Thermal degradation kinetics of bioactive compounds from black rice flour ( Oryza sativa L.) extracts

Bolea, Carmen Alina; Turturică, Mihaela; Stănciuc, Nicoleta; Vizireanu, Camelia

doi:10.1016/j.jcs.2016.08.010

Cited by 33 publications

(35 citation statements)

References 28 publications

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“…In our study, the degradation of the TAC (Figure 2) was fitted according to the first-order kinetic model, showing a linear degradation in relation to time. These results are in agreement with previous studies which reported the use of the first-order kinetic model for fitting the thermal degradation of phytochemicals from black rice [2,27,31]. The first-order reaction rate constants (k) of the black rice flour are presented in Table 2.…”

Section: Effects Of Gamma Radiation On the Thermal Degradation Kinetisupporting

confidence: 91%

“…Kinetic models are often used for a quick and economic assessment of food safety [2]. In our study, the degradation of the TAC (Figure 2) was fitted according to the first-order kinetic model, showing a linear degradation in relation to time.…”

Section: Effects Of Gamma Radiation On the Thermal Degradation Kinetimentioning

confidence: 94%

“…In recent times, pigmented rice varieties, such as black rice, have received increased attention from researchers and have become very attractive to consumers due to their health benefits. Black rice is a good source of anthocyanins, flavonoids, tocopherols and vitamins B and E [1,2]. These antioxidants act against possible harmful effects caused by free radicals and they are directly related in prevention of various diseases such as type II diabetes, obesity, cancer, cardiovascular disease, among others [1,3,4].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour

Ito

Zielinski

Demiate

et al. 2019

Braz. arch. biol. technol.

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Section: Effects Of Gamma Radiation On the Thermal Degradation Kinetisupporting

confidence: 91%

Section: Effects Of Gamma Radiation On the Thermal Degradation Kinetimentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour

Ito

Zielinski

Demiate

et al. 2019

Braz. arch. biol. technol.

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show abstract

“…Hence, good fits with first-order kinetic models applied to thermal degradation of different phytochemicals were obtained by several authors. This is the case for the degradation of anthocyanins [75][76][77][78] as well as polyphenols [75,78,79]. However, simple first-order models are not suitable when the residual concentration of the bioactive compound is different from 0 for a very long heating time.…”

Section: Drying Kinetics Versus Kinetic Degradation Of Indicators Ofmentioning

confidence: 99%

“…Whatever the order of the thermal degradation reaction, the rate constant of the kinetic depends on the temperature according to the Arrhenius equation [75][76][77]79] and normally the rate of degradation of biocompounds or probiotics is higher at high temperatures. However, during convective drying, it is possible to obtain a lower degradation of some bioactive compounds, such as polyphenol (total polyphenol content, TPC) and flavonoids, at higher temperatures [81].…”

Section: Drying Kinetics Versus Kinetic Degradation Of Indicators Ofmentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters

Menchaca-Armenta

Frutos

Ramírez‐Wong

et al. 2021

Plant Foods Hum Nutr

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The blue corn-based products are considered functional foods due to their high concentration of anthocyanins. The aim of this study was to estimate the kinetic and thermodynamic parameters of the thermal degradation of anthocyanins from extruded nixtamalized corn products. A comparative study of anthocyanins thermal stability in these matrices in a buffer solution (pH 2.5) was investigated at different temperatures (60, 75 or 90 °C). Results showed the mechanism of anthocyanins degradation followed first-order reaction kinetics. The values of the reaction rate constant (k) were found to be in a range of 0.027-0.037 h −1 at 60 °C, 0.107-0.113 h −1 at 75 °C and 0.340-0.354 h −1 at 90 °C. The higher the k value was, the shorter the half-life time and D-value. The activation energy (Ea) and z-values were in the range of 75.1-89.2 kJ/mol and 28.8-35.1 °C, respectively. The coefficient Q 10 indicated the reaction rate approximately doubles with every 10 °C temperature increase. ∆H, ∆S and ∆G indicated the degradation of anthocyanins was an endothermic and nonspontaneous reaction. Even the major susceptibility of the anthocyanins in extruded nixtamalized corn products at the time-temperature combination applied, there was not difference between flour and tortilla, this imply that most of the anthocyanins were degraded during the nixtamalization extrusion process and no significative further degradation occur in the cooking step. This study provides and advance in the knowledge on the effect of nixtamalization extrusion process and tortillas making on the stability of anthocyanins from blue corn. However, further studies are needed.

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Thermal degradation kinetics of bioactive compounds from black rice flour ( Oryza sativa L.) extracts

Cited by 33 publications

References 28 publications

Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour

Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour

Functional Dehydrated Foods for Health Preservation

The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters

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