomas
- Department of Dental Medicine, Faculty of Dental Medicine and Health Osijek, J. J. Strossmayer University of Osijek, 31000 Osijek, Croatia; (S.L.); (Z.I.)
| | - Magdalena Šoštarić
- Faculty of Dental Medicine and Health Osijek, J. J. Strossmayer University of Osijek, 31000 Osijek, Croatia;
| | - Aleksandar Včev
- Department of Pathophysiology, Physiology and Immunology, Faculty of Dental Medicine and Health Osijek, J. J. Strossmayer University of Osijek, 31000 Osijek, Croatia;
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2
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Li X, Ma C, Bian X, Fu Y, Zhang G, Liu X, Zhang N. Effect of Germination on Mineral Content Changes in Brown Rice (Oryza sativa L.). Biol Trace Elem Res 2024:10.1007/s12011-024-04147-y. [PMID: 38472512 DOI: 10.1007/s12011-024-04147-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Accepted: 03/09/2024] [Indexed: 03/14/2024]
Abstract
Minerals are the essential micronutrients for human health. Brown rice is a whole-grain food rich in minerals, with its bran portion limiting the application of minerals. In the present study, the changes in the contents of 23 different minerals (Na, Mg, K, Ca, B, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, Se, Sb, Ba, Li, Al, As, Cd, Sn, Hg, and Pb) in brown rice were evaluated during 17, 24, 30, 35, and 48 h of germination. The results showed that germination was associated with the decreased contents of Pb, Cd, As, Al, Li, Ba, Fe, Cr, Co, V, and Hg, and the increased content of Na in brown rice (p < 0.05). In contrast, this process was not significantly influential on the contents of Mg, K, Ca, B, Ni, Cu, Zn, Se, Sn, Sb, and Mn (p > 0.05). In addition, significant correlations were found among most of the mineral contents. Furthermore, according to the principal component analysis, three principal components of the different mineral contents were extracted to explain 96.60% of the cumulative variances. In summary, these findings demonstrated that germination represented a feasible approach to regulating and controlling the distribution of the mineral elements in brown rice, optimizing the levels of the mineral contents, and thus reducing the potential health risks.
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Affiliation(s)
- Xiang Li
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Chunmin Ma
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Guang Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Xiaofei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China.
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China.
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3
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Burghardt K, Craven T, Sardar NA, Pearce JM. Towards Sustainable Protein Sources: The Thermal and Rheological Properties of Alternative Proteins. Foods 2024; 13:448. [PMID: 38338583 PMCID: PMC10855059 DOI: 10.3390/foods13030448] [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: 01/04/2024] [Revised: 01/26/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
Reducing meat consumption reduces carbon emissions and other environmental harms. Unfortunately, commercial plant-based meat substitutes have not seen widespread adoption. In order to enable more flexible processing methods, this paper analyzes the characteristics of commercially available spirulina, soy, pea, and brown rice protein isolates to provide data for nonmeat protein processing that can lead to cost reductions. The thermal and rheological properties, as well as viscosity, density, and particle size distribution, were analyzed for further study into alternative protein-based food processing. The differential scanning calorimetry analysis produced dry amorphous-shaped curves and paste curves with a more distinct endothermic peak. The extracted linear temperature ranges for processing within food production were 70-90 °C for spirulina, 87-116 °C for soy protein, 67-77 °C for pea protein, and 87-97 °C for brown rice protein. The viscosity analysis determined that each protein material was shear-thinning and that viscosity increased with decreased water concentration, with rice being an exception to the latter trend. The obtained viscosity range for spirulina was 15,100-78,000 cP, 3200-80,000 cP for soy protein, 1400-32,700 cP for pea protein, and 600-3500 cP for brown rice protein. The results indicate that extrusion is a viable method for the further processing of protein isolates, as this technique has a large temperature operating range and variable screw speed. The data provided here can be used to make single or multi-component protein substitutes.
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Affiliation(s)
- Kaitlyn Burghardt
- Department of Chemical & Biochemical Engineering, Western University, London, ON N6A 5B9, Canada
| | - Tierney Craven
- Department of Chemical & Biochemical Engineering, Western University, London, ON N6A 5B9, Canada
| | | | - Joshua M Pearce
- Department of Electrical & Computer Engineering and Ivey Business School, Western University, London, ON N6A 5B9, Canada
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4
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Yin X, Chen X, Hu J, Zhu L, Zhang H, Hong Y. Effects of distribution, structure and interactions of starch, protein and cell walls on textural formation of cooked rice: A review. Int J Biol Macromol 2023; 253:127403. [PMID: 37832614 DOI: 10.1016/j.ijbiomac.2023.127403] [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: 07/17/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/15/2023]
Abstract
The constitution and forms of rice determine its processing and cooking properties and further control the cooked rice quality. As the two main components, starch and protein content correlations and their characteristics have been extensively explored. However, rice is mainly consumed as polished kernels, components distribution, cytoplasmic matrix, and cell walls work together, and the properties of extracted components or flour are difficult to reflect the quality of cooked rice accurately. Thus, this review summarizes the multi-scale structure changes of main components during real rice cooking conditions. The dynamic thermal changes and leaching behaviors in rice kernels are compared with pure starch or rice flour. The in situ changes and interactions of starch granules, protein bodies, and cell walls during cooking are reviewed. Based on this, different textural evaluation methods are compared, and the advantages and disadvantages are pointed out. The oral chewing perception and bionic chewing simulation for textual evaluation have gradually become hot. Both rice quality controllers and eating quality evaluators attempt to establish an accurate quality evaluation system with the increased demand for high-quality rice.
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Affiliation(s)
- Xianting Yin
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Xiaoyu Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jiali Hu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Ling Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
| | - Hui Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
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5
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Zhou L, Sui Y, Zhu Z, Li S, Xu R, Wen J, Shi J, Cai S, Xiong T, Cai F, Mei X. Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea. Front Nutr 2023; 10:1232251. [PMID: 37693252 PMCID: PMC10483151 DOI: 10.3389/fnut.2023.1232251] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 08/10/2023] [Indexed: 09/12/2023] Open
Abstract
This study investigated the effects of rice preparation using different degrees of milling (DOM) from 0% to 13% on the nutritional composition, functional properties, major volatile compounds and safety of brown rice tea (BRT). We found that 2% DOM reduced 52.33% of acrylamide and 31.88% of fluorescent AGEs. When DOM was increased from 0% to 13%, the total phenolic content (TPC) of brown rice tea decreased by 48.12%, and the total flavonoid content (TFC) and condensed tannin content (CTC) also decreased significantly, with the smallest decrease at 2% DOM. In addition, the inhibitory activities of α-amylase, α-glucosidase and pancreatic lipase as well as the antioxidant activity also decreased gradually. Analysis by electronic nose and gas chromatography-mass spectrometry (GC-MS) showed that alkanes, furans, aldehydes, pyrazines and alcohols were the major volatiles in BRT, with 2% DOM having the greatest retention of aroma compounds. An orthogonal partial least squares discriminant analysis (OPLS-DA) and VIP score (VIP > 1 and p < 0.05) analysis were used to screen 25 flavor substances that contributed to the differences in BRT aroma of different DOMs. These results suggest that 2% milled BRT can improve safety and palatability while maximizing the retention of flavor compounds and nutrients. The findings of this study contribute to an enhanced understanding of the dynamics of changes and preservation of aroma compounds and nutrients present during the processing of BRT.
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Affiliation(s)
- Lei Zhou
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan, China
| | - Yong Sui
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Zhenzhou Zhu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan, China
| | - Shuyi Li
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan, China
| | - Rui Xu
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan, China
| | - Junren Wen
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Jianbin Shi
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Sha Cai
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Tian Xiong
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Fang Cai
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Xin Mei
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
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6
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Xiao Y, Jia F, Meng X, Han Y. Breakpoint Planning Method for Rice Multibreak Milling. Foods 2023; 12:foods12091864. [PMID: 37174402 PMCID: PMC10178096 DOI: 10.3390/foods12091864] [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: 03/29/2023] [Revised: 04/27/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023] Open
Abstract
Excessive milling of rice kernels will result in nutrient loss and grain waste. To avoid grain waste, multibreak milling systems have been widely used in large-scale commercial rice mills. However, there is still no reasonable breakpoint planning method to guide the multibreak milling process. To construct a reasonable multibreak milling system, in this research, taking rice milling, a typical heterogeneous cereal-kernel milling process, as an example, the multivariate analysis method was used to comprehensively analyze the characteristic changes of milled rice during the whole milling process. A breakpoint planning method was established, including planning the number of breakpoints, determining the degree of milling or milling time corresponding to each breakpoint, and estimating the actual breakpoint to which the milled rice belongs. The verification results showed the rationality and high accuracy of the planning method. The presented work will help operators to plan the multibreak milling system of rice efficiently and objectively so as to significantly improve the commercial value of milled rice.
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Affiliation(s)
- Yawen Xiao
- School of Mechanical Engineering, Yangzhou University, Yangzhou 225127, China
- Jiangsu Engineering Center for Modern Agricultural Machinery and Agronomy Technology, Yangzhou 225127, China
| | - Fuguo Jia
- College of Engineering, Northeast Agricultural University, Harbin 150030, China
| | - Xiangyi Meng
- College of Mechanical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Yanlong Han
- College of Engineering, Northeast Agricultural University, Harbin 150030, China
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7
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Longvah T, Bhargavi I, Sharma P, Hiese Z, Ananthan R. Nutrient variability and food potential of indigenous rice landraces (Oryza sativa L.) from Northeast India. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104838] [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]
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8
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Li A, Jia F, Shen S, Han Y, Chen P, Wang Y, Zhang J, Feng W, Fei J, Hao X. Numerical simulation approach for predicting rice milling performance under different convex rib helix angle based on discrete element method. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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9
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Yi C, Xu L, Luo C, He H, Ai X, Zhu H. In vitro digestion, fecal fermentation, and gut bacteria regulation of brown rice gel prepared from rice slurry backfilled with rice bran. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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10
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Effect of pearling on composition, microstructure, water migration and cooking quality of highland barley (Hordeum vulgare var. Coeleste Linnaeus). Food Chem 2022; 395:133581. [DOI: 10.1016/j.foodchem.2022.133581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 06/23/2022] [Accepted: 06/24/2022] [Indexed: 11/18/2022]
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11
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Zhang D, Ye Y, Tan B. Comparative study of solid-state fermentation with different microbial strains on the bioactive compounds and microstructure of brown rice. Food Chem 2022; 397:133735. [PMID: 35914455 DOI: 10.1016/j.foodchem.2022.133735] [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: 12/30/2021] [Revised: 07/14/2022] [Accepted: 07/15/2022] [Indexed: 11/16/2022]
Abstract
The effects of solid-state fermentation (SSF) with Lactiplantibacillus plantarum, Saccharomyces cerevisiae, Rhizopus oryzae, Aspergillus oryzae, and Neurospora sitophila were determined on the bioactive compound content and grain microstructure of brown rice (BR). After SSF, the β-glucan, arabinoxylans, γ-oryzanol, thiamine, riboflavin, phenolic, and flavonoid contents increased by 147, 11.2, 30.5, 16.9, 21.1, 76%, and 49.6%, respectively, indicating a marked increase in bioactive compound content. In addition, the water-soluble dietary fiber and arabinoxylan contents, and free phenolic and flavonoid contents significantly increased (p < 0.05). These changes were consistent with the microstructural changes observed after SSF, i.e., the outer cortex was rough, cracked, porous and separated from the starch endosperm, which was also cracked and porous; this should increase the dietary bioavailability of the bioactive compounds. SSF, especially with A. oryzae and Lb. plantarum, greatly enhanced the bioactive compound content in BR and has great potential in BR processing.
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Affiliation(s)
- Duqin Zhang
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China.
| | - Yanjun Ye
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China
| | - Bin Tan
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China.
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12
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Naveed A, Zubair M, Baig A, Farid M, Ahmed W, Rehman R, Ayub MA, Hassoun A, Cropotova J. Effect of storage on the nutritional and antioxidant properties of brown Basmati rice. Food Sci Nutr 2022; 11:2086-2098. [PMID: 37181322 PMCID: PMC10171549 DOI: 10.1002/fsn3.2962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 06/19/2022] [Accepted: 07/01/2022] [Indexed: 11/11/2022] Open
Abstract
The purpose of the present study is to evaluate the effect of storage time and temperature on the nutritional and antioxidant values of different varieties of brown rice. PARB approved indigenous Basmati varieties (Basmati 86, Basmati 515, Basmati super, Basmati super fine and Basmati kainat) were procured and initially tested for physicochemical parameters, including moisture, ash, lipids, proteins, carbohydrates, and fibers from the brown rice powder. Similarly, antioxidant capacity of these brown rice samples was assessed in terms of total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical-scavenging potential. Samples of brown rice were stored for 3 and 6 months at 25 and 5°C. On increasing the storage time and temperature, antioxidant activity of rice decreases up to 50%. Nutritional parameters, such as minerals, carbohydrates, and fatty acids were characterized using UV/Vis spectrophotometer, ICP-OES, GC-MS, and HPLC, revealing significant changes in the chemical composition of brown rice. Observation indicates that storage at high temperatures leads to a rapid decrease in carbohydrate and moisture content than at lower temperatures. The protein and ash content remains controlled and integrate with the mineral composition found. Decrease in the glucose and fructose amount was observed in brown rice varieties except for Basmati super fine and Basmati kainat at 5°C. Regarding fatty acids, oleic and linoleic acids were prominent in oils extracted from the different brown rice varieties, and their content was reduced during the storage due to conversion to behenic, and erucic acids, respectively. From the present study, it can be concluded that low storage temperatures reduce the loss of nutrients, offering better nutritional quality for the consumer.
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Affiliation(s)
- Aqsa Naveed
- Department of Chemistry University of Gujrat Gujrat Pakistan
| | - Muhammad Zubair
- Department of Chemistry University of Gujrat Gujrat Pakistan
- Sustainable AgriFoodtech Innovation & Research (SAFIR) Arras France
| | - Ayesha Baig
- Department of Chemistry University of Gujrat Gujrat Pakistan
| | - Mujahid Farid
- Department of Environmental Science University of Gujrat Gujrat Pakistan
| | - Waqar Ahmed
- Department of Chemistry University of Gujrat Gujrat Pakistan
| | - Rafia Rehman
- Department of Chemistry University of Okara Okara Pakistan
| | | | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR) Arras France
- Syrian Academic Expertise (SAE) Gaziantep Turkey
| | - Janna Cropotova
- Department of Biological Sciences Alesund Faculty of Natural Sciences Norwegian University of Science and Technology (NTNU) Trondheim Norway
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13
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Liyanaarachchi G, Mahanama K, Somasiri H, Punyasiri P, Ranatunga M, Wijesena K, Weerasinghe W. Impact of seasonal, geographical and varietal variations on amino acid profile of Sri Lankan rice varieties (Oryza sativa L.). J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Liyanaarachchi GVV, Mahanama KRR, Somasiri HPPS, Punyasiri PAN, Ranatunga MAB. Variation in amino acid composition of rice (
Oryza sativa
L.) as affected by the cooking technique. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16781] [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)
| | | | | | - P. A. N. Punyasiri
- Institute of Biochemistry, Molecular Biology and Biotechnology University of Colombo Colombo Sri Lanka
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15
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Shraim AM, Ahmad MI, Rahman MSF, Ng JC. Concentrations of essential and toxic elements and health risk assessment in brown rice from Qatari market. Food Chem 2022; 376:131938. [PMID: 34992047 DOI: 10.1016/j.foodchem.2021.131938] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2020] [Revised: 12/17/2021] [Accepted: 12/20/2021] [Indexed: 02/05/2023]
Abstract
Twenty-two brown rice varieties available in the Qatari market were analyzed for essential and toxic elements by ICP-MS. Found concentrations (µg/kg) were: As: 171 ± 78 (62-343), Cd: 42 ± 60 (4-253), Cr: 515 ± 69 (401-639), Pb: 6 ± 7 (<MDL-26), and U: 0.1 ± 0.5 (<MDL-2). One third of the samples contained high levels of arsenic. Significant differences (p < 0.008) in concentrations were observed for many elements based on both the grains' country of origin and size. Calculated carcinogenic risk according to published speciation data of inorganic arsenic and chromium(VI) available in the literature for rice is > 1 in million, may possibly be > 1 in 10,000 based on conservatively high brown rice consumption rates of 200 g/d or 400 g/d in Qatar. These elevated risks may be applicable to specific population subgroups with diabetic conditions who consume only brown rice. Non-cancer risks are mainly derived from Mn, V, Se, and Cd with a hazard index > 1 from some brown rice samples.
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Affiliation(s)
- Amjad M Shraim
- Department of Chemistry and Earth Sciences, College of Arts and Sciences, Qatar University, 2713 Doha, Qatar.
| | | | | | - Jack C Ng
- Queensland Alliance for Environmental Health Sciences (QAEHS), The University of Queensland, 20 Cornwall Street, Woolloongabba, Brisbane, QLD 4102, Australia.
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16
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Mridha D, Gorain PC, Joardar M, Das A, Majumder S, De A, Chowdhury NR, Lama U, Pal R, Roychowdhury T. Rice grain arsenic and nutritional content during post harvesting to cooking: A review on arsenic bioavailability and bioaccessibility in humans. Food Res Int 2022; 154:111042. [DOI: 10.1016/j.foodres.2022.111042] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 01/20/2022] [Accepted: 02/16/2022] [Indexed: 12/28/2022]
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17
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Jia M, Wang X, Liu J, Wang R, Wang A, Strappe P, Shang W, Zhou Z. Physicochemical and volatile characteristics present in different grain layers of various rice cultivars. Food Chem 2022; 371:131119. [PMID: 34560335 DOI: 10.1016/j.foodchem.2021.131119] [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: 05/30/2021] [Revised: 08/26/2021] [Accepted: 09/08/2021] [Indexed: 11/17/2022]
Abstract
Five rice cultivars were applied for investigating effect of milling degree on rice physicochemical properties. The first layer had the lowest peak viscosity, followed by the second and third layers, indicating the effect of non-starchy components on starch gelatinization behaviors. Consistently, more content of non-starch components in the first layer led to an enhanced gelatinization temperature. Rheological study demonstrated the G' and G" were successively increased as the layer moved inward, indicating a stronger gel network due to the increased amylose content and crystallinity in the corresponding layer. This is the first study to reveal the second layer has the highest digestibility, suggesting both non-starch components and starch structure control starch digestion. Furthermore, analysis of volatile compounds found alcohols and ketones concentrated in the first layer, whilst compounds including (E,E)-2,4-decadienal, 3-octanone and 3-nonen-2-one only existed in the second layer, serving as an indicator for managing the rice quality during milling.
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Affiliation(s)
- Meng Jia
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xixi Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jinguang Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Rui Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Anqi Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, Qld 4700, Australia
| | - Wenting Shang
- School of Food Science and Engineering, Hainan University, Haikou, China
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China; ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, WaggaWagga, NSW 2678, Australia.
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18
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Rezaei M, Alizadeh Sani M, Amini M, Shariatifar N, Alikord M, Arabameri M, Chalipour A, Hazrati Reziabad R. Influence of cooking process on the content of water-soluble B vitamins in rice marketed in Iran. Food Sci Nutr 2022; 10:460-469. [PMID: 35154682 PMCID: PMC8825727 DOI: 10.1002/fsn3.2690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 10/26/2021] [Accepted: 10/27/2021] [Indexed: 11/21/2022] Open
Abstract
The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high-performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 μg/g, respectively, for the boiling method. In the traditional method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 μg/g, respectively. However, limit of detection (LOD) values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041 μg/ml, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. According to heatmap findings, B1 and B6 vitamins and the cooking method had the closest accessions, representing that this variable had similar trends. Nevertheless, it can be concluded that the traditional cooking method can maintain more vitamins in rice samples.
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Affiliation(s)
- Mohammad Rezaei
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
| | - Mahmood Alizadeh Sani
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
| | - Mohsen Amini
- Department of Medicinal ChemistryFaculty of PharmacyDrug Design and Development Research CenterThe Institute of Pharmaceutical Sciences (TIPS)Tehran University of Medical SciencesTehranIran
| | - Nabi Shariatifar
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
| | - Mahsa Alikord
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
| | - Majid Arabameri
- Food Safety Research Center (salt)Semnan University of Medical SciencesSemnanIran
| | - Anita Chalipour
- Food and Drug AdministrationTehran University of Medical SciencesTehranIran
| | - Reza Hazrati Reziabad
- Department of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
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19
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Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5. Nutrients 2022; 14:nu14030484. [PMID: 35276844 PMCID: PMC8839250 DOI: 10.3390/nu14030484] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 02/06/2023] Open
Abstract
This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5. These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can also be synthetized from amino acid tryptophan. All of these vitamins are water soluble, which determines their main properties, namely: they are partly lost when food is washed or boiled since they migrate to the water; the requirement of membrane transporters for their permeation into the cells; and their safety since any excess is rapidly eliminated via the kidney. The therapeutic use of B-complex vitamins is mostly limited to hypovitaminoses or similar conditions, but, as they are generally very safe, they have also been examined in other pathological conditions. Nicotinic acid, a form of vitamin B3, is the only exception because it is a known hypolipidemic agent in gram doses. The article also sums up: (i) the current methods for detection of the vitamins of the B-complex in biological fluids; (ii) the food and other sources of these vitamins including the effect of common processing and storage methods on their content; and (iii) their physiological function.
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20
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Langyan S, Yadava P, Khan FN, Dar ZA, Singh R, Kumar A. Sustaining Protein Nutrition Through Plant-Based Foods. Front Nutr 2022; 8:772573. [PMID: 35118103 PMCID: PMC8804093 DOI: 10.3389/fnut.2021.772573] [Citation(s) in RCA: 38] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Accepted: 12/13/2021] [Indexed: 12/24/2022] Open
Abstract
Proteins are essential components of the human diet. Dietary proteins could be derived from animals and plants. Animal protein, although higher in demand, is generally considered less environmentally sustainable. Therefore, a gradual transition from animal- to plant-based protein food may be desirable to maintain environmental stability, ethical reasons, food affordability, greater food safety, fulfilling higher consumer demand, and combating of protein-energy malnutrition. Due to these reasons, plant-based proteins are steadily gaining popularity, and this upward trend is expected to continue for the next few decades. Plant proteins are a good source of many essential amino acids, vital macronutrients, and are sufficient to achieve complete protein nutrition. The main goal of this review is to provide an overview of plant-based protein that helps sustain a better life for humans and the nutritional quality of plant proteins. Therefore, the present review comprehensively explores the nutritional quality of the plant proteins, their cost-effective extraction and processing technologies, impacts on nutrition, different food wastes as an alternative source of plant protein, and their environmental impact. Furthermore, it focuses on the emerging technologies for improving plant proteins' bioavailability, digestibility, and organoleptic properties, and highlights the aforementioned technological challenges for future research work.
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Affiliation(s)
- Sapna Langyan
- Indian Council of Agricultural Research-National Bureau of Plant Genetic Resources, Pusa, New Delhi, India
| | - Pranjal Yadava
- Division of Plant Physiology, Indian Agricultural Research Institute, Pusa, New Delhi, India
| | | | - Zahoor A. Dar
- Dryland Agricultural Research Station, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Renu Singh
- Division of Plant Physiology, Indian Agricultural Research Institute, Pusa, New Delhi, India
| | - Ashok Kumar
- Indian Council of Agricultural Research-National Bureau of Plant Genetic Resources, Pusa, New Delhi, India
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21
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Chen X, Xu Y, Hou D, Zhu W, Chen X, Chen P, Du X. Effect of heterogeneous protein distribution on in situ pasting properties of black rice starch. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112388] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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HOU Y, ZHAO P, ZHANG F, YANG S, RADY A, WIJEWARDANE NK, HUANG J, LI M. Fourier-transform infrared spectroscopy and machine learning to predict amino acid content of nine commercial insects. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.100821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Yinchen HOU
- Henan University of Animal Husbandry and Economy, China
| | | | - Fan ZHANG
- China Agricultural University, People’s Republic of China
| | - Shengru YANG
- Henan University of Animal Husbandry and Economy, China
| | | | | | | | - Mengxing LI
- University of Nebraska-Lincoln, USA; University of Nebraska-Lincoln, USA
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23
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Effects of intermittent drying on physicochemical and morphological quality of rice and endosperm of milled brown rice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112334] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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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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25
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Li F, Guan X, Li C. Effects of degree of milling on the starch digestibility of cooked rice during (in vitro) small intestine digestion. Int J Biol Macromol 2021; 188:774-782. [PMID: 34403679 DOI: 10.1016/j.ijbiomac.2021.08.079] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 07/27/2021] [Accepted: 08/10/2021] [Indexed: 12/01/2022]
Abstract
Effects of degree of milling on starch digestibility of cooked rice during (in vitro) small intestine digestion were investigated. By fitting starch digestograms to the logarithm of slope plot and combination of parallel and sequential digestion kinetics model, two starch fractions with distinct digestion rate constants were identified. Results from scanning electronic microscope and confocal laser scanning microscope showed that the rapidly digestible starch fraction (RDF) was mainly composed of gelatinized starch, while the slowly digestible starch fraction (SDF) was consisted of relatively intact starch granules, protein matrix encapsulated starch and starch-protein binary complex. The cooked rice with milling treatment had more loosely packed and larger network cells compared to that for brown rice. Consequentially, the RDF content was decreased, while that for SDF was increased by the milling treatment. These results could help the rice processing industry to develop healthy rice products with desirable starch digestibility.
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Affiliation(s)
- Fan Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiao Guan
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China; Shanghai Engineering Research Center for Food Rapid Detection, Shanghai 200093, China.
| | - Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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26
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Gondal TA, Keast RSJ, Shellie RA, Jadhav SR, Gamlath S, Mohebbi M, Liem DG. Consumer Acceptance of Brown and White Rice Varieties. Foods 2021; 10:foods10081950. [PMID: 34441728 PMCID: PMC8391279 DOI: 10.3390/foods10081950] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 08/19/2021] [Accepted: 08/19/2021] [Indexed: 11/16/2022] Open
Abstract
Rice is consumed as a staple food by more than half of the world's population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara), and Medium grain rice (Amaroo). In addition, participants scored aroma, colour, hardness, fluffiness, stickiness, and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William's Latin Square design) was used with six repeated samples for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to the texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties.
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Affiliation(s)
- Tanweer Aslam Gondal
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood Campus 221 Burwood Highway, Burwood, VIC 3125, Australia; (T.A.G.); (R.S.J.K.); (R.A.S.); (S.R.J.); (S.G.)
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 66000, Pakistan
| | - Russell S. J. Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood Campus 221 Burwood Highway, Burwood, VIC 3125, Australia; (T.A.G.); (R.S.J.K.); (R.A.S.); (S.R.J.); (S.G.)
| | - Robert A. Shellie
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood Campus 221 Burwood Highway, Burwood, VIC 3125, Australia; (T.A.G.); (R.S.J.K.); (R.A.S.); (S.R.J.); (S.G.)
| | - Snehal R. Jadhav
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood Campus 221 Burwood Highway, Burwood, VIC 3125, Australia; (T.A.G.); (R.S.J.K.); (R.A.S.); (S.R.J.); (S.G.)
| | - Shirani Gamlath
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood Campus 221 Burwood Highway, Burwood, VIC 3125, Australia; (T.A.G.); (R.S.J.K.); (R.A.S.); (S.R.J.); (S.G.)
| | - Mohammadreza Mohebbi
- Biostatistics Unit, Faculty of Health, Deakin University, Geelong, VIC 3125, Australia;
| | - Djin Gie Liem
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood Campus 221 Burwood Highway, Burwood, VIC 3125, Australia; (T.A.G.); (R.S.J.K.); (R.A.S.); (S.R.J.); (S.G.)
- Correspondence:
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27
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Müller A, Coradi PC, Nunes MT, Grohs M, Bressiani J, Teodoro PE, Anschau KF, Flores EMM. Effects of cultivars and fertilization levels on the quality of rice milling: A diagnosis using near-infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. Food Res Int 2021; 147:110524. [PMID: 34399502 DOI: 10.1016/j.foodres.2021.110524] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 05/28/2021] [Accepted: 06/11/2021] [Indexed: 11/19/2022]
Abstract
Cultivars and fertilization levels influence rice productivity and can be associated with grain quality. Thus, it is possible to make decisions regarding the choice of cultivars and application of fertilizer levels based on the type of milling, a necessary post-harvest process that may minimize the nutrient load in the grains and result in loss in quality. This study relates the physicochemical composition and morphological quality of brown and polished milled rice grains, cultivar types, and different levels of soil fertilization using near-infrared spectroscopy analysis, X-ray diffraction and scanning electron microscopy. Statistical tools were used to test the various treatments and identify the relationship between factors and variables. A high fertilization level is related to increasing crude protein composition and starch for cultivar IRGA 431 CL associated with polished rice. However, the combination of cultivar IRGA 424 RI and brown rice demonstrated a higher grain resistance, and different percentages of whole, chalky, and damaged rice. The correlation between ash × crude protein and starch × crude fiber was found to be positive for brown rice and negative for the polished rice. Further, an increase in starch content was inversely proportional to the ash content, whereas an increase in crude protein was inversely proportional to the low-fat content in milled rice. The crystalline characteristics of rice starch were preserved at high fertilization levels associated with polished grains that demonstrated high starch content. Polished grains, however, showed more pores and cavities, and consequently greater permeabilities in the surface. It is recommended that batches of grains produced from cultivar IRGA 431 CL with high levels of fertilization be subjected to polished rice milling to achieve high protein and starch quality. However, grains from cultivar IRGA 424 RI with high levels of fertilization are recommended for brown rice milling owing to the high percentage of physical defects observed.
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Affiliation(s)
- Amanda Müller
- Department Rural Science Center, Postgraduate Program in Agricultural Engineering, Federal University of Santa Maria, Avenue Roraima, 1000, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Paulo Carteri Coradi
- Department Rural Science Center, Postgraduate Program in Agricultural Engineering, Federal University of Santa Maria, Avenue Roraima, 1000, Camobi, 97105-900 Santa Maria, RS, Brazil; Department of Agricultural Engineering, Campus Cachoeira do Sul, Federal University of Santa Maria, Cachoeira do Sul, 96503-205 RS, Brazil.
| | - Marcela Trojahn Nunes
- Department Rural Science Center, Postgraduate Program in Agricultural Engineering, Federal University of Santa Maria, Avenue Roraima, 1000, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Mara Grohs
- Rio-Grandense Rice Institute-IRGA, Cachoeira do Sul, 96506-750 RS, Brazil
| | - Joseane Bressiani
- Department of Food Science and Technology, University of Passo Fundo, Passo Fundo, 99052-900 RS, Brazil
| | - Paulo Eduardo Teodoro
- Department of Agronomy, Campus de Chapadão do Sul, Federal University of Mato Grosso do Sul, Chapadão do Sul, 79560-000 MS, Brazil
| | - Kellen Francine Anschau
- Department of Chemical Engineering, Federal University of Santa Maria, Santa Maria, 97105-900 RS, Brazil
| | - Erico Marlon Moraes Flores
- Department of Chemical Engineering, Federal University of Santa Maria, Santa Maria, 97105-900 RS, Brazil
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28
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Longvah T, Mangthya K, Subhash K, Sen S, Rathi S. Comprehensive nutritional evaluation of popular rice varieties of Assam, Northeast India. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103952] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Balakrishna AK, Auckaili A, Farid M. Effect of high pressure impregnation on micronutrient transfer in rice. Food Chem 2021; 362:130244. [PMID: 34102510 DOI: 10.1016/j.foodchem.2021.130244] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 05/06/2021] [Accepted: 05/27/2021] [Indexed: 11/16/2022]
Abstract
Rice, consumed by most people across the world, serves as a great mode for carrying nutrients. The processed, starch-rich white rice is mostly devoid of nutrients. High-pressure processing (HPP) is a technology known to produce cold gelatinizing effects in starch. This work shows the application of HPP in fortification of two types of white rice through high pressure gelatinization. The rice grains were impregnated with vitamin B1, calcium, and zinc. HPP treatment was carried out at the temperatures of 50 °C and 70 °C for up to 20 min. The samples were analysed for thiamine using the fluorometric method and minerals using ICP-MS. Results showed that the transfer of nutrients increases with treatment temperature and time, producing high level of nutrient uptake. HPP-fortified rice also showed stability after storage of two months. The moderate-temperature HPP has a great potential to be used as a method to produce a ready-to-eat variety of rice.
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Affiliation(s)
| | - Amar Auckaili
- Department of Chemical Materials Engineering, University of Auckland, Auckland, New Zealand
| | - Mohammed Farid
- Department of Chemical Materials Engineering, University of Auckland, Auckland, New Zealand.
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30
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Kasote D, Sreenivasulu N, Acuin C, Regina A. Enhancing health benefits of milled rice: current status and future perspectives. Crit Rev Food Sci Nutr 2021; 62:8099-8119. [PMID: 34036858 DOI: 10.1080/10408398.2021.1925629] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Milled rice is an essential part of the regular diet for approximately half of the world's population. Its remarkable commercial value and consumer acceptance are mostly due to its promising cooking qualities, appealing sensory properties, and longer shelf life. However, the significant loss of the nutrient-rich bran layer during milling makes it less nutritious than the whole grain. Thus, enhancing the nutritive value of milled rice is vital in improving the health and wellbeing of rice consumers, particularly for those residing in the low-economic zones where rice is the primary source of calories and nutrition. This article provides a critical review on multiple frontiers of recent interventions, such as (1) infusing the genetic diversity to enrich amylose and resistant starch to reduce glycaemic index, (2) enhancing the minerals and vitamins through complementary fortification and biofortification as short and long-term interventions, and (3) developing transgenic solutions to improve the nutrient levels of milled rice. Additionally, the review highlights the benefits of functional ingredients of milled rice to human health and the potential of enhancing them in rice to address the triple burden of malnutrition. The potential merit of milled rice concerning food safety is also reviewed in this article.
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Affiliation(s)
- Deepak Kasote
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI), South Asia Regional Centre, Varanasi, Uttar Pradesh (U.P.), India
| | - Nese Sreenivasulu
- Rice Breeding and Innovation Platform, International Rice Research Institute (IRRI), Los Baños, Laguna, Philippines
| | - Cecilia Acuin
- Rice Breeding and Innovation Platform, International Rice Research Institute (IRRI), Los Baños, Laguna, Philippines
| | - Ahmed Regina
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI), South Asia Regional Centre, Varanasi, Uttar Pradesh (U.P.), India
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31
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Olayanju AT, Okonkwo CE, Ojediran JO, Hussain SZ, Dottie EP, Ayoola AS. Interactive effects and modeling of some processing parameters on milling, cooking, and sensory properties for Nigerian rice using a one-step rice milling machine. Heliyon 2021; 7:e06739. [PMID: 33869882 PMCID: PMC8045048 DOI: 10.1016/j.heliyon.2021.e06739] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 02/07/2021] [Accepted: 04/01/2021] [Indexed: 11/29/2022] Open
Abstract
This study investigates the interactive effects of processing parameters on the quality of milled rice using a one-step milling machine. Also, predictive models were generated using response surface methodology. The processing parameters were moisture content (10–14 % dry basis), shaft speed of rotation (600–900 rpm), and polishing time (1–3 min). The quality parameters evaluated were milling (head rice yield, percentage broken rice, fine broken rice, and milled rice yield), cooking (optimum cooking time, kernel elongation ratio, and width expansion ratio), and sensory (flavor, aroma, appearance, texture, and overall acceptability) properties. The results showed that the interactive effects of moisture content, shaft speed, and polishing time were significant (P < 0.05) on percentage broken rice, milled rice yield, fine broken rice, optimum cooking time, kernel elongation ratio, width expansion ratio, aroma, and appearance but was not significant on head rice yield, flavor, texture, and overall acceptability. These results were similar to the regression models generated. In conclusion, the interactive effects of these processing parameters affect all the cooking properties but not all milling and sensory properties while using a one-step milling machine.
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Affiliation(s)
- Adeniyi T Olayanju
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - Clinton E Okonkwo
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - John O Ojediran
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - Syed Z Hussain
- Division of Food Science and Technology, She-r-Kashmir University of Agricultural Sciences and Technology, Kashmir, India
| | - Ewhoritsemogha P Dottie
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - Ayooluwa S Ayoola
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
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Effects of washing, blanching, freezing storage, and cooking on cadmium, arsenic, and lead bioaccessibilities in green wheat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00791-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Li H, Xu M, Chen Z, Li J, Wen Y, Liu Y, Wang J. Effects of the degree of milling on starch leaching characteristics and its relation to rice stickiness. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103163] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Kim S, Cho JH, Kim Y, Kim HB, Song M. Effects of Substitution of Corn with Ground Brown Rice on Growth Performance, Nutrient Digestibility, and Gut Microbiota of Growing-Finishing Pigs. Animals (Basel) 2021; 11:ani11020375. [PMID: 33540816 PMCID: PMC7913002 DOI: 10.3390/ani11020375] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/25/2021] [Accepted: 01/29/2021] [Indexed: 12/31/2022] Open
Abstract
Simple Summary Corn is the main feed ingredient used in swine diets as an energy source due to its abundant production and nutrient contents. In South Korea, most of the corn for animal diets depends on import from other countries—more than 7.5 million tons per year. Thus, there is a need to find alternative ingredients to substitute corn in pig diets. Although there are variations depending on the degree of milling, brown rice has similar or better nutrient contents compared to corn. In addition, it is known to have excellent digestibility due to its smaller starch structure and granule size and less non-starch polysaccharides and anti-nutritional factors than corn. As a result of evaluating the effects of replacing corn with brown rice in pig diets, changes in gut microbiota were observed when corn was replaced with brown rice for a long time, but there were no differences on growth performance and carcass characteristics. Therefore, it has been confirmed that brown rice can replace corn in swine diets and the use of brown rice as a pig feed ingredient may be the basis for increasing feed self-sufficiency and enabling a stable feed supply. Abstract The present study was conducted to evaluate the effects of replacing corn with brown rice on growth performance, nutrient digestibility, carcass characteristics, and gut microbiota of growing and finishing pigs. A total of 100 growing pigs (23.80 ± 2.96 kg BW; 10 weeks of age) were randomly allotted to 4 dietary treatments (5 pigs/pen; 5 replicates/treatment) in a randomized complete block design (block = BW) as follows: corn-soybean meal basal diet (CON) and replacing corn with 50% (GBR50), 75% (GBR75), and 100% (GBR100) of ground brown rice. Each trial phase was for 6 weeks. During the growing period, there were no differences on growth performance and nutrient digestibility among dietary treatments. Similarly, no differences were found on growth performance, nutrient digestibility, and carcass characteristics of pigs during the finishing period among dietary treatments. As a result of the beta diversity analysis, microbial populations were not clustered between CON and GBR100 during the growing phase, but clustered into two distinct groups of CON and GBR100 during the finishing phase. In conclusion, brown rice can be added to the diets of growing-finishing pigs by replacing corn up to 100% without negatively affecting growth performance of the pigs; additionally, this may have an effect on changes in pig intestinal microbiota if continued for a long time.
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Affiliation(s)
- Sheena Kim
- Department of Animal Resources Science, Dankook University, Cheonan 31116, Korea;
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Jin Ho Cho
- Division of Food and Animal Science, Chungbuk National University, Cheongju 28644, Korea;
| | - Younghoon Kim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea;
| | - Hyeun Bum Kim
- Department of Animal Resources Science, Dankook University, Cheonan 31116, Korea;
- Correspondence: (H.B.K.); (M.S.); Tel.: +82-41-550-3653 (H.B.K.); +82-42-821-5776 (M.S.)
| | - Minho Song
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
- Correspondence: (H.B.K.); (M.S.); Tel.: +82-41-550-3653 (H.B.K.); +82-42-821-5776 (M.S.)
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Ahmed T, Noman M, Manzoor N, Shahid M, Abdullah M, Ali L, Wang G, Hashem A, Al-Arjani ABF, Alqarawi AA, Abd Allah EF, Li B. Nanoparticle-based amelioration of drought stress and cadmium toxicity in rice via triggering the stress responsive genetic mechanisms and nutrient acquisition. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2021; 209:111829. [PMID: 33383335 DOI: 10.1016/j.ecoenv.2020.111829] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 11/23/2020] [Accepted: 12/17/2020] [Indexed: 05/20/2023]
Abstract
Cadmium and drought are the most destructive of the abiotic stresses with negative consequences in terms of impaired metabolism, restricted nutrient use efficiency and disruptive photosynthesis of plants. The present study investigated the mitigation strategy of both aforementioned stresses by the application of iron oxide (IONPs) and hydrogel nanoparticles (HGNPs) simultaneously probably for the first time. IONPs were biofabricated by using a locally identified Bacillus strain RNT1, while HGNPs were produced chemically followed by the confirmation and characterization of both NPs through nanomaterials characterization techniques. Results of FTIR and XRD showed the capping of NPs by different functional groups together with their crystalline structure, respectively. SEM and TEM analysis showed the spherical shape along with the particle size ranging from 18 to 94 nm of both NPs, while EDS analysis confirmed the elemental purity of NPs. The results revealed that IONPs-treated rice plants increased biomass, antioxidant enzyme contents, photosynthesis efficiency, nutrient acquisition together with the decrease in reactive oxygen species and acropetal Cd translocation under normal and drought stress conditions as compared with control plants. Furthermore, the expression of the Cd transporter genes, OsHMA2, OsHMA3 and OsLCT1 were curtailed in NPs-treated rice plants under normal and drought stress conditions. The overall significance of the study lies in devising the NPs-based solutions of increasing heavy metal pollution and water availability challenges being faced the farmers around the world.
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Affiliation(s)
- Temoor Ahmed
- State Key Laboratory of Rice Biology and Ministry of Agriculture Key Laboratory of Molecular Biology of Crop Pathogens and Insects, Institute of Biotechnology, Zhejiang University, 310058 Hangzhou, China
| | - Muhammad Noman
- State Key Laboratory of Rice Biology and Ministry of Agriculture Key Laboratory of Molecular Biology of Crop Pathogens and Insects, Institute of Biotechnology, Zhejiang University, 310058 Hangzhou, China
| | - Natasha Manzoor
- Department of Soil and Water Sciences, China Agricultural University, Beijing 100083, China
| | - Muhammad Shahid
- Department of Bioinformatics and Biotechnology, Government College University, Faisalabad 38000, Pakistan.
| | - Muhammad Abdullah
- Agronomy Department, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Liaqat Ali
- Department of Soil and Environmental Sciences, University of Agriculture Faisalabad, Sub-campus Burewala, Vehari, Punjab, Pakistan
| | - Gang Wang
- Department of Soil and Water Sciences, China Agricultural University, Beijing 100083, China
| | - Abeer Hashem
- Botany and Microbiology Department, College of Science, King Saud University, P.O. Box. 2460, Riyadh 11451, Saudi Arabia; Mycology and Plant Disease Survey Department, Plant Pathology Research Institute, ARC, Giza 12511, Egypt
| | - Al-Bandari Fahad Al-Arjani
- Botany and Microbiology Department, College of Science, King Saud University, P.O. Box. 2460, Riyadh 11451, Saudi Arabia
| | - Abdulaziz A Alqarawi
- Plant Production Department, College of Food and Agricultural Sciences, King Saud University, P.O. Box. 2460, Riyadh 11451, Saudi Arabia
| | - Elsayed Fathi Abd Allah
- Plant Production Department, College of Food and Agricultural Sciences, King Saud University, P.O. Box. 2460, Riyadh 11451, Saudi Arabia
| | - Bin Li
- State Key Laboratory of Rice Biology and Ministry of Agriculture Key Laboratory of Molecular Biology of Crop Pathogens and Insects, Institute of Biotechnology, Zhejiang University, 310058 Hangzhou, China.
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Hou Y, Yang S, Huang J, Xu Q, Liao A, Zhong Q, Li M. Nutritional profile and in vitro immunomodulatory activity of protein extract from goat placenta and fermented extraction residual. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13576] [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)
- Yinchen Hou
- College of Food and Biological Engineering Henan University of Animal Husbandry and Economy Zhengzhou China
| | - Shengru Yang
- College of Food and Biological Engineering Henan University of Animal Husbandry and Economy Zhengzhou China
| | - Jihong Huang
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Qianying Xu
- Department of Biochemical Engineering University College London London UK
| | - Aimei Liao
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Qiufan Zhong
- College of Food and Biological Engineering Henan University of Animal Husbandry and Economy Zhengzhou China
| | - Mengxing Li
- Department of Biological Systems Engineering The University of Nebraska‐Lincoln Lincoln Nebraska USA
- Department of Statistics The University of Nebraska‐Lincoln Lincoln Nebraska USA
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Cano-Lamadrid M, Girona D, García-García E, Dominguis-Rovira V, Domingo C, Sendra E, López-Lluch D, Carbonell-Barrachina ÁA. Distribution of essential and non-essential elements in rice located in a Protected Natural Reserve “Marjal de Pego-Oliva”. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103654] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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38
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Ahmed T, Noman M, Luo J, Muhammad S, Shahid M, Ali MA, Zhang M, Li B. Bioengineered chitosan-magnesium nanocomposite: A novel agricultural antimicrobial agent against Acidovorax oryzae and Rhizoctonia solani for sustainable rice production. Int J Biol Macromol 2020; 168:834-845. [PMID: 33242551 DOI: 10.1016/j.ijbiomac.2020.11.148] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 11/13/2020] [Accepted: 11/21/2020] [Indexed: 12/11/2022]
Abstract
Chitosan is a potent biopolymer having promising antimicrobial properties against phytopathogens. Recently, engineered nanomaterials (ENMs) have gained much attention due to their potential application in the plant disease management. In this study, we reported the green synthesis of chitosan-magnesium (CS-Mg) nanocomposite and its antimicrobial activity against two rice pathogens namely Acidovorax oryzae and Rhizoctonia solani for the first time. The green MgO nanoparticles synthesized by using a native Bacillus sp. strain RNT3, were used to fabricate CS-Mg nanocomposite utilizing one-pot synthesis method. The synthesis of CS-Mg nanocomposite was further confirmed by using UV-vis spectroscopy, whereas, FTIR and XRD analysis showed the capping of CS-Mg nanocomposites by different functional groups together with their crystalline structure, respectively. Besides, SEM and TEM images revealed the spherical shape along with the particles size ranging from 29 to 60 nm. Moreover, EDS analysis confirmed the elemental purity of nanocomposite. The CS-Mg nanocomposite showed remarkable antimicrobial activity against A. oryzae and R. solani and significantly inhibited the growth as compared to non-treated control. The ultrastructure studies showed damaged structure of cell wall and internal cellular organelles after treatment with 100 μg mL-1 CS-Mg nanocomposite. The results of this study indicated that CS-Mg nanocomposite-based antimicrobial agents could be considered as promising nanopesticides against phytopathogens in plant disease management.
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Affiliation(s)
- Temoor Ahmed
- State Key Laboratory of Rice Biology and Ministry of Agriculture Key Laboratory of Molecular Biology of Crop Pathogens and Insects, Institute of Biotechnology, Zhejiang University, 310058 Hangzhou, China
| | - Muhammad Noman
- State Key Laboratory of Rice Biology and Ministry of Agriculture Key Laboratory of Molecular Biology of Crop Pathogens and Insects, Institute of Biotechnology, Zhejiang University, 310058 Hangzhou, China
| | - Jinyan Luo
- Department of Plant Quarantine, Shanghai Extension and Service Center of Agriculture Technology, Shanghai 201103, China
| | - Sher Muhammad
- Institute of Molecular Biology and Biotechnology, The University of Lahore, Lahore, Pakistan
| | - Muhammad Shahid
- Department of Bioinformatics and Biotechnology, Government College University, Faisalabad 38000, Pakistan.
| | - Md Arshad Ali
- State Key Laboratory of Rice Biology and Ministry of Agriculture Key Laboratory of Molecular Biology of Crop Pathogens and Insects, Institute of Biotechnology, Zhejiang University, 310058 Hangzhou, China
| | - Muchen Zhang
- State Key Laboratory of Rice Biology and Ministry of Agriculture Key Laboratory of Molecular Biology of Crop Pathogens and Insects, Institute of Biotechnology, Zhejiang University, 310058 Hangzhou, China
| | - Bin Li
- State Key Laboratory of Rice Biology and Ministry of Agriculture Key Laboratory of Molecular Biology of Crop Pathogens and Insects, Institute of Biotechnology, Zhejiang University, 310058 Hangzhou, China.
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Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103039] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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40
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Longvah T, Vooradi Sathya Sai P, Rajendran A, Kharkhonger GC, Rangad C. In situ nutrient variability in rice landraces from garo Hills, meghalaya in North East India. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103543] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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41
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Mir SA, Shah MA, Bosco SJD, Sunooj KV, Farooq S. A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice. Cereal Chem 2020. [DOI: 10.1002/cche.10322] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Shabir Ahmad Mir
- Department of Food Science & Technology Government College for Women Srinagar Jammu & Kashmir India
| | - Manzoor Ahmad Shah
- Department of Food Science & Technology Government PG College for Women Gandhi Nagar Jammu & Kashmir India
| | - S. John Don Bosco
- Department of Food Science and Technology Pondicherry University Puducherry India
| | | | - Saqib Farooq
- Department of Food Technology Islamic University of Science & Technology Awantipora Jammu & Kashmir India
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Liu K, Zheng J, Chen F. Heat-induced changes in the physicochemical properties and in vitro digestibility of rice protein fractions. Journal of Food Science and Technology 2020; 58:1368-1377. [PMID: 33746265 DOI: 10.1007/s13197-020-04648-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2020] [Accepted: 07/15/2020] [Indexed: 10/23/2022]
Abstract
The effects of heat treatment on protein interaction, surface hydrophobicity, protein profile, amino acid composition, and in vitro digestibility of individual rice protein fractions were investigated. Heat treatment at 100 °C for 20 min had no negative effect on essential amino acids in rice protein. Surface hydrophobicity increased significantly with the increased heat treatment temperature. Moreover, free-thiol content decreased significantly with increased temperature and time extension. Hydrophobic interactions contributed to the heat-induced interaction of glutelin and prolamin. Intramolecular disulfide linkages participated in the heat-induced interaction of all rice-protein fractions. Heat treatment had no effects on the in vitro digestibility of glutelin, globulin, and albumin. Thus, the heat-induced interactions of glutelin, globulin, and albumin were not related to their digestibility. By contrast, the formation of intramolecular disulfide bonds and hydrophobic interactions in prolamin may reduce its digestibility by strengthening protein bodies-Is.
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Affiliation(s)
- Kunlun Liu
- Engineering Technology Research Center for Grain and Oil Food, State Administration of Grain; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 China
| | - Jiabao Zheng
- Engineering Technology Research Center for Grain and Oil Food, State Administration of Grain; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 China
| | - Fusheng Chen
- Engineering Technology Research Center for Grain and Oil Food, State Administration of Grain; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 China
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43
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Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109520] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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44
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45
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Han X, Peng Q, Yang H, Hu B, Shen C, Tian R. Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108929] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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46
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Longvah T, Prasad VSS. Nutritional variability and milling losses of rice landraces from Arunachal Pradesh, Northeast India. Food Chem 2020; 318:126385. [PMID: 32135417 DOI: 10.1016/j.foodchem.2020.126385] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 02/06/2020] [Accepted: 02/09/2020] [Indexed: 11/29/2022]
Abstract
Rice landraces of North-East India have wide bio-diversity but remained nutritionally uncharacterized. Nutritional profiling of 33 indigenous rice landraces from the state of Arunachal Pradesh, Northeast India, and effect milling was evaluated. Total dietary fiber (5.22 g/100 g) was significantly higher than high yielding or hybrid cultivars. Principal nutrient variability of brown rice were: ash (13% c. v.) > insoluble dietary fibre, IDF (12% c. v.) > protein (11.% c.v.) fat (11% c. v.). Compositional diversity exists among rice landraces. Average iron was lesser but zinc content was higher than popular high yielding cultivars. Nutrient changes due to milling were most profound for thiamin (-69%), IDF (-66%) followed by phytate (-66%). Nutritionally Arunachal rice landraces are comparable to high yielding cultivars with added advantage of significantly higher total dietary fiber and lower phytate content. Thus, Arunachal rice landraces represents an agronomically and nutritionally important pool for rice improvement/breeding.
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Affiliation(s)
- T Longvah
- ICMR National Institute of Nutrition, Jamai Osmania PO, Hyderabad 500 007, TS, India.
| | - V S S Prasad
- ICMR National Institute of Nutrition, Jamai Osmania PO, Hyderabad 500 007, TS, India
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47
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Tanimoto S, Kondo R, Mabuchi R, Watanabe E, Nobayashi K, Fujita Y. Antioxidant Activity and Taste-active Component Distribution in the Bran Layer of Rice Grain. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shota Tanimoto
- Faculty of Human Culture and Science, Prefectural University of Hiroshima
| | - Rumi Kondo
- Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima
| | - Ryota Mabuchi
- Faculty of Human Culture and Science, Prefectural University of Hiroshima
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48
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HPTLC-Densitometry Determination of Riboflavin Fortified in Rice Noodle: Confirmed by SERS-Fingerprint. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01694-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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49
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Virdi AS, Singh N, Pal P, Kaur P, Kaur A. Evaluation of head and broken rice of long grain Indica rice cultivars: Evidence for the role of starch and protein composition to head rice recovery. Food Res Int 2019; 126:108675. [DOI: 10.1016/j.foodres.2019.108675] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 08/26/2019] [Accepted: 09/11/2019] [Indexed: 12/17/2022]
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50
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Ratseewo J, Meeso N, Siriamornpun S. Changes in amino acids and bioactive compounds of pigmented rice as affected by far-infrared radiation and hot air drying. Food Chem 2019; 306:125644. [PMID: 31610329 DOI: 10.1016/j.foodchem.2019.125644] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 09/10/2019] [Accepted: 10/01/2019] [Indexed: 10/25/2022]
Abstract
Far infrared radiation (FIR) and hot air drying (HA) were applied to unpolished and polished pigmented rice varieties. Ferulic acid is a major phenolic acid in pigmented rice, being three-fold greater in bound form than in soluble form. Overall, FIR increased total phenolic and flavonoid contents, anthocyanin, tocopherols as well as antioxidant capacity, whereas the opposite results were observed for HA in all samples. Gallic, and ferulic acids were significantly (p < 0.05) increased in FIR dried samples. Quercetin content was significantly increased in unpolished rice dried by FIR and HA. Cyanidin-3-glucoside was greatly increased by FIR. Amino acids were decreased less by HA than did FIR. Our findings suggest that HA and FIR may have a significant effect on the internal structure of the grain, which may increase the yield of extraction of some components, including the bioactives.
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Affiliation(s)
- J Ratseewo
- Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Mahasarakham University, Kantarawichai, MahaSarakham 44150, Thailand
| | - N Meeso
- Research Unit of Drying Technology for Agricultural Products, Faculty of Engineering, Mahasarakham University, Kuntarawichai, MahaSarakham 44150, Thailand
| | - S Siriamornpun
- Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Mahasarakham University, Kantarawichai, MahaSarakham 44150, Thailand.
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