Rice is the staple food for more than half of the world's population. In recent years, awareness of the health benefits of colored rice varieties and germinated rice has gradually increased. Riceberry rice (R), a black-purple variety, was germinated and subsequently fermented with Pleurotus ostreatus mycelium (M) to improve nutrient quality and prebiotic properties. The γ-aminobutyric acid (GABA) and β-glucan contents were measured daily for a total of 4 days. The prebiotic activities of R, germinated Riceberry rice (GR), and germinated Riceberry rice with mycelium (GRM) were evaluated on the probiotic bacteria Pediococcus sp., Lactobacillus acidophilus, and Streptococcus lactis. Results were compared with the M treatment and with the commercial prebiotic agents: inulin and β-glucan. The treatments were also used to evaluate growth of the pathogen Escherichia coli. The GABA content peaked after 3 days of germination. The GR sample fermented with M for 3 days had the optimal concentration of both β-glucan and GABA. Evaluation of the prebiotic properties of rice samples and the commercial standards (inulin and β-glucan) showed that these were enhanced on the GR and GRM treatments. Results also showed the improvement of prebiotic properties on GR as the R sample did not show any prebiotic properties in all probiotic bacteria, whereas the GR sample showed moderate prebiotic activity score of 0.40, 0.88, and 0.56 on Pediococcus sp., L. acidophilus, and S. lactis, respectively. Furthermore, the prebiotic activity of GR was improved when fermented with M. For further applications, the GRM could be used on rice-based products, such as rice flour, rice crackers, or other rice products to enhance nutritional value and improve digestive system health, especially in the elderly.

Riceberry rice is a whole grain rice variety, which is rich in vitamin E, anthocyanin, phenolic acids, flavonoids, phytosterol antioxidants and fiber. The nutritional of Riceberry rice could be further improved by germination process, with this process the g-aminobutyric acid (GABA) in rice samples is increased. Furthermore, solid stage fermentation (SSF) of rice and grains with fungi have been employed in the food industry such as rice fermented with Aspergillus oryzae for rice koji production, or soybean fermented with Rhizopus oryzae to produce Tempeh. This fermentation step is not only for the food preservation but also improve the nutritional in foods. In this study, the germination and fermentation with Pleurotus ostreatus mycelium can improve the nutritional content present in Riceberry rice. The amounts of GABA, anthocyanin, and bioactive substances contained in Riceberry rice (RR), germinated Riceberry rice (GR) and germinated Riceberry rice with P. ostreatus mycelium (MR) were compared. During germination, the g-aminobutyric acid (GABA) content of RR increased by 71 and 73 % when further fermented with P. ostreatus mycelium. The highest level of GABA was found in the MR (38.58±0.29 mg/100 g) treatment. Furthermore, an untargeted metabolomics approach using Liquid Chromatograph Quadrupole Time-of-Flight Mass Spectrometer; LC-QTOF, revealed an abundance of various amino acids such as valine, alanine, histidine, methionine, L-glutamic acid as well as essential fatty acids such as steric acid and linoleic acid in germinated Riceberry rice with P. ostreatus mycelium samples. The results from this study could lead to nutritional improvement of Riceberry rice through fermentation with P. ostreatus mycelium, which could be applied in further rice flour applications and the product could be recognized as functional food. HIGHLIGHTS The GABA content in Riceberry rice increased by 71 % during germination and 73 % when germinated Riceberry rice was further fermented with ostreatus mycelium Amino acids, fatty acids, and phenolic compounds differed significantly among Riceberry rice (RR), germinated Riceberry rice (GR) and germinated Riceberry rice with ostreatus mycelium (MR) Contents of different amino acids in Riceberry rice were significantly increased when the germinated Riceberry rice was fermented with ostreatus mycelium Essential fatty acids such as Stearic acid and Linoleic acid were the highest in the germinated Riceberry rice with ostreatus mycelium sample GRAPHICAL ABSTRACT

This study aimed to utilize the waste from the coffee bean production process as high value-added material. Pectin extracted from the coffee pulp was classified as low methoxyl pectin (LMP) with the Degree of Esterification (DE) at 33.33 % For further application or upscaling production, the coffee pulp was boiled to retrieve the highest yield at 15.68 g/100 g DW. The antimicrobial assays of crude pectin via minimum inhibition concentration (MIC) showed that coffee pectin could inhibit the growth of Staphylococcus aureus TISTR 1466 in the range of 2.5 - 0.62 mg, while the commercial apple pectin exhibited the inhibition only slightly. The pectin film from the coffee pectin blended with the commercial apple pectin also exhibited antimicrobial activity against S. aureus TISTR 1466. This study shows that coffee pectin could be an alternative material for antibacterial film and other applications. HIGHLIGHTS Pectin extracted from the coffee pulp by this extraction method is classified as low methoxyl pectin with the degree of esterification (DE) at 33.33 % which retrieve the highest yield at 15.68 g/100 g DW of coffee pulp The minimum inhibition concentration (MIC) of the coffee pectin against Staphylococcus aureus TISTR 1466 in the range of 2.5 - 0.62 mg, while the commercial apple pectin did not exhibit antimicrobial activity The pectin film from the coffee pectin 5 % blended with the commercial apple pectin also exhibited antimicrobial activity against aureus TISTR 1466 Given its antibacterial activities, as well as the ability to form film, coffee pectin could be potentially used for application in biomedical or pharmaceutical fields. Importantly, pectin from the coffee pulp could add more value to coffee by-products GRAPHICAL ABSTRACT