&lt;b&gt;Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation

Christ-Ribeiro, Anelise; Bretanha, Cristiana Costa; Luz, Gregory Giacobbo; Souza, Michele Moraes de; Badiale‐Furlong, Eliana

doi:10.4025/actascitechnol.v39i3.29099

Cited by 11 publications

(3 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The antioxidant potential of phenolic compounds however mainly depends on the number and arrangement of the hydroxyl groups (-OH) in the molecules of interest [72]. The phenolic extracts obtained from fermented rice bran were applied in pizza doughs stored at room temperature, where the shelf life increased by 10 days [73]. In a different study by Christ-Ribeiro et al [74], the efficiency of antifungal effects of phenolic extracts obtained from fermented rice bran and Spirulina sp.…”

Section: Preservativesmentioning

confidence: 99%

A Review on the Biorefinery Approach and Marketing Strategy of Leafy Biomass

Yeasmen,

Bhuiyan,

Orsat

2023

Preprint

View full text Add to dashboard Cite

In terms of sustainability, there is a pressing need to evaluate agricultural and forestry leafy biomass that has no current economic value or may pose a threat to the environment. In this aspect, leafy biomass, which represents around 5% of the total tree, can be used for purposes that would be more profitable and ecofriendly. To this end, biorefinery of leafy biomass in the way of extracting valuable health compounds such as phenolics would ensure a valuable societal health ingredient besides alleviating waste disposal problem. However, during the biorefinery process, the primary challenges start with ensuring the feedstock to produce phenol rich leaves extract followed by their isolation and commercialization of this leaves extract. This current review aims to detail the types of biomasses, biorefinery approach of leafy biomass towards the phenolic extraction, leaves commercialization followed by the marketing strategy of the application of phenol rich leaves extract. The outcome of this overview will serve researchers and relevant industries in understanding the process for feedstock collection and the suitable sectors to apply leafy biomass derived healthy compounds.

show abstract

Section: Preservativesmentioning

confidence: 99%

A Review on the Biorefinery Approach and Marketing Strategy of Leafy Biomass

Yeasmen,

Bhuiyan,

Orsat

2023

Preprint

View full text Add to dashboard Cite

show abstract

“…It enhances the taste and increases the food's bioactive compounds and protein content (Cheng et al 2016;Srivastrava et al 2018;Oliveura et al 2010). Fermented rice bran has been used in food applications such as in bakery products (Christ-Ribeiro et al, 2017;Demirci et al 2017;Wang et al 2016); and coffee whiteners, toppings, beverages, confectionery and meat (Giese 1994 as cited by Hamada 2000).…”

Section: Introductionmentioning

confidence: 99%

Market Study of Fermented Rice Bran (FRB)- Incorporated Bakery Products in Leyte, Philippines: Input to New Product Development

Bocog,

Paradero

2023

SHJ

View full text Add to dashboard Cite

Rice bran is typically utilized as animal feed but is recently been used in nutraceuticals due to its vast nutritional components. Using fermented rice bran (FRB) as adjunct food ingredient promotes health among consumers. In the Philippines, adding FRB into foods is a fresh product concept. Developing FRBincorporated food products requires that the new products are consumeroriented, that is, it optimally fit with the needs and expectations of the consumers. The study seeks to assess consumers' perceptions and purchase intention for loaf bread, pan de sal, cookies, and other bread added with fermented rice bran (FRB) as input to developing FRB-incorporated bakery products. Descriptive analysis was performed to analyze the respondents' socio-demographic characteristics, purchase and consumption data for the existing bakery products, and their awareness, perceptions, and purchase intensions for FRB-incorporated bakery products. Binary regression analysis was employed to determine the factors affecting consumers' purchase intention toward bakery products added with FRB. Results showed that majority (79%) of the respondents perceived FRBincorporated bakery products as nutritious. Their willingness to pay for FRBincorporated loaf bread (PhP53.39/piece), FRB-incorporated pan de sal (PhP3.80/piece), FRB-incorporated other breads (PhP7.67/piece), and FRBincorporated cookies (PhP8.31/piece) were higher than the prices of the existing (non-FRB-incorporated) bakery products. Regression analysis reveals that educational attainment (coefficient=0.86, p=0.038), mother as household decision-maker (coefficient=2.40, p=0.051), consumers' perception for the FRBincorporated bakery products being healthy (coefficient=3.29, p=0.022) and perceived good taste (coefficient =0.19, p=0.001) were significant factors affecting consumers' willingness to buy bakery products added with fermented rice bran. The results can be used by product developers, potential technology adopters, and other stakeholders for developing FRB-incorporated bakery products.

show abstract

“…Among the functional compounds, phenolics have a recognized role in preventing diseases such as cancer, diabetes, heart, neurodegenerative and cardiovascular diseases and aging (Christ-Ribeiro et al, 2016;Mark et al, 2019;Furlong et al, 2020). They are found in different forms depending on their association with the food matrix, such as free and soluble esters or linked conjugated and insoluble forms (Zhang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Fermented rice bran: an alternative ingredient in baking

Christ-Ribeiro

Alves

Souza-Soares

et al. 2020

RSD

Self Cite

View full text Add to dashboard Cite

The idea that associated agro-industrial by-products only with the production of animal feed has been gradually being replaced, as the scientific community is interested in these products, as low-cost nutrients for the composition of food and/or culture media in research biotechnological to increase or improve nutrients or characteristics inherent in the raw material. Thus, this work aims to characterize input for baking with claim of natural fortification from the fermentation by Saccharomyces cerevisiae. For this, biomass was characterized in terms of its composition (ashes, fibers, lipids, proteins, and carbohydrates) and antioxidant activity of phenolic compounds. The results show an increase in nutrients such as ash, proteins and fibers, in addition the free and bound phenolic compounds present in the biomass showed antioxidant potential. Therefore, fermented rice bran is a potential input to be used in baking.

show abstract

<b>Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation

Cited by 11 publications

References 15 publications

A Review on the Biorefinery Approach and Marketing Strategy of Leafy Biomass

A Review on the Biorefinery Approach and Marketing Strategy of Leafy Biomass

Market Study of Fermented Rice Bran (FRB)- Incorporated Bakery Products in Leyte, Philippines: Input to New Product Development

Fermented rice bran: an alternative ingredient in baking

Contact Info

Product

Resources

About