Process-Structure-Function in Association with the Main Bioactive of Black Rice Flour Sieving Fractions.

Bolea Bolea,Stănciuc Stănciuc,Vizireanu Vizireanu,Grigore-Gurgu Grigore-Gurgu,Aprodu Aprodu

doi:10.3390/foods8040131

Bolea Bolea, Stănciuc Stănciuc + Show 3 more

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https://doi.org/10.3390/foods8040131

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Abstract

The aim of this work was to advance knowledge on the potential use of black rice different sieving fractions for various functional applications, through proximate analysis, thermal degradation kinetics of phytochemical and characterization of the thermal behavior of the main proteins, from the perspectives of their use as a food ingredient. The results indicated that the thermal degradation of phytochemicals followed a first-order reaction kinetics for all the tested fractions. The temperature-dependent degradation was adequately modeled according to the Arrhenius equation. The calculated activation energies (Ea) and k values were different among the four studied parameters. The kinetic parameters depended on the grinding and sieving degree, the anthocyanins being the most thermolabile compounds, thus affecting the antioxidant activity. Three protein fractions were identified by electrophoresis with different molecular weight, such as albumin, globulin, and glutelin. The fluorescence spectroscopy experiments revealed the sequential character of the heat-induced conformational changes, different molecular events being suggested, such as folding in the lower temperature range and unfolding at higher temperature. The significance of the study is evidenced by the need to identify and advance the process-structure-function relationships for various biologically active compounds from the perspective of obtaining food or ingredients nutritionally optimized.

Highlights

Diets rich in grains contribute to good health, especially by reducing the risk of chronic diseases such as cardiovascular disease, type II diabetes, obesity, or cancer [1]
The proximate compositions of black rice flour and its different fractions are shown in Table 1, which was calculated on a dry basis to allow comparison with data from the literature
In this study, detailed information on the thermal stability of phytochemical and protein fractions was provided, study that was based on the kinetic studies and fluorescence spectroscopy approaches, from the perspectives of preserving the phytochemical content during the industrial processing

Summary

Introduction

Diets rich in grains contribute to good health, especially by reducing the risk of chronic diseases such as cardiovascular disease, type II diabetes, obesity, or cancer [1]. The exploitation of new plant protein sources such as rice could be considered a good choice in terms of nutritional and hypoallergenic properties compared to other cereals and legume proteins [2]. Rice (Oryza sativa L.) is one of the world’s most important cereal crops by providing a staple food source for more than 50% of the world’s population [3]. An important advantage in using rice or rice flour in food composition is the absence of gluten, being recommended as an alternative for people suffering from physiological disorders caused by gluten intolerance [4]. Black rice is very popular in Asia, especially in China [5], as a good source of minerals, and a phytochemical besides the basic nutrients

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