Biological activity and its related compounds of Red Jasmine rice extracts linked to normal fibroblast viability for cosmetic product

Red jasmine rice is recognized as a healthy food with high phenolic compounds. These compounds present antibacterial and anti-free radical properties. Moreover, colored rice exhibits a biological activity against anticancer. Objectives of this study are 1) exploring a biological screening and cell viability of 70% ethanol and aqueous extracts of red jasmine rice, 2) investigating cytotoxicity to fibroblast NIH3T3 (IC80) that is one hundred cells were found cell viability 80 cells. Red jasmine rice extracts were dried and transformed into a powder using the freeze-drying method. The extracts were treated with fibroblast NIH3T3 for MTT. The highest of IC50 of red jasmine rice extract to scavenge the DPPH and ABTS radicals was found in ethanol extract (53.20±7.37 and 64.17±5.76, respectively). The experiment showed that the ethanol and aqueous extract of red rice did not show cytotoxicity to fibroblast NIH3T3 (IC80). The extracts of red rice show the biological screening of anti-oxidation with total phenolic compounds and flavonoid contents. Moreover, it does not modify the physical properties of the cream formula. It can be concluded that the red rice extract is highly promising for the value addition.

Optimization of Enzymatic Hydrolysis by Alcalase and Flavourzyme To Enhance the Antioxidant Properties of Jasmine Rice Bran Protein Hydrolysate

This study aimed to optimize the hydrolysis conditions for producing jasmine rice bran protein hydrolysate (JBH) using response surface methodology (RSM). The independent variables were the ratio of flavourzyme to alcalase (Fl: Al; 0: 100 to 15: 85; 2.84% enzyme concentration) and hydrolysis time (60–540 min). The optimum hydrolysate was obtained at an Fl: Al ratio of 9.81: 90.19 for 60 min, since it enabled high amounts of protein, high antioxidant activity and more low molecular weight proteins. The experimental values obtained were a degree of hydrolysis (DH) of 7.18%, a protein content of 41.73%, an IC50 for DPPH of 6.59 mg/mL, an IC50 for ABTS of 0.99 mg/mL, FRAP of 724.81 mmol FeSO4/100 g, and 322.35 and 479.05 mAU*s for peptides with a molecular weight of <3 and 3–5 kDa, respectively. Using a mixture of enzymes revealed the potential of mixed enzymes to produce JBH containing more small peptides and high antioxidant activity.

Raman Fingerprints of Rice Nutritional Quality: A Comparison between Japanese Koshihikari and Internationally Renowned Cultivars

Raman spectroscopy was applied to characterize at the molecular scale the nutritional quality of the Japanese Koshihikari rice cultivar in comparison with other renowned rice cultivars including Carnaroli from Italy, Calrose from the USA, Jasmine rice from Thailand, and Basmati from both India and Pakistan. For comparison, two glutinous (mochigome) cultivars were also investigated. Calibrated and validated Raman analytical algorithms allowed quantitative determinations of: (i) amylopectin and amylose concentrations, (ii) fractions of aromatic amino acids, and (iii) protein content and secondary structure. The Raman assessments non-destructively linked the molecular composition of grains to key nutritional parameters and revealed a complex intertwine of chemical properties. The Koshihikari cultivar was rich in proteins (but with low statistical relevance as compared to other investigated cultivars) and aromatic amino acids. However, it also induced a clearly higher glycemic impact as compared to long-grain cultivars from Asian countries. Complementary to genomics and wet-chemistry analyses, Raman spectroscopy makes non-destructively available factual and data-driven information on rice nutritional characteristics, thus providing customers, dietitian nutritionists, and producers with a solid science-consolidated platform.

Different serving shapes of cooked jasmine rice on a plate affect the consumer's visual preference

This research aimed to investigate how five different serving shapes of cooked jasmine rice (round, square, triangular, flower, and heart shapes) affected visual hedonic preference and consumer perception (n = 100). Cooked rice was placed on a plate without food, the heart, flower, and triangle serving shapes had higher artistic mean scores than the round shape. And cooked rice placed in the shape of a heart on a plate with food had a higher mean score on ‘liking in shape’ than round or square shapes. The findings of this study could be beneficial to food styling, presenting, and catering in the foodservice industry, resulting in increased sales, particularly in restaurants and hotels. Furthermore, for more successful food marketing and advertising, one can use the shapes of a heart as a serving shape for cooked jasmine rice box labels.

Performance of Two Rice (Oryza Sativa L.) Genotypes Under SRI and Conventional Farming Methods in Three Locations in Iraq

The conservation of natural resources like soil and water and reduces chemical pollution in the environment is the desired goal of the directions of improving the performance of important crops that to meet the global food demand. However System of Rice Intensification (SRI), is a rice cropping system that is consistent with Conservation Agricultural (CA) and Sustainable Agriculture (SA). The current study was aimed to investigate the effects of SRI method on grain yield and its components in two rice varieties compared with conventional practice in farmers' fields (CFM) in different environmental conditions in Iraq. Study was conducted in the fields during the rice season 2019 in three provinces in south of Iraq (Najaf, Diwaniya and Muthanna ). Anber33 and Jasmine rice varieties were grown in each location and the traits were conducted at sites having two donum of land (5,000 m2). The trial was performed as factorial expriments based on a randomized complete blocks design (RCBD) having three blocks. The results showed superior significant of SRI method compared to CFM method in traits (plant height and panicle length, number per panicle and percentage of unfilled grains). Furthermore, SRI method gave higher grain yield as percentage with both varieties in each province (25.6% in at Muthanna, 24.5% in Najaf and 13.2% in Diwaniya province) compared to CFM. However, grain yield in Jasmine variety was higher than on Anber33 approximately 50% in three locations in this study. Overall, our results suggest that SRI method is the most convenient method in Iraq conditions due to the increased grain yield in rice compared to the CFM method.

Performance of Two Rice (Oryza sativa L.) Genotypes Under Modern and Conventional Farming Methods in Three Locations in Iraq

The conservation of natural resources like soil and water and reduces chemical pollution in the environment is the desired goal of the directions of improving the performance of important crops for meeting the global food demand. However,System of Rice Intensification (SRI), is a rice cropping system that is consistent with Conservation Agricultural (CA) and Sustainable Agriculture (SA). The current study was aimed to investigate the effects of SRI method on grain yield and its components in two rice varieties compared with conventional practice in farmers' fields (CFM) in different environmental conditions in Iraq. The study was conducted in the fields during the rice season 2019 in three provinces in the south of Iraq (Najaf, Diwaniya and Muthanna). Anber33 and Jasmine rice varieties were grown in each location and the traits were conducted at sites having 2 donum of land (5,000 m2).The trial was performed as a factorial experiment based on a randomized complete blocks design (RCBD) having three blocks. The results showed superior significant of SRI method compared to CFM method in traits (plant height and panicle length, number per panicle, and percentage of unfilled grains). Furthermore, SRI method gave higher grain yield as a percentage with both varieties in each province (25.6% in Muthanna, 24.5% in Najaf, and 13.2% in Diwaniya province) compared to CFM. However, grain yield in Jasmine variety was higher than on Anber33 approximately 50% in three locations in this study. Overall, our results suggest that SRI method is the most convenient method in Iraq conditions due to the increased grain yield in rice compared to the CFM method.

Enhancement of the Aroma Compound 2-Acetyl-1-pyrroline in Thai Jasmine Rice (Oryza sativa) by Rhizobacteria under Salt Stress

Thai jasmine rice (Oryza sativa L. KDML105), particularly from inland salt-affected areas in Thailand, is both domestically and globally valued for its unique aroma and high grain quality. The key aroma compound, 2-acetyl-1-pyrroline (2AP), has undergone a gradual degradation due to anthropogenic soil salinization driven by excessive chemical input and climate change. Here, we propose a cheaper and an ecofriendly solution to improve the 2AP levels, based on the application of plant growth-promoting rhizobacteria (PGPR). In the present study, nine PGPR isolates from rice rhizosphere were investigated for the 2AP production in liquid culture and the promotion potential for 2AP content in KDML105 rice seedlings under four NaCl concentrations (0, 50, 100, and 150 mM NaCl). The inoculation of 2AP-producing rhizobacteria resulted in an increase in 2AP content in rice seedling leaves with the maximum enhancement from Sinomonas sp. ORF15-23 at 50 mM NaCl (19.6 µg·kg−1), corresponding to a 90.2% increase as compared to the control. Scanning electron microscopy confirmed the colonization of Sinomonas sp. ORF15-23 in the roots of salinity-stressed KDML105 seedlings. Our results provide evidence that Sinomonas sp. ORF15-23 could be a promising PGPR isolate in promoting aroma level of Thai jasmine rice KDML105 under salt stress.

Drying Characteristics and Quality Attributes Affected by a Fluidized-Bed Drying Assisted with Swirling Compressed-Air for Preparing Instant Red Jasmine Rice

A new process for the production of instant red jasmine rice was investigated using fluidized bed drying with the aid of swirling compressed air. Drying characteristics were evaluated using the operating parameters of fluidizing air temperature (90–120 °C) and pressure of swirling compressed air (4–6 bar). Appropriate air pressure was determined based on the highest value of model parameters from the semi-empirical Page equation and effective diffusivity. Influences of supply time of swirling compressed air (2–10 min) and drying temperature of 90–120 °C were investigated and optimized based on the quality attributes using response surface methodology. Drying at 120 °C and compressed air pressure of 6 bar gave the highest rate constant and effective diffusion coefficient. Drying at 120 °C combined with injecting swirling air for 2 min was the most suitable approach, while drying at 90 °C and supplying compressed air for 10 min was the best choice to preserve antioxidant properties. Air temperature of 98.5 °C with 2 min supply of swirling compressed air suitably provided high physical and rehydration properties and retained high health benefits of antioxidant compounds. Finally, after rehydration in warm water at 70 °C for 10 min, the textural properties of the rehydrated rice sample were comparable to conventionally cooked rice.