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Considering the high abundance of bound polyphenols (BP) in whole grain dietary fiber (DF), this study utilized multi-omics approach to evaluate the impact of BP of defatted rice bran insoluble DF (RIDF) in modulating obesity. Mice on high-fat diet were gavage-administered RIDF, BP-removed or formulated RIDF. The results indicated that DF significantly reduced serum total cholesterol, triglycerides, high-density and low-density lipoprotein cholesterol levels. Moreover, hepatic lipid accumulation and damage induced by high-fat diet were significantly ameliorated with DF intervention. The presence of BP increased the abundance of beneficial bacteria g_Akkermansia and g_Butyricicocus , as well as the expression of butyric acid/propionic acid. Furthermore, the expression of hepatic lipids and lipid-like molecules was significantly decreased under the combined intervention of BP and DF, and this was accompanied by alterations in genes related to lipid, sterol, and cholesterol metabolic biological processes. These findings suggest that BP contribute to the anti-obesity effects of DF. The presence of bound polyphenol components enhances the anti-obesity effect of defatted rice bran insoluble dietary fiber. [Display omitted] • Polyphenols derive from insoluble dietary fiber of defatted rice bran • Dietary fiber (RIDF_DF) was obtained by removing polyphenols • Polyphenols contributed to the effect of dietary fiber on improving obesity • Polyphenols impact on liver metabolism and transcription • Propionic acid/butyric acid were key factors in the beneficial effect of polyphenols [ABSTRACT FROM AUTHOR]

The antioxidant effect of purified phytic acid (PPA) from rice bran (rice polishing by-product) combined with sodium erythorbate (SE) was evaluated for the first time in mortadella (added with 60% mechanically separated meat), a cured product with high-fat content and highly prone to oxidation, characteristic in Brazil. PPA proved effective compared to standard analytical grade phytic acid (SPA). Two central composite rotational designs (CCRD) (A and B) were employed to investigate the influence of PPA and SE, and SPA and SE, respectively, on mortadella lipid oxidation evaluated by TBARS after 30 days at 30 °C. Due to the high phytic acid's potent antioxidant capacity, the combination of PPA and SE synergistically reduced mortadella lipid oxidation. Furthermore, PPA from rice bran effectively controlled lipid oxidation in mortadella when combined with SE in the range of 5.0 to 9.0 mmol/kg of SPA and 25.0 to 50.0 mmol/kg of SE. [Display omitted] • Phytic acid & sodium erythorbate synergistically protect mortadella against oxidation. • Phytic acid reduces 15–50% erythorbate in mortadella with similar oxidation protection. • Replacement of erythorbate by phytic acid reduces synthetic additives in up to 50% in mortadella. • Phytic acid & erythorbate preserve fatty food emulsions. • Purified phytic acid replaces rice phytic acid standard in mortadella oxidation protection. [ABSTRACT FROM AUTHOR]

This study investigated the in vitro digestibility of starch and protein aerogels produced from defatted rice bran (DRB), an underutilized rice processing byproduct, using supercritical carbon dioxide (SC-CO 2) drying. The extracted starch (i.e., purified starch), crude starch, and proteins were used for the aerogel formation at 15% (w /w) concentration and further characterized. All aerogels exhibited three-dimensional open porous structures with high surface areas of 36–47 m2/g, densities lower than 0.3 g/cm3, and porosities higher than 84%. The starch hydrolyses in starch and crude starch aerogels were 86 and 73%, respectively, while the protein hydrolysis in protein aerogels reached up to 82% after sequential oral, gastric, and intestinal digestion. Thus, the hydrolysis rates achieved in simulated digestions suggest that the developed aerogels from DRB have the potential to serve as vehicles for delivering bioactive compounds and add value to the underutilized DRB. [Display omitted] • Starch and protein-based nanoporous aerogels were generated from defatted rice bran. • Aerogels showed 3D open porous structures with high surface areas and porosities. • Aerogel formation reduced the crystallinity of the starch/protein-based samples. • Starch and protein aerogels showed hydrolyses of 86 and 83%, respectively. [ABSTRACT FROM AUTHOR]

Rice (Oryza sativa) is a staple food crop with a rich history and significant contributions to global nutrition. This study examines the production of rice and rice bran, focusing on their nutritional profiles, bioactive compounds, and the lack of proper guidelines for aflatoxins and arsenic in rice products. Rice bran's potential as a dietary supplement, particularly in addressing nutrient deficiencies and diseases, is highlighted. Arsenic contamination, a critical food safety issue, is discussed, as their accumulation poses significant risks, including cancer, cardiovascular diseases, and developmental problems. This overview addresses aflatoxin and arsenic contamination, threatening rice's safety and by-products. The structure and characteristics of rice bran, including types of grain polishing, stabilization processes, and toxic elements, are also analyzed. Factors affecting the bioavailability of nutrients, such as pesticide residues and storage conditions, are considered. The review emphasizes the antioxidant properties of rice milling by-products, particularly pigmented rice varieties rich in bioactive compounds. It offers health benefits such as cancer prevention, anti-diarrheal effects, and anti-diabetic properties. This comprehensive analysis underscores rice bran's nutritional and therapeutic value, advocating for its broader utilization to enhance global health and combat nutrient deficiencies., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Rice (Oryza sativa) is a staple food crop with a rich history and significant contributions to global nutrition. This study examines the production of rice and rice bran, focusing on their nutritional profiles, bioactive compounds, and the lack of proper guidelines for aflatoxins and arsenic in rice products. Rice bran's potential as a dietary supplement, particularly in addressing nutrient deficiencies and diseases, is highlighted. Arsenic contamination, a critical food safety issue, is discussed, as their accumulation poses significant risks, including cancer, cardiovascular diseases, and developmental problems. This overview addresses aflatoxin and arsenic contamination, threatening rice's safety and by-products. The structure and characteristics of rice bran, including types of grain polishing, stabilization processes, and toxic elements, are also analyzed. Factors affecting the bioavailability of nutrients, such as pesticide residues and storage conditions, are considered. The review emphasizes the antioxidant properties of rice milling by-products, particularly pigmented rice varieties rich in bioactive compounds. It offers health benefits such as cancer prevention, anti-diarrheal effects, and anti-diabetic properties. This comprehensive analysis underscores rice bran's nutritional and therapeutic value, advocating for its broader utilization to enhance global health and combat nutrient deficiencies. [Display omitted] • Rice bran's rich bioactive compounds offer significant health benefits. • Effective aflatoxin and arsenic mitigation can improve rice safety. • Rice bran is beneficial for managing cancer, diabetes, and digestive health. • Advances in stabilization and extraction methods enhance rice bran utilization. [ABSTRACT FROM AUTHOR]

The effect of ultrasonic pretreatment on the emulsion rheological properties and the structural characteristics of interface-adsorbed protein (IAP) and interface-unabsorbed protein (IUP) of rice bran protein and epigallocatechin-3-gallate complex (RBP-EGCG) were studied. Compared to RBP-EGCG without ultrasonic pretreatment, appropriate ultrasonic pretreatment (ultrasonic power was 425 W) enhanced the IAP trypsin sensitivity (from 3.20 to 3.73), increased the IUP surface hydrophobicity (from 12.59 to 20.87), and decreased the ζ-potential (from −24.93 mV to −36.88 mV) and particle size (from 567.30 nm to 273.13 nm) of IUP, thereby increasing the viscosity and viscoelasticity of emulsion. Compared to appropriate ultrasonic pretreatment, high-power ultrasonic pretreatment (ultrasonic power was 500 W) attenuated the IAP trypsin sensitivity, and increased the ζ-potential and particle size of IUP, thereby decreasing the viscosity and viscoelasticity of emulsion. Overall, ultrasonic pretreatment changed the EGCG-RBP emulsion viscoelasticity by regulating spatial structural characteristics and flexibility of interface protein. [Display omitted] • Ultrasonic pretreatment changes the emulsion rheological properties of RBP-EGCG. • Ultrasonic pretreatment changes the structure of emulsion interface protein. • The structure of interface proteins determines the emulsion rheological properties. [ABSTRACT FROM AUTHOR]

This article explores the novel use of natural deep eutectic solvents (NaDES) in real food by incorporating them into mayonnaise, either alone or with pigmented rice bran (RB). Results showed that NaDES-fortified mayonnaises could prevent lipid oxidation. Notably, mayonnaises with NaDES2 (betaine:sucrose:water) significantly reduced the production of lipid hydroperoxides, which was maintained to an average of 2.6 mmol LOOH/kg oil, which is 2.9 times lower than the control (7.5 mmol LOOH/kg oil), or 7.4 times lower than mayonnaise with citric acid (19.1 mmol LOOH/kg oil). NaDES2-fortified mayonnaises maintained high tocopherols levels (0.97 g/Kg oil) and reduced volatile compounds from secondary lipid oxidation. This effect may result from NaDES altering the aqueous phase properties of mayonnaise, notably by reducing water activity by ∼0.1. Finally, pre-enrichment of the NaDES phase with bioactive molecules (e.g. from pigmented RB) represents an innovative perspective to promote the health benefits of formulated foods. • First report applying natural deep eutectic solvents (NaDES) into lipid-rich food (mayonnaise). • Incorporation of NaDES into mayonnaises affects its physical properties, especially water activity and pH. • Fortification of mayonnaises with NaDES reduced the rate of lipid oxidation while preserving tocopherols. • NaDES could be used to charge bioactive compounds in mayonnaises to enhance its health benefits. [ABSTRACT FROM AUTHOR]

Effects of varying degree of milling (DOM) (0–22%) on the bran layer structure, physicochemical properties, and cooking quality of brown rice were explored. As the DOM increased, bran degree, protein, lipid, dietary fiber, amylose, mineral elements, and color parameters (a* and b* values) of milled rice decreased while starch and L* value increased. Microscopic fluorescence images showed that the pericarp, combined seed coat-nucellus layer, and aleurone layer were removed in rice processed at DOM of 6.6%, 9.2%, and 15.4%, respectively. The pasting properties, thermal properties, and palatability of rice increased as the DOM increased. Principal component and correlation analysis indicated that excessive milling lead to a decline in nutritional value of rice with limited impact on enhancing palatability. Notably, when parts of aleurone cell wall were retained, rice samples exhibited high cooking and sensory properties. It serves as a potential guide to the production of moderately milled rice. [Display omitted] • Observed microscopic changes of outer tissue layers in brown rice milling process. • Studied the distribution of nutrients in each tissue layer of brown rice kernels. • Establish a connection between retention degree of bran layers and rice quality. • Provided a method of moderate milling for brown rice. • Compared different impacts on nutrients and palatability of rice caused by milling. [ABSTRACT FROM AUTHOR]

With an increasing emphasis on health and environmental consciousness, there is a growing inclination toward plant protein-based meat substitutes as viable alternatives to animal meat. In the pursuit of creating diverse and functional plant protein-based substitutes, innovative plant proteins have been introduced in conjunction with soy protein isolate (SPI), encompassing pea protein isolate (PPI), rice bran protein (RBP), fava bean protein isolate (FPI), and spirulina protein isolate (SPPI). Notably, SPI-WG extrudates and SPI-PPI extrudates exhibited superior fiber structures (fiber degrees were 1.72 and 1.88, respectively), with coarse fibers in SPI-WG extrudates and fine, dense fibers in SPI-PPI extrudates. The addition of RBP, FPI and SPPI had minimal effect on fiber structure. Fresh SPI-FPI displayed the slowest rate of water loss, losing about 7.11% of their total weight in 5 h. Different plant proteins can be selected for the preparation of plant protein-based meat substitutes according to practical needs. • Chemical bonding differences emerge across extrusion phases. • The SPI-WG and SPI-PPI blends demonstrate exceptional fiber degrees. • SPI-FPI, SPI-RBP and SPI-SPPI display distinctive hardness, network structure, significant toughness. • Proteins' structural transitions from α-helix to β-sheet structures occur during processing. [ABSTRACT FROM AUTHOR]

Three new types of composite oleogel formulations were designed. Specifically, oleogels were prepared using 90% grapeseed oil as the oil phase and carnauba wax (CW)/beeswax/rice bran wax–bovine bone protein (BBP) as gelators. All samples were solid and had an oil-binding capacity of >90%. BBP addition considerably improved the waxy texture of the oleogel and had an important effect on the crystalline network. X-ray diffractometry indicated that BBP increased the β'-crystal content. All samples showed sol-gel thermodynamic behavior under temperature scanning. Fourier-transform infrared spectroscopy and molecular docking confirmed the formation of noncovalent interactions dominated by van der Waals forces during the development of the oleogel. The optimal components of the three oleogels exhibited an excellent effect of slowing down the release of free fatty acids. This study could serve as a reference for the development and application of wax–protein as a new binary gelator in the food industry. [Display omitted] • New composite oleogels of wax-bovine bone protein-grapeseed oil were designed. • The ratio of binary gelators will affect the solid properties of the oleogels. • Composite oleogels have the potential to replace solid fats. • Composite oleogels can release free fatty acids slowly. [ABSTRACT FROM AUTHOR]

Both rice bran (RB) rancidity and dephenolization could affect the structural characteristics and phenolics composition of rice bran protein (RBP), thereby affecting RBP digestibility. The synergistic effects of RB rancidity and dephenolization on RBP digestibility were investigated. Excessive RB rancidity (RB stored for 10 d) and non-dephenolization reduced RBP digestibility, while moderate RB rancidity (RB stored for 1 d) combined with dephenolization improved RBP digestibility to a maximum of 74.19%. Dephenolization reduced the antioxidant capacities of RBP digestive products. The digestibility of non-dephenolized RBP (NDRBP) was significantly (P < 0.05) related with its carbonyl content, surface hydrophobicity, and ζ-potential. The digestibility of dephenolized RBP (DRBP) was significantly related with its β-sheet structure content, surface hydrophobicity, ζ-potential, and average particle size. Overall, moderate RB rancidity combined with dephenolization enhanced RBP digestibility by reducing the non-competitive inhibition of endogenous phenolics on protease and regulating the spatial structural characteristics of RBP. [Display omitted] • Moderate RB rancidity combined with dephenolization improved RBP digestibility. • Dephenolization reduced the antioxidant capacity of RBP digestive products. • Dephenolization reduced non-competitive inhibition of phenolics on protease. [ABSTRACT FROM AUTHOR]

Poor dispersion stability of nutritious rice bran milk limits its production. In this study, the dispersion stability of rice bran milk after heating at 95 °C for 0–5 min was investigated. Visual observation revealed improved dispersion stability and changes in settling behavior with heat durations. After heating for 5 min, the serum turbidity increased from 1.86 to 2.95. The centrifugal sedimentation rate unexpectedly rose from 9.25% to 29.18%, indicating an increase in volumetric particle concentration. Fourier transform infrared spectroscopy revealed that heating induced starch gelatinization and protein denaturation in rice bran milk, leading to increased volumetric particle concentration. Rice bran protein aggregates after heating were developed and embedded in the gel-like network composed of swollen starch granules. These results suggested that rice bran milk, due to thermal-induced alteration in biomacromolecules, may behave progressively from free settling to hindered settling to compression settling, resulting in improved dispersion stability. [Display omitted] • Improved dispersion stability and changes in settling behavior were observed on rice bran milk heated at 95 °C. • Heat treatment causes starch gelatinization and protein denaturation in rice bran milk. • After heat for 5 min, the starch of rice bran milk forms a gel-like structure. • Changes in settling behavior plays a key role in improved suspension stability. [ABSTRACT FROM AUTHOR]

Rice bran, recognized for its rich lipids and health-beneficial bioactive compounds, holds considerable promise in applications such as rice bran oil production. However, its susceptibility to lipid hydrolysis and oxidation during storage presents a significant challenge. In response, we conducted an in-depth metabolic profiling of rice bran over a storage period of 14 days. We focused on the identification of bioactive compounds and functional lipid species (25 acylglycerols and 53 phospholipids), closely tracking their dynamic changes over time. Our findings revealed significant reductions in these lipid molecular species, highlighting the impact of rancidity processes. Furthermore, we identified 19 characteristic lipid markers and elucidated that phospholipid and glycerolipid metabolism were key metabolic pathways involved. By shedding light on the mechanisms driving lipid degradation in stored rice bran, our study significantly advanced the understanding of lipid stability. These information provided valuable insights for countering rancidity and optimizing rice bran preservation strategies. [Display omitted] • Conducted a comprehensive analysis on rice bran over 14-days of storage period. • Tracked the dynamic changes of functional lipid molecular species in rice bran. • Identified 19 significantly different lipid species over storage time. • Revealed the central lipid metabolic pathways of rice bran. [ABSTRACT FROM AUTHOR]

[Display omitted] • RB rancidity-induced RBP oxidation changed the interfacial properties of RBPFA. • HIPPEs stabilized by 8 mg/mL RBPFA had excellent storage stability. • Moderate oxidation improved the stability of RBPFA-HIPPEs. • Moderate heating enhanced the emulsification stability of RBPFA. The effects of rice bran rancidity-induced protein oxidation and heating time on the stability of rice bran protein fibril aggregates (RBPFA)-high internal phase Pickering emulsions (HIPPEs) were investigated. The optimal conditions for RBPFA-HIPPEs were 8 mg/mL RBPFA with an oil phase volume fraction of 75 %. Moderate oxidation (rice bran stored for 3 d) and moderate heating (8 h) enhanced the wettability, flexibility, diffusion rate, and adsorption rate of RBPFA, meanwhile, the rheological properties of RBPFA-HIPPEs increased. RBPFA-HIPPEs could be stably stored for 50 d at 25 °C. Moderate oxidized and moderate heated RBPFA-stabilized HIPPEs could remain stable after heat treatment and could be re-prepared after freeze–thaw (3 cycles). Additionally, the stability of RBPFA-HIPPEs was significantly related to the structural characteristics and interfacial properties of RBPFA. Overall, moderate oxidation and moderate heating enhanced the storage, thermal, and freeze–thaw stability of RBPFA-HIPPEs by improving the interfacial properties of RBPFA. [ABSTRACT FROM AUTHOR]

[Display omitted] • Bromelain is an effective enzyme for increasing the biological activity of Riceberry protein. • Riceberry peptides (<3 kDa) have the potential to serve as functional ingredients. • Antioxidant activity of the encapsulated hydrolysate is similar to that of the freeze-dried hydrolysate. • Cluster dextrin maintains the antioxidant activity of protein hydrolysate. • Cluster dextrin minimizes the degradation of bioactive peptides after digestion. In this work, the biological properties of fractionated Riceberry bran protein hydrolysate obtained by ultrafiltration (URBPH) were evaluated and the possibility of using cluster dextrin to produce hydrolysate powder by spray-drying was investigated. Fractionation into peptides < 3 kDa was observed to improve antioxidant activity. URBPH < 3 kDa was then freeze-dried (FD-URBPH) and spray-dried (SD-URBPH) at different inlet air temperatures of 100–160 °C. The water solubility and antioxidant activity of FD-URBPH were higher than those of SD-URBPH. Nevertheless, encapsulation of hydrolysate with 10% cluster dextrin and an inlet temperature of 120 °C was also successful in maintaining protein qualities, which showed high 2,2′-azino-bis 3-ethylbenzthiazoline-6-sulfonic (ABTS•+) scavenging activity (89.14%) and water solubility index (92.49%) and low water activity (a w = 0.53). Moreover, encapsulation preserved the antioxidant activity of peptides during gastrointestinal digestion better than the free form. URBPH and its spray-dried microcapsules could be used as bioactive ingredients in functional drinks or foods. [ABSTRACT FROM AUTHOR]

Highlights • Effects of RF stabilization of RB on physicochemical properties of RBPI were studied. • RB was treated by RF heating under temperatures between 100 to 120 °C for 5 min. • RF heating improved absorption and emulsifying properties of RBPI. • Secondary and tertiary structures of RBPI changed significantly after RF heating. • Surface morphology of RBPI became smooth after RF heating. Abstract To investigate the influence of radio frequency (RF) stabilization treatment on rice bran protein isolate (RBPI) properties, functional, structural and thermal behaviors of RBPI obtained from RF treated RB were evaluated under various temperatures between 80 and 120 °C holding for 5 min. The results showed that RF heating had negative impact on the yield, purity, foaming properties and solubility of RBPI when the treatment temperature was higher than 100 °C, while the absorption and emulsifying properties were improved. No significant changes were observed in primary structure of RF treated samples, but the second structure changed with an increase in random coil and a decrease in β-sheet, α-helix and β-turn. The decreased tryptophan fluorescence and increased surface hydrophobicity suggested alterations in tertiary structure. RF treatment also caused noticeable decrease in denaturation temperature and enthalpy of RBPI. The results would provide basic information for food applications of proteins isolated from RF stabilized RB. [ABSTRACT FROM AUTHOR]

Highlights • ICP-MS was used to determine the elemental content in brown and white rice. • The polishing of rice affects the levels of minor and trace elements. • LA-ICP-MS characterized elemental distribution in brown and white rice. • Highest concentrations of P, K, Mn, and Fe are found in the in the bran layer. • S, Cu, Zn and As are distributed more evenly throughout the rice grain. Abstract Rice is a staple food in many countries around the world and it is a source of not only the nutrients, but also toxic elements. In this study, we evaluated four degrees of polishing and determined the elemental content (P, S, K, Mn, Fe, Ni, Cu, Zn, As, Se, Mo, Cd, Hg, Pb) in brown rice, rice bran and the resulting white rice using microwave assisted decomposition followed by inductively coupled plasma mass spectrometry (ICP-MS) detection. Additionally, individual rice grains at every polishing step were analyzed by laser ablation ICP-MS to generate elemental distribution maps. While P, K, Mn and Fe were predominantly located in bran layer, S, Cu, Zn, As, Se, Mo, Cd, and Hg were present in both the bran and endosperm. As the elemental distribution in the grain varies, polishing to produce white rice results in removal of different amounts of nutrient and toxic elements. [ABSTRACT FROM AUTHOR]

Highlights • New ester mixture was produced from rice bran wax and palm olein by enzymatic interesterification. • The crystallization rates were increased significantly compared with the starting mixture. • The SFC profile became smoother with the increased mid-temperature SFC values. • It showed an increased hardness and comparable surface properties as plasticity fats substitutes. Abstract Rice bran wax (RBW) is a traditional plant based natural wax and an increasingly popular component in textiles, fruit coatings and cosmetics. Properties of RBW can be modified by acyglycerols, and the resulting products can possess features with great potential in different applications. In this study, RBW was interesterified with palm olein (POL) catalyzed by Lipozyme TL IM, and the effects of RBW on the crystallization rate, solid fat content (SFC) and thermodynamic properties were investigated. The crystallization rates of RBW-based enzymatically interesterified (EIE) products were significantly higher than both the starting mixture and fully hydrogenated rapeseed oil (FHRSO). The EIE RBW-based samples were predominantly crystallized in β' form, and presented a much smoother SFC profile as compared to physically blended raw materials. The SFC values were significantly decreased, conversely increased, and remained constant, and at 10 °C, 20–30 °C, and 35–40 °C as the wax ester and acylglycerols compositions changes. Overall, RBW-based samples after EIE showed an increased hardness and good surface properties, which make it a potential plastic fats substitute. [ABSTRACT FROM AUTHOR]

Highlights • Combination of hop-sourdough and rice bran (RB) addition influenced the bread properties. • Optimized conditions of hop-sourdough and RB improved bioactive and sensory properties of bread. • Hop-sourdough RB-enriched breads released more phenolics compared to the control. • Antioxidants from enriched bread presented low bioaccessibility compared to the control. • Ferulic and sinapic acids were little bioaccessible in vitro conditions. Abstract The effect of hop sourdough fermentation combined with rice bran (RB) addition was investigated for improving technological, bioactive and sensory properties of wheat bread by optimizing the quantities of RB, yeast, sourdough and hop extract contents based on response surface methodology. The bread produced according to the optimized formula was compared with control bread, sourdough or RB-enhanced bread with regard to quality attributes, bioaccessible phenolics and antioxidant activity. Sourdough fermentation combined with RB flour increased volume of loaves and consumer acceptance with no significant variations in crumb moisture content and crumb firmness during storage. RB darkened crumb while no effects on colour were observed for sourdough bread. Sourdough technology allowed increasing phenolic content of RB bread with no significant differences in its antioxidant activity. The bioaccessible ferulic and sinapic acids, the main phenolics released in vitro digestion of optimized bread were lower compared to those of control bread. [ABSTRACT FROM AUTHOR]

Highlights • Lipase-induces hydrolytic rancidity (HR) and shortens shelf life of whole grain. • 15-fold variation in HR in brans of 134 rice genotypes was found. • Genotypes with red or brown bran had lower HR than other color brans. • Endogenous flavonoids negatively correlated with HR of purple bran during storage. • Within each bran color class, genotypes low in HR were identified. Abstract Whole grain rice, which has the bran layer intact, contains more nutrients and health beneficial compounds than its milled rice equivalent. Its consumption is associated with a reduction in the risk of developing several chronic diseases. However, the bran contains non-starch lipids deposited along with the lipid degrading enzymes, lipase and lipoxygenase, resulting in a relatively short shelf life for whole grain rice. We studied the genotypic diversity of lipase induced hydrolytic rancidity (HR) level in the bran of 134 diverse genotypes and found more than a 15-fold variation. Among the genotypes, those with red or brown bran had lower HR than the purple, light brown and white brans. Total phenolic content and anthocyanins were negatively correlated with the HR in purple brans suggesting their inhibitory effect on lipase during bran storage. In conclusion, low HR genotypes could be used as breeding materials to improve the storage stability of whole grain rice. [ABSTRACT FROM AUTHOR]

Highlights • The distribution of rice allergens in brown rice grains were examined. • The allergenicity of cosmetics and health foods containing rice bran were analyzed. • The 52-kDa globulin was found in rice bran and products containing rice bran. • The 52-kDa globulin is the most likely causative allergen of rice bran allergy. Abstract To understand the allergenicity of rice bran, the distribution of rice allergens in brown rice grains was analysed and the allergenicity of cosmetics and health foods containing rice bran determined. RAG2 and a 19-kDa globulin were localized in polished rice, while a 52-kDa globulin was localized in rice bran. The 52-kDa globulin was also identified as the most likely causative allergen of rice bran allergy. Several products containing intact rice bran were found to contain the 52-kDa globulin. Our study provides the first data regarding cosmetics and health foods containing potential rice bran allergens. Western blot analysis using a rice-bran-allergic patient's plasma showed that 52-kDa globulin was detected as an IgE-binding protein of rice bran and some rice bran-containing cosmetics and health foods. Our results indicate that patients with rice bran allergy need to be careful about using products containing intact rice bran as a constituent. [ABSTRACT FROM AUTHOR]

Highlights • Solid-state fermentation of black rice bran using Aspergillus spp. increased extractability of phenolic acids. • The fermentation increased tyrosinase inhibition activity and antioxidant property of black rice bran. • Pre-treatment of bran (moisturizing and autoclaving) further raised the amount of phenolic acids. Abstract Black rice bran (BRB) was fermented in solid state using Aspergillus awamori and Aspergillus oryzae for 5 days at 30°C, and then the alcoholic extracts of the fermented BRB were examined in terms of phenolic acid composition and antioxidant activity (DPPH radical scavenging and tyrosinase inhibitory activity). A pre-treatment, moisturizing and autoclaving prior to the fermentation, decreased total phenolic content (TPC) by decomposing the anthocyanin in BRB, but the fermentation increased TPC. Protocatechuic acid and ferulic acid showed the most significant increases, reaching their maximum values by the fermentation for 3 days: 1660.6 µg/g for the extract of BRB fermented by A. awamori. The radical scavenging activity and tyrosinase inhibitory activity of the alcoholic extracts increased by the pre-treatment and fermentation, in accordance with the increase in phenolic acid content. The solid-state fermentation was an effective process to raise the phenolic acid content and antioxidant activity of the extract. [ABSTRACT FROM AUTHOR]

Highlights • Simultaneous analysis of eighteen functional lipophilic compounds was developed. • HPLC-DAD-FLD with PFP column (gradient elution) allowed the separation in 30 min. • A wide variation of detected compounds in biological samples was observed. • The develop method is widely applicable in food and healthcare industry. Abstract In this study, a simultaneous analytical method of tocols, γ-oryzanols, phytosterols, squalene, cholecalciferol and phylloquinone were developed using HPLC-DAD-FLD. The developed method allowed the quantification of 18 compounds in 30 min. Method validation showed linearity of calibration curves (α = 0.05). RSD of intra-day, inter-day and inter-laboratory precision were less than 4.88%. The limit of detections (LODs) and limit of quantifications (LOQs) were low (0.009–2.166 μg g−1) with recoveries around 96.0–102.9%. Results derived from the established method demonstrated a wide variation of detected compounds in rice bran and vegetable oil samples (22.4–1774.6 μg g−1 tocols, ND–26484 μg g−1 γ-oryzanols, ND–12655 μg g−1 phytosterols, ND–3189 μg g−1 squalene, ND–105.3 μg g−1 cholecalciferol, and ND–54.4 μg g−1 phylloquinone). Thus, the developed HPLC-DAD-FLD method is a powerful analytical tool for the above mentioned compounds useful in food and pharmaceutical application. [ABSTRACT FROM AUTHOR]

Highlights • An efficient and novel method was developed for GABA production in rice bran. • Anaerobic incubation at 40 °C for 8 h greatly enhanced the GABA content in rice bran. • Food proteins and their hydrolysates amplified the GABA production in rice bran. • Addition of pyridoxal-5-phosphate enhanced the GABA production in rice bran. Abstract An anaerobic incubation for the enzymatic production of gamma-aminobutyric acid (GABA) in rice bran with the addition of glutamate, hydrolyzed wheat protein (HWP), yeast extract (YE) and pyridoxal-5-phosphate (PLP) was investigated. Rice bran was moistened (30% moisture content) with an electrolyzed oxidizing water and anaerobically incubated under nitrogen at 40 °C for 8 h. The incubation activated the glutamate decarboxylase (GAD) in rice bran and increased the GABA content from 10.7 to 171.5 mg/100 g. The addition of glutamate and protein hydrolysates further amplified the GABA content in the treated rice bran: 974.9, 487.4, and 372.8 mg/100 g, with 2.25% glutamate, 6% HWP, and 8% YE, respectively. Furthermore, addition of PLP (1.48 mg/100 g) as a coenzyme for GAD, together with 2.25% glutamate addition, could raise the GABA accumulation in rice bran to 2242 mg/100 g. Other amino acids in rice bran were changed in their composition by the anaerobic treatment. [ABSTRACT FROM AUTHOR]

• Rice bran protein (RBP) is an emerging material for bioactive delivery systems. • RBP improves the stability and controlled release of bioactives in the gastrointestinal environment. • RBP has excellent functional properties, low price, great biodegradability, and biocompatibility. • More importantly, RBP can be obtained from rice processing waste as a natural biopolymer. Natural protein-based delivery systems have received special interest over the last few years. Different carriers are already developed in the food industry to protect, encapsulate and deliver bioactive compounds. Rice bran protein (RBP) is currently used as a carrier in encapsulating bioactives due to its excellent functional properties, great natural value, low price, good biodegradability, and biocompatibility. Recently, RBP-based carriers including emulsions, microparticles, nanoparticles, nanoemulsions, liposomes, and core–shell structures have been studied extensively in the literature. This study reviews the important characteristics of RBP in developing bioactive delivery systems. The recent progress in various modification approaches for improving RBP properties as carriers along with different types of RBP-based bioactive delivery systems is discussed. In the final part, the bioavailability and release profiles of bioactives from RBP-based carriers and the recent developments are described. [ABSTRACT FROM AUTHOR]

The by-products of rice milling (BRM), which are predominately rice bran, are a potential source of soluble protein that has been underexploited due to difficulties in extraction. Significant advances have been made understanding how protein content changes with degree of milling (DOM) at the laboratory scale. However, these results cannot be compared due to the lack of information on how DOM affects protein extractability in industrially produced BRM. The colorimetry or particle size analysis may estimate milling degree in industrial scale, and protein extractability changes due to a series of abrasive milling passes. Both colorimetry and particle size could differentiate the industrial abrasive passes and correlated with the amount of bran/protein present. Both the 1st and 2nd pass of milling were suitable sources for the extraction. While the relative amount of protein extracted in each fraction changed, the protein profile of the major fractions was conserved between mill passes. [ABSTRACT FROM AUTHOR]

Total phenolic content (TPC), individual phenolic acid and antioxidant capacity of whole grain and bran fraction 18 rices with different bran color were investigated. The levels of TPC in bound fractions were significantly higher than those in the free fractions either in the whole grains or brans. The main bound phenolic acids in white rice samples were ferulic acid, p -coumaric acid, and isoferulic acid, and in pigmented rice samples were ferulic acid, p -coumaric acid, and vanillic acid. The protocatechuic acid and 2,5-dihydroxybenzoic acid were not detected in white samples. The content of gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, ferulic acid, sinapic acid had significantly positive correlations with TPC and antioxidant capacity. This study found much wider diversity in the phenolics and antioxidant capacity in the whole grain and brans of rice, and will provide new opportunities to further improvement of rice with enhanced levels of the phytochemicals. [ABSTRACT FROM AUTHOR]

Rice bran was used as a starting material to prepare protein concentrate through enzyme-assisted extraction. The hydrolysis of protein concentrate under in vitro gastrointestinal digestion (pepsin-trypsin system) greatly improved the antioxidant properties. Rice bran protein hydrolysate was further fractionated by membrane ultrafiltration (UF, F1: molecular weight (MW) <3 kDa, F2: MW 3–5 kDa, and F3: MW 5–10 kDa). Peptides with smaller MW possessed higher antioxidant activities ( P < 0.05). UF showed a great efficacy to selectively separate the metal-chelating peptides. Tyrosine and phenylalanine had positive correlations with their DPPH & ABTS radicals scavenging activities and ferric reducing antioxidant power ( r > 0.831). A major peptide fragment was detected at m / z 1088 by a MALDI-TOF mass spectrometry. There is high potential that antioxidative peptides from rice bran might also be produced in the gastrointestinal tract of the human body. [ABSTRACT FROM AUTHOR]

Rice bran, a by-product of milling rice, is highly nutritious but contains very high levels of the non-threshold carcinogen inorganic arsenic (i-As), at concentrations around 1 mg/kg. This i-As content needs to be reduced to make rice bran a useful food ingredient. Evaluated here is a novel approach to minimizing rice bran i-As content which is also suitable for its stabilization namely, cooking bran in percolating arsenic-free boiling water. Up to 96% of i-As removal was observed for a range of rice bran products, with i-As removal related to the volume of cooking water used. This process reduced the copper, potassium, and phosphorus content, but had little effect on other trace- and macro-nutrient elements in the rice bran. There was little change in organic composition, as assayed by NIR, except for a decrease in the soluble sugar and an increase, due to biomass loss, in dietary fiber. [ABSTRACT FROM AUTHOR]

We investigated the nutritional characteristics of salted radish roots ( takuan-zuke ) prepared using different methods: takuan-zuke based on sun-drying ( hoshi ) or salt-pressing ( shio-oshi ) dehydration, different salt-aging temperatures, and salting with rice bran. We examined differences in nutritional substances in salted radish using chromatographic analysis, bioassay methods, and multivariate analysis. We previously reported that the amount of γ-aminobutyrate in takuan-zuke was increased by both dehydration treatments. In the present study, we observed that sucrose and proline were increased by sun-drying treatment, while little change occurred with salt-pressing treatment. Branched-chain amino acids were increased by both treatments. Interestingly, free fatty acids increased with salt-aging duration, irrespective of the dehydration method. Addition of rice bran to long salt-aging treatment increased the levels of niacin, glutamate, and acetate. Metabolite concentrations were higher in hoshi takuan-zuke than shio-oshi takuan-zuke . Our comprehensive analysis reveals effects of specific manufacturing conditions on beneficial components of takuan-zuke. [ABSTRACT FROM AUTHOR]

This study evaluated the effect of the solid state cultivation (SSC) time of rice bran by Rhizopus oryzae on γ-oryzanol recovery and its antioxidant properties. Gamma-oryzanol was extracted with organic solvents and its extracts were characterized by GC-FID and HPLC–UV. The antioxidant capacity was assessed by DPPH and ABTS + assays, β-carotene/linoleic acid system, and reduction of oxidation in lipid system. The biomass showed the γ-oryzanol recovery increased by 51.5% (20.52 mg/g), and 5.7% in polyunsaturated fatty acids. The γ-oryzanol major components changing in their profile. The γ-oryzanol extract from biomass (72 h) showed the greatest DPPH inhibition (59.0%), while 90.5% inhibition of oxidation of β-carotene/linoleic acid system, and 30% reduction of the indicators of oxidation in olive oil was observed in the one cultivated at 96 h, these behaviors were confirmed by PCA analyses. SSC provides an increase in the γ-oryzanol recovery followed by improving of the functional properties of rice bran. [ABSTRACT FROM AUTHOR]

Rice bran polysaccharides (RBPSs) are valuable compounds with many biological activities. In this work, a fungus called Grifola frondosa , was selected to ferment defatted rice bran water extracts and modify the RBPSs, which were then isolated by ethanol precipitation and deproteinization. GC analysis of fermented products suggested they are composed of glucose, arabinose, galactose, mannose, and xylose at a molar ratio of 9:5:8:2:5, which was 32:4:6:2:5 before fermentation. HPLC analysis revealed that the molecular weight of unfermented RBPS was distributed mainly from 10 3 to 10 4 Da, and it changed to 10 2 to 10 3 Da after fermentation. Antioxidant activities and effects on the production of NO were analyzed and it indicated that the scavenging ratios of hydroxyl and DPPH radicals by the fermented products were significantly enhanced compared to the unfermented ones, and also the products fermented for 9 days exhibited two-way adjusting effects on the production of NO in macrophages. [ABSTRACT FROM AUTHOR]

HPLC fingerprint analysis combined with chemometrics was developed to discriminate between the red and the white rice bran grown in Indonesia. The major component in rice bran is γ-oryzanol which consisted of 4 main compounds, namely cycloartenol ferulate, cyclobranol ferulate, campesterol ferulate and β-sitosterol ferulate. Separation of these four compounds along with other compounds was performed using C18 and methanol-acetonitrile with gradient elution system. By using these intensity variations, principal component and discriminant analysis were performed to discriminate the two samples. Discriminant analysis was successfully discriminated the red from the white rice bran with predictive ability of the model showed a satisfactory classification for the test samples. The results of this study indicated that the developed method was suitable as quality control method for rice bran in terms of identification and discrimination of the red and the white rice bran. [ABSTRACT FROM AUTHOR]

The objectives of this research were to investigate the antioxidant effect of Assam tea extract (ATE) and whether it is fit to utilise ATE by fortification in rice bran breakfast cereal (RBC). The increasing ATE powder from 0.1 to 0.3 mg/g affected to be decreased. The ATE powder at 0.3 mg/g was proved to have decreased the hexanal content (0.21 μg/ml) and thiobarbituric acid reactive substances (TBARS) (2.56 μg/g) within 28 days, and provided the highest antioxidant ability (EC50) (2481.44 mg/kg). The fortified 0.3 mg/g of ATE powder showed that increasing ATE significantly increased the total phenolic content and decreased TBARS and EC50 of breakfast cereal ( p < 0.05). The suitable amount ATE powder added in RBC was 0.5%. The consumer acceptance (n = 200) of final product showed the sensory scores in the range of 6.3–6.8, with the percentages of acceptance and purchase intention at 98.0% and 89.0%, respectively. [ABSTRACT FROM AUTHOR]

In this study, rice bran was successively steamed with α-amylase, fermented with lactic acid bacteria, and hydrolyzed with complex enzymes. The changes in phenolic profiles and antioxidant activities of the corresponding aqueous solutions from three stages were investigated. Compared to the first stage, fermentation and complex enzyme hydrolysis significantly increased the total phenolics, total flavonoids, total FRAP and ORAC values by 59.2%, 56.6%, 73.6% and 45.4%, respectively. Twelve individual phenolics present in free or soluble conjugate forms were also analyzed during the processing. Ferulic acid was released in the highest amount among different phenolics followed by protocatechuic acid. Moreover, a major proportion of phenolics existed as soluble conjugates. The results showed that fermentation and complex enzyme hydrolysis enhanced total phenolics and antioxidant activities of aqueous solution from rice bran pretreated by steaming with α-amylase. This research could provide basis for the processing of rice bran beverage rich in phenolics. [ABSTRACT FROM AUTHOR]

In this study, phenolic profiles and antioxidant activity of rice bran were analyzed following successive treatment by gelatinization, liquefaction and complex enzyme hydrolysis. Compared with gelatinization alone, liquefaction slightly increased the total amount of phenolics and antioxidant activity as measured by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Complex enzyme hydrolysis significantly increased the total phenolics, flavonoids, FRAP and ORAC by 46.24%, 79.13%, 159.14% and 41.98%, respectively, compared to gelatinization alone. Furthermore, ten individual phenolics present in free or soluble conjugate forms were also analyzed following enzymatic processing. Ferulic acid experienced the largest release, followed by protocatechuic acid and then quercetin. Interestingly, a major proportion of phenolics existed as soluble conjugates, rather than free form. Overall, complex enzyme hydrolysis releases phenolics, thus increasing the antioxidant activity of rice bran extract. This study provides useful information for processing rice bran into functional beverage rich in phenolics. [ABSTRACT FROM AUTHOR]

• Oil bodies from rice bran were used as carriers for curcumin. • Carrier systems were prepared by sonicating curcumin into rice bran oil bodies. • The small particle size and the good stability of carrier systems were obtained. • The digestion behavior and uptake were analysed by in vitro activity evaluation. Rice bran is a major by-product of rice processing with abundant nutrient content. Oil bodies (OBs), which are fat particles with unique physicochemical stability, are specialized organelles for the storage of oils and fats in plant tissues. In this study, we extracted OBs from rice bran, to evaluate the function of hydrophobic nutrients efficiently delivered by OBs. The carrier system was prepared by sonicating curcumin with medium chain triglycerides (MCT) into rice bran oil bodies (RBOBs). Emulsions comprising different RBOB mass fractions were characterized. The results showed that the highest encapsulation efficiency (EE, 87.67%), optimal particle size (190 nm), and best storage stability were achieved with the 1.5 wt% RBOBs. Based on activity evaluation data, the carrier system can achieve sustained oil release in the intestine and shows high bioaccessibility (61.04%; IC 50 in Caco-2 cells was 77.21 μg/mL), which is important for promoting grain by-product utilization. [ABSTRACT FROM AUTHOR]

• Ferulic acid, (−)-epicatechin, phytic acid were added to rice bran oil bodies. • Modifications by these three natural phytoconstituents were proved. • The interactions between three molecules and oleosins were investigated. Rice bran oil bodies (RBOBs) are one of the most exploited functional components from rice bran by-products and are predominantly based on oleosin stabilization. In this study, we explored the effects of different concentrations of added (-)-epicatechin, ferulic acid, and phytic acid on the RBOBs stability. The results revealed that the incorporation of all three natural phytoconstituents could reduce the RBOBs particle size and increase emulsifying properties, demonstrating increasing surface hydrophobicity (p < 0.05), and a good antioxidant effect, which was especially obvious with (-)-epicatechin incorporation. Fourier transform infrared (FT-IR) spectroscopy data demonstrated that these three small molecule substance classes can modify with oleosin on RBOBs surface by covalent and noncovalent effects. Raman spectroscopic analysis illustrated that the vibrational modes of disulphide bonds in oleosin were modified by these three plant natural ingredients. The interactions between the three phytoconstituents and the model protein were investigated by molecular docking experiments. [ABSTRACT FROM AUTHOR]

• Rice bran protein hydrolysates exerted excellent antioxidant activities. • 127 peptides were isolated from trypsin hydrolysate of rice bran protein (T -RBPH). • A-9-K were selected from 127 peptides by In silico and in vitro antioxidant activity analysis. • The Peptide A-9-K can exert antioxidant effect by activating Keap1/Nrf2/HO-1 pathway. The work aimed to assess the antioxidant ability and obtain a new antioxidant peptide from rice bran protein. Rice bran protein was hydrolyzed by Alcalase, Neutral, Pepsin, Chymotrypsin, and Trypsin, separately. Trypsin hydrolysate (T -RBPH) showed high Fe2+ chelating activity (IC 50 , 2.271 ± 0.007 mg/mL), DPPH and hydroxyl radical scavenging ability (IC 50 , 0.191 ± 0.006 and 1.038 ± 0.034 mg/mL). Moreover, T -RBPH could alleviate the H 2 O 2 -induced oxidative damage in Caco-2. The T -RBPH was purified and identified by UF, GF, FPLC, and LC-MS/MS. Finally, 9-amino acid peptide-AFDEGPWPK with low molecular weight (1045.48 Da), high antioxidant activity, good safety, and solubility was screened by in silico method and chemical oxidation determination, and its interaction with Keap1 was also demonstrated. The ORAC and DPPH radical scavenging ability of AFDEGPWPK were 44.16 ± 0.79 and 28.38 ± 0.14 μmol TE/mM. Moreover, the Molecular docking and Western blot (WB) results showed that AFDEGPWPK could enter the binding pocket in the Kelch domain and activate Keap1/Nrf2/HO-1 pathway. [ABSTRACT FROM AUTHOR]

[Display omitted] • Rice bran FOs significantly improved the breaking force and WHC of grass crap surimi. • Rice bran FOs enhanced the integrity of the myofibrillar protein MP gel network. • Rice bran FOs promoted surimi gel microstructure compact and smooth. Effects of feruloyl oligosaccharides (FOs) from rice bran on the gel properties, microstructure, and sensory properties of grass crap surimi gel were investigated. The results showed that FOs decreased the whiteness of surimi gel, and improved the water-holding capacity and breaking force of surimi gel. According to the texture analysis, the hardness and chewiness of surimi gel significantly increased by adding 0.3% FOs, but had no significant effect on the springiness and cohesiveness. The changes in AFM images indicated that FOs made myofibrillar protein aggregated and uniformly distributed. The SEM micrograph revealed that the 0.3% FOs group had the most compact and ordered network structure. Additionally, sensory characteristics suggested that FOs reduced off-odor from freshwater fish and remained fish delicious taste. This study provides a new prospect for the potential commercial application of FOs as a health gel enhancer in surimi products. [ABSTRACT FROM AUTHOR]

• ERB, SRB and HRB, showed a unique aroma, which had a positive effect on the sensory acceptability of rice bran. • High-pressure steaming and extrusion were more suitable for long-term storage and better maintenance of flavor stability. • Stabilization treatments significantly increased the bitterness value of rice bran. • After stabilization treatments, lipase and lipoxygenase activities were significantly decreased. Rice bran is rich in nutrients and bioactive components, which plays an important role in reducing dyslipidemia and regulating intestinal flora. However, due to the rice bran's instability resulting from rancidity during storage, the development is limited. E-nose, GC–MS and E-tongue were used to monitor the flavor and bitterness of different stabilized rice bran during accelerated storage, and the change of physicochemical properties in rice bran was determined. The rice bran flavor significantly changed after five stabilization treatments. The bitterness increased during storage, but the growth was small (from 7.39 to 7.62). Besides, after stabilization treatments, lipase (LA) activities gradually decreased from 10.11 to 2.03 mg/g, and lipoxygenase (Lox) activities decreased from 3.71 to 1.38 U/g. These results comprehensively elucidate changes in volatile composition, bitterness and physicochemical properties of stabilized rice bran samples during storage and lay the foundation for improving its acceptability and edibility in the future. [ABSTRACT FROM AUTHOR]

[Display omitted] • Vinegar treatment increased the antioxidant activity of egg liquid (EL) after digestion. • Vinegar treatment facilitates egg protein breakdown by pepsin and pancreatin. • Vinegar treatment of EL increased most content of amino acids after digestion. • Vinegar treatment contributed to the accumulation of α-helix and turn in the digested EL protein secondary structures. In this study, the effects of vinegar treatment on the antioxidant and structural properties of whole egg proteins were investigated. The results showed that the degrees of hydrolysis (DH) of vinegar-treated egg liquid (VE) and digested VE (DVE) increased after vinegar addition. A similar trend was also found for the antioxidant activity of DVE but not for that of VE. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE) results showed that vinegar treatment increased the gastrointestinal hydrolysis of whole egg protein compared with that of digested egg liquid (DEL) protein, which was in agreement with the free amino acid content results. The Fourier transform infrared (FTIR) analysis results indicated that proteins from VE 1:3 tended to form β-sheet structures, whereas proteins from DVE 1:3 accumulated α-helices and turns. Vinegar treatment has great potential as a nonthermal processing method for promoting gastrointestinal digestion and producing superior antioxidant peptides. [ABSTRACT FROM AUTHOR]

• DRB carbohydrates were successfully extracted by ultrasound and hydrothermal methods. • DRB carbohydrates were resistant against simulated gastrointestinal conditions. • DRB carbohydrates promoted the growth of probiotic Lactobacillus. • Probiotics showed intense metabolic activity in media with DRB carbohydrates. • DRB carbohydrates are a promising candidate as prebiotics. Ultrasound-assisted extraction and hydrothermal treatment were used to extract carbohydrates from defatted rice bran (DRB), and the prebiotic activity of the extracted carbohydrates was evaluated in vitro. The ultrasound method proved to be more efficient in the extraction of carbohydrates compared to the hydrothermal treatment. The extracts were mostly composed of glucose, stachyose, and arabinose. DRB carbohydrates were resistant to simulated gastrointestinal conditions and capable of promoting the growth of the probiotics L. acidophilus, L. casei, L. plantarum, and L. rhamnosus , resulting in decreased pH, consumption of sugars (glucose, fructose, and stachyose), and production of acids (lactic, acetic and propionic) over culture time, which are indicative of intense metabolic activity. They also presented positive prebiotic activity scores for all Lactobacillus strains, showing desirable selective stimulatory effects in relation to enteric organisms. These results demonstrate that DRB carbohydrates can be considered a potential source of prebiotics. [ABSTRACT FROM AUTHOR]

• A stable oleogel-in-water gel system was constructed. • When hemp seed protein isolate concentration was 8%, gel system had good stability. • The retention rate of Δ9-tetrahydrocannabinol in the gel was enhanced. • After 30 days of storage, the peroxide value of the gel was 4.98 mmol/kg. Rice bran wax was added to hemp seed oil (HSO) to prepare oleogel, and hemp seed protein isolate (HPI)-phosphatidylcholine (PC) was used as the emulsifier to obtain an oleogel-in-water (Og/W) gel system. The effect of HPI concentration on the construction of gel system was studied. Microscopic observations found that the oil droplets were encapsulated by the emulsifier. X-ray diffraction and Fourier transform infrared spectroscopy analysis showed that the increase in HPI concentration promoted the interaction between PC and protein, but didn't affect the crystal structure of gel. Thermogravimetric analysis showed that when the HPI concentration was 8 %, the sample formed a dense gel network and had good thermal stability. At this time, the oil holding capacity of gel was 98.81 ± 0.08 %, and the gel hardness was 109.55 ± 1.74 g. After 30 days of storage, the retention rate of Δ9-THC reached 96.3 %, and the peroxide value was 4.98 mmol/kg. [ABSTRACT FROM AUTHOR]

[Display omitted] • A pH-responsive chitosan-based film imbedding OEO and BRBA was developed. • BRBA improved the mechanical, antibacterial, and antioxidant properties of the film. • The Chitosan-OEO-BRBAⅡfilm can extend pork storage and monitor freshness. • The film reduced spoilage bacteria and odorous volatiles in the pork. This study developed an intelligent and antibacterial packaging film using a chitosan matrix embedding oregano essential oil (OEO) and black rice bran anthocyanin (BRBA). Herein, OEO and BRBA were immobilized into the chitosan matrix through noncovalent bonds and uniformly distributed in the films. The chitosan–OEO–BRBAⅡ film exhibited excellent mechanical, antibacterial, antioxidant, and UV–vis light barrier properties, and sensitive and rapid response to pH/NH 3. Furthermore, fresh pork was coated with the film for monitoring the freshness and preservation efficiency at 4 °C for 12 days. The film effectively improved the quality indices of pork, including the sensory index, total viable counts, pH, TVB-N value, and color of pork during the storage at 4 °C. The film reduced the abundance of spoilage bacteria related to stress tolerance, pathogenicity, and biofilm formation in the pork. Their odorous volatiles appeared later and were less than those in the untreated group. [ABSTRACT FROM AUTHOR]

• Vegan films were obtained on basis of furcellaran and protein hydrolysates from soybean bran. • The influence of the coatings on the microbial quality of a model food product during storage was assessed. • Covering tofu with innovative biopolymer films has negative effects on its quality during storage. Edible vegan films were obtained on the basis of furcellaran and protein hydrolysates from soybean bran. The aim of the study was to investigate the possibility of using innovative single- and double-layer films with antioxidant properties as packaging materials for vegetarian products. A further objective of the study was to evaluate the degree of biodegradation and potential toxicity with regard to the developed films. The tofu was analysed for changes in physicochemical parameters (weight loss, dry weight texture and colour), microbiological quality (total microbial count, yeast and moulds, psychotropic bacteria), and lipid oxidation (peroxidase and acid values, TBARS, fatty acid profile). It was found that films undergo almost complete biodegradation within 10 days and do not demonstrate any toxicity for cress seeds during their growth. Films are not effective in inhibiting the growth of microorganisms in tofu samples. Furthermore, they are not efficient in inhibiting the oxidation of tofu lipids. Compared to the control, the tofu samples covered with the innovative biopolymer films showed significantly lower moisture content and higher weight loss as well as hardness during the whole storage period. [ABSTRACT FROM AUTHOR]

• Purple red rice bran anthocyanins (PRBA) improved intestinal morphology. • PRBA restored the levels of cytokines, endotoxin and lipopolysaccharide binding protein. • PRBA upregulated the expression of tight junction proteins and NF-κB signaling pathway. • PRBA promoted the production of SCFAs and regulated the composition of gut microbiota. The regulatory effects of purple red rice bran anthocyanins (PRBA) on intestinal barrier function and gut microbiota in mice were investigated. Results showed that PRBA had an ameliorative effect on intestinal barrier damage, including restoration of villus length, improvement in the number of cupped cells and promotion of sIgA secretion. PRBA stimulated the production of cytokines, reduced the levels of endotoxin (ET) and lipopolysaccharide binding protein (LBP) in serum, as well as upregulated the expression of tight junction proteins (TJs) and NF-κB pathway proteins. Furthermore, PRBA not only promoted the production of short-chain fatty acids (SCFAs), but also regulated the intestinal microbiota by increasing beneficial bacteria (Lachnospiraceae , Bacteroidaceae , Ruminococcaceae) and reducing pathogenic bacteria (Shigella) to maintained intestinal homeostasis. Above results indicated that PRBA could ameliorate cyclophosphamide-induced impairment of intestinal barrier function and dysregulation of the gut microbiota, which provides a new idea for broadening the exploitation of PRBA. [ABSTRACT FROM AUTHOR]

[Display omitted] • Rice bran wax accelerates cocoa butter tempering and form V crystal formation. • Rice bran wax slows the cocoa butter form V-to-VI transition during storage. • Rice bran wax delays fat bloom formation in dark chocolate during storage. The effects of up to 5 wt% rice bran wax (RBX) on the crystallisation, tempering and storage stability of cocoa butter (CB) and a model dark chocolate were assessed. Presence of RBX significantly accelerated tempering and the formation of the desirable form V polymorph in CB. The form V to VI transition in both CB and chocolate was slowed in the presence of RBX during temperature-cycling, with addition of 1 wt% wax effectively reducing the extent of bloom formation in model chocolate following two weeks of temperature-cycling from 25 to 29 °C. Overall, this study has shown that RBX may be considered a viable seed material to accelerate tempering of CB and retard fat bloom in chocolate. [ABSTRACT FROM AUTHOR]

• RBW is highly similar to CW probably due to their plant origin. • The thermal and crystallization behaviour of RBW is on par with CW. • RBW contains bioactive compounds with anti-microbial activity. The drastic increase in the utilization and conversion of biomass has been an effect of sustainability and circular economy in the food processing sector. Rice bran wax (RBW), an intermediate by-product of rice bran oil refining industries, has been one of the underutilized waste materials. The FT-IR analysis showed that RBW contains many similar compounds to that of beeswax (BW) and carnauba wax (CW). The DSC thermographs showed melting and crystallization temperatures of RBW as 78.55 and 73.43 °C, respectively, lesser than CW and more than BW. The peak profiling of XRD diffractographs has shown full-width at half-maximum of CW and RBW as 0.61 and 0.45, respectively, indicating distortion in crystal formation. The sequential extracts of RBW in hexane, dichloromethane, and ethylacetate have shown antimicrobial activity against E. coli and S. typhi. The research provides a baseline for extraction and separation of specialty compounds from RBW for by-product utilization. [ABSTRACT FROM AUTHOR]