scholarly journals Lipid Profiles in Preliminary Germinated Brown Rice Beverages Compared to Non-Germinated Brown and White Rice Beverages

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 220
Author(s):  
John C. Beaulieu ◽  
Robert A. Moreau ◽  
Michael J. Powell ◽  
Javier M. Obando-Ulloa
Keyword(s):  
Brown Rice ◽  
Value Added ◽  
Green Technologies ◽  
Germinated Brown Rice ◽  
White Rice ◽  
Free Sterols ◽  
Phytosterol Esters ◽  
Health Promoting ◽  
Processing And Storage ◽  
And Storage

Brown rice is nutritionally superior to white rice, yet oil rancidity can be problematic during processing and storage regarding sensory attributes. Germinating brown rice is known to generally increase some health-promoting compounds. In response to increasing the consumption of plant-based beverages, we sprouted unstabilized brown rice, using green technologies and saccharification enzymes for value-added beverages. ‘Rondo’ paddy rice was dehulled, sorted and germinated, and beverages were produced and compared against non-germinated brown and white brewers rice beverages. The preliminary germinated brown rice beverage contained significantly higher concentrations of total lipids, diacylglycerols, triacylglycerols, free sterols, phytosterol esters and oryzanols than both non-germinated brown and white rice beverages. White rice beverages had significantly higher free fatty acids. Significant lipid losses occurred during sieving, yet novel germinated brown rice beverages contained appreciable levels of valuable health-beneficial lipids, which appeared to form natural emulsions. Further pilot plant investigations should be scaled-up for pasteurization and adjusted through emulsification to ameliorate sieving losses.

scholarly journals Effects of White Rice, Brown Rice and Germinated Brown Rice on Antioxidant Status of Type 2 Diabetic Rats

2012 ◽  
Vol 13 (12) ◽  
pp. 12952-12969 ◽  
Author(s):  
Mustapha Umar Imam ◽  
Siti Nor Asma Musa ◽  
Nur Hanisah Azmi ◽  
Maznah Ismail
Keyword(s):  
Antioxidant Status ◽  
Brown Rice ◽  
Diabetic Rats ◽  
Germinated Brown Rice ◽  
White Rice ◽  
Type 2 Diabetic

scholarly journals Replacing White Rice with Pre-Germinated Brown Rice Mildly Ameliorates Hyperglycemia and Imbalance of Adipocytokine Levels in Type 2 Diabetes Model Rats

2010 ◽  
Vol 56 (5) ◽  
pp. 287-292 ◽  
Author(s):  
Mariko TORIMITSU ◽  
Ryouhei NAGASE ◽  
Megumi YANAGI ◽  
Miyuki HOMMA ◽  
Yousuke SASAI ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Brown Rice ◽  
Germinated Brown Rice ◽  
White Rice ◽  
Diabetes Model

scholarly journals Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetables

2020 ◽  
Vol 2020 ◽  
pp. 1-9 ◽  
Author(s):  
İbrahim Kahramanoğlu ◽  
Volkan Okatan ◽  
Chunpeng Wan
Keyword(s):  
Biochemical Composition ◽  
Fruits And Vegetables ◽  
Food Products ◽  
Scientific Medicine ◽  
Fresh Food ◽  
Health Promoting ◽  
Plant Exudates ◽  
Processing And Storage ◽  
And Storage ◽  
Plant Sources

Propolis, also called “bee-glue,” is a natural resinous substance produced by honeybees from plant exudates, beeswax, and bee secretions in order to defend the hives. It has numerous phenolic compounds with more than 250 identified chemical compounds in its composition, which are also known to significantly vary according to the plant sources and season. Moreover, it has a long history in the traditional and scientific medicine as having antibacterial, anticancer, anti-inflammatory, anti-infective, and wound healing effects since 300 BC. In addition to its nutritional and health-promoting effects, it has been reported to improve the postharvest storability of fresh fruits, vegetables, and processed food products. Herein, the biochemical composition and the efficacy of propolis in maintaining the postharvest storability of fresh food products were discussed to provide comprehensive guide to farmers and food processing and storage sectors and to scientists. This review paper also highlights the important points to which special attention should be given in further studies in order to be able to use propolis to develop biopreservatives industrially and for quality preservation during storage.

Kesan Percambahan dan Rawatan Haba terhadap Gamma Amino Butyric Acid (GABA) dan Asid Amino dalam Beras Perang Cambah Varieti MR 219

2014 ◽  
Vol 70 (6) ◽  
Author(s):  
Zuwariah Ishak ◽  
Hasri Hassan ◽  
Siti Adira Mohd Zaidun
Keyword(s):  
Heat Treatment ◽  
Butyric Acid ◽  
Rice Variety ◽  
Brown Rice ◽  
Amino Acid Content ◽  
Gamma Amino Butyric Acid ◽  
Germinated Brown Rice ◽  
Isoleucine Leucine ◽  
White Rice ◽  
Amino Butyric Acid

The aim of this study was to evaluate the gamma amino butyric acid (GABA) and amino acid content in products obtained from MR 219 germinated brown rice. The investigation included MR 219 white rice, MR 219 brown rice, MR 219 germinated brown rice (GBR) with different germination time and heat treatment and commercial germinated brown rice. In this study GABA content in germinated brown rice variety MR 219 (35.59 mg/100 g) was significantly higher (p<0.05) than commercial germinated brown rice (12.60 mg/100 g), MR 219 brown rice (1.43 mg/100 g) and MR 219 white rice (0.82 mg/100 g). Results indicated that heat treatment significantly alter the amount of GABA, serine, glutamic, histidine, threonine, alanine, proline, valine, lysine, isoleusine and leucine. It was found that the essential amino acids; histidine, threonine, tyrosine, valine, lysine, isoleucine, leucine and phenylalanine showed significant increase (P<0.05) in MR 219 germinated brown rice compared to other germinated brown rice samples.

Analysis of Phenolic Compounds in White Rice, Brown Rice, and Germinated Brown Rice

2004 ◽  
Vol 52 (15) ◽  
pp. 4808-4813 ◽  
Author(s):  
Su Tian ◽  
Kozo Nakamura ◽  
Hiroshi Kayahara
Keyword(s):  
Phenolic Compounds ◽  
Brown Rice ◽  
Germinated Brown Rice ◽  
White Rice

scholarly journals Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 707
Author(s):  
Jasmine Hadj Saadoun ◽  
Gaia Bertani ◽  
Alessia Levante ◽  
Fabio Vezzosi ◽  
Annalisa Ricci ◽  
...  
Keyword(s):  
Food Waste ◽  
Food Processing ◽  
Value Added ◽  
Economic Loss ◽  
Environmental Issue ◽  
Food Wastes ◽  
Whole Process ◽  
Processing And Storage ◽  
And Storage ◽  
Value Added Products

Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. New, clear strategies are needed to limit the amount of waste produced and, at the same time, promote its enhancement for further conversion and application to different industrial fields. This review gives an overview of the biological approaches used so far to exploit agri-food wastes and byproducts. The application of solid-state fermentation by different microorganisms (fungi, yeasts, bacteria) to produce several value-added products was analyzed, focusing on the exploitation of lactic acid bacteria as workhorses for the production of flavoring compounds.

scholarly journals Modulation of Some Insulin Signaling Genes Due to Prenatal Rice Consumption

2020 ◽  
Author(s):  
Bilyaminu Abubakar ◽  
Norsharina Ismail ◽  
Md Zuki Abubakar ◽  
Maznah Ismail
Keyword(s):  
Prenatal Exposure ◽  
Insulin Signaling ◽  
High Fat Diet ◽  
Metabolic Diseases ◽  
Brown Rice ◽  
Male Rats ◽  
Standard Diet ◽  
High Fat ◽  
Germinated Brown Rice ◽  
White Rice

Objective: A clinically observable metabolic disorder often takes its root from modulation of transcriptional factors which in turn are responsible for perturbed protein expressions and their sequelae. Perinatal perturbations due to chronic prenatal exposure to a certain type of rice could predispose parents exposed to such ‘insult’ and their subsequent offsprings to metabolic diseases. Materials and Methods: We investigated the effect of chronic prenatal exposure to different types of rice (in context of a balanced normal diet and a high-fat diet) on some insulin signaling genes using nulliparous Sprague Dawley rats. The rats were exposed to various predetermined rice diets for 90 days. After returning them to standard chow, they were mated with male rats raised on standard chow. The resulting pups (F1) and dams were sacrificed and their tissues were examined for modulation of genes related to insulin signaling. Results: Our results show that dams fed with white rice in context of standard diet modulated MAPK 1 , M A F A 1 and S L C 2 A 2 . Also, germinated brown rice prevented dysregulation of MAPK1, and SLC2A2 in both dams and pups exposed to this diet in the context of a high-fat diet. In general, germinated brown rice retarded dysregulations due to high-fat diet exposure while white rice enhanced the dysregulatory effects of high-fat diet. Conclusion: We conclude that chronic prenatal exposure to a certain type of rice, could be a factor to modulation of some genes related to insulin signaling pathways and that these modulation could be inherited by at least one generation of offsprings.

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