Analytical Methods
·
2016
·Vol. 8
·期 33
·6313-6322
·
IF 1.915
Yanan Wu,Rong He,Zhigao Wang,Jian Yuan,Changrui Xing,Lifeng Wang,Xingrong Ju
Rice (Oryza sativa L.), an important cereal crop, has been seriously contaminated by cadmium (Cd) in the world. In this study, we compared the effects of three organic acids (citric acid, malic acid and tartaric acid) which are all approved food additives on the removal of Cd and developed a safe, efficient and simple technique to remove Cd from contaminated brown rice flour using citric acid (CA). The optimal conditions for citric acid removal of Cd were determined by a three-level Box–Behnken design with three factors (CA concentration, treatment temperature and treatment time) under the condition that the liquid–solid ratio was 12 mL g−1 and the shaking speed was 150 rpm, and the results were as follows: CA concentration, 0.08 mol L−1; treatment temperature, 45 °C; and treatment time, 53.09 min. Under these conditions, the removal efficiency of Cd was 94.28 ± 0.06%, which agreed well with the predicted value of 94.75%. Moreover, the contents of the main chemical components such as protein, starch and fat in the brown rice flour were still very high after citric acid treatment, indicating that this technique did not affect the quality of brown rice flour. This technique was also used in other brown rice flour samples and satisfactory results were obtained. Therefore, this technique is efficient in removing Cd and may have the potential to be used in the food industry to solve the Cd-rich rice problem in the world.
研究领域:
食品安全
·
环境科学
·
农业科学
✓ 已验证
产品关联
DOI
高影响因子
RSC Advances
·
2015
·Vol. 5
·期 123
·101507-101518
·
IF 3.84
Huihui Ti,Jinjie Guo,Ruifen Zhang,Zhencheng Wei,Lei Liu,Yajuan Bai,Mingwei Zhang
In view of the fact that different types of processed rice contain different tissue fractions, the present study quantified free and bound phenolic profiles and antioxidant activity in the pericarp, aleurone layer, embryo and endosperm fractions of japonica and indica whole brown rice. Significant differences were found in the total phenolic content, oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity (CAA) of the different fractions. The ratios of free and bound phenolics to total phenolics varied between the fractions. Thirteen individual phenolic compounds (gallic, protocatechuic, hydroxybenzoic, chlorogenic, vanillic, caffeic, syringic, isoferulic, coumaric and ferulic acids, as well as catechin, epicatechin and quercetin) were detected in both free and bound forms. The contributions of the pericarp, aleurone layer and embryo fractions to whole brown rice were 13.0%, 28.5% and 8.8% for total phenolics, 14.1%, 29.7% and 9.1% for total flavonoids, 18.2%, 38.0%, and 11.1% for total ORAC values and 14.6%, 38.0%, and 16.9% for CAA values, respectively. These findings indicate that the phenolics in brown rice can be concentrated by processing different fractions or by milling to different levels because of the uneven distribution of chemical constituents.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 12
·7666-7680
·
IF 3.612
Chuang Zhu,Li Yang,Pan Nie,Lingyue Zhong,Yan Wu,Xiangjun Sun,Lihua Song
Summary In the present study, we investigated the effects of hydrogen-rich water (HRW) on the germination efficiency, chemical composition, biofunctional and volatile compounds, and texture of germinated brown rice (GBR). Our results showed that HRW (1.5 mg L −1 ) treatment significantly increased the germination efficiency of GBR by changing the migration of water during soaking. A chemical composition analysis showed that HRW treatment changed the contents of some biofunctional compounds and volatile components; increased the contents of soluble dietary fibre, thiamine, niacin, γ-aminobutyric acid, some amino acids and K, P, Mn and Fe; and decreased the contents of starch and Na of GBR compared with those of GBR treated with regular pure water. Moreover, HRW treatment also improved the texture of GBR due to the changes in the ultrastructure of the bran layer and the decrease in insoluble dietary fibre. In summary, HRW is suggested to be applied in the processing of GBR since it can increase germination efficiency and improve the nutritional and eating qualities of GBR.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Shanshan Huang,Dong Zhang,Qian Wang,Bo Shang,Jianlei Liu,Xiaoting Xing,Yu Hong,Xiaoliang Duan,Hui Sun
Brown rice exhibits higher nutritional value and attracts more and more attentions; however, the change in phospholipid molecular species in brown rice during aging is poorly understood. In this study, shotgun lipidomics was employed to investigate the changes in phospholipid molecular species in four brown rice varieties (two japonica rice and two indica rice) during accelerated aging. A total of 64 phospholipid molecular species were identified, and most of them were rich in polyunsaturated fatty acids. For japonica rice, phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylglycerol (PG) gradually decreased during accelerated aging. However, the content of PC, PE, and PG in indica rice showed no difference during accelerated aging. Significantly different phospholipid molecular species from four brown rice were screened during accelerated aging. Based on these significantly different phospholipids, the metabolic pathways including glycerophospholipid metabolism and linoleic acid metabolism during accelerated aging were depicted. The findings from this study could be helpful in explaining the impact of accelerated aging on phospholipids of brown rice, and offer an understanding on relationships between phospholipids degradation and brown rice deterioration.
研究领域:
食品科学
·
植物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2023
·
IF 3.8
Baihui Wang,Jingjing Luo,Qingling Zhang,Xing Cao,Yanjuan Zhang,Zuqiang Huang,Huayu Hu,Tao Gan
Brown rice is susceptible to oxidation of lipids during storage, resulting in the deterioration of cooking quality and the loss of nutrients. The negative oxygen ions (NAIs) have the functions of high permeability, antioxidation, and sterilization, but the application of NAIs for the storage of brown rice is less. In this study, brown rice is stored in a high temperature and humidity (temperature of 42 °C, humidity of 75%) NAIs environment, and its storage and physicochemical properties are investigated. After 12 d of storage in the NAIs environment (NAIs concentration of 2 × 10 4 ions/cm 3 ), the fatty acid value, catalase activity, and viability of brown rice are 10.51 mg KOH/100 g, 0.94 U/mg, and 72%, respectively, which are better than that in high temperature and humidity air environment, showing good storage performance. The internal structure, crystalline shape, and relative crystallinity of brown rice are insignificant broken, and the steaming quality does not change significantly with the extension of storage time. The results show that the NAIs environment has potential to extend the storage time and maintain the eating quality and nutrition of brown rice in storage, which can be used as a green and low-cost storage strategy for crops.
研究领域:
食品科学
·
储藏技术
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2018
·
IF 3.52
Qiang Xia,Yunfei Li
This investigation aimed to examine the effects of a novel processing pattern, combining high hydrostatic pressure (HHP) with germination, on the embryo growth and physicochemical characteristics of wholegrain brown rice (WBR). WBR grains were firstly subjected to mild HHP stress (30–90 MPa/5 min) and then incubated at 37 °C for 52 h for obtaining germinated samples (GBR). The results showed that HHP shock resulted in a delayed embryo growth of WBR grains, maintaining acceptable sprouting rates ranging from 65% to 76% when germination was finished. The contents of gama-aminobutyric acid in GBR were greatly increased responding to HHP stress, showing pressure intensities dependent. Total digestible and resistant starch contents in samples stressed at 60/90 MPa were decreased, mainly associated with high pressure-induced amorphization as revealed by SEM imaging and FTIR , which promoted starch hydrolysis during germination. Besides, the levels of zinc and iron were influenced by HHP pretreatments due to the high pressure-mediated degradation behavior for phytic acids. The storability of HHP-stressed GBR grains was significantly enhanced through reducing free fatty acids formation and maintaining color stability during a storage testing. These results obtained from the current work demonstrated that mild HHP stress pretreatment prior to germination process could be used as a promising strategy to modulate certain physicochemical characteristics of WBR products.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESS ENGINEERING
·
2019
·Vol. 42
·期 5
·e13135
·
IF 1.448
Yang Du,Songming Zhu,Hosahalli S. Ramaswamy,Hao Wang,Jian Wu,Yong Yu
Three treatments, namely, germination–parboiling (GP), freeze–thaw cycle (FTC), and high pressure processing (HPP) were compared for different qualities of brown rice (BR): appearance characteristics, cooking time and texture, and compared with those of untreated BR and white rice. All these three methods significantly ( p < .05) reduced cooking time by 12–23% and hardness of cooked BR by 17–23% (except GP), but reduced chewiness and generated some cracks in rice kernel. Moreover, GP process resulted in the best springiness and chewiness, FTC held the original lightness of BR well and had loose structure after cooking, while HPP (500 MPa) showed the lowest cooking time and cooking loss. The results of this study show that these three treatments could improve majority of the cooking qualities of BR and provide better commercial processing opportunities. Practical applications This study successfully tackles the rough cooking properties of BR via three treatments: germination-parboiling (GP), freeze–thaw cycle (FTC), and high pressure processing (HPP). Among them, GP and HPP have been adopted for commercial applications and the products are getting increasingly accepted by Chinese consumers. FTC is a simple and effective processing method, which is rarely reported, and the expected cost of its equipment is less than 1/10 of that for HPP and 1/3 of GP. This research provides incentives for farmers and food processors to increase their incomes and it can also promote the development of whole grain foods focused to improve the health of consumers.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
Current Research in Food Science
·
2024
·
IF 6.2
Meilin Cui,Keke Qiu,Yuchang Ma,Jiali Wang,Wei Zhao,Xiuhong Zhang
Brown rice (BR) has gradually become a new choice for consumers due to its exceptionally nutritional value. Whereas starch retrogradation profoundly reduces its edibility, shelf-life and consumer acceptance, limiting the development of BR and even other starch-based food products. So, it is crucial for controlling the retrogradation properties of brown rice starch (BRS), and which has received significant attention in the food industry. Enzymatic modification is considered as an effective manner to retard starch retrogradation by degrading starch to an appropriate extent. Ganoderma lucidum can secrete various hydrolytic enzymes related to starch hydrolysis, providing a theoretical basis and feasibility for improving the starch retrogradation. Our study delves into characteristic changes of brown rice (BR) and its starch (BRS) when modified by the intracellular enzyme of Ganoderma lucidum , which contains several inhibiting retrogradation enzymes ( Gl IRE), mainly including α-amylase, β-amylase, and cellulase. Gl IRE treatments significantly decreased the setback viscosity to 1544.33 ± 24.01 cP (2 h), diffraction intensities and relative crystallinity to 21.90 ± 0.06% (2 h) and 19.22 ± 0.19% (3 h) as per RVA and XRD analysis, accompanied with more pits and pores in surface morphology. The DSC analysis showed that Gl IRE treatments significantly depressed the gelatinization enthalpy to 5.86 ± 0.46 J/g (2 h) and retrogradation enthalpy. FT-IR analysis also indicated the contribution of Gl IRE treatments to retard starch retrogradation, including shifting the peaks of 3500 cm −1 -3200 cm −1 to lower wave numbers and decreasing the transmittance, as well as R 1047 /R 1022 values reducing from 0.87 to 0.73, mainly due to the shortening of starch chain length and the weakening of hydrogen bonding strength between or within the molecular chains. Simultaneously, it aslo found that Gl IRE treatments effectively improved the textural properties of BR, with reducing of hardness, chewiness and gumminess, and increasing of adhesiveness. Interestingly, GC-MS analysis showed that Gl IRE treatments could also significantly affect the types and contents of volatile compounds in BR. Our study highlights the efficacy of Gl IRE in starch retrogradation and rice quality-improvement, showcasing a new expansion of the research and application of G. lucidum and a science-based strategy for developing the edible quality of starch-based food.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 45
·期 1
·e14994
·
IF 1.405
Ying Sun,Rongxin Miao,Lina Guan
The purpose of this paper is to investigate the effect of partial substitution of wheat flour with germinated brown rice flour (GBRF) (0%, 30%, 40%, 50%, 60%, and 70%) on the volatiles, sensory properties, and characteristics analysis of steamed bread. A total of 14 volatiles were detected in all samples. The obtained results showed differences in the volatile composition of the different substitutions of steamed bread. Compared to control (0% GBRF), add GBRF to improve the flavor and odor of China steamed bread, particularly, ethanol, 2-pentylfuran, and benzaldehyde characteristic rice volatile compounds increased significantly. When the proportion of GBRF without more than 50%, the steamed bread revealed a reduction of the overall acceptability, but it was still acceptable (total score > 85). It was noteworthy that the taste of CSB was positively correlated with their levels of benzaldehyde; the sensory total score was negatively correlated with styrene, 2-octanone. Increased addition of GBRF increased the hardness, while decreasing the specific volume. GBRF can be used in CSB up to 50% with wheat flour to improve the flavor and shape of CSB without compromising eating quality. Practical applications Addition of GBRF diversifies wheat flour products with certain modification on nutritional qualities and steamed bread flavor, therefore, could expand GBRF in overall food applications. These findings could provide some insights for industrial research and development using GBR for novel staple foods. It may stimulate further interest in using GBR for novel product development.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2021
·Vol. 10
·期 11
·2658
·
IF 4.35
Tao Wang,Nana She,Mengnan Wang,Bo Zhang,Jiaxing Qin,Jingyuan Dong,Guozhen Fang,Shuo Wang
The effects of storage temperature on the physicochemical properties and qualities of red brown rice were investigated in this study. The samples were vacuum-packed in nylon/polyethylene pouches and stored at 15 °C, 25 °C and 35 °C for 12 weeks. The moisture content decreased as storage time was prolonged. Rice stored at 15 °C and 25 °C had a lower falling range of water content compared to the samples stored at 35 °C. Free fatty acid values increased fastest when samples were stored at a high temperature, and the rise can be effectively delayed at low temperatures. The pH of residual cooking water and adhesiveness decreased, while the heating water absorption rate and hardness increased during storage for red and brown rice. Low-field nuclear magnetic resonance results indicate that water molecules migrated, the binding force of H protons became stronger and the bonds between molecules became closer with increased storage duration. Temperature had an obvious correlation with starch granules and protein structure, characterized by a scanning electron microscope and Fourier transform infrared spectroscopy. Low temperatures significantly retarded those changes. The results indicate that storage temperature is a vital factor affecting the physicochemical properties and qualities of red brown rice and provided reference and theoretical basis for the actual storage of red brown rice.
研究领域:
食品科学
·
农产品储藏与加工
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2021
·
IF 4.24
Halah Aalim,Zisheng Luo
This study provides a comprehensive evaluation of the effect of the phenolic composition in addition to the thermal treatments (i.e., roasting and frying) and the subsequent cooking on the starch physicochemical characteristics of red and brown rice. Native starch (Ns) was isolated to provide a theoretical and practical basis for starch functional properties. Red rice was characterized by superior phenolic contents and the presence of proanthocyanidins , which were enhanced by roasting and declined after all cooking methods. However, brown rice showed greater phenolic stability compared with red rice. Chromatographic separation showed that red rice was dominated by protocatechuic acid and (−)-epicatechin, whereas brown rice showed high contents of p-hydroxybenzoic acid, (−)-epicatechin, and syringaldehyde. Our results showed that processing profoundly influenced the color parameters of rice grain. Fourier transform infrared spectroscopy (FTIR) indicated intermolecular hydrogen bonds formed between native starch and phenolic compounds in rice influenced by cooking methods. Brown rice showed lower amylose (AAC), which influenced the grain's thermal characteristics and digestibility . Cooking and frying enhanced the AAC while roasting led to a significant reduction. Cooked red rice phenolic extract showed higher enzyme inhibition for α-amylase and α-glucosidase compared to brown rice extract . Notably, Ns showed considerably higher AAC, gelatinization enthalpy, and digestibility rate than native rice grain. Oil-frying significantly increased damaged starch, reduced gelatinization enthalpy, enhanced resistance starch (RS), and reduced the estimated glycemic index (eGI), which are favorable nutritional qualities.
研究领域:
食品科学
·
植物化学
·
营养学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2015
·
IF 3.391
Lei Liu,Jinjie Guo,Ruifen Zhang,Zhencheng Wei,Yuanyuan Deng,Jinxin Guo,Mingwei Zhang
The impact of increasing degree of milling (DOM) on free and bound phenolics and flavonoids and on cellular antioxidant activity (CAA) of japonica and indica brown rice was investigated. As the average DOM increased from 0 to 2.67, 7.25 and 9.60%, the average total phenolic content decreased by 21.1, 42.6 and 55.6%, and the average total CAA value decreased by 37.4, 84.0 and 92.8%, respectively. Furthermore, the percentage contributions of bound forms to total phenolics and flavonoids decreased with increasing DOM. The contents of nine phenolic compounds significantly decreased with increasing DOM, including quercetin, ferulic and coumaric acids. Interestingly, as the DOM increased to 9.6%, free ferulic and coumaric acids were undetectable in japonica rice, while neither free nor bound caffeic acid was detectable in indica rice. These findings indicate that DOM should be carefully controlled for acceptable sensory quality and retention of phytochemicals during brown rice milling.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）