Fermented rice-bran by Saccharomyces cerevisiae: Nutritious ingredient in the formulation of gluten-free cookies

Christ-Ribeiro, Anelise; Chiattoni, Lidiane Moreira; Mafaldo, Claudia Roseli Fagundes; Badiale‐Furlong, Eliana; Souza-Soares, Leonor Almeida de

doi:10.1016/j.fbio.2020.100859

Cited by 24 publications

(14 citation statements)

References 19 publications

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“…Fermentation was performed as reported elsewhere , with a slight modification. A sample of the heat-stabilized Egyptian rice bran powder (500 g) was sieved through a 40 mesh sieve and subjected to solid-state fermentation with previously hydrated (with 90 mL of sterile water for 1 h) commercial baker’s yeast (3% w/w).…”

Section: Methodsmentioning

confidence: 99%

Enhanced Antioxidant, Antiviral, and Anticancer Activities of the Extract of Fermented Egyptian Rice Bran Complexed with Hydroxypropyl-β-cyclodextrin

et al. 2022

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Egyptian rice bran was fermented with baker’s yeast, and released phenolics were extracted with aqueous methanol to give fermented rice bran extract (FRBE). The analysis of the FRBE with ultra-performance liquid chromatography–electrospray ionization–tandem mass spectrometry revealed 21 compounds, mainly phenolic acids and flavonoids. The FRBE was then complexed with (2-hydroxypropyl)-β-cyclodextrin (HPβCD) via noncovalent host–guest inclusion complexation using the thin-film hydration technique to improve the hydrophilicity and bioactivity of the FRBE. The formation of the inclusion complex was confirmed using HPLC, 1 H NMR, FT-IR, and a phase solubility study. In addition, the biological activities of the complex were investigated. The FRBE/HPβCD inclusion complex had more pronounced antioxidant, antiviral, and anticancer activities compared to free FRBE. These findings warrant the future investigation of potential medical applications of FRBE.

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Section: Methodsmentioning

confidence: 99%

Enhanced Antioxidant, Antiviral, and Anticancer Activities of the Extract of Fermented Egyptian Rice Bran Complexed with Hydroxypropyl-β-cyclodextrin

et al. 2022

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“…The addition of 7.08% rice bran fermented with Sacharomyces cerevisiae strain in the gluten-free muffins preparation enhanced the increased of protein content from 10.5 to 12.7%, a decrease of the lipid from 33.5 to 26.7%, whilst, vanillin increased its value from 3.12 to 5.49 mg/g [57]. The previous fermentation of wheat bran with Basidiomycete BS-01 strain was able to diminish the negative effect of bran addition on the steamed bread quality improving the dough viscoelasticity and bread-specific volume [56].…”

Section: Innovative Applications In Bakery Pastry and Gastronomymentioning

confidence: 98%

“…Corn bran Snack bars 55% ↑ of dietary fiber, ↑ lipid content, and ↑ mineral content, [53] Corn bar Extruded snacks 10-80% ↑ total dietary fiber content [47] Corn bran Cake batters 20% ↑ dietary fiber, hardness and springiness not affected, and accepted by consumers [13] Corn ↑ fiber (arabinoxylans) solubilization [33] Fermented wheat bran and enzyme treatment Wheat bran 20% Hardness and volume improved [33] Wheat bran Extrudates 10-20% ↑ soluble dietary fiber; ↓ insoluble fiber content [47] Corn bran Functional cake 5-10% ↑ soluble dietary fiber; ↑ desirable sensorial properties; and ↑ textural properties (↓cohesiveness and springiness, ↑ gumminess), [49] Wheat bran Tafton bread 15% ↑ soluble dietary fiber; ↑ freshness and shelf-life [32] Wheat bran pre-fermented and enzyme treatment Bread ↑ arabinoxylan solubility in the dough; ↑dough rheological characteristics; and ↑quality of bread [55] Wheat bran fermented Steamed bread 3-9% ↑ bread resilience; ↑bread specific volume; [56] Rice bran fermented Gluten-free cookies 7.08% ↑ protein level; ↑phenolic compounds; ↑ antioxidant activity; and ↑shelf-life [57].…”

Section: Bakery and Pastry Productsmentioning

confidence: 99%

Cereal By-Products Valorization in Bakery, Pastry, and Gastronomy Products Manufacturing

Simona Chiș,

Corina Fărcaș

2024

Exploring the World of Cereal Crops [Working Title]

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Cereals represent one the most famous crops worldwide, covering more than 20% of the human daily diet. Through their processing, several agro-food chain by-products are generated, emphasizing an urgent need for further valorization considering economic, social, and environmental factors. The ever-increasing demand for food requires new, healthy, and sustainable products. Therefore, the present chapter aims to highlight the main possibilities for cereal by-products valorization in bakery, pastry, and gastronomy products. Fermentation of the cereal by-products with lactic acid bacteria, optimization of the added by-product percentages in new functional products, extrusion process, and food fortification will be the main topics of the proposed chapter. The influence of the cereal by-products addition on human health will be also discussed.

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“…Rice bran is rich in sugar, protein, and metal irons that could be utilized as nutrients for fermentation (Anelise et al, 2021). After sac-charification, the nutrients were dissolved into the liquid.…”

Section: Influence Of Different Rbh Dosage On Submerged CM Fermentationmentioning

confidence: 99%

Artificial cordyceps mycelium by submerged fermentation of Hirsutella sinensis HS 1201 using rice bran hydrolysate as substrate

Ren

Wang

Zhao

et al. 2021

Environmental Quality Mgmt

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Artificial cordyceps mycelium (CM) is a potential substitute for natural cordyceps. In this study, rice bran hydrolysate (RBH), from the residual of the food process, was applied as substrate for submerged fermentation. The active compounds’ constituents in CM were investigated in detail. Results indicated that RBH could not only be used as nutriments and facilitate the submerged fermentation but also showed the ability to promote the metabolism of active ingredients by Hirsutella sinensis HS 1201. Key parameters of the fermentation process were optimized. Under the optimized conditions (pH 6.5, silkworm chrysalis powder 4 g/L, and yeast extract 6 g/L), 15.1 ± 0.6 g/L of the CM was obtained, which was 77.6% higher than the control group that using the conventional synthesis medium. For the constitution of the bioactive compounds, the adenosine content in the CM reached 176 ± 11 mg/100 g, which was increased by 11.4% compared to the control. The concentration of ergosterol in the dry CM was 320 ± 20 mg/100 g, and the cordycepin concentration was 9.66 ± 0.55 mg/100 g. At the same time, lipid yield was 1.2 times higher than that obtained in the control group. The cordyceps polysaccharide content was also increased to 162.3 ± 8.6 mg/g using the RBH‐based medium.

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Fermented rice-bran by Saccharomyces cerevisiae: Nutritious ingredient in the formulation of gluten-free cookies

Cited by 24 publications

References 19 publications

Enhanced Antioxidant, Antiviral, and Anticancer Activities of the Extract of Fermented Egyptian Rice Bran Complexed with Hydroxypropyl-β-cyclodextrin

Enhanced Antioxidant, Antiviral, and Anticancer Activities of the Extract of Fermented Egyptian Rice Bran Complexed with Hydroxypropyl-β-cyclodextrin

Cereal By-Products Valorization in Bakery, Pastry, and Gastronomy Products Manufacturing

Artificial cordyceps mycelium by submerged fermentation of Hirsutella sinensis HS 1201 using rice bran hydrolysate as substrate

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