Antioxidant and antihypertensive activities of rice bran peptides

Protein isolates and peptide fractions from food sources (cereal grains), have been shown to exert bioactive properties including antiobesity, anticancer, antiangiogenic, etc. One such food source is rice bran, which is an underutilized co-product of rough rice milling. It contains 90% of the nutrients and nutraceuticals of value to health, including high quality protein. The high quality protein is a potential source to generate peptides that can reduce hypertension and oxidative stress, both being important risk factors for cardiovascular diseases. The objective of this study was to extract peptide hydrolysates from heat stabilized defatted rice bran by enzymatic hydrolysis, evaluate the hydrolysates for gastrointestinal (GI) resistance, fractionate the GI-resistant hydrolysates by ultrafiltration to obtain \u3e50 and 10-50 kDa fractions, and determine antihypertensive and antioxidant activities in the fractions. For antihypertension activity, angiotension-1 converting enzyme (ACE) assay, and for antioxidant activity, the 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) assay was conducted. We report that the ACE-I inhibition activity values for the unfractionated and unhydrolyzed (control), and fractions of \u3e50 kDa, and 10-50 kDa were 6% (control), 78%, and 55%, respectively, clearly denoting antihypertensive activity for the peptide fractions. When tested for antioxidant activity, the \u3e50 kDa fraction decreased from an initial DPPH of 95.48 to 78.99 mg/g, while the 10-50 kDa fraction decreased from an initial 110.35 to 76.53 mg/g, depicting reduction of radical-induced oxidant stress. The results demonstrated that the high molecular sized peptide hydrolysate fractions (\u3e50 and 10-50 kDa) from rice bran bear antihypertensive and antioxidant properties and could possibly find a place as a health beneficial nutraceutical ingredient in food applications

Effects of heating on hydrophobicity, viscosity, and gelling properties of soy products

The co-product of soybean after oil extraction is the meal, which is rich in protein. From this meal, protein concentrate and protein isolate are prepared and are commercially available as functional ingredients. Thermal treatment is the most common step applied to foods during processing. Changes in structural and functional properties can be affected by thermal or chemical treatments. The objective of this study was to evaluate the effect of heat on surface hydrophobicity, gelling properties, and viscosity of soy meal (SM), soy protein concentrate (SPC), and soy protein isolate (SPI). The soy products were subjected to heat at varying temperatures and heating times. Viscosity of soy protein products treated with heat increased for SM when temperature and heating times increased, but decreased for SPC and SPI. This may be due to the polysaccharides present in SM that could form starch gelation and increase meal viscosity. The surface hydrophobicity of the soy products increased when the proteins were treated with heat, possibly due to heat exposing the hydrophobic amino acids buried within the protein molecule making them become more hydrophobic on the surface of the molecule. When 8% suspensions (protein basis) were heated at 100°C, all soy products formed firm gels, indicating that protein plays an important role in gel network formation. Precaution must be taken to maintain functionality when heat processing is applied to food systems that contain soy protein products as functional ingredients

Yeast fermentation of rice bran extracts

Heat-stabilized defatted rice bran (HDRB) is fermented with yeast to afford a food product having superior prebiotic for probiotic properties. Fermentation of HDRB with yeast yields a prebiotic composition that can promote the growth and/or activity of beneficial intestinal bacteria (probiotic) when consumed by an animal or human. The prebiotic and/or probiotic compositions can afford substances having desirable health effects when consumed. The yeast fermented, and the probiotic fermented extracts and residues will have several nutraceutical compounds including protein, phenolics, phytic acid, arabinose, bioactive isoflavones, dietary fibers and several others that will have health benefits. Inclusion of legumes during fermentation can synergistically enhance the bioactivities of HDRB. HDRB can be a source of growth medium for yeast/mold/microorganisms

Controlling Listeria monocytogenes on ready-to-eat poultry products using carboxymethylcellulose film coatings containing green tea extract (GTE) combined with nisin and malic acid

The ability to control Listeria monocytogenes on ready-to-eat poultry products using carboxymethyl-cellulose film coatings containing green tea extract (GTE), malic acid (M), nisin (N), and their combinations was evaluated. The antimicrobials (GTE: 1.0%, nisin: 10,000 IU/g, malic acid: 1.0%) were incorporated alone or in combination into a carboxymethyl cellulose film coating. Pre-inoculated, fully cooked chicken pieces (~1g, 1cm x 1cm x 1cm) were coated with the film solution. The coated chicken pieces were stored at 4°C and the inhibitory activity against Listeria monocytogenes was evaluated at 0, 7, 14, 21, and 28 days. The highest inhibitory activity was found in the sample containing GTE, nisin, and malic acid in combination with a reduction of 3.3 log CFU/mL. These data demonstrate that GTE—combined with nisin and malic acid and incorporated into a carboxymethyl-cellulose film coating, multiple-hurdle technology—is effective in inhibiting L. monocytogenes growth on fully cooked chicken pieces at 4°C. Research in the area of finding natural antimicrobials to aid in the prevention of food-borne illnesses is necessary to improve safety and shelf life of products such as ready-to-eat meats. This project provides an effective combination of natural anti-microbials to control L. monocytogenes in ready-to-eat chicken pieces

Yeast fermentation of rice bran extracts

Heat-stabilized defatted rice bran (HDRB) is fermented with yeast to afford a food product having superior prebiotic for probiotic properties. Fermentation of HDRB with yeast yields a prebiotic composition that can promote the growth and/or activity of beneficial intestinal bacteria (probiotic) when consumed by an animal or human. The prebiotic and/or probiotic compositions can afford substances having desirable health effects when consumed. The yeast fermented, and the probiotic fermented extracts and residues will have several nutraceutical compounds including protein, phenolics, phytic acid, arabinose, bioactive isoflavones, dietary fibers and several others that will have health benefits. Inclusion of legumes during fermentation can synergistically enhance the bioactivities of HDRB. HDRB can be a source of growth medium for yeast/mold/microorganisms

Combined inhibitory effect of nisin with EDTA against Listeria monocytogenes in soy-protein edible coating on turkey frankfurters stored at 4°C and 10°C

Several food contamination outbreaks are linked to Listeria monocytogenes. More effective methods are needed to prevent the growth and recontamination of L. monocytogenes on ready-to-eat (RTE) food products. Therefore, the objectives of this study were to evaluate the inhibitory activities of nisin (10,000 IU/mL), EDTA (sodium Ethylenediaminetetraacetic acid: 1.6 mg/mL), and the combination of nisin (10,000 IU/mL) with EDTA 1.6 mg/mL either in brain-heart-infusion (BHI) media at 37°C for 72 h or in soy-protein edible coating on the surface of full-fat commercial turkey frankfurters against the cell populations of approximately 106 colony forming units (CFU/mL) of L. monocytogenes. The surface-inoculated frankfurters were dipped into soy-protein film forming solutions with and without the addition of antimicrobial agents [(nisin (10,000 IU) or EDTA (0.16%) or the combination)] and stored at either 4°C or 10°C. The inhibitory effects of edible coatings were evaluated on a weekly basis for 45 d. The greatest inhibitory activities of 6 log cycle reductions of L. monocytogenes were found when nisin was combined with EDTA and eliminated 6 log cycles of L. monocytogenes in both systems. In the combined nisin (10,000 IU) with EDTA (0.16%) treatment, the L. monocytogenes population was reduced to undetectable levels after 15 h or 7 d incubation in BHI at 37°C or on turkey frankfurters stored at 4°C and 10°C, respectively. This research has demonstrated that the use of an edible film coating containing nisin with EDTA is a promising means of controlling the growth and recontamination of L. monocytogenes on RTE meat products

Impact of experiential marketing on customer loyalty: the mediating role of customer satisfaction in the modern trade supermarkets in the Western Province of Sri Lanka

Purpose: Marketers need to be agile and differentiate the offer from the competition in order to attract customers in the dynamic marketplace. Due to the intense competition, businesses should concentrate on acquiring and keeping customers by using creative marketing strategies like Experiential Marketing (EM). This is the same for the retailing sector, where it is critical for retailers to be more creative by redefining themselves as experienced producers rather than service providers. In a country with a diverse culture like Sri Lanka, the current study fills an empirical gap that exists in the literature. Design/methodology/approach: With special reference to the modern trade supermarkets in the Western Province in Sri Lanka, this study aims to evaluate the impact of EM on Customer Loyalty (CL) through the mediating impact of Customer Satisfaction (CS). The study follows a deductive approach and a sample of 375 respondents was selected from the population to participate in the survey based on the convenience sampling technique. Through the use of a self-administered questionnaire, data were gathered and a regression model and Sobel test were carried out in SPSS to test the hypotheses. Findings: Finally, the results demonstrated that there is a significant direct impact from EM to CL. Further, it indicates the indirect impact created through the mediation effect of CS is higher than the direct impact which indicates CS mediates the relationship between EM and CL. Originality: This study fills the empirical gap that exists in the literature. Implications: The findings of the study can be utilized to create plans for raising customers’ CL level in the modern trade retail sector through assessed CS, which will ultimately increase the competitiveness of modern trade retail businesses.    Key words: Customer Loyalty, Customer Satisfaction, Experiential Marketing, Modern Trade Super Market

Nutraceutical snack prepared from sprouted rough rice and green gram and its physicochemical properties and in vitro glycemic index

Snacks make up a large portion of the U.S. daily meals, but unhealthy snacks are a concern that can lead to being overweight or obese. Healthy alternatives can be germinated cereals and legumes, which undergo chemical compositional changes producing smaller size molecules for easier digestion and generate bioactives that can have health benefits. The objective of this research was to develop a healthy and nutritional snack chip from germinated rough rice and germinated green gram that will be easier for the body to digest, provide much higher protein than conventional chips or crackers with low glycemic index. Rough rice and green gram were germinated for 1, 3, 5, and 7 days. There was a significant difference (P \u3c 0.05) in the changes in nutrient composition, antinutrients (trypsin inhibitor and lipoxygenases) activities, and physical properties: increase of protein and lipids, decrease of starch, change in water activity, decrease in trypsin inhibitor, lipoxygenase-1, and lipoxygenase-3 activity, and decrease in glycemic index. The results indicate that snack chips prepared using sprouted rough rice and green gram is a healthier alternative to the snack chips currently on the market and has the potential for marketing and an impact on wellness

Frozen dessert compositions and methods of preparation thereof

This invention provides a method for preparing a frozen dessert composition, such as ice cream, fortified with vegetables and/or fruits and soybeans, such as edamame or dried mature soybeans and the resulting enriched frozen dessert compositions having a fine texture, good and creamy mouth-feel and tastes with different flavors

Textural and sensory qualities of muffins prepared with fermented rice bran

Rice is one of the most popular cereal grains in the world. Rice bran, a by-product of the rice milling process, contains an abundance of nutrients including protein, fiber, vitamin B complex, vitamin E, and other nutraceuticals. However, rice bran is underutilized in the food industry. In this project muffins were prepared with varying concentrations (2.5%, 5.0%, 7.5%, 10.0%, 15.0%, 20.0%, and 25.0%) of 60 mesh (250 µm) fermented rice bran (60 mFRB) and 80 mesh (180 µm) fermented rice bran (80 mFRB). A cappuccino muffin formulation was used as flavor for all the samples. The control sample was prepared without the fermented rice bran for comparison. Initial taste evaluations using student panelists demonstrated muffins incorporated with 80 mFRB were too dense, unacceptable, and discontinued for further study while the muffins prepared with 60 mFRB were found to be acceptable. The sensory qualities (texture, color, mouthfeel, aroma) and overall consumer acceptability of the muffins with 2.5%, 5.0%, 7.5%, and 10.0% 60 mFRB have lower firmness values in comparison to the control representing a softer texture. Three out of five sensory panelists considered muffins with 20.0% and 25.0% 60 mFRB to be acceptable in terms of color, texture, mouthfeel, and aroma. Hence, this project demonstrates that fermented rice bran products can be used in the preparation of breakfast food products like muffins. This innovative ingredient formulation concept can be useful in creating successful commercial bakery products that will provide protein, fiber and other nutrients