Aspergillus oryzae fermented rice bran: a byproduct with enhanced bioactive compounds and antioxidant potential

Rice bran (RB) is a byproduct of the rice industry (milling). For the fermentation process and to add value to it, RB was sprayed with fungal spores (Aspergillus oryzae MTCC 3107). The impact of fermentation duration on antioxidant properties was studied. Total phenolic content (TPC) determined using the Folin–Ciocalteu method, increased during fermentation until the 4th day. The antioxidant activity analyzed using the 2,2 Diphenyl–1′ picrylhydrazyl (DPPH) assay, total antioxidant activity (TAC), 2,2′-azinobis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) assay, reducing power assay (RPA) and hydroxyl free radical scavenging activity (HFRSA) for fermented rice bran (FRB) were determined and compared to unfermented rice bran (URB). TAC, DPPH, ABTS+ and RPA of FRB increased till 4th day of fermentation, and then decreased. The specific bioactive constituents in extracts (Ethanol 50%) from FRB and URB were identified using high performance liquid chromatography (HPLC). HPLC confirmed a significant (p < 0.05) increase in gallic acid and ascorbic acid. On the 4th day of fermentation, the concentrations of gallic acid and ascorbic acid were 23.3 and 12.7 µg/g, respectively. The outcome of present investigation confirms that antioxidant potential and TPC of rice bran may be augmented using SSF

Physicochemical, rheological, morphological, and in vitro digestibility properties of cross-linked starch from pearl millet cultivars

The effect of epichlorohydrin (0.5%) as a cross-linking agent on physicochemical, rheological, morphological, and in vitro digestion properties of pearl millet starches from different cultivars was studied. Degree of cross-linking (DC) ranged between 40.61% and 89.75%, lower values of DC were observed for cv.HC-10 and cv.HHB-67 whereas higher values were observed for cv.HHB-223 and cv.GHB-732. Cross-linked starch from cv.GHB-732 showed the lowest amylose content, swelling power, and solubility as compared to other cultivars. Rheological properties of starches during heating showed their elastic behaviour. G′ value was much higher than the G′′ value at all frequency values for starch pastes. Plots of shear stress (σ) versus shear rate (γ̇) data for cross-linked starch pastes were fitted to Herschel-Bulkley model and yield stress (σo), flow behaviour index (n), and consistency index (K) were evaluated. Scanning electron micrographs (SEM) investigations revealed that cross-linked starch granules had slightly rough surfaceand grooves with slight fragmentations. Readily digestible starch (RDS) of cross-linked starches varied from 46.1% to 50.6%, cv.GHB-732 had the lowest value. Slowly digestible starch (SDS) and resistant starch (RS) content of cross-linked starches ranged from 34.5% to 36.4% and 13.6% to 19.4%, respectively. cv.HC-10 had the highest value for SDS content while the highest RS content was observed for cv.GHB-732. In comparison to native starches, cross-linked modification decreased SDS and RDS content whereas RS content was increased

DNA damage protection: an excellent application of bioactive compounds

Abstract Discovery of deoxyribonucleic acid (DNA) solved out the mystery of cellular functioning and abnormality in cellular metabolism. Understanding the coding of DNA resulted in enormous medical growth and helps the researchers in finding the genes which trigger major chronic diseases in humans. Further, the structural and sequential analysis brought humans into a new era of medical industry. The advancement in understanding of DNA could be a boon for agricultural sector as it allowed the farmers/breeders to choose better varieties with disease resistant features. In developing nations where the staple foods suffers with micronutrient deficiencies and stress conditions, DNA modifications and repair mechanism could solve out their problems. The role of DNA damaging factors and repair mechanism plays a crucial role in occurrence of certain disorders. Extracts prepared from various natural resources could either stop or slow down the process of DNA damage. This will help to eradicate major disorders related to DNA from human race. Further on the basis of type and dose of natural extracts, it would ease the planning of diets for patients suffering from chronic disorders

Effect of toasting on physical, functional and antioxidant properties of flour from oat (Avena sativa L.) cultivars

Oat cultivars were toasted and studied for their physical properties (1000 kernel weight, bulk density, and l/b ratio). Both the control and toasted samples were milled into flour and studied for their functional (water absorption capacity, WAC; oil absorption capacity, OAC), color (L∗, a∗, b∗ values), and antioxidant (total phenolic content, TPC; antioxidant activity, AOA; metal chelating activity, MCA; and total flavonoids content, TFC) properties. Toasting resulted in significant (p < 0.05) decrease in physical parameters, hunter L∗ value, and TFC. However, it resulted in increase in WAC, OAC, hunter a∗ and b∗ values, TPC, AOA and metal chelating values. Toasting increased TPC, AOA, and MCA by 11.5–27.1%, 29.1–53.6%, 33.9–74.4%, respectively and decreased TFC by 23–40.1%. Pearson correlation coefficients (r) were also calculated to study the relationships among various properties studied. AOA exhibited a positive correlation (r = 0.931, p < 0.05) with TPC which upon toasting showed a decrease (r = 0.851, p < 0.05). TPC, AOA, MCA, and TFC of control oat cultivars varied from 1744 to 2687 μg GAE/g, 11.9% to 15.3%, 28.4% to 46.2%, and 433 to 612 μg CE/g, respectively

Rice‐bran oil: An emerging source of functional oil

Rice (Oryza sativa L.) is the major food crops in the world and accounting for around 20% of the dietary energy intake of the global population. Rice bran (RB), the outer brown layer of rice, is one of the main by‐products during milling. It is a rice source of rice‐bran oil (RBO) with good fatty acid profile and phytonutrients like oryzanols, tocopherols, tocotrienols, phytosterols, and importantly dietary fibers. These bioactive compounds possess cardioprotective, anti‐oxidative, anti‐inflammatory, antimicrobial, antidiabetic, and antitumor properties. RBO has become an increasingly popular vegetable oil because of its very high burning point, neutral taste, and delicate flavor. RBO has gained many food, industrial, technological, and pharmaceutical applications due to its distinctive properties and nutritional value. This review paper deals with comprehensive information on extraction methods, oil stabilization, existing applications, and health benefits of RBO. Practical applications RBO is one of the healthiest edible oils due to balanced fatty acids profile, γ‐oryzanols, and tocopherols which may assist in lowering oxidative stress, cholesterol, hypertension, cancers, and cardiovascular diseases. For extraction of RBO, innovative and green extraction techniques are a suitable alternative of conventional techniques for the edible oil industry due to their efficiency in the extraction process. The constituents of RBO has also gained its application in numerous food applications including as emulsifier, in cooking, bakery products, milk and milk products, and meat products

Processing mediated suppression of bitterness causing compounds in ready to serve kinnow beverage

Delayed bitterness in kinnow juice affects its market value as well acceptability rate by consumers. For the purpose to enhance the shelf life of kinnow juice, RTS (ready to serve) beverage was prepared. Further, processing mediated suppression of bitterness causing compounds in ready to serve kinnow beverage was studied. Processing methods used during the study was β-cyclodextrin (2%); lye treatment (LT 1.5%); hot water treatment (HWT); Florisil® (3%), and their suitable combination. Processing significantly modulate the bitterness causing compounds. Combined treatment was observed as best due to presence of less concentration of bitter compounds and higher sensorial score. RTS prepared using different treatments were stored in glass bottles for 90 days and studied in terms of their titratable acidity, pH, TSS and antioxidant properties. Samples were stored in refrigerator at 4 °C and withdrawal after every 15 days with the aim to evaluate the storage time effect on quality and sensorial attributes. Increasing storage time deteriorate the quality attribute such as bioactive compounds, antioxidant properties, sensorial scores and other parameters (titratable acidity, pH and TSS) respectively

Octenyl Succinic Anhydride Modified Pearl Millet Starches: An Approach for Development of Films/Coatings

Pearl millet starches were modified at pH 8.0 using 3.0% octenyl succinic anhydride (OSA), and their pasting, rheological properties, and in vitro digestibility were analyzed. The degree of substitution (D.C.) of OSA-modified starches varied from 0.010 to 0.025. The amylose content decreased after modification, while the reverse was observed for swelling power. After OSA modification, the pasting viscosities (peak, trough, setback (cP)) of the modified starches increased compared to their native counterparts. G&prime; (storage modulus) and G&Prime; (loss modulus) decreased significantly (p &lt; 0.05) compared to their native counterparts during heating. Yield stress (&sigma;o), consistency (K), and flow behavior index (n) varied from 9.8 to 87.2 Pa, 30.4 to 91.0 Pa.s., and 0.25 to 0.47, respectively. For starch pastes, steady shear properties showed n &lt; 1, indicating shear-thinning and pseudoplastic behavior. The readily digestible starch (RDS) and slowly digestible starch (SDS) contents decreased, while the resistant starch (R.S.) content increased. After OSA treatment, the solubility power of the starches increased; this property of OSA starches speeds up the biodegradability process for the films, and it helps to maintain a healthy environment

Unraveling the efficacy of different treatments towards suppressing limonin and naringin content of Kinnow juice: An innovative report

Bitterness in juice significantly affects consumer acceptability as well as its shelf life. Juice extracted from Kinnow fruit becomes bitter due to the presence of limonin and naringin. Therefore to remove bitterness from Kinnow juice, different debittering methods have been studied. These methods include hot water treatment, lye treatment (1–2%), Florisil®, ß-cyclodextrin (0.5–2.5%) and their optimized treatment (NaOH 1.5% + Florisil® 3% + ß-cyclodextrin 2%). Significant effect of treatments on pH, acidity, and TSS (Total soluble solids) was observed. Control (P1) and treated juice samples [lye treated juice (1.5%) (P2); lye treated juice (1.5%) + Florisil® (3%) (P3), and juice from optimized treatment (P4)] were studied for the presence of bioactive compounds and antioxidant properties. The antioxidant profiles of control and treated juice samples were compared using different antioxidant assays. Phenolic compounds in debittered juice (P4) were significantly higher (94.5 mg GAE/100 mL) as compared to control (P1) (90.1 mg GAE/100 mL). HPLC was performed to check the presence of bitter compounds (limonin and naringin) in control and treated juice. A significant decrease in the concentration of limonin (124.45–57.89 µg/mL) and naringin (2.38–1.26 µg/mL) was observed in the selected combined treatment

Effect of Cross-Linking Modification on Structural and Film-Forming Characteristics of Pearl Millet (Pennisetum glaucum L.) Starch

Pearl millet starch was modified using epichlorohydrin (EPI) at different concentrations (0.1%; 0.3%; 0.5%; and 0.8%) and evaluated for physicochemical, rheological, in vitro digestibility, and film-forming characteristics. The degree of cross-linking was observed at higher levels (0.5% and 0.8%) of EPI. Upon cross-linking, breakdown and setback viscosity reduced whereas pasting temperature was increased. Storage modulus (G′) and loss modulus (G″) value of cross-linked (CL) starches ranged between 2877 to 5744 Pa and 168 to 237 Pa, respectively, during the frequency sweep test. A drastic decrease was observed for steady shear (yield stress and consistency index) characteristics of CL starches. Resistant starch (RS) content was increased after starch modification, which imparts its nutritional values and starch modified at 0.8% had the highest RS content. Modifications of starch at different levels had significant effects on the moisture, opacity, solubility and mechanical properties of films. Outcomes of this study will be helpful to understand the properties of native and CL starches for their potential applications in preparation of edible films