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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.
Cañizares, Lázaro; Meza, Silvia; Peres, Betina; Rodrigues, Larissa; Jappe, Silvia Naiane; Coradi, Paulo Carteri; Oliveira, Maurício de.
Afiliación
  • Cañizares L; Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil.
  • Meza S; Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil.
  • Peres B; Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil.
  • Rodrigues L; Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil.
  • Jappe SN; Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil.
  • Coradi PC; Laboratory of Postharvest (LAPOS), Campus Cachoeira do Sul, Federal University of Santa Maria, Avenue Taufik Germano, 3013, Universitário II, Cachoeira do Sul 96503-205, Brazil.
  • Oliveira M; Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil.
Foods ; 13(7)2024 Apr 02.
Article en En | MEDLINE | ID: mdl-38611392
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.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Suiza