Rice Bran Powder Research Articles

FLAVONOID AND ANTIOXIDANT ACTIVITY ANALYSIS OF ANTHOCYANIN BLACK RICE BRAN EXTRACT (ABRIBE) CV CEMPO IRENG ORIGIN FROM INDONESIA

Black rice is an indigenous food in Indonesia that is rich in anthocyanins, a group of plant pigments that are also found in berries. Despite the similarity in anthocyanin content, the high cost and limited availability of berries have restricted their use for extraction. Therefore, this study aimed to determine the total anthocyanin, flavonoid content, and antioxidant activity of black rice bran. To achieve this, the extraction was conducted with maceration using ethanol-citric acid and freeze-drying techniques. The process involved several stages, such as making black rice bran powder, maceration, homogenization, filtration, evaporation, and freeze-drying. The UV-Vis spectrophotometer was used to determine the total anthocyanin and flavonoid content, as well as antioxidant activity. The result showed a total anthocyanin content and the total flavonoid content of 2.48 ± 0.17 mg/gram and 3.76 ± 0.000 mg QE/g freeze-dried extract, respectively. Furthermore, the antioxidant activity of black rice bran CV Cempo Ireng extract and ascorbic acid as a standard was measured in terms of half maximal inhibitory concentration (IC50) in the form of percentage inhibition (%I), with values of 112.42 ± 2.368 and 7.18 ± 0.042 μg/mL, respectively.

Potencial of Rice Bran Extract as a Basic Ingridient in Candida albicans Culture Media

Rice bran is a natural material that contains nutrients that serves as a fungal growth factor, can be used as an alternative media base for fungal growth. The aim of this research is to determine the potential of rice bran as an alternative medium for the growth of Candida albicans. The research design employed an experiment that compared the growth of Candida albicans on rice bran extract media and Sabouraud Dextrose Agar (SDA) media. The sample is rice bran powder obtained from rice mills and rice bran extract was made using a multi-stage pretreatment method. The rice bran extract was used to create Rice bran Agar (RBA) and Rice bran Liquid (RBC) media, while SDA dan (SDB) media were also prepared. The media were inoculated with Candida albicans, incubated, and observed for 5 days. Data analysis included the measurement of fungal colony diameter using One Way Anova and Candida albicans biomass using an independent t-test. The research findings indicate that the average diameter of fungal colonies on RBA extract media was 10.4 mm, whereas it was 12.3 mm on SDA media. The Anova and Post Hoc Tukey HSD results demonstrated significant daily differences in colony diameter on RBA media, indicating notable Candida albicans growth. Conversely, there was no significant difference in colony diameter on SDA media. The biomass average of Candida albicans on RBC media was 0.82 g, compared to 0.45 g on SDB media. The Mann-Whitney test (p < 0.05) indicated a significant contrast in the average dry weight of Candida albicans biomass, with RBC media being heavier than SDB media. The conclusion is RBA and RBC media have the ability to grow Candida albicans which can be used as an alternative to SDA and SDB media.

Quality and Sensory Characteristics of Cookies Fortified with Soybean and Rice Bran Blended Flour

Background: The objective of this study was to determine the proximate compositions and sensory characteristics as well as functional properties of flour blends and cookies made from wheat, soybean and rice bran in the ratios of (M1) 100:0:0, (M2) 90:6:4, (M3) 80:12:8, (M4) 70:17:13 and (M5) 40:35:25%. Methods: The cookies were prepared using the Okpala et al. (2013) method with slight changes. Moisture, protein, fat, fiber and carbohydrate contents were analysed using AOAC a standard analytical procedures. Fifty (50) semi-trained panelists evaluated the colour, taste, flavour, texture and overall acceptance of the cookie samples using a five point scale. Data were analysed using Analysis of Variance (ANOVA) and the significance level was chosen at p less than 0.05. Result: The proximate composition of the flours differed significantly (p less than 0.05) from the control. Cookie sample (M5) had the highest moisture content of 12.20%. The crude protein level ranged from 10.22% to 18.70%. The maximum fat content was (M5) 13.88%. The greatest ash content was (M5) with 3.54%. The carbohydrate and fiber contents ranged from 51.20% to 75.22% and 0.30% to 4.8%. The highest average crude fiber level was found in (M5). Water absorption capacity, oil absorption capacity, bulk density, emulsion ability and foaming capacity were found to be in the ranges of 1.73-37.2%, 2.15-37.26%, 0.74-0.99%, 43.88-64.12% and 12.92 to 23.48%. The rice bran and soya bean flours substitution resulted in increased the functional characteristics and proximate composition. Sensory evaluation of the cookies differed significantly (p less than 0.05) with panellists preferring formulations made from 80% wheat flour, 12% soybeans flour and 8% rice bran powder.

Effects of superheated steam processing on the physicochemical properties of sea rice bran.

Sea rice bran powder is a new type of instant food additive. Currently, its solubility is low, and its flavor is not pleasant. Superheated steam cooking is a promising treatment in cellulose-rich substances, which essentially improves quality. To gain better sea rice bran powder, physicochemical properties of sea rice bran were investigated using 100 °C, 110 °C, 120 °C, and 130 °C superheated steam treatments for 10, 20, 30, and 40 min. After the treatment, these samples were cooled down, dried, and milled to assess sea rice bran powder's product qualities. Profiles of odor, taste, aroma, and aliphatic acids were determined using e-nose, e-tongue, and gas chromatography-mass spectroscopy. Results revealed that superheated steam brought new profiles of odors and tastes for consumers. Superheated steam treatment was found to decrease swelling capacity. Methane (2,2,4,6,6-pentamethyl, heptane) was seen as a significant odor component, whereas umami and bitterness were considered considerable taste components. Superheated steam treatment retained higher content of aliphatic acids: saturated fatty acids 218-204 mg/100 g and unsaturated fatty acids 830-781 mg/100 g. This study discovered that superheated steam is suitable for processing rice bran as food ingredients; 100 °C-120 °C and 10-30 min could be suggested for suitable cooking sea rice bran.

Physicochemical properties of rice bran after ball milling

The particle size of rice bran is a critical characteristic for the processing and eating quality of rice bran food. After hammer milling and ball milling, the physicochemical properties of rice bran with different particle size (203.33, 101.33, 71.10, 41.80, and 18.90 µm) were investigated, including hydration properties, antioxidant properties, nutritional properties, and microstructure features. Rice bran with small particle size (D50 18.90 µm) exhibited higher water solubility index, antioxidant activities, and γ-oryzanol and γ-aminobutyric acid content, and the swelling capacity was 1.37 times that of large size (D50 203.33 µm). The insoluble dietary fiber of rice bran converted into soluble dietary fiber after ball milling. Mercury intrusion, scanning electron microscope, Fourier transform infrared spectrometry, and X-ray diffraction showed that as the particle size decreasing, there was an increase in pore area, decrease in porosity, and exposure of hydrophilic groups, breakage of cellulose structure. Practical applications The particle size of rice bran was reduced to superfine powder with D50 18.9 µm by ball milling. The hydration properties of rice bran were significantly improved after ball milling. The superfine rice bran powder exhibited high antioxidant activities and nutritional properties.

Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and -Cholesterol Diet

This aim of this study was to investigate the potential beneficial effects of rice bran powder, fermented by Weissella koreensis DB1 isolated from kimchi, to protect against obesity and dyslipidemia induced by a high-fat and high-cholesterol diet, in a mouse model. Male mice were fed a modified AIN-93M diet containing high fat/high-cholesterol (HFCD), or same diet supplemented with non-fermented rice bran powder (HFCD-RB) or fermented rice bran powder (HFCD-FRB) for 10 weeks. In the HFCD-FRB group, body weight, liver and white fat pads weights, triglyceride (TG), total cholesterol (TC), non-high-density lipopreotein cholesterol (non-HDL-C), insulin, glucose and leptine levels in serum, TG levels and the ratio of fat droplets in the liver, TG levels and fat cell size in adipose tissue were decreased, and (high-density lipopreotein cholesterol) HDL-C and adiponectin levels in serum were increased, compared with the HFCD group. The HFCD-FRB group had significantly lower CCAAT-enhancer-binding potein α (C/EBPα), sterol regulatory element-binding transcription protein-1c (SREBP-1c), fatty acid synthase (FAS), and acetyl CoA carboxylase (ACC) gene expression when compared to the HFCD group. The anti-obesity and hypolipidemic effects were marginally greater in the HFCD-FRB group than in the HFCD-RB group. These results suggest that fermented rice bran powder by Weissella koreensis DB1 may have potential beneficial effects on the obesity-related abnormalities and the dysfunction of lipid metabolism.

Nutritional and Organoleptic Evaluation of Baked Products Incorporating Stabilized Rice Bran

Background: Rice bran, a byproduct of rice milling is a rich source of fiber, proteins, fats and micronutrients. There is an increasing demand for functional foods that can provide a variety of nutrients besides providing bioactives rendering therapeutic value thereby reducing the risk of chronic diseases. Methods: The study was carried out to evaluate the physicochemical and in vitro antioxidative potential of stabilized rice bran powder [full-fat rice bran (FFRB) and defatted rice bran (DFRB)] in baked products. Three variants of each product viz. rusks and twisted sticks were prepared by incorporating FFRB and DFRB at 5%, 10% and 15% level along with the standard (control) without the addition of rice bran powder. Results: The results indicated that DFRB showed higher antioxidative potential and improved water absorption capacity (WAC), oil absorption capacity (OAC) than FFRB. Proximate analysis revealed that the protein and ash content of the baked products improved significantly (p ≤ 0.05) with an increased level of incorporation of FFRB and DFRB as compared to control. The DPPH activity of DFRB (78.7 ± 0.46) was significantly higher than FFRB (35.5 ± 2.89). Sensory appraisal of the rusk revealed that variant I and II with 5% and 10% level of incorporation were more acceptable as compared to control. The sensory appraisal of twisted sticks revealed that all the three variants were equally acceptable as the control sample. Conclusion: The incorporation of full fat and defatted rice bran powders to baked products enhanced their nutritional profile and physicochemical characteristics without affecting the organoleptic properties.

Efficacy of Cereal-based Oral Nutrition Supplement on Nutritional Status, Inflammatory Cytokine Secretion and Quality of Life in Cancer Patients Under Cancer Therapy.

A rapid increase in cancer incidence accompanied by aging population requires evidence-based supportive cancer care practices. Cancer therapies often accompany adverse events which induce malnutrition and declined quality of life. We conducted an 8-week non-randomized clinical trial to evaluate efficacy of cereal-based oral nutritional supplement (ONS) intervention on nutritional status, quality of life and inflammatory responses in cancer patients undergoing cancer therapy with 5% < weight loss. The study included 34 pateints (24 in control group, 10 in intervention group) with 15 drop-outs. ONS used in this intervention contained 0.5% arabinoxylan-rich fermented rice bran powder and 5.5% black rice powder as active ingredients in a regular cereal-based formula. Results showed that ONS intervention for 8 weeks did not show significant improvement in blood biomarkers of nutritional status or patient-generated subjective global assessment scores. However, 8-week of intervention showed reduced interleukin (IL)-6 and IL-1β secretion in lipopolysaccharide-stimulated peripheral blood mononuclear cells while IL-12p70 level was increased. For health-related quality of life (HRQoL) indices, emotional functioning and fatigue symptoms were improved after 4 weeks only in the intervention group although no difference was found at week 8. These results suggest that ONS intervention may improve chronic inflammatory status and HRQoL indices (at week 4) in cancer patients receiving treatments.

Approach Study for Mass Balance of Pesticide Residues in Distillers' Stillage along with Distillate and Absence Verification of Pesticides in Distilled Spirits from Pilot-Scale of Distillation Column.

Herein, contaminants remaining in distillate and distillers’ stillage were quantitatively measured after distillation. After rice bran powder was contaminated with 10 ppm of lead (Pb) and cadmium (Cd) or 0.02–1.27 ppm of five pesticides (terbufos, fenthion, iprobenfos, flutolanil, and ethoprophos) followed by fermentation, single-stage distillation was performed. In the obtained distillate, no Pb or Cd was found, as expected. However, when the pesticides were added as contaminants, trace–0.05 ppm of some pesticides were detected in the distillate, possibly due to the high vapor pressure (e.g., that of ethoprophos) and contamination amount (e.g., that of flutolanil, terbufos, and fenthion). In contrast, none of the contaminating pesticides were observed in the distilled spirits when a fermented liquefaction contaminated with 0.04–4 ppm of six pesticides (fenthion, terbufos, ethoprophos, iprobenfos, oxadiazon, and flutolanil) was distilled using a pilot-plant scale distillation column, indicating that the pesticides hardly migrate to the distilled spirits.

Effects of probiotic doses on the survival and growth of hatchlings, fry, and advanced fry of Rohu (Labeo rohita Hamilton)

ABSTRACTRohu (Labeo rohita) is the most popular fish in South Asia. Its farming is often constrained by shortages of seed due to low survival (20%–30%) during nursing. Hypothesizing that probiotics might help, varying doses of two multistrain commercial probiotics were tested at hatchling (days 8–38), fry (days 38–68), and advanced fry (days 68–98) stages. The first probiotics (P1) consisted of Bacillus subtilis, Pediococcus acidilactici, and yeast (Saccharomyces cerevisiae) and the second probiotics (P2) of Bifidobacterium and Lactobacilli plus yeast (Saccharomyces cerevisiae), microalgae (Spirulina sp.), and phytase. Low, medium, and high doses of P1 (1.0, 2.0, and 3.0 g/kg) and P2 (0.5, 1.0, and 2.0 g/kg) were tested, supplementing the control diet, which consisted of mustard oil cake (40%), rice bran (30%), wheat flour (20%), and fish powder (10%). At the hatchling stage results showed that medium and high doses of P1 increased survival by 14.4% and 16.2% respectively over the control. Similarly, medium and high doses of P2 increased survival by 22.1% and 22.3% respectively compared to the control. Survival of hatchlings and fry increased linearly (P < 0.01) with the increase in the doses of P1. The dose of P2 had a quadratic relationship with the survival based on which dose of 1.5 g and 1.7 g/kg feed was found to maximize the survival of hatchlings (72%) and fry (99%) respectively. Regression analysis also showed that maximum specific growth rate (SGR%/day) of fry could be obtained with the estimated dose of 3.3 g/kg diet for P1 and for 1.5 g/kg diet for P2. Therefore, tested probiotics are beneficial during the nursing of Rohu hatchlings and fry or before the age of 68 days but not for nursing afterwards.

Tirumūlar on evaluating the qualitative standard of the pace of exhaling breath in pranayama practitioners

Tirumūlar's Tirumantiram is the earliest known Tamil treatise on yoga, in which 14 poems are dedicated to the practice of pranayama. These poems give a detailed insight on the methods and benefits of pranayama. The purpose of the study is to advance ideas related to pranayama by proposing a test to identify the stages of progression of a pranayama practitioner. The proposed test is based on the method prescribed in the poems of pranayama in Tirumantiram on evaluating the qualitative standard of the pace of exhaling breath in pranayama practitioners. The verse 567 from the research edition of Tirumantiram critically edited by Annamalai was selected for decoding in which the highest quality standard for the three phases of breath in a pranayama cycle, namely Pūraka (inhalation), Kumbhaka (retention) and Rēsaka (exhalation) is described. On the highest quality standard of Rēsaka, Tirumūlar says 'the exhaling breath should not cause flutters in powder of bran kept nearby'. The description exhibits a method to visually evaluate the pace of exhaling breath by observing its impact on powder of bran. Tirumūlar's ideology on “the exhaling breath and its impact on rice bran powder” could be developed in the name of 'Bran test' to identify the stages of progression of a pranayama practitioner.

Quality Characteristics of Ice Creams added with Fermented Black Rice Bran Powder

Quality Characteristics of Ice Creams added with Fermented Black Rice Bran Powder

Improvement of antioxidant status on adults obesity after intervention antioxidant drinks

Obesity will increase the risk of oxidative stress that can lead to metabolic syndrome. Antioxidant foods have known benefits in improving the antioxidant activity and inhibiting oxidation reaction in the body. Tomato and rice bran are functional foods containing high antioxidant compounds specifically lycopene in tomato and oryzanol in rice bran. The purpose of study was to analyze the effect of the drinks of tomato extract, rice bran powder and rice bran oil emulsion to antioxidant activity. The design of this study used was quasi-experimental study with two groups pre and posttest. The 26 subjects were divided into 2 groups, each group has 13 subjects with purposive sampling. Intervention conducted for 28 days that each group was given 2 cups @220 ml tomato extract per day for 14 days and then continue as group A given 2 sachets (30 g) of flavored-rice bran powder and as group B given 2 cups @ 220 ml rice bran oil emulsion drink during 14 days. The analysis of activity antioxidant used was MDA and DPPH methods. The results of paired t test analyzed showed that intervention could decrease MDA levels significantly in group B (p = 0.03) and AEAC in group A and B (p = 0.00). Intervention products are improve level of antioxidant subjects.

쌀의 품종에 따른 미강 추출물의 이화학적 품질특성 및 항산화 활성모니터링

Rice bran is widely used in various types of food supplement as oil, functional materials. In this study, we compared the physicochemical characteristics and antioxidant activities of rice bran extracts according to extraction solvent (water, 80% ethanol, and 80% methanol) and cultivar (Bukkyeong 2012-2, Han-ahreum, and Jasmin 85) to develop a useful food processing materials. The moisture content of rice bran powder was 8.19-9.00% depend on cultivars. Its color variables ranged as follows: L value, 50.06-55.18; a value, 2.35-2.97; and b value 11.65-13.88. The total polyphenol and total flavonoid content of 80% ethanol extract of Bukkyeong rice bran (E-BRB) extract were 6.75 and 5.18 g/100 g, respectively, which were higher than those of other extracts. Whereas, the total protein content of hot-water extract of Bukkyeong rice bran (H-BRB) was the highest, with 18.46 g/100 g. The DPPH and ABTS radical scavenging activities of E-BRB extract at 10 mg/mL concentration were 95.94% and 96.47%, respectively. The ferric-reducing antioxidant power and reducing power of E-BRB extract at 10 mg/mL concentration were 1.39 mM and 1.97, respectively. These results suggest that 80% ethanol extract of Bukkyeong rice bran can be used as a physiologically active substance for functional materials and functional food in food industry.

Analysis of Arsenic Species in Processed Rice Bran Products Using HPLC-ICP-MS.

This study could provide analysis necessary of As for defining an accurate risk assessment of products and tablets containing rice bran powder. In addition with this study, the regulations for As contents in rice bran power products would be set.

Quality Evaluation of Brown Rice Sulgidduk added with Fermented Black Rice Bran Powder

Quality Evaluation of Brown Rice Sulgidduk added with Fermented Black Rice Bran Powder

Quality and Sensory Characteristics of Jinmal Dasik Added with Fermented Black Rice Bran Powder and Fructo-Oligosaccharide

Quality and Sensory Characteristics of Jinmal Dasik Added with Fermented Black Rice Bran Powder and Fructo-Oligosaccharide

Study of Quality of Wheat Flour Dasik Added with Fermented Black Rice Bran Powder

Study of Quality of Wheat Flour Dasik Added with Fermented Black Rice Bran Powder

The Quality Characteristics of Wheat Flour Dasik Added with Fermented Rice Bran Powder

The Quality Characteristics of Wheat Flour Dasik Added with Fermented Rice Bran Powder

Antioxidant and Anticoagulant Status Were Improved by Personalized Dietary Intervention Based on Biochemical and Clinical Parameters in Cancer Patients

We investigated whether personalized dietary intervention could improve clinical measurements such as immune cell-mediated cytotoxicity, serum albumin, derivatives of reactive oxygen metabolites (D-ROMS), D-dimer, and fibrinogen. Cancer patients received either a treatment support diet (TD, for those with chemotherapy), or a remission support diet (RD; for those in remission) for at least 3 wk (21–61 days). Both diets were low glycemic, low fat, and high plant protein diets; the diet for the TD group contained an additional 0.5 servings of protein. Based on clinical values, additional amounts of garlic, onion, tomato, shiitake, rice bran, kale, blueberry, pineapples, and/or turmeric powder were provided in regular meals. Estimated daily intake of protein, plant fat, garlic, onion, allicin, and quercetin was greater in the TD compared to the RD. An increased intake of vitamin A, vitamin C, vitamin E and selenium and a reduction in D-dimer were noted compared to baseline diets in both groups. A decrease in D-ROMS in the RD and an increase in albumin and an increased tendency in cytotoxicity in the TD were observed. In conclusion, personalized diets with supplemented functional ingredients improved antioxidant status and/or anticoagulant activity in cancer patients undergoing chemotherapy and in remission.