scholarly journals Beneficial of Bioactive Compound of Rice Bran for Chicken’s Functional Feed

2021 ◽  
Vol 31 (2) ◽  
pp. 75
Author(s):  
Cecep Hidayat ◽  
Elizabeth Wina ◽  
Soni Sopiyana
Keyword(s):  
Bioactive Compounds ◽  
Rice Bran ◽  
Bioactive Compound ◽  
Cholesterol Content ◽  
Milling Process ◽  
Feed Formulation ◽  
Positive Effects ◽  
Beta Glucans ◽  
High Antioxidant Activity ◽  
Rice Milling

<p>Rice bran is a feed ingredient as a result of the rice milling process which widely used as an energy source in the feed formulation in the chicken diet. Rice bran contains various nutrients such as oil, protein, carbohydrates (especially starch), beta-glucans, and pectins. Rice bran contains bioactive compounds that have positive effects on the chicken performance and health. Recently, rice bran’s bioactive compounds have been developed as a source of making functional feed. The objective of this study was to review the bioactive compounds in rice bran and their benefits in order to produce chicken’s functional feed. The results of the study showed that rice bran contains oryzanol as an important bioactive compound that has high antioxidant activity. Furthermore, other bioactive compound, lysolecithin,  has an ability to reduce cholesterol content in blood, meat and eggs of chicken. Besides, rice bran extract is reported to exert antibacterial activity and has  immunomodulator function. It was concluded that the bioactive compounds of rice bran is potential to be used as  a substance for making functional feed for chickens.</p>

scholarly journals Utilization of rice bran for wheat flour substitution in noodle product development: a review

2021 ◽  
Vol 924 (1) ◽  
pp. 012023
Author(s):  
V Santoso ◽  
T Estiasih ◽  
W D R Putri
Keyword(s):  
Dietary Fiber ◽  
Bioactive Compounds ◽  
Rice Bran ◽  
Functional Food ◽  
Milling Process ◽  
Antioxidant Compounds ◽  
Factors Affecting ◽  
Texture Profile ◽  
Rice Milling ◽  
Noodle Quality

Abstract Rice bran is a by-product of polishing in the rice milling process. Rice bran contains numerous bioactive compounds with a beneficial effect on human health, namely dietary fiber, flavonoid, tocopherol, tocotrienol, and gamma-oryzanol. Since the trend of healthy food has been rising, rice bran has been taken an interest to use in functional food development. Noodle products are often developed as a functional food due to widely consumed foods and as a great carrier to deliver bioactive compounds. The utilization of rice bran could change noodle quality attributes which influences market acceptance. Dietary fiber in rice bran could affect noodles cooking quality and texture profile. Stabilization of rice bran before use could reduce adverse effects of rice bran on noodles’ quality. Noodle processing such as kneading and cooking could affect antioxidant compounds. The aim of this paper is to review rice bran substituted noodle quality, including nutritional product value, factors affecting noodle characteristics, and methods to improve rice bran noodle quality. This paper discussed not only noodles enriched with white rice bran but also with red and black rice bran. Thus, it could provide broad information to support further rice bran utilization in noodle development.

scholarly journals Biological Functions and Activities of Rice Bran as a Functional Ingredient: A Review

2021 ◽  
Vol 14 ◽  
pp. 117863882110585
Author(s):  
Suwimol Sapwarobol ◽  
Weeraya Saphyakhajorn ◽  
Junaida Astina
Keyword(s):  
Health Effects ◽  
Rice Bran ◽  
Animal Feed ◽  
Health Benefits ◽  
Bowel Function ◽  
Milling Process ◽  
Lipid Lowering ◽  
Aleurone Layer ◽  
Rice Milling ◽  
Functional Components

Rice bran (RB) is a nutrient-rich by-product of the rice milling process. It consists of pericarp, seed coat, nucellus, and aleurone layer. RB is a rich source of a protein, fat, dietary fibers, vitamins, minerals, and phytochemicals (mainly oryzanols and tocopherols), and is currently mostly used as animal feed. Various studies have revealed the beneficial health effects of RB, which result from its functional components including dietary fiber, rice bran protein, and gamma-oryzanol. The health effects of RB including antidiabetic, lipid-lowering, hypotensive, antioxidant, and anti-inflammatory effects, while its consumption also improves bowel function. These health benefits have drawn increasing attention to RB in food applications and as a nutraceutical product to mitigate metabolic risk factors in humans. This review therefore focuses on RB and its health benefits.

scholarly journals KINETIKA REAKSI ENZIMATIS EKSTRAK KASAR ENZIM SELULASE BAKTERI SELULOLITIK HASIL ISOLASI DARI BEKATUL

ALCHEMY ◽  
2013 ◽  
Author(s):  
Dyah Ayu Saropah ◽  
Akyunul Jannah ◽  
Anik Maunatin
Keyword(s):  
Rice Bran ◽  
Enzymatic Reaction ◽  
Milling Process ◽  
Cellulolytic Enzyme ◽  
Cellulose Content ◽  
Optimum Conditions ◽  
Cellulolytic Bacteria ◽  
Cellulase Enzymes ◽  
Rice Milling

<p>Bran rice is a by-product of rice into rice milling process, the cellulose content of 40-60%, so the potential as a carbon source for the growth of microorganisms such as bacteria to produce enzymes particularly cellulolytic bacteria. The purpose of the study was to determine the diversity of the characters from the cellulolytic bacterial isolates and optimum conditions enzyme (cellulase enzymes rough) so that they can hydrolyze the cellulose to glucose with either rice bran. The characterization includes the determination of pH, temperature and time of optimum crude extract of bacterial cellulolytic enzyme cellulase, determination of Vmax and Km and molecular mass determination of cellulase.</p><p>Research methods include making media, regeneration of isolates, bacterial growth curve manufacturing, production of cellulase enzymes from bacterial cellulolytic rough at the optimum conditions, the kinetics of enzymatic reaction: substrate concentration factor of the reaction rate (with variation of the concentration of 0.50%, 0.75%, 1 , 00%, 1.25% and 1.50% (w / v)) followed by calculating the Vmax and Km.</p><p>The results showed that the enzyme cellulase of cellulolytic bacteria isolated from rice bran result that has optimum conditions at pH 7.5, temperature 50 ° C, 40 min incubation time to produce Vmax 0.0086 units / mL and Km 1.694%.</p>

scholarly journals Design of Healthy Snack Based on Kiwifruit

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3309 ◽  
Author(s):  
Urszula Tylewicz ◽  
Malgorzata Nowacka ◽  
Katarzyna Rybak ◽  
Kinga Drozdzal ◽  
Marco Dalla Rosa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Freeze Drying ◽  
Bioactive Compound ◽  
Convective Drying ◽  
Drying Methods ◽  
Hot Air ◽  
Sugar Addition ◽  
High Antioxidant Activity

Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.

Rice bran constituents: immunomodulatory and therapeutic activities

2017 ◽  
Vol 8 (3) ◽  
pp. 935-943 ◽  
Author(s):  
Ho-Young Park ◽  
Kwang-Won Lee ◽  
Hee-Don Choi
Keyword(s):  
Rice Bran ◽  
Health Benefits ◽  
Milling Process ◽  
Potential Health ◽  
Rice Milling ◽  
Therapeutic Activities

Rice bran, one of the most abundant and valuable byproducts produced during the rice milling process, is of steadily growing interest in recent years due to its potential health benefits.

Chemical composition of rice bran and fatty acid profile of the oil fraction

2007 ◽  
Vol 2007 ◽  
pp. 225-225
Author(s):  
Hassan Fazaeli ◽  
Mohsen Salimi-Vahid
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Rice Bran ◽  
Animal Feed ◽  
Fatty Acid Content ◽  
Extraction Process ◽  
Milling Process ◽  
Lipolytic Enzyme ◽  
Oil Fraction ◽  
Rice Milling

Rice bran is the most important by-product obtained during the rice milling process. The chemical composition of rice bran varies widely that is related to the milling system and management (Ravindran and Blair, 1991). Therefore, the terminology concerning rice bran is not consistent due to the lack of well-based definitions. Rice bran contains a considerable amount of crude protein and fat which, in many countries, is now being extracted to obtain a high quality of oil. The high fat in rice bran may create rancidity problems during storage in tropical climates. The bran also contains a lipolytic enzyme that becomes active when it is separated from the rice and rapidly increase the free fatty acid content but, the storage life of solvent-extracted bran is considerably longer than the un-extracted one (Warren and Farrel, 1990). In Iran, annually about 200000 tons of this by-product is available which is used as an animal feed without any extraction process. This study was conducted to study the chemical composition and fatty acids profile of the oil fraction in rice bran during the different seasons.

scholarly journals Phenolic acids and antioxidant activity of wheat species: a review

2017 ◽  
Vol 63 (3) ◽  
pp. 92-101 ◽  
Author(s):  
Ľudmila Leváková ◽  
Magdaléna Lacko-Bartošová
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Health Benefits ◽  
Plant Secondary Metabolites ◽  
Whole Grain ◽  
Positive Effects ◽  
Lack Of Information ◽  
High Antioxidant Activity ◽  
Vegetables And Fruits

Abstract Wheat (genus Triticum) is considered to be an important source of polyphenols, plant secondary metabolites with numerous health-promoting effects. Many phytochemicals are responsible for the high antioxidant activity of whole grain products. However, there is a lack of information about composition of phenolic acids and their concentrations in different Triticum species. Despite the fact that the increased consumption of whole grain cereals and whole grain-based products has been closely related to reduced risk of chronic diseases, bioactive compounds found in whole grain cereals have not achieved as much attention as the bioactive compounds in vegetables and fruits. Recent studies have revealed that the content of bioactive compounds and antioxidant capacity of whole grain cereals have been regularly undervalued in the literature, because they contain more polyphenols and other phytochemicals than was reported in the past. Phenolic acids represent a large group of bioactive compounds in cereals. These compounds play a significant role in the possible positive effects of the human diet rich in whole grain cereals, especially in wheat and provide health benefits associated with demonstrably diminished risk of chronic disease development. Ferulic acid, the primary and the most abundant phenolic acid contained in wheat grain, is mainly responsible for the antioxidant activity of wheat, particularly bran fraction. In this paper, selected phenolic compounds in wheat, their antioxidant activity and health benefits related to consumption of whole grain cereals are reviewed.

scholarly journals Dispersive Liquid–Liquid Microextraction (DLLME) and LC-MS/MS Analysis for Multi-Mycotoxin in Rice Bran: Method Development, Optimization and Validation

Toxins ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 280
Author(s):  
Sofiyatul Akmal Salim ◽  
Rashidah Sukor ◽  
Mohd Nazri Ismail ◽  
Jinap Selamat
Keyword(s):  
Rice Bran ◽  
Method Development ◽  
Limit Of Detection ◽  
Simultaneous Detection ◽  
Solvent Mixture ◽  
Milling Process ◽  
Experimental Conditions ◽  
Rice Milling ◽  
Dispersive Liquid Liquid Microextraction ◽  
Liquid Microextraction

Rice bran, a by-product of the rice milling process, has emerged as a functional food and being used in formulation of healthy food and drinks. However, rice bran is often contaminated with numerous mycotoxins. In this study, a method to simultaneous detection of aflatoxins (AFB1, AFB2, AFG1, and AFG2), ochratoxin A (OTA), deoxynivalenol (DON), fumonisins (FB1 and FB2), sterigmatocystin (STG), T-2 toxin, HT-2 toxin, diacetoxyscirpenol (DAS) and zearalenone (ZEA) in rice bran was developed, optimized and validated using dispersive liquid–liquid microextraction (DLLME) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). In DLLME, using a solvent mixture of methanol/water (80:20, v/v) as the dispersive solvent and chloroform as the extraction solvent with the addition of 5% salt improved the extraction recoveries (63–120%). The developed method was further optimized using the response surface methodology (RSM) combined with Box–Behnken Design (BBD). Under the optimized experimental conditions, good linearity was obtained with a correlation coefficient (r2) ≥ 0.990 and a limit of detection (LOD) between 0.5 to 50 ng g−1. The recoveries ranged from 70.2% to 99.4% with an RSD below 1.28%. The proposed method was successfully applied to analyze multi-mycotoxin in 24 rice bran samples.

scholarly journals Feasibility of ultrasound-assisted optimized process of high purity rice bran protein extraction

2020 ◽  
Vol 50 (12) ◽  
Author(s):  
Sílvia Bernardi ◽  
Daneysa Lahis Kalschne ◽  
Anne Luize Lupatini Menegotto ◽  
Eder Lisandro Moraes Flores ◽  
Juliano Smanioto Barin ◽  
...  
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Exposure Time ◽  
Protein Extraction ◽  
Extraction Process ◽  
Milling Process ◽  
Absorption Capacity ◽  
Ultrasound Exposure ◽  
Rice Bran Protein ◽  
Rice Milling

ABSTRACT: Rice bran is a by-product of the rice milling process, found worldwide in abundance and highlighted due its protein content. This study optimized the conditions for ultrasonic-assisted extraction of protein from defatted rice bran (DRB) and characterized the rice bran protein concentrate (RBPC). A sequential strategy of experimental design was employed; the effect of pH, temperature, ultrasound exposure time, and amplitude were evaluated regarding the percentage of protein extraction by a Full factorial design (FFD) with a fixed frequencies (FFD-A: 37 kHz; FFD-B: 80 kHz). Subsequently, the percentage of protein extracted was optimized employing a Central composite rotatable design (variables: pH and ultrasound exposure time) and RBPC obtained was characterized regarding chemical and functional properties. The pH and ultrasound exposure time had positive effect (P ≤ 0.05) on percentage of protein extraction; moreover, 37 kHz frequency was more effective in protein extraction. The optimized condition (frequency: 37 kHz; temperature: 30 °C; pH: 10; ultrasound exposure time: 30 min; and amplitude: 100%) allowed 15.07% of protein recovery and the RBPC presented 84.76 g 100 g-1 of protein. Magnesium and copper were the main mineral in RBPC (34.4 and 25.5 µg g-1, respectively), while leucine was the limiting amino acid (0.42) and threonine presented the highest chemical score (1.0). The RBPC solubility was minimal at pH 4 and higher at pHs 6-10; the water and oil absorption capacity were higher than bovine serum albumin (BSA) and the emulsifying capacity was comparable to BSA, with a suitable stability. It was possible to obtain a higher purity RBPC than described in the literature, due to the optimization in the extraction process steps, with functional properties suitable for application in food products, especially emulsified ones.

scholarly journals Rice Compounds with Impact on Diabetic Control

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1992
Author(s):  
Cristiana Pereira ◽  
Vanda M. Lourenço ◽  
Regina Menezes ◽  
Carla Brites
Keyword(s):  
Bioactive Compounds ◽  
Diabetic Control ◽  
Milling Process ◽  
Aminobutyric Acid ◽  
Functional Ingredients ◽  
Rice Grains ◽  
Polished Rice ◽  
Side Stream ◽  
Rice Milling

Rice is one of the most cultivated and consumed cereals worldwide. It is composed of starch, which is an important source of diet energy, hypoallergenic proteins, and other bioactive compounds with known nutritional functionalities. Noteworthy is that the rice bran (outer layer of rice grains), a side-stream product of the rice milling process, has a higher content of bioactive compounds than white rice (polished rice grains). Bran functional ingredients such as γ-oryzanol, phytic acid, ferulic acid, γ-aminobutyric acid, tocopherols, and tocotrienols (vitamin E) have been linked to several health benefits. In this study, we reviewed the effects of rice glycemic index, macronutrients, and bioactive compounds on the pathological mechanisms associated with diabetes, identifying the rice compounds potentially exerting protective activities towards disease control. The effects of starch, proteins, and bran bioactive compounds for diabetic control were reviewed and provide important insights about the nutritional quality of rice-based foods.

Sign in / Sign up

Export Citation Format

Share Document