Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility
Sign Up to like & getrecommendations! Published in 2017 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-017-0188-x
Abstract: Abstract The procedure for obtaining anthocyanin-enriched extracts from black rice was optimized by response surface methodology, and the effects of the optimized extract on in vitro starch digestibility were investigated in a wheat flour gel… read more here.
Keywords: black rice; anthocyanin; anthocyanin enriched; extract ... See more keywords
Effect of heat–moisture treatment of germinated black rice on the physicochemical properties and its utilization by lactic acid bacteria
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04951-z
Abstract: The heat susceptibility of starch granule structure has been considering as significant limitation of germinated black rice (GBR) using in food processing industry. Therefore, this study aimed to improve the physicochemical and antioxidation property as… read more here.
Keywords: heat moisture; moisture; black rice; moisture treatment ... See more keywords
Effect of cultivars and milling degrees on free and bound phenolic profiles and antioxidant activity of black rice
Sign Up to like & getrecommendations! Published in 2017 at "Applied Biological Chemistry"
DOI: 10.1007/s13765-017-0335-3
Abstract: Six black rice cultivars (Heukjinju, Sintoheugmi, Heukhyangchal 1, Bosukheukchal, Sinnongheukchal, and Josengheukchal) and varying milling degrees (step 0, 0%; step 1, 4.2%; and step 2, 10.5%, w/w) were used to evaluate the effects of cultivars… read more here.
Keywords: milling degrees; antioxidant activity; rice; black rice ... See more keywords
Drum drying-and extrusion-black rice anthocyanins exert anti-inflammatory effects via suppression of the NF-κB /MAPKs signaling pathways in LPS-induced RAW 264.7 cells
Sign Up to like & getrecommendations! Published in 2020 at "Food bioscience"
DOI: 10.1016/j.fbio.2020.100841
Abstract: Abstract Different processing methods significantly affect the content of bioactivities and the anti-oxidant activities in food sources, including black rice, one of the world’s major food sources of black rice anthocyanin extract (BRAE). In this… read more here.
Keywords: drying extrusion; lps induced; rice; black rice ... See more keywords
Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.07.009
Abstract: Soluble-free, soluble-conjugated, insoluble-bound phenolics and antioxidant activity, flavonoid (TFC), proanthocyanidins (TPAC), anthocyanins and minerals of fifteen whole rice grains with different colors were investigated. Soluble-free protocatechuic and vanillic acids were only quantified in black rice,… read more here.
Keywords: antioxidant activity; rice; black rice; phenolic acids ... See more keywords
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.07.059
Abstract: Artemide is one of the Italian pigmented rice varieties richest in polyphenols, especially anthocyanins. The aim of this work was to obtain anthocyanin-rich powders from Artemide cv, useful as functional ingredients for bakery foods. The… read more here.
Keywords: rice; black rice; polyphenolic extract; spray dried ... See more keywords
Black rice (Oryza sativa L.): A review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125304
Abstract: Black rice is a variety of pigmented rice. It contains numerous nutritional and bioactive components, including essential amino acids, functional lipids, dietary fibre, vitamins, minerals, anthocyanins, phenolic compounds, γ-oryzanols, tocopherols, tocotrienols, phytosterols and phytic acid.… read more here.
Keywords: rice; aspects chemical; black rice; chemical composition ... See more keywords
How anthocyanin biosynthesis affects nutritional value and anti-inflammatory effect of black rice
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2021.103295
Abstract: Abstract Black rice is reportedly more nutritious than common white rice and has specific health-promoting effects. To accurately evaluate nutritious and functional differences between black rice and white rice, we generated a homogenous mutant line… read more here.
Keywords: rice; biosynthesis affects; anthocyanin biosynthesis; anti inflammatory ... See more keywords
Alpha glucosidase inhibitory properties of a few bioactive compounds isolated from black rice bran: combined in vitro and in silico evidence supporting the antidiabetic effect of black rice
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DOI: 10.1039/d2ra04228b
Abstract: In view of the recent reports of the antidiabetic effect of the black rice bran extract, an attempt has been made in the present work to evaluate the potential α-glucosidase inhibitory activity of a few… read more here.
Keywords: rice bran; bioactive compounds; alpha glucosidase; rice ... See more keywords
Fermented black rice and blueberry with Lactobacillus plantarum MG4221 improve UVB-induced skin injury
Sign Up to like & getrecommendations! Published in 2021 at "Food and Agricultural Immunology"
DOI: 10.1080/09540105.2021.1967300
Abstract: Chronic ultraviolet (UV) exposure causes skin injury thorough the production of reactive oxygen species (ROS). Skin dryness, a characteristic of UV-induced injury, is closely related to skin barrie... read more here.
Keywords: black rice; fermented black; rice blueberry; blueberry lactobacillus ... See more keywords
Black rice and its by-products: anthocyanin-rich extracts and their biological potential.
Sign Up to like & getrecommendations! Published in 2023 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2023.2211169
Abstract: Recently, growing demand for products enriched with natural compounds that support human health has been observed. Black rice, its by-products, and residues are known to have in their composition a large amount of these compounds… read more here.
Keywords: biological potential; anthocyanin rich; rice products; rich extracts ... See more keywords