Effect of high pressure processing on rancidity of brown rice during storage

Wang, Hao; Zhu, Songming; Ramaswamy, Hosahalli S.; Hu, Feifei; Yu, Yong

doi:10.1016/j.lwt.2018.03.042

Cited by 34 publications

(17 citation statements)

References 28 publications

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“…-HP treatment at 200 MPa for 0 min was found to be more efficient to reduce rancidity in BR during storage than other treatments. Wang et al (2018) ( -IR drying did not show any adverse effects on milling quality of the dried rice.…”

Section: Innovative Technologiesmentioning

confidence: 81%

“…BR treated with HHP at 350 or 450 MPa maintained greater antioxidants content and antioxidant activity during storage than those of germinated or ultrasonicated BR (Xia & Li, ). In another study, HHP treatment at 200 MPa for 0 min was more efficient in reducing of BR rancidity during storage than treatments at higher pressure levels, which enhanced lipid hydrolysis (Wang, Zhu, Ramaswamy, Hu, & Yu, ). The different influences of HHP treatments on BR rancidity may be attributed to varying pressure levels that have different effects on lipid oxidation enzymes activity and releasing of oxidation substrates or antioxidant substances.…”

Section: Preservation Technologiesmentioning

confidence: 99%

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Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

211

123

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Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

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Section: Innovative Technologiesmentioning

confidence: 81%

Section: Preservation Technologiesmentioning

confidence: 99%

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

211

123

View full text Add to dashboard Cite

show abstract

“…Moreover, researchers are continuously studying the various techniques for shelf life extension. Various innovative technologies are being studied by researchers for shelf life extension of BR (Qian, Gu, Jiang, & Chen, 2014;Wang, Zhu, Ramaswamy, Hu, & Yu, 2018). These technologies effectively delay the deterioration of rice and also maintain their nutritional quality.…”

Section: Shelf Lifementioning

confidence: 99%

A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

Mir

Shah²,

Bosco

et al. 2020

Cereal Chem

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Background and Objectives In recent years, brown rice (BR) has become popular among the consumers due its nutritional excellence and health benefits as compared to polished or white rice. The objective of this review paper is to compare composition, health benefits, hurdles, shelf life, and potential ways to enhance the consumption of BR as compared to white rice. Findings Brown rice is the whole grain rice which includes the endosperm, embryo, and bran layers. Nutritionally, BR is superior to white rice and an improved source of vitamins, minerals, fiber, γ‐oryzanol, and phytochemical components which can support the human health. However, the polishing process removes most of the health promoting components from the BR. Considerable difference has been reported in the nutritional composition of brown and polished rice. Brown rice is gaining popularity among health conscious consumers as compared to white rice but there are also certain hurdles such as a shorter shelf life, sensory perception, and lack of awareness about its benefits and availability which limits market potential. However, innovative and optimization process technologies will help in the promotion and improved consumption of BR instead of white rice. Conclusion BR is a valuable source of nutritional components which are lost once it is subjected to a polishing process as many nutrients are concentrated in the bran layer. The limitations associated with the consumption of BR have previously effected consumption but the demand for BR has increased which has been attributed to promotion of potential health benefits. Significance and novelty BR consumption has potential to contribute to improve the health as part of a healthy diet and reduce the burden of various noncommunicable diseases.

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“…High pressure treatment at 200 MPa for 10 minutes was found to be efficient to reduce rancidity in brown rice during storage, leading to large economic benefits. High pressure treatment at 400 MPa for a very short time period has shown the lowest moisture content and enhancement of fatty acids during storage compared to untreated samples [32].…”

Section: High Pressure Processing For Improving Product Qualitymentioning

confidence: 94%

Applications of Microfluidization and High Pressure Processing in Food Industry and the Effect of Them on Food Products

Chandrajith¹,

Karunasena²,

Vithanage³

2019

FNS

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With the development of technology, several new processing techniques are being introduced for the food industry. By applying those novel techniques to food systems, it has been found that the structural and functional properties of food could be altered. Microfluidization which is also known as high pressure homogenization is one of the novel technologies that could be applied in food industry to obtain many beneficial outcomes. High pressure processing is another novel technique that is mainly playing the microbicidal effect. This work is concerned on the possibility of using microfluidization and high pressure processing in food industry based on the experimental findings. These techniques could be used as useful tools in the field of food science and technology.

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Effect of high pressure processing on rancidity of brown rice during storage

Cited by 34 publications

References 28 publications

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

Applications of Microfluidization and High Pressure Processing in Food Industry and the Effect of Them on Food Products

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