Sonochemistry of rice: Its textural effects and postharvest iron fortification

Nutritional iron content in milled rice is generally lost as a result of milling due to the removal of the aleurone layer. Iron fortification in milled rice is recommended to regain the lost nutrients and address the malnutrition issues. This work investigates the effect of sonication on brown and milled rice grains of both waxy and non-waxy varieties. We report herein the microstructural analysis of uncooked rice kernels under sonication and its effect on the textural properties. X-ray computed tomography results showed the formation of microporous surfaces and the creation of cracks and fissures. Sonication increased the % porosity of the rice samples allowing for easy penetration of water during the cooking process and promotes softer texture. Moreover, this work also investigates the uptake of iron and its diffusion into the kernel on ultrasonic-treated milled rice. Rice samples were subjected to ultrasonic waves resulting in the formation of microporous surfaces and the creation of fissures in the milled rice. Sonication followed by soaking in aqueous iron solution resulted in the uptake of 321 ± 13.43 mg of iron per kg of rice, a 28-fold increase compared to the endogenous iron content of milled rice with retention of 82.9% upon washing and cooking. Cross-section mapping (μ-XRF) of the concentration of the iron fortificant into the uncooked grains showed inward diffusion at different rates reaching into the kernel core. Results also show that sonication decreased the amount of water-soluble phosphorus in rice suggesting the removal of potentially anti-nutrient phytic acid. Textural analysis of ultrasonic-treated iron-fortified rice premix revealed favorable properties that can be advantageous for its consumer acceptability. Moreover, the effect of sonication in brown rice resulted in the decrease in endogenous iron and phosphorus contents but increased its capacity for iron uptake through fortification when sonicated rice is soaked in the mineral solution

Increased vitamin B5 uptake capacity of ultrasonic treated milled rice: A new method for rice fortification

White milled rice contains reduced nutritional value as a result of milling and polishing processes. This work explored a simple approach of fortifying rice through surface modification and vitamin adsorption. Exposure of white long grain rice to ultrasonic environment modified the surface from smooth to porous. Morphological analysis revealed that sonication promoted fragmentation and destruction of the surface shell and induced the formation of micropores, exposure of cell walls, and disintegration of starchy endosperm into individual starch granules. Soaking the sonicated rice in a solution of pantothenic acid (vitamin B5) allowed the adsorption of the vitamin into the rice grain. The uptake of vitamin B5 in sonicated rice is 140.0% higher than the non-sonicated rice. The kinetic study indicates the rate of adsorption in porous sonicated rice is 93.9% higher than the non-sonicated rice. Adsorption investigation showed heterogeneous binding mechanism indicating the critical role of the modified porous surface of rice grain in the fortification process. © 2018 Elsevier Lt

High uptake and inward diffusion of iron fortificant in ultrasonicated milled rice

Nutritional iron content in milled rice is generally lost as a result of milling due to removal of aleurone layer. Iron fortification in milled rice is recommended to regain the lost nutrients and address the malnutrition issues. This work investigates the uptake of iron and its diffusion into the kernel on ultrasonic-treated milled rice. Rice samples were subjected to ultrasonic waves resulting in the formation of microporous surfaces and the creation of fissures in the milled rice. Sonication followed by soaking in aqueous iron solution resulted in the uptake of 321 ± 13.43 mg of iron per kg of rice, a 28-fold increase compared to the endogenous iron content of milled rice with retention of 82.9% upon washing and cooking. Cross-section mapping (μ-XRF) of the concentration of the fortificant into the uncooked grains showed inward diffusion at different rates reaching into the kernel core. Results also show that sonication decreased the amount of water-soluble phosphorus in rice suggesting the removal of potentially anti-nutrient phytic acid. Textural analysis of ultrasonic-treated iron-fortified rice premix revealed favorable properties that can be advantageous for its consumer acceptability. © 2020 Elsevier Lt

Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification

This work investigates the effect of sonication on brown and milled rice grains of both waxy and non-waxy varieties. We report herein the microstructural analysis of uncooked rice kernels under sonication and its effect on the textural properties. X-ray computed tomography results showed the formation of microporous surfaces and the creation of cracks and fissures. Sonication increased the % porosity of the rice samples allowing for easy penetration of water during the cooking process and promotes softer texture. Moreover, the effect of sonication in brown rice resulted to the decrease in endogenous iron and phosphorus contents but increased its capacity for iron uptake through fortification when sonicated rice is soaked in the mineral solution. © 2020 Elsevier B.V

Dataset on the folic acid uptake and the effect of sonication-based fortification on the color, pasting and textural properties of brown and milled rice

The data included in this article are related to research paper entitled “Efficient fortification of folic acid in rice through ultrasonic treatment and absorption”. These datasets compile the folic acid uptake expressed in concentration and the effects of folic acid fortification on the physical properties of brown and milled rice. We reported the folic acid uptake of rice in increasing fortificant concentration through soaking, one-step, and stepwise fortification protocols. In addition, the data on the effects of fortification on the color, pasting, and textural properties of brown and milled rice were also presented. © 2020 The Author(s

Exploring novel applications for hydrogels derived from modified celluloses

The valorization of lignocellulosic biomass by-products holds significant economic and ecological potential, considering their global overproduction. This paper introduces the fabrication of a novel wheat-straw-based hydrogel and a new microcellulose-based hydrogel through 2,2,6,6- tetramethylpiperidinyl-1-oxy (TEMPO) oxidation. In this study, Fourier transform infrared (FTIR) analysis was employed for the detection of carboxyl groups, neutralization titration was conducted using a conductivity meter, viscosity analysis was performed using a rheometer, and transmittance analysis was carried out using a spectrophotometer. Two novel hydrogels based on TEMPO oxidation have been developed. Among them, the bio-based hydrogel derived from oxidized wheat straw exhibited exceptional printability and injectability. We found that the oxidation degree of microcellulose reached 56–69%, and the oxidation degree of wheat straw reached 56–63%. The cross-linking of 4% oxidized wheat straw and calcium chloride was completed in 400 s, and the viscosity exceeded 100,000 Pa·s. In summary, we have successfully created low-cost hydrogels through the modification of wheat straw and microcellulose, transforming lignocellulosic biomass by-products into a sustainable source of polymers. This paper verifies the future applicability of biomass materials in 3D printing

Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice

Understanding the structural factors related to the starch digestibility of cooked milled rice grains is important in mitigating the impact of diet-related diseases. In this study, changes in starch structure of rice during in vitro digestion and retrogradation is reported for 8 varieties of indica milled rice with apparent amylose ranges from 3 to 34. Results showed that retrogradation is effective in decreasing starch hydrolysis rate (k), while addition of exogenous lipid had no significant effect. Moreover, reduction in digestibility after retrogradation was more effective in high amylose than low amylose or waxy rice. Structurally, strong negative correlations were found between k and starch fractions rich in long glucan chains such as long-chain amylose (LCAM) or intermediate-chain amylose (ICAM). Conversely, strong positive correlation was seen between k and short-chain amylopectin (SCAP). Decreased hydrolysis of LCAM and low levels of SCAP was observed in retrograded rice. This shows that LCAM becomes less susceptible to digestion which consequently results to increased hydrolysis of SCAP as the preferred substrate in rice. © 201