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

Chemical and Bioactive Properties of Red Rice with Potential Pharmaceutical Use

Red rice has been proposed as a super-food. Accordingly, the nutritional properties (AOAC), as well as its chemical composition, including sugars (HPLC-RI), organic acids (UFLC-PDA), tocopherols (HPLD-FD), and phenolic compounds (LC-DAD-ESI/MSn), together with the main bioactive properties (antioxidant, cytotoxic, antiproliferative, and antibacterial activities), were evaluated to access its nutritional benefits and health improvement potential. The most abundant macronutrients found were carbohydrates (87.2 g/100 g dw), proceeded by proteins (9.1 g/100 g dw), fat (2.6 g/100 g dw), and ash (1.1 g/100 g dw). Sucrose and raffinose were the only detected sugars, with sucrose presenting the maximum concentration (0.74 g/100 g dw). MUFAs and PUFAs were the predominant fatty acids (40.7% and 31%, respectively). Among the two detected tocopherol isoforms, γ-tocopherol (0.67 mg/100 g dw) predominated over α-tocopherol. The phenolic compounds profile, majorly composed of flavan-3-ols, should be associated with the detected bioactivities, which may provide biological benefits to human health beyond the primary nutritional effect. Overall, the bioactive potential of red rice was comprehensively accessed.

Toward breeding pigmented rice balancing nutrition and yield

A recent study by Sedeek et al. provides multiomic resources that illustrate the genetic diversity, metabolites, elemental composition, and the possibility of agronomic trait improvement, through genome-editing technology, for nutrient-rich pigmented rice. This will guide future rice breeding programs for balancing optimal agronomic traits and excellent nutritional quality.

Characterization of rusk incorporated with black rice (Oryza sativa L.) for its physicochemical and functional properties, in-vitro starch digestibility, and anti-inflammatory efficacy

BACKGROUND

The consumption of bakery goods is gradually increasing due to their accessibility, convenience, distinctive flavor, and affordability. The food industry is experimenting with novel methods of fortification, supplementation, enrichment, and adding value to bakery ingredients. The present investigation assessed the physicochemical, morphological, and sensorial properties, and anti-inflammatory efficacy of rusks with black rice incorporated.

RESULTS

The addition of black rice flour significantly increased (P < 0.05) the total ash (from 1.34 to 1.78 g·kg-1 ), crude protein (from 5.68 to 75 g·kg-1 ), and total fat (from 11.93 to 12.80 g·kg-1 ) content but the carbohydrate content of the rusk decreased significantly (from 76.23 to 71.42 g·kg-1 ). Similarly, the phenolic and flavonoid content increased and showed excellent free-radical scavenging activity after black rice incorporation. The inclusion of black rice flour led to improved functional properties while decreasing the rate of starch digestion and the eGlycemic Index (eGI) score. The sensory scores declined after black rice incorporation but for all rusk samples acceptability was above the lowest level (i.e., ≥5).

CONCLUSION

This study demonstrated that the incorporation of black rice flour into refined wheat flour can enhance the nutritional value of rusk and that it is possible to prepare rusk and other bakery goods using up to 30% black rice with taste and other sensory attributes similar to control rusk. © 2023 Society of Chemical Industry.

Revitalization of small millets for nutritional and food security by advanced genetics and genomics approaches

Small millets, also known as nutri-cereals, are smart foods that are expected to dominate food industries and diets to achieve nutritional security. Nutri-cereals are climate resilient and nutritious. Small millet-based foods are becoming popular in markets and are preferred for patients with celiac and diabetes. These crops once ruled as food and fodder but were pushed out of mainstream cultivation with shifts in dietary habits to staple crops during the green revolution. Nevertheless, small millets are rich in micronutrients and essential amino acids for regulatory activities. Hence, international and national organizations have recently aimed to restore these lost crops for their desirable traits. The major goal in reviving these crops is to boost the immune system of the upcoming generations to tackle emerging pandemics and disease infestations in crops. Earlier periods of civilization consumed these crops, which had a greater significance in ethnobotanical values. Along with nutrition, these crops also possess therapeutic traits and have shown vast medicinal use in tribal communities for the treatment of diseases like cancer, cardiovascular disease, and gastrointestinal issues. This review highlights the significance of small millets, their values in cultural heritage, and their prospects. Furthermore, this review dissects the nutritional and therapeutic traits of small millets for developing sustainable diets in near future.

Mathematical modeling to predict rice's phenolic and mineral content through multispectral imaging

Over half the world population relies on rice for energy, but being a carbohydrate-based crop, it offers limited nutritional benefits. To achieve nutritional security targets in Asia, we must understand the genetic variation in multi-nutritional properties with therapeutic properties and deploy this knowledge to future rice breeding. High throughput, VideometerLAB spectral imaging data has been effective in estimating total anthocyanin content, particularly bound anthocyanin content, using the high prediction power of partial least square (PLS) regression models. Multi-pronged nutritional properties of phenolic compounds and minerals, together with videometerLAB features, were utilized to develop models to classify a collection of black rice varieties into three distinct nutritional quality ideotypes. These derived models for black rice diversity panels were created utilizing videometerLAB data (L, A, B parameters), selected phenolic types (total phenolics, total anthocyanins, and bound flavonoids), and minerals (Molybdenum and Phosphorous). Random forest and artificial neural network models depicted the multi-nutritional features of black rice with 85.35 and 99.9% accuracy, respectively. These prediction algorithms would help rice breeders strategically breed nutritionally valuable genotypes based on simple, high-through-put videometerLAB readings and a small number of nutritional assays.

Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health

Background

Scope and approach

Key findings and conclusion

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Phenolic compounds are critical in avoiding metabolic disorders associated with oxidative stress.

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Breeding cereal crops to enrich phenolic compounds in grains contributes to personalized nutrition.

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A diet rich in cereal phenolics likely to increase human gut health, thereby lowering the risk of non-communicable illness.