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This review investigates black rice's photochemistry, functional properties, food applications, and health prospects. There are different varieties of black rice available in the world. The origins of this product can be traced back to Asian countries. This rice is also known as prohibited rice, emperor's rice, and royal's rice. Black rice is composed of different nutrients including fiber, protein, carbohydrates, potassium, and vitamin B complex. It contains an antioxidant called anthocyanin and tocopherols. Antioxidants are found mostly in foods that are black or dark purple. Due to its nutritious density, high fiber level, and high antioxidant content, black rice is a good alternative to white and brown rice. Utilizing black rice in various foods can enhance the nutritional value of food and be transformed into functional food items. Many noncommunicable diseases (NCDs) can be prevented by eating black rice daily, including cancer cells, atherosclerosis, hypertension, diabetes, osteoporosis, asthma, digestive health, and stroke risk. This review aim was to discuss the role of nutritional and functional properties of black rice in the formation of functional food against different noncommunicable diseases. [ABSTRACT FROM AUTHOR]

In the present investigation, the emulsion blends of chia seed oil (CSO, 50%) and fish oil (FO, 50%) were spray dried using operating conditions such as inlet air temperature (IAT 125, 140, 155, 170, 185°C), wall material (WM 5%, 10%, 15%, 20%, 25%), pump speed (PS 3, 4, 5, 6, 7 ml/min), and needle speed (NS 3, 5, 7, 9, 11s), respectively. The highest EE was obtained 83.77% ± 0.96% at 140°C (IAT), 10% (WM), 4 ml/min (PS), and 5S (NS) conditions. While the minimum EE was noted 73.40% ± 0.35% at 170°C (IAT), 20% (WM), 6 ml/min (PS), and 9S (NS), the maximum model predicted value of EE was 81.85% ± 0.90%. IAT significantly affected the EE while oxidative quality of spray‐dried microcapsule (SDM) samples was improved. The sensorial scores of SDM samples were in the acceptable range. Therefore, SDM developed from CSO and FO blends can be recommended for supplementation in different food products. Practical applications: In the modern age, the consumer and researcher interest has increased for the development of functional food products with excellent nutritional and stable omega enriched oils. The developed microcapsules from chia and fish oil blends at optimized spray drying operating conditions will help to design a formulation for discerning consumers to obtain omega enriched oil microcapsules with high efficiency and more sensorial acceptability. [ABSTRACT FROM AUTHOR]

The current review has measured the effect of kafirins in the development of functional foods and its valuable function against different diseases. Kafirins are usually a protein that is mostly present in sorghum. Chemically, kafirin is divided into different categories including α-kafirin, β-kafirin, and γ-kafirin. Kafirins that are formed in sorghum endosperm and then transferred into the lumen of the rough endoplasmic reticulum. The different functional food products are being developed by using kafirins in the form of sorghum flour. These products play a valuable role in human beings. Previous studies suggested that kafirins have pharmacological properties that are an aid in reducing CVD, hyperglycemia and inflammation. The kafirins are present in sorghum flour that protects humans from Celiac Syndrome. The aim of study was to extract kafirin from sorghum and add into different products for the purpose of reduce the risk of diseases especially celiac disease. Conclusively, food products prepared by using sorghum-kafirin is played a valuable role in human health. [ABSTRACT FROM AUTHOR]

Sorghum (Sorghum bicolor L.) is ranked five cereal crop worldwide. It belongs to the Poaceae family and is formally part of plant-derived food. Nutritionally, it is composed of carbohydrates, kafirin (protein), polyunsaturated fatty acids (PUFA), fibers and resistant starch. Sorghum is used in three different fields: food, feed, and biomass production. Phenolic compounds including phenolic acid, flavonoids, stilbenes and tannins, vitamins including B-complex, A, D, E and K and the minerals (potassium, phosphorus, magnesium and zinc) were involved in the bioactivity of sorghum. The functional composition of sorghum plays an essential role in human health by inhibiting the risk of chronic diseases. Available epidemiological evidence suggests that tannin (proanthocyanidins) in sorghum acts as an antioxidant protecting from inflammation and cancer. Its fiber content can reduce blood cholesterol and glucose level, and is also helpful in celiac disease. Phytochemicals in sorghum enhance cardiovascular health in animals. These properties have not been reported in humans, which needs investigation. This review aims to describe the available information on the bioactive characteristics of sorghum, how it is used in different functional foods, and how it has the potential to combat various disorders. The literature has been collected from Google Scholar, Science Direct, PubMed and Web of Science. [ABSTRACT FROM AUTHOR]