Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis

Dynamics of rapid starch gelatinization and total phenolic thermomechanical destruction moderated via rice bio-extrusion with alpha-amylase activation

“…16,17 However, mankind does not always accept the over-processing of edible sources due to the avoidance of the thermal and mechanical impact on those trace nutritional or functional substances (e.g., polyphenols, avonoids, vitamins) that are vulnerable to loss. [18][19][20] In recent years, consumer demand for extruded food products that are rich in bioactive compounds has gradually been increasing in consideration of the short-time processing time which is characteristic of extrusion, giving a potential advantage for retaining phenolics compared to other heating treatments such as boiling, blanching and evaporation which oen require heating for several hours. 18,21 These foods are mostly made from cereals or plants with abundant starch and phenolic compounds, which have great relevance for human nutrition and health attributed to their diverse bioactivities of antioxidation, anti-inammation, anti-proliferation and modulation of signal transduction.…”

“…20,23,24 This dilemma was somewhat reversed when the thermostable a-amylase was introduced into cereal extrusion (mainly to achieve a high degree of starch gelatinization and liquefaction in the industries of starch saccharication, cake making, ethanol fermentation and liquor brewing) because the phenolics seem to be indirectly protected both in free and bound forms. 3,19,25,26 The mechanism of rapid starch gelatinization coupled with total phenolic retention during bioextrusion is still ambiguous, in spite of the otherwise complex impact of extrusion processing (without an enzyme catalyst) on the chemical and antioxidative prole, considering the multiple operating factors of temperature, moisture content, shear force, local friction and mechanical energy. 18 Thus it is worth following the idea of modeling reaction kinetics for food ingredients in extrusion cooking that have been developed separately for starch gelatinization and degradation, 15,16,[27][28][29] amino acid loss, 30 vitamin destruction 31,32 and phenolic compounds.…”

“…1a), which may be attributed to part of the TAA body consisting of polypeptides, polysaccharides or some Maillard reaction products. 19,41 4.1.2. Feed rate.…”

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

“…Although traditional manufacturing methods have been playing a significant role in HQW-making during the past few decades, the delay in obtaining real-time fermentation information and the instability of the HQW quality made manufacturers gradually pay more attention to the application of simple and easily controlled brewing technologies. [10][11][12][13] Therefore, comparing the different properties of HQW and WQW which are manufactured by simultaneous saccharification and fermentation is necessary.…”

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

“…[18][19][20] Acidic, basic and enzymatic hydrolysis are the most commonly used methods for the extraction of PAs from natural materials. [21][22][23][24][25] From the scientific literature it is obvious that the most commonly used techniques for the determination of PAs are high-performance liquid chromatography (HPLC) with UV or DAD detection or liquid chromatography coupled with mass spectrometry (LC-MS). [26][27][28][29] Because of the longer sample preparation process for analysis, using gas chromatography with mass spectrometry (GC-MS) in analysis of phenolic compounds is relatively rare, but in comparison with the other methods mentioned, GC-MS offers several advantages, including complete and high-resolution separation, sensitive detection, unambiguous identification and quantitation of a wide range of phenolics (including all isomers) in one chromatographic run.…”