Inactivating effect of pulsed electric field on lipase in brown rice

Qian, Jian-Ya; Gu, Yu-Ping; Jiang, Wei; Chen, Wei

doi:10.1016/j.ifset.2014.01.010

Cited by 46 publications

(14 citation statements)

References 14 publications

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“…For example, a treatment with PEF significantly inactivated the lipase activity in BR depending on the applied voltage, frequency, and pulse width. The PEF inactivates the enzymes by changing their secondary, tertiary, and quaternary structures (Qian, Gu, Jiang, & Chen, ). In other studies, cold atmospheric plasma treatments protected BR against growth of microorganisms during storage (Lee, Kim, Woo et al., , ; Suhem, Matan, Nisoa, & Matan, ).…”

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

207

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%

“…For example, a treatment with PEF significantly inactivated the lipase activity in BR depending on the applied voltage, frequency, and pulse width. The PEF inactivates the enzymes by changing their secondary, tertiary, and quaternary structures (Qian, Gu, Jiang, & Chen, 2014). In other -Storage at 25°C and 100% RH for 20 days.…”

Section: Innovative 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

207

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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“…One of the major applications of PEF processing is inactivation of a wide range of microorganisms and quality-related enzymes with minimum effect on sensory and nutritional properties (Barba et al, 2018;Barba et al, 2015a;Silva et al, 2016). Qian et al (2014) have examined the contribution of different PEF parameters to lipase inactivation in WBR samples, finding that the inhibitory effect was positively related to the frequency (200-1000 Hz), pulse width (3-15 μs), residence time (1-9 s), and voltage (3-15 V), while it was negatively influenced by the material thickness (5-25 mm). Moreover, voltage was found to be the main factor influencing microbial inactivation followed by pulse width and frequency (Gabrić et al, 2018).…”

Section: Pulsed Electric Fields (Pef)mentioning

confidence: 99%

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Xia

Green

Zhu

et al. 2018

Critical Reviews in Food Science and Nutrition

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Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.

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Inactivating effect of pulsed electric field on lipase in brown rice

Cited by 46 publications

References 14 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

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

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