Rice straw as a valuable source of cellulose and polyphenols: Applications in the food industry

Ramos, Marina; Laveriano-Santos, Emily P.; Sebastián, Laura San; Pérez, Maria; Jiménez, Alfonso; Lamuela‐Raventós, Rosa María; Garrigós, María Carmen; Queralt, Anna Vallverdu

doi:10.1016/j.tifs.2022.11.020

Cited by 34 publications

(10 citation statements)

References 97 publications

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Section: Resultsmentioning

confidence: 99%

“…81 For nutraceutical and cosmetic applications, additional studies indicate that polyphenol adsorption on biopolymers (hemicellulose, pectin, and collagen) depends on temperature, pH, ionic strength, and additives (organic solvents and surfactants). [82][83][84][85][86] 3.5. Cytotoxic properties MTT assay measures the metabolic activity of cellular dehydrogenases that reduce MTT to formazan.…”

Section: Dye Exhaustionð%þmentioning

confidence: 99%

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Exploring the chemical composition and coloring qualities of cacao fruit epicarp extracts

et al. 2023

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Section: Resultsmentioning

confidence: 99%

Section: Dye Exhaustionð%þmentioning

confidence: 99%

Exploring the chemical composition and coloring qualities of cacao fruit epicarp extracts

et al. 2023

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“…Thus, for the isolation of phenolic compounds, alternative green extraction technologies such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), electrotechnologies-assisted extraction like pulsed-electric fields (PEF), high voltage electrical discharges (HVED) and ohmic heating (OH), pressurized liquid extraction (PLE), supercritical fluid extraction (SFE), and enzyme-assisted extraction (EAE) have been successfully applied for several bioresources [4,18,21,22]. These technologies are illustrated in Figure 2 to elucidate the extraction processes of bioactive phytochemicals from plant material.…”

Section: Recovery Strategies Of Bioactive Polyphenolsmentioning

confidence: 99%

Exploration of Polyphenols Extracted from Cytisus Plants and Their Potential Applications: A Review

Ferreira-Sousa,

Genisheva,

Rodríguez-Yoldi

et al. 2024

Antioxidants

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The increasing world population means an increased demand for sustainable processes and products related to foods, particularly those with added health benefits. Plants can be an alternative source of nutritional and biofunctional ingredients. Cytisus plants are an underexploited bioresource, currently prevalent in the Mediterranean Basin and western Asia. This manuscript addresses the processing potential of Cytisus plants for the development of added-value products, including food formulations, food packaging, cosmetics, and therapeutic applications. Most research has reported that Cytisus spp. are a promising source of inexpensive bioactive polyphenol compounds. Cytisus flowers should be considered and exploited as raw materials for the development of new food ingredients (antioxidants, preservatives, additives, etc.), nutraceuticals, or even direct therapeutic agents (anticancer, antibacterial, etc.). In order to evaluate the socioeconomic effect of these underutilized plants, more research is needed to assess their valorization for therapeutic and dietary possibilities, as well as the economic impact.

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“…Rice husk (up to 1/5 of the grain’s weight), an often-overlooked byproduct in the rice milling sector, has significant potential as a source of insoluble fibers for human consumption ( 10 ). Furthermore, rice husk contains silica, carbon compounds, and other minor minerals in substantial proportions ( 11 ). The scientific community has recognized the potential of utilizing rice husk fibers in various applications, including the development of new materials ( 12 ).…”

Section: Introductionmentioning

confidence: 99%

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods

Elkatry,

El-Beltagi,

Ahmed

et al. 2023

Front. Nutr.

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Hassawi rice is an Indica variety cultivated in Saudi Arabia with a higher nutritional value than the commercial Basmati rice varieties. The present study has investigated the feasibility of combining Hassawi rice flour (HRF) or husk (HRHF), an abundant byproduct, with wheat flour to produce nutritious economical pan bread. To achieve this aim, the physicochemical properties of HRF and HRHF were assessed using techniques such as UPLC-tandem MS, ICP-OES, and colorimeter. The proximate composition (moisture, crude fiber, and ash) and mineral contents of HRHF are significantly (p < 0.05) higher than HRF. On the other hand, the compounds p-coumaric acid, vanillic acid, γ- and δ-tocotrienols, and γ-oryzanol were unique to HRF. We further determined the changes in sensory, technological, and physicochemical properties of wheat flour bread substituted with 5%, 10%, and 15% of HRF or HRHF. The rheological tests showed that the addition of HRF and HRHF increased dough development and stability time. Further, substituting wheat flour for HRF and HRHF at levels higher than 10% affected sensory attributes, such as color, taste, odor, flavor, and appearance. These changes, however, were not always at a significant level. The causes of the differences in properties between control and fortified bread samples were investigated by chemometric methods. Samples of bread +HRF at 5 and 10% had comparable overall profiles to the control. On the other hand, bread +HRHF samples proved to retain higher concentrations of bioactive molecules compared to the control bread. Our findings shed light on the possible use of rice husk fibers in baking goods, notably pan bread. Furthermore, by integrating rice husk fibers into baked goods, we may boost their health benefits while also contributing to the long-term use of agricultural waste.

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Rice straw as a valuable source of cellulose and polyphenols: Applications in the food industry

Cited by 34 publications

References 97 publications

Exploring the chemical composition and coloring qualities of cacao fruit epicarp extracts

Exploring the chemical composition and coloring qualities of cacao fruit epicarp extracts

Exploration of Polyphenols Extracted from Cytisus Plants and Their Potential Applications: A Review

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods

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