Nutraceutical Properties and Health Benefits of Rice

Bao, Jinsong

doi:10.1002/9781118229415.ch4

Cited by 5 publications

(3 citation statements)

References 139 publications

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“…As the most important staple food for over half of the world's population, rice (Oryza sativa L.) has been cultivated for nearly 6, 000 years (Bao, 2012;Maleki et al, 2020). Nowadays, growing health awareness prompt people to choose brown rice (BR) instead of polished rice (Lee et al, 2019;Mir et al, 2020), since BR is whole-grain rice which retains the embryo and bran layers, and contains more bioactive components, such as starch, protein, γ-aminobutyric acid (GABA), phenolics and so on (Saleh et al, 2019;Waewkum & Singthong, 2021).…”

Section: Introductionmentioning

confidence: 99%

Comparison of chemical and functional components of different indica brown and germinated rice

Liu

Wang

et al. 2022

Food Sci. Technol

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Nowadays brown rice (BR) and germinated brown rice (GBR) have aroused great interest of consumers, due to the higher nutrition compared with polished rice. In this study, the nutritional and bioactive compositions of BR and GBR samples prepared by 6 early indica rice cultivars and 12 middle indica rice cultivars from three producing areas were investigated. The free amino acid (215.75 mg/100 g), γ-aminobutyric acid (18.04 mg/100 g) and ferulic acid (195.9 μg/ g) content in early indica rice cultivars after germinated were significantly higher (P < 0.05) than those of other cultivars. In addition, principal component analysis and orthogonal partial least squares discriminant analysis models were able to identify BR and GBR, quercetin and p-coumaric acid were the most differential metabolites of all tested rice samples after germinated. The results provided the potential of early indica rice on functional food processing.

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Section: Introductionmentioning

confidence: 99%

Comparison of chemical and functional components of different indica brown and germinated rice

Liu

Wang

et al. 2022

Food Sci. Technol

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“…[31] In vivo and in vitro resistant starches are not necessarily the same entity. [32] Paddy rice, the mature rice grain covered by the husk (Figure 1), is first de-husked to become brown rice [33] which contains a morphologically and functionally distinct aleurone layer enriched with proteins and lipids surrounding the starchy endosperm and germ. [5] The outermost layer of endosperm known as sub-aleurone layer is enriched in protein bodies while the central endosperm is composed of a higher concentration of polygonal starch granules surrounded by protein bodies.…”

Section: Introductionmentioning

confidence: 99%

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

2019

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Rice grain as the staple food for more than half the global population provides 20% of global human calorie requirements. Starch digestion rate is an important consideration for rice consumers who are concerned about health, particularly those with diabetes. Understanding the effect of rice grain composition on starch digestion may assist the growing and processing of rice for preferred eating quality and starch digestibility. Amylose content is regarded as the key determinant of rice starch digestibility, however, starch digestibility differs between rice varieties with similar amylose content indicating the possible role of non‐starch components in determining rice starch digestibility. The current understanding of the role of starch and non‐starch compounds in determining rice starch digestion has been reviewed here. Starch digestion rate is dependent upon starch granule size, starch crystallinity, amylose content and amylopectin chain length and non‐starch components such as fibre, protein, lipid and polyphenols. Non‐starch components may complex with starch and inhibit starch digestion by affecting starch properties or by producing a protective layer around starch or by having antagonistic effects on digestive enzymes. Hydrothermal processing of rice can alter the effects of starch and non‐starch components on starch digestion.

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“…Across treatments, the antioxidant capacities of the powder varied with the proportions of RBP in the feed, the component that exerts the highest radical scavenging activity. Generally, the antioxidant activity of RBP concentrates and isolates is mainly due to the amino acids (tyrosine, phenylalanine, glutamic acid, aspartic acid, methionine, and serine) present in the powder (Bao, 2012). Besides RBP, BC is capable of inhibiting lipid oxidation, quenching singlet oxygen, and scavenging peroxyl radicals (Ozvural and Huang, 2018; Paiva and Russell, 1999).…”

Section: Resultsmentioning

confidence: 99%

Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene

Magnaye

Mopera

Flores

2021

Food sci. technol. int.

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Rice bran protein is an emerging protein source from rice milling that possesses health benefits and emulsifying capacity suitable for hypoallergenic encapsulation applications, especially for lipophilic compounds such as β-carotene. The purpose of this study is to develop and characterize β-carotene encapsulates with maltodextrin and rice bran protein. Rice bran protein was prepared using conventional alkali extraction. β-carotene was added to the composite wall materials (50:50 of 4%, 8%, 12%, and 16% solids content) and spray-dried. Encapsulation efficiency (85–98%) and radical scavenging activity (11–43%) varied proportionally with rice bran protein. Across increasing maltodextrin and rice bran protein content of the feed, carbohydrate content of the microcapsules varied proportionally (50–66%) but protein content was uniform (10–13%). Scanning electron microscopy, differential scanning calorimetry, and Fourier transform infrared spectroscopy data suggested successful encapsulation. Release profiles showed decreasing trend with increasing rice bran protein content; co-digestion with rice mitigated negative impacts of rice bran protein. Microcapsules with nutritive potential and health-promoting properties were developed as potential carotenoid delivery systems.

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Nutraceutical Properties and Health Benefits of Rice

Cited by 5 publications

References 139 publications

Comparison of chemical and functional components of different indica brown and germinated rice

Comparison of chemical and functional components of different indica brown and germinated rice

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene

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