Brown Rice Powder Research Articles

Interactions of White Mugwort (Artemisia lactiflora Wall.) Extract with Food Ingredients during In Vitro Gastrointestinal Digestion and Their Impact on Bioaccessibility of Polyphenols in Various Model Systems.

The bioaccessibility of phytochemicals is an important factor for new functional food design. The interaction of white mugwort extract (FE) and food ingredients (coconut oil, egg white albumen, brown rice powder, inulin, and mixtures thereof) was determined after in vitro digestion to inform the development of a functional soup for an aging population. Coconut oil exerted a protective effect on polyphenols, showing the highest bioaccessibility (62.9%) and antioxidant activity after intestinal digestion (DPPH 12.38 mg GAE/g DW, FRAP 0.88 mol Fe(ll)/g DW). In contrast, egg white albumen had the most significant negative effect on the polyphenol stability, resulting in the lowest bioaccessibility (12.49%). Moreover, FE promoted the emulsion stability and delayed starch digestion by inhibiting amylase activity via non-specific polyphenol-protein interactions, resulting in a decrease in the total reducing sugars (TRS) released during digestion. It also limited the protein digestion, probably due to the complex formation of polyphenols and proteins, consequently reducing the bioaccessibility of both amino acids and polyphenols. These findings provide useful information for designing functional food products that could promote the bioaccessibility and bioactivity of natural extracts.

Germinated Sang Yod Brown Rice as a Novel Prebiotic for Synbiotic Dietary Supplement Development

This study aimed to investigate the prebiotic properties of germinated Sang Yod brown rice in supporting the growth of the probiotic bacteria Lactobacillus pentosus GP6. Germinated brown rice was dried, ground into powder, and mixed with De Man Rogosa and Sharpe (MRS) broth at 1%, 3%, and 5%. Bacterial cells were counted at 0, 3, 6, 9, 12, and 24 h after incubation at 37°C. The results showed that the concentration of germinated Sang Yod brown rice powder that exhibited the highest bacterial growth was 3% (10.97 log cfu/ml), followed by 5% (10.85 log cfu/ml) and 1% (10.42 log cfu/ml), respectively. The 3% germinated Sang Yod brown rice powder produced a synbiotic dietary supplement with L. pentosus GP6. The results showed that L. pentosus GP6 survived with 10.00-10.30 log cfu/ml cell numbers at 4°C for 6 months. This study demonstrated that germinated Sang Yod brown rice could be implemented as a prebiotic and component of synbiotic dietary supplement products.

Preliminary study on food-based dust explosion: Effect of physicochemical properties & thermal behaviour

Severe dust explosions occur frequently in the food processing industry, and explosion damage increases with the rate of flame propagation in pipes or plants. It is important for the food industry to recognize the potential hazards associated with food-based dust explosions. Appropriate investments are required to achieve sustainable industrial development and operational safety. In this study, the effect of the physicochemical properties of brown rice and tea powder on the severity of dust explosions was investigated over a size range of 1–138 µm. Thermogravimetric analysis (TGA) was applied to determine the physicochemical properties of the samples. Results showed that volatility, moisture content, and fixed carbon had a significant effect on the combustion. Brown rice, with a lower moisture content (6.52 wt%) and higher volatile matter (71.7 wt%) compared to tea powder, exhibited a higher explosion pressure (16.50 bar) and rate of pressure rise (95.0 bar/s). The lower moisture and fixed carbon content, combined with a higher volatile matter content, make it highly reactive in combustion. Its dryness also meant less agglomeration which contributed to its higher explosion pressure. It was observed that the physicochemical properties of the dust had a significant effect on the severity of the ensuing dust explosions. While there is a general understanding of the factors that contribute to dust explosions, there may be specific types of dust or mixtures of dust that require further study. Understanding the specific characteristics and behavior of these types of dust can inform safety guidelines and best practices for handling and processing them.

Peroxidase inactivation by cold plasma and its effects on the storage, physicochemical and bioactive properties of brown rice

Dielectric barrier discharge cold plasma (DBD-CP) was applied to brown rice either in the form of whole brown rice or in brown rice powder in order to inactivate peroxidase. Afterwards, the DBD-CP stabilized whole brown rice (CPR) and brown rice powder (CPP) were compared through their storage, physicochemical and bioactive properties. Results demonstrated that peroxidase was completely inactivated in CPP rather than in CPR, and the fat acidity in CPP was significantly lower than that in CPR and raw brown rice during accelerated storage. Besides, the etching effect of DBD-CP induced many scorched spots and micropores respectively in the surface of CPR and CPP, which significantly increased their water absorption index and pasting viscosities. Specially, the starch and protein molecules were depolymerized in CPR, while they were cross-linked in CPP. Consequently, the effects of DBD-CP on gelatinization enthalpy, setback value and water solubility index differed in CPR and CPP. Furthermore, CPR was better for the retainment of phenolic compounds and antioxidant activity than CPP. Therefore, DBD-CP was useful to improve the shelf life of brown rice, and its effects on the storage, physicochemical and bioactive properties were highly depended on the form of brown rice to be processed.

Effect of steam explosion on nutritional components, physicochemical and rheological properties of brown rice powder.

Brown rice powder is underutilized mainly due to its lower starch digestibility and poor processing performance. The present study investigated the potential of steam explosion on the improvement of nutritional and physicochemical characteristic in brown rice powder and rheological property of paste. Compared with native brown rice powder, steam explosion at 0.5 MPa for 7 min increased the water-extractable arabinoxylans (5.77%), reducing sugar content (21.04%), and iodine blue value (30.38%), which indicated steam explosion that destroyed the intact cells of brown rice. Later the crystalline structure of brown rice powder was destroyed into an amorphous structure by steam explosion. Steam explosion enhanced the degree of gelatinization (4.76~351.85%) and solvent retention capacity (SRC) of brown rice powder, compared with native sample. The effect on the intact cells and starch structure of brown rice caused the starch digestibility enhancement remarkable. Viscoelastic profiles confirmed that steam explosion weakened the paste strength and elasticity corresponded with hardness and cohesiveness by increasing the loss factor (tanδ). This work provided important information for brown rice powder modified by steam explosion (0.5 MPa, 7 min) with good nutritional property (nutrients and digestibility) and processability (SRC, textural, and rheological property). Steam exploded brown rice powder (0.5 MPa, 7 min) could serve as a potential ingredient widely used in food products.

Effect of storage on the nutritional and antioxidant properties of brown Basmati rice.

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 6months 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.

The analysis of nutritional value, total phenolic and flavonoid contents, and antioxidant activities from the ethanolic extracts of the roasted broken brown rice powder

The objective of this study was to determine the nutritional value, total phenolic and flavonoid contents, and antioxidant activities of the roasted broken brown rice powder. The roasted broken brown rice powder was dried at 60 °C for 3 h in a hot air oven and extracted with absolute ethanol by using ultrasonic technique. Then, the sample was filtered to separate the residue and mixture solution and dried to remove the solvent by rotary evaporator for obtaining the ethanolic crude extract. Finally, the crude extract was collected and determined proximate composition, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity. The results revealed that the percentage crude extract of the extraction yield was 0.47% by weight with crude carbohydrate (74.47% w w−1), crude protein (8.11% w w−1), and fat (0.05% w w−1), respectively. The TPC and TFC were found at an average of 20.40 ± 0.37 mg GAE g−1 crude extract and 4.58 ± 0.19 mg QE g−1 crude extract, respectively. Moreover, the sample has highly efficient antioxidants activity similar to a standard Trolox solution. Therefore, it was reasonably concluded that the roasted broken brown rice powder product was rich in beneficial nutrients for the health effects and represented adding value to a by–product of rice production.

Effects of roasting on storage degradability and processing suitability of brown rice powder

To screen the best roasting condition for development of new roasted brown rice products, c.f., roasted brown rice slurry, the storage stability and processing suitability of roasted brown rice powder were studied. In this study, roasted brown rice (BR) powders were prepared with different roasting levels of raw, light roast, medium roast and dark roast. Analyses of roasted BR powder's color, degradability (moisture content, water activity, and acid value), antioxidant activity, processing properties (pasting properties and thermal properties) were carried out. Lower L* value and higher a* value was observed with higher roasting levels. Degradability significantly improved in roasted samples and dark roasted sample showed the lowest water content and acid value though water activity value was the most favorable in light roasted sample (0.2<aw <0.4). Furthermore, antioxidant activity became significantly higher in roasted samples and dark roast showed the highest activity even after 4 wk of storage (21.1–25.9%). In terms of processing suitability, the increased pasting temperature and decreased peak viscosity were observed upon roasting. Advantageously, dark roasted sample showed highest cooling and heating stability. Overall, dark roasted sample showed the best storage stability and functionality, thus, selected as an optimal roasting level.

Preparing Snacks for Treating Acute Diarrhea and Malnutrition for Kindergarten and Experiments on Male Mice

Different formulae snacks were extracted using corn grits, parboiled brown rice, defatted soybean, and carrot powder to give four formulae and compared with control snacks made from corn grits to treat diarrhea in mice. The results observed that the Extrusion processing causes an increase in all color values when increasing parboiled brown rice and carrot may be caused by elevated phenolic and flavonoids. In control, the water absorption index (WAI) and water-soluble index (WSI) improved their e

Brown Rice Inhibits Development of Nonalcoholic Fatty Liver Disease in Obese Zucker (fa/fa) Rats by Increasing Lipid Oxidation Via Activation of Retinoic Acid Synthesis

BackgroundWhite rice and its unrefined form, brown rice, contain numerous compounds that are beneficial to human health. However, the starch content of rice can contribute to obesity, a main risk factor for nonalcoholic fatty liver disease (NAFLD). ObjectivesWe investigated the effect of rice consumption on NAFLD and its underlying molecular mechanism. MethodsWe randomly divided 7-week-old male obese Zucker (fa/fa) rats, an animal model of NAFLD, into 3 groups (n = 10 each) fed 1 of 3 diets for 10 weeks: a control diet (Cont; AIN-93G diet; 53% cornstarch), a white rice diet (WR; AIN-93G diet with cornstarch replaced with white rice powder), or a brown rice diet (BR; AIN-93G diet with cornstarch replaced with brown rice powder). Liver fat accumulation and gene expression related to lipid and vitamin A metabolisms, including retinoic acid (RA) signaling, were analyzed. ResultsHepatic lipid values were significantly decreased in the BR group compared with the Cont group, by 0.4-fold (P < 0.05). The expression of genes related to hepatic fatty acid oxidation, such as carnitine palmitoyltransferase 2, was approximately 2.1-fold higher in the BR group than the Cont group (P < 0.05). The expression of peroxisomal acyl-coenzyme A oxidase 1 and acyl-CoA dehydrogenase medium chain was also significantly increased, by 1.6-fold, in the BR group compared with the Cont group (P < 0.05). The expression of VLDL-secretion-related genes, such as microsomal triglyceride transfer protein, was also significantly higher in the BR group (2.4-fold; P < 0.05). Furthermore, aldehyde dehydrogenase 1 family member A1, an RA synthase gene, was 2-fold higher in the BR group than the Cont group (P < 0.05). ConclusionsBrown rice prevented development of NAFLD in obese Zucker (fa/fa) rats. The beneficial effects of pregelatinized rice on NAFLD could be manifested as increased fatty acid oxidation and VLDL secretion, which are regulated by RA signaling.

The Effect of a Fermented Soy-Based Dietary Food Product on Blood Lipids in Individuals at High Risk for Cardiovascular Disease

Abstract Objectives Previous reports indicate that intake of some soy products may be associated with improvements in blood lipids but few studies examined fermented soy foods. Q CAN PLUS® is a functional food product derived from fermented soybeans. To evaluate the effects of fermented soy on cardiovascular risk factors, we implemented a clinical trial to compare the effects of the fermented soy powder (Q CAN PLUS®) against a placebo (sprouted brown rice powder) in individuals at risk for cardiovascular diseases. Methods Twenty-seven adults at risk for cardiovascular diseases (29–75 years old; 78% female; mean BMI [32.3 kg/m2 ± 7.3]) were randomized to consume either 2 pouches (12–15 g powder/pouch) per day of fermented soy powder (Q CAN PLUS®), or a sprouted brown rice powder for 12 weeks each, in a crossover design trial. The intervention phases were separated by a two week wash out period. Measurements and biospecimens were taken at baseline and at weeks 11 and 12 of each phase. Assessment included blood lipids, blood pressure, blood glucose, blood insulin, and anthropometric measures. For each of the outcomes, a mixed model was fitted to compare changes from pre- to post-treatment and between treatments. The models included treatment, time, interaction between treatment and time, phase, visit within phase and enrollment period as fixed effects terms and subjects as random effects terms. Results Between treatment results from the mixed model analysis show that fermented soy powder intake significantly reduced serum cholesterol (mean change −8.95 mg/dL; P = 0.0024), LDL (mean change −6.96 mg/dL; P = 0.0317), and HDL (−1.29 mg/dL; P = 0.0036) compared with the sprouted brown rice powder. Within treatment results indicated that fermented soy powder significantly reduced total cholesterol (P = 0.0073) and LDL (P = 0.0132), while reductions in HDL were not statistically significant. Within treatment results were not statistically different for the placebo phase except for an increase in HDL (mean change 3.61; P = 0.0026). Conclusions These data indicate that regular intake of fermented soy powder results in a reduction in serum total and LDL cholesterol which may have beneficial implications for the reduction of cardiovascular risk factors in adults. Funding Sources BESO Biological Research Inc. Diamond Bar, CA, USA.

Utilization of brown rice powder on the nutritional composition, cooking characteristics and sensory properties of beef patties

Beef patties are the most popular fast food worldwide, including Malaysia. As long as a beef patty is one of the Malaysians’ favorite western dishes and can be easily found in the high-end western restaurant, so far assessment of the nutrient composition, cooking characteristics and sensory properties of that was important for healthcare aspect. In the current study, the nutritional values of beef patties incorporated with various level of brown rice powder (BRP) (2%, 4% and, 6%) were evaluated. The result of protein content in raw and cooked beef patties incorporated with 6% of BRP demonstrated the highest percentage (17.41% and 17.48%, consequently). Further finding displayed that the lowest fat concentration was recorded in the formulation of 6% BRP and 4% BRP raw and cooked beef patties (12.44% and 11.45%) frequently. On the other hands, the results of moisture content of 4% BRP raw beef patties and 6% BRP cooked beef patty demonstrate that the lowest percentage (61.16% and 54.92%) while the carbohydrate concentration recorded the highest percentage in both formulations. In additional, beef patty formulated with 6%, BRP showed the lowest diameter reduction at 13.33% compared to other treatment. The calorie content of cooked beef patty and cooking yield of all formulations were recorded in the range of 584 kcal/100 g to 594 kcal/100 g and 78.09% to 80.48% accordingly. However, 2% BRP incorporation in beef patty did not change the sensory properties and consumer acceptability of BRP-based beef patties. In conclusion, beef patty formulation of more than 4% BRP in beef patties was effective in improving protein, ash, carbohydrate content and percentage of diameter reduction while reducing fat content.

Influence of ingesting brown rice powder on the antioxidant capacity of long distance athletes

Influence of ingesting brown rice powder on the antioxidant capacity of long distance athletes

Effect of cooking methods on solubility and nutrition quality of brown rice powder

The effects of different processing methods were investigated, including on the fluidity, solubility, nutrient composition, digestibility, color and aroma constituent of instant brown rice powder. It showed that, except for flavonoids, different processing methods significantly influenced the indexes of the instant brown rice flour (p < 0.05). Germination could deteriorate the fluidity and solubility of brown rice powder and reduce the digestibility of protein, and starch. Exogenous enzyme treatment improved the fluidity and solubility of the brown rice powder as well as the digestion rate of protein and starch. The synergistic treatment of germination and exogenous enzymes significantly increased the digestibility of starch, but it deteriorated the fluidity, the rate of agglomeration and dispersion time. Comparing with DGBRE, DBRE produced a better quality instant brown rice powder.

Dewaxed Brown Rice Feed Improves Fatty Liver in Obese and Diabetic Model Mice.

Dewaxed brown rice has macrophage activation ability via TLR4 and contains a high amount of lipopolysaccharides (LPS). It is expected that dewaxed brown rice can help prevent lifestyle diseases. In this study, the anti-obesity effect of dewaxed brown rice was investigated using obese and diabetic model mice. Dewaxed brown rice and white rice were polished and powdered by Toyo Rice Co. Diet pellets were prepared (AIN-93) with 50% dewaxed brown rice or white rice powder and fed to type II diabetic model KK-Ay mice for 10 weeks. Weight and fasting blood glucose were measured every week, and whole blood and liver was collected on the final day for the evaluation of biochemical data. A 20% reduction in body weight was found in the dewaxed brown rice feed and white rice feed groups compared to the normal feed group. Fasting blood glucose increased in the normal-diet group, but on the other hand, the blood glucose in the white rice and the dewaxed brown rice feed group was almost constant. Dewaxed brown rice feed group of plasma ALT and AST, liver TG and T-CHO were significantly lower than that of the control and the white rice feed group. Dewaxed brown rice feed has an anti-obesity effect to suppress increasing body weight, fasting blood glucose, and an effect of suppressing fatty liver.

Chemical Optimization of Red Pigment, Monascorubin Production in Penicillium minioluteum ED24 Using Solid-State Fermentation

Natural pigments produced as metabolites of the microorganisms are a crucial alternative to potentially harmful synthetic dyes. Unlike the traditional pigments extracted from plants and animal skin, microbial pigments are more prevalent for its availability, low-cost extraction and effectiveness. Penicillium minioluteum ED24 is an endophytic fungi previously isolated from Orthosiphon stamineus Benth and was found to produce a red pigment, monascorubin. In the present study, we investigated the feasibility of monascorubin production in P. minioluteum ED24 via solid-state fermentation (SSF). Using brown rice powder with the optimized process parameters, including 60% initial moisture content, 10%v/w $$\hbox {K}_{2}\hbox {HPO}_{4}$$ and 10%v/w trace ion solution, a pigment yield of 4.89 mg/g of dry fermented substrate was obtained. Pigment yield using 1% of soluble starch and mycological peptone as additional carbon and nitrogen, respectively, significantly exceeded those of other carbon and nitrogen sources. Our result indicates the viability of brown rice in combination with P. minioluteum ED24 for industrial application through solid-state fermentation.

현미와 다시마분말의 첨가수준을 달리한 증편의 품질특성

현미와 다시마분말의 첨가수준을 달리한 증편의 품질특성

유산균 및 발아효소를 첨가한 선식 스무디의 제조와 특성

Sunsik has been popular as well-being and healthy food to some Asian people, but it still has a limit to other foreigners because of its taste and appearance. This study tried to modify Sunsik into smoothie type for foreigners and investigate its physicochemical characteristics. Germinated black and brown rice was prepared. The germination condition of two cereals was steeping for 24 hr at room temperature, and then germinating for 24 hr at 30℃. After germination, the α-amylase activity of germinated grains was 13~15 times higher than before germination. The enzyme activity of brown rice was 9.16 CU/g, but germinated brown rice was 152.63 CU/g. In case of black rice, enzyme activity before germination was 7.47 CU/g, and enzyme activity after germination was 97.96 CU/g. The lactic acid bacteria was grown in 50 g germinated brown rice powder with 100 ml malt solution, 30 g tomato juice, and 1.5 g rice bran. After manufacturing beverage using milk and Sunsik and the cell count of lactic acid bacteria was 1.3×10 5 CFU/ml enough to use starter. According to sensory test, the optimal concentration of Sunsik smoothie was 30 g Sunsik in 200 ml of milk. The viscosity was 5.97±1.2 centipoise. The color of Sunsik beverage was evaluated as L value : 63.50±0.41, a value: -0.35±0.06, and b value: 8.85±0.19.

예비호화 현미분 함량과 CO2가스 주입량에 따른 저온 현미-야채류 압출성형물의 물리적 특성 변화

예비호화 현미분 함량과 CO₂ 가스 주입량에 따른 현미-야채류 압출성형물의 물리적 특성에 미치는 영향을 분석하기 위해 비기계적에너지, 팽화 특성, 기계적 특성, 수분용해지수와 수분흡착지수, 미세구조, 페이스트 점도, 호화도를 분석하였다. 수분 함량 30%, 사출구 온도 60°C, 스크루 회전속도 100 rpm, 원료 사입량 100 g/min, 사출구 3 mm 원형으로 고정하였고, CO₂ 가스 주입량(0, 300, 600, 800 mL/min)으로 조절하였다. 원료는 예비호화 현미분/현미분/채소분을 0/95/5, 30/65/5, 50/45/5%로 배합하여 사용하였다.BR 비기계적에너지 투입량은 예비호화 현미분 함량이 증가할수록 감소하였다. 예비호화 현미분 함량에 따른 압출성형물은 CO₂ 가스 주입량이 증가할수록 직경팽화율이 증가하다가 내부 기공이 붕괴되면 직경팽화율은 감소하였다. CO₂ 가스 주입량이 증가할수록 체적밀도는 감소하였다. 예비호화 현미분 함량이 감소할수록 CO₂ 가스 주입량에 따른 기공의 변화가 크게 나타났다. 페이스트 점도 측정 결과는 저온최고점도가 나타나지 않았으며 원료와 유사한 peak time을 가지고 고온최고점도를 나타내었다. 또한 CO₂ 가스 주입량이 증가할수록 호화도도 증가하였다. 결론적으로 CO₂ 가스를 주입한 60°C의 저온 압출성형공정은 재래식 압출성형공정과 동일한 팽화율과 낮은 밀도는 아니지만 생식팽화스낵 제조에 적용될 수 있는 공정으로 판단되었다.

고체발효 한약재 추출물을 함유한 구강세척제 개발

The purpose of this study was to develop a mouthwash product with solid fermented oriental medicinal herb (OMH). Solid fermentation of magnolia, liquorice, and cnidium by Phellinus linteus mycelium was carried out successfully when 30% water was added to the medium, whereas 10% brown rice powder was required as an extra nutrient for solid fermentation of mint besides water. The amount of total phenol compounds and DPPH radical scaveng- ing activity of OMH increased significantly (P<0.05) upon solid fermentation. Anti-microbial activities of fermented OMH also increased and were approximately 100-fold greater than those of unfermented samples. Oral pathogens such as Staphylococcus epidermis, Streptococcus pyogenes, Candida albicans, or Streptococcus mutans were used for determination of anti-microbial effects of OMH. Formulation of the mouthwash was developed based on the results of the sensory evaluation. Among seven formulas, the best formula chosen by the sensory evaluation was as follows: mouthwash prepared with 0.075% ethanol extract of solid fermented OMH as a main ingredient, 83.64% hot water extract of mint and clove (100:15, v/v) as a mouthwash base component, and other miscellaneous ingredients, including sodium fluoride, menthol, and surfactants. Data from a consumer's preference test with 30 participants, overall accept- ance, and willingness to buy the product developed in this study were all significantly higher for the tested mouthwash compared to mouthwash on the market manufactured with OMH but with a different formula. Duration of freshness of the mouthwash after usage as determined by Breath Checker was not significantly different between the two samples, although the duration of our product was slightly longer than that of the commercial product mentioned above.