Effect of oxygen absorber on accumulation of free fatty acids in brown rice and whole grain wheat during storage

Tsuzuki, Wakako; Suzuki, Yasuhiro; Yamada, Sumiyo; Kano, Shuuichi; Ohnishi, H; Fujimoto, Takeshi; Horigane, Akemi K.

doi:10.1016/j.lwt.2014.02.015

Cited by 32 publications

(10 citation statements)

References 28 publications

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“…Storage environment conditions such as temperature, moisture, and vacuum or reduced oxygen affect the quality and stability of BR. For example, introduction of oxygen absorber into a storage system retarded the oxidation of unsaturated fatty acids and tocochromanols of BR during storage (Tsuzuki et al., ). In another study, the dry matter loss and aflatoxin B1 content increased as storage temperature and water activity increased in both paddy and BR stored naturally or with A. flavus inoculation (Castano, Medina, & Magan, ).…”

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

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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: 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

“…As compared to BR, white rice needs ordinary storage conditions, packaging and requires less capital cost. The use of oxygen absorbers in a storage system has been related to retard the oxidation of unsaturated fatty acids (Tsuzuki et al, 2014).…”

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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“…This result suggests that both SS and hot air processing did not cause appreciable oxidation of unsaturated fatty acids in LMR. Thermo-oxidation of lipids involves addition of oxygen to double bonds of unsaturated fatty acids and proceeds through a free-radical chain mechanism (Tsuzuki et al, 2014). SS is an oxygen-free heating medium, which could partially explain why unsaturated fatty acids were not oxidized during SS processing.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Improvement in nutritional attributes of rice using superheated steam processing

McClements

Chen

et al. 2016

Journal of Functional Foods

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Effect of oxygen absorber on accumulation of free fatty acids in brown rice and whole grain wheat during storage

Cited by 32 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

Improvement in nutritional attributes of rice using superheated steam processing

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