Studies on the performance of a new bioreactor for improving antioxidant potential of rice

Bhanja, Tapati; Rout, Swagatika; Banerjee, Rituparna; Bhattacharyya, B. C.

doi:10.1016/j.lwt.2007.08.015

Cited by 37 publications

(25 citation statements)

References 32 publications

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“…Significantly higher ( p < 0.05) extraction yield was found with ROFW [25.88%] than the UFW [6.07%]. Extraction yield was observed to be increased after SSF, which was mainly due to the fact that after colonization of fungus, wheat was degraded and more water soluble substances like phenolics, sugars, organic acids and pigments were released [3]. Same concentration (10 mg/ml) of each freeze-dried extract was prepared in water and TPC was compared.…”

Section: Resultsmentioning

confidence: 99%

Enhanced production and extraction of phenolic compounds from wheat by solid-state fermentation with Rhizopus oryzae RCK2012

Dey

Kuhad

2014

Biotechnology Reports

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Section: Resultsmentioning

confidence: 99%

Enhanced production and extraction of phenolic compounds from wheat by solid-state fermentation with Rhizopus oryzae RCK2012

Dey

Kuhad

2014

Biotechnology Reports

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“…Several hydrolysing enzymes produced during SSF process are predicted to be associated with the release of PCs (Bhanja et al . , ; Robledo et al . ; Cho et al .…”

Section: Resultsmentioning

confidence: 99%

“…Samples with same concentrations of TPC may vary remarkably in their antioxidant property (Bhanja et al . ; Đorđević et al . ).…”

Section: Resultsmentioning

confidence: 99%

Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions

Dey

Kuhad

2014

Lett Appl Microbiol

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Antioxidant-rich food products are getting popularity day by day. In this study, potential of solid-state fermentation (SSF) has been studied for the improvement of antioxidant potential of different cereals by GRAS micro-organisms. The comparative evaluation of the antioxidant potential of various fungal fermented products derived from whole grain cereals, such as wheat, brown rice, oat and maize, has been carried out. Among these, Rhizopus oryzae RCK2012-fermented wheat was observed as a potent source of natural antioxidants. A diet containing fermented cereals would be useful for the prevention of free radical-mediated diseases.

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“…Hence, it is established that the enzymatic hydrolysis improves the nutraceutical potential of apple juice by releasing the free aglycones. Again, it is proved that not only the phenolic content, but also phenolic composition or structure plays a major role for antioxidant activity (Bhanja et al , 2008). …”

Section: Resultsmentioning

confidence: 99%

Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification

Dey¹,

Banerjee²

2014

Braz. J. Microbiol.

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Polygalacturonase and α-amylase play vital role in fruit juice industry. In the present study, polygalacturonase was produced by Aspergillus awamori Nakazawa MTCC 6652 utilizing apple pomace and mosambi orange (Citrus sinensis var mosambi) peels as solid substrate whereas, α-amylase was produced from A. oryzae (IFO-30103) using wheat bran by solid state fermentation (SSF) process. These carbohydrases were decolourized and purified 8.6-fold, 34.8-fold and 3.5-fold, respectively by activated charcoal powder in a single step with 65.1%, 69.8% and 60% recoveries, respectively. Apple juice was clarified by these decolourized and partially purified enzymes. In presence of 1% polygalacturonase from mosambi peels (9.87 U/mL) and 0.4% α-amylase (899 U/mL), maximum clarity (%T660nm = 97.0%) of juice was attained after 2 h of incubation at 50 °C in presence of 10 mM CaCl2. Total phenolic content of juice was reduced by 19.8% after clarification, yet with slightly higher %DPPH radical scavenging property.

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Studies on the performance of a new bioreactor for improving antioxidant potential of rice

Cited by 37 publications

References 32 publications

Enhanced production and extraction of phenolic compounds from wheat by solid-state fermentation with Rhizopus oryzae RCK2012

Enhanced production and extraction of phenolic compounds from wheat by solid-state fermentation with Rhizopus oryzae RCK2012

Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions

Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification

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Studies on the performance of a new bioreactor for improving antioxidant potential of rice

Cited by 37 publications

References 32 publications

Enhanced production and extraction of phenolic compounds from wheat by solid-state fermentation with Rhizopus oryzae RCK2012

Enhanced production and extraction of phenolic compounds from wheat by solid-state fermentation with Rhizopus oryzae RCK2012

Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions

Application of decolourized and partially purified polygalacturonase and &#945;-amylase in apple juice clarification

Contact Info

Product

Resources

About

Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification