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- Title
Functional Foods from Black Rice (Oryza sativa L.): An Overview of the Influence of Drying, Storage, and Processing on Bioactive Molecules and Health-Promoting Effects.
- Authors
Cañizares, Lázaro; Meza, Silvia; Peres, Betina; Rodrigues, Larissa; Jappe, Silvia Naiane; Coradi, Paulo Carteri; Oliveira, Maurício de
- Abstract
Black rice (Oryza sativa) stands out for its high content of bioactive compounds with functional properties that play an important role in health benefits. The phytochemical level is affected by industrial processing due to its instability to the hydrothermal process. Studies about the influence of industrial processing on the phytochemical profile of black-rice-based foods are still scarce. This study carried out a comprehensive review of the influence of industrial applications on the bioactive compounds in food products based on black rice and their health-promoting effects. Most industrial processes such as drying, storage, cooking, and extrusion affect phytochemical content and antioxidant capacity. Alternatively, technologies such as fermentation, UV-C irradiation, and sprouting can maintain or improve the phytochemical content in black rice products.
- Subjects
FUNCTIONAL foods; RICE bran; MANUFACTURING processes; RICE products; OXIDANT status; RICE; BIOACTIVE compounds
- Publication
Foods, 2024, Vol 13, Issue 7, p1088
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13071088