Effect of electron beam irradiation on storage, moisture and eating properties of high-moisture rice during storage

Zhai, Yuheng; Pan, Lihong; Luo, Xiaohu; Zhang, Yuwei; Ren, Wei; Chen, Zhengxing

doi:10.1016/j.jcs.2021.103407

Cited by 41 publications

(21 citation statements)

References 23 publications

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“…The bacterial counts of different strains fermented in oat substrate for 0, 4, 8, 12, 24, 36, and 48 h were determined according to the standard plate count method. Sterile saline was used for gradient dilution, and the bacterial solution was inoculated separately onto MRS agar for 48 h and then counted [ 16 ].…”

Section: Methodsmentioning

confidence: 99%

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

Zhang

Wang

et al. 2022

Foods

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In this research, oats were fermented with Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus for 48 h at 37 °C. The purpose of this work was to compare the growth capacities of the five lactic acid bacteria (LAB) in the oat matrix and the effects of fermentation on the contents of the bioactive components of oat, such as β-glucan, polyphenols, flavonoids and volatile compounds at different time (0, 4, 8, 12, 24, 36 and 48 h). After 48 h of fermentation, the number of living L. acidophilus in oat reached 7.05 × 109 cfu/mL, much higher than that of other strains. S. thermophilus retained the greatest β-glucan content, and L. casei had increased total polyphenol and total flavonoid contents. The proportion of free and bound polyphenols and flavonoids in all samples was changed by microbial action, indicating that forms of polyphenols and flavonoids can be transformed during the fermentation process, and the changes varied with different strains. The samples with L. plantarum, L. acidophilus, and L. casei fermentation contained more alcohols, whereas those with S. thermophilus and L. bulgaricus fermentation had more aldehydes, which revealed that the composition of volatile components was related to strains. The results indicate that oat substrate is a good medium for LAB growth. This study provides a reference for the use of different strains to achieve different fermentation purposes and a theoretical basis for the further processing of oat and fermented oat beverages.

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Section: Methodsmentioning

confidence: 99%

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

Zhang

Wang

et al. 2022

Foods

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“…A diffuse peak at 2θ of 15-30 • (Figure 1a) was indicative of the amorphous nature of the pore wall [29]. The nitrogen adsorption-desorption isotherm of MCM-41 was shown in Figure 1b.…”

Section: Characterization Of Mcm-41mentioning

confidence: 99%

“…However, TEOS was expensive, and the identification of costeffective and alternative silica sources was in place. Rice was one of the most important food crops in China [29]. Therefore, rice husk was an extremely abundant material that was not fully utilized.…”

Section: Introductionmentioning

confidence: 99%

Synthesis of Rice Husk-Based MCM-41 for Removal of Aflatoxin B1 from Peanut Oil

Ren

Luo

et al. 2022

Toxins

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Edible oils, especially peanut oil, usually contain aflatoxin B1 (AFB1) at extremely high concentrations. This study focused on the synthesis of rice husk-based mesoporous silica (MCM-41) for the removal of AFB1 from peanut oil. MCM-41 was characterized by X-ray diffraction, N2 physisorption, and transmission electron microscope. MCM-41 was shown to have ordered channels with high specific surface area (1246 m2/g), pore volume (1.75 cm3/g), and pore diameter (3.11 nm). Under the optimal concentration of 1.0 mg/mL of the adsorbent dose, the adsorption behavior of MCM-41, natural montmorillonite (MONT), and commercial activated carbon (CA) for AFB1 were compared. The adsorption of AFB1 in peanut oil onto the three adsorbents was slower compared to that of AFB1 in an aqueous solution. In addition, the pseudo-second-order kinetic model better fit the adsorption kinetics of AFB1, while the adsorption mechanism followed the Langmuir adsorption isotherm on the three adsorbents. The calculated maximum adsorbed amounts of AFB1 on MONT, MCM-41, and CA were 199.41, 215.93, and 248.93 ng/mg, respectively. These results suggested that MCM-41 without modification could meet market demand and could be considered a good candidate for the removal of AFB1 from peanut oil. This study provides insights that could prove to be of economic and practical value.

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“…Phytosterols are a group of naturally occurring hydrophobic active ingredients consisting of stigmasterol, β‐sitosterol, campesterol and brassicasterol 9 . They are widely found in cereals, legumes, plant seeds, fruits, vegetables, nuts and their by‐products 10 . In recent years, phytosterols have received much attention for their outstanding cholesterol‐lowering activity 11,12 .…”

Section: Introductionmentioning

confidence: 99%

Enhanced antioxidant capacity of lipoic acid in different food systems through lipase‐mediated esterification with phytosterols

Sun

et al. 2022

J Sci Food Agric

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BACKGROUND α‐Lipoic acid has excellent antioxidant activity, but its poor lipid solubility greatly limits its practical application. This study was undertaken (i) to develop a novel and efficient enzymatic synthesis of lipophilic lipoic acid esters using Candida sp. 99‐125 lipase as a catalyst; and (ii) to systematically evaluate their antioxidant potential against bulk oil, oil‐in‐water emulsion (O/W) and cooked ground meat. RESULTS Lipophilic lipoic acid esters were successfully and efficiently synthesized using phytosterols as acyl receptor in the presence of Candida sp. 99‐125 lipase. The product was identified as phytosterol lipoate by mass spectrometry, Fourier transform infrared spectroscopy and nuclear magnetic resonance. The maximum conversion of phytosterol lipoate surpassed 90% within 12 h and its final yield exceeded 81%. Interestingly, the oil solubility of lipoic acid was increased at least 25‐fold and other physicochemical properties were significantly improved. Most importantly, phytosterol lipoate exhibited higher antioxidant activity than lipoic acid in bulk oil, O/W emulsions and cooked ground meat. CONCLUSION The antioxidant capacity of lipoic acid can be significantly enhanced by esterification with phytosterols. Therefore, phytosterol lipoate could be further developed as a new antioxidant for use in oil‐ and fat‐based foods. © 2022 Society of Chemical Industry.

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Effect of electron beam irradiation on storage, moisture and eating properties of high-moisture rice during storage

Cited by 41 publications

References 23 publications

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

Synthesis of Rice Husk-Based MCM-41 for Removal of Aflatoxin B1 from Peanut Oil

Enhanced antioxidant capacity of lipoic acid in different food systems through lipase‐mediated esterification with phytosterols

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