Development of a low-carbon, healthy and innovative value-added riceberry rice product through life cycle design

Mungkung, Rattanawan; Dangsiri, Sarocha; Gheewala, Shabbir H.

doi:10.1007/s10098-021-02101-3

Cited by 7 publications

(1 citation statement)

References 32 publications

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“…The ash content indicates the total mineral content present in the sample, which means that S. platensis (5.3 ± 0.5%) had a higher mineral content than that of jasmine rice (1.5 ± 0.1%). The minerals present in S. platensis are potassium, phosphorus, calcium, magnesium, iron, manganese, zinc, boron, and copper 16 , while iron, phosphorus, and calcium are represented in jasmine rice 17 . Phycocyanin and chlorophyll a are the main phytopigments in S. platensis 16 .…”

Section: Resultsmentioning

confidence: 99%

Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance

Utama‐ang

Ittikorn

Walter

et al. 2022

Sci Rep

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Coating is an effective and economic strategy to increase the functional property of food products. This study investigated the technical feasibility of adding Spirulina platensis to edible polymers, namely carboxymethyl cellulose (CMC) and maltodextrin (MD), in the coating of instant jasmine rice, using a central composite design (CCD). A total of 10 edible coating formulations comprising CMC (10–30% w/v) and MD (1–5% w/v) were evaluated to optimize the most suitable combination of physicochemical properties, textural attributes, and sensory acceptance. The resulting rice fortified with S. platensis and hydrocolloids showed improved textural and functional properties favourable for consumer acceptance. Among these, the optimum (20.0% MD, 1.0% CMC, and 2.0% S. platensis powder) increased the physicochemical properties and decreased textural properties compared with those of uncoated rice. This condition showed phycocyanin content of 1.4 mg/g, chlorophyll a of 181.5 µg/g, total phenolic compound (TPC) of 137.3 µg gallic acid equivalent (GAE)/g, and ferric reducing antioxidant power (FRAP) of 3.8 mg ferrous (Fe2+)/g with overall acceptability of 7.1 (like moderately). It can be stated that masking the colour and flavour of Spirulina with an edible coating could be a healthy alternative to commercial rice and used to fortify cereal products with algae.

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Section: Resultsmentioning

confidence: 99%

Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance

Utama‐ang

Ittikorn

Walter

et al. 2022

Sci Rep

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The nutrition-environment nexus assessment of Thai Riceberry product for supporting environmental product declaration

Mungkung

Dangsiri

Satmalee

et al. 2023

Environ Dev Sustain

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Riceberry rice has a special characteristic of being specially bred with high nutrients. High-value added products from riceberry are being promoted targeting health-conscious consumers. To provide supporting information for sustainable food systems, environmental footprinting was applied for evaluating the environmental performance of a ready-to-eat product of riceberry rice mixed with kidney red bean called “Riceberry + KU”, developed by Kasetsart University in Thailand. Based on sold unit as the unit of analysis, the carbon footprint of Riceberry + KU was 5.24 gCO2e per 300 g. Interestingly, white rice had the highest carbon footprint and riceberry rice as well as the riceberry product had at least 30% lower values. However, using nutrient-based scores, although white rice still had the highest carbon footprint, Riceberry + KU had 80% lower and the riceberry rice had 65% lower values. This resulted from the highest nutritional levels found in Riceberry + KU along with the lower greenhouse gas emissions from riceberry field during the cultivation stage. Similar trends were found in the other impact categories assessed by using life cycle assessment as well. To provide appropriate information to consumers for making more sustainable food choices, the environmental performance based on nutrient quality resulting from different farming systems and processing methods should be used to derive recommendations for moving toward sustainable food systems. The nutrition-environment nexus assessment could be very useful for supporting consumers toward making more sustainable food choices.

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Challenges and Opportunities of Bio-Circular-Green Economy for Agriculture

Jaroenkietkajorn,

Gheewala,

Mungkung

et al. 2024

Circ.Econ.Sust.

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Development of a low-carbon, healthy and innovative value-added riceberry rice product through life cycle design

Cited by 7 publications

References 32 publications

Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance

Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance

The nutrition-environment nexus assessment of Thai Riceberry product for supporting environmental product declaration

Challenges and Opportunities of Bio-Circular-Green Economy for Agriculture

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