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Summary: The aim of this study was to characterise gluten‐free breads formulated with alternative flours through technological and sensory (ultra flash profiling, hedonic tests) properties, and to correlate both methodologies for holistically understanding how these variables affect the consumer preference and product quality. Gluten‐free breads formulated by replacing 20% with brown rice, lupine, millet, quinoa, sorghum, teff, buckwheat, rice bran and carob flours were evaluated. The dough hydration and fermentation times were optimised. The formulations presented differences in centesimal composition, specific volume, texture and colour. Significant correlations were established between fermentation time, specific volume, centesimal composition, texture (hardness, gumminess), alveolar structure (porosity, uniformity, cell density), colour (L*), sensory descriptors and overall acceptability. The ultra flash profiling test confirmed different sensory profiles, showing that some descriptors have a high impact in overall acceptability. Multiple factor analysis contributed to understand the interrelationships between technological and sensory properties, identifying the relevant technological parameters that affect the consumer preferences and the final product quality. [ABSTRACT FROM AUTHOR]

Today, bran is considered a functional compound in the food industry. The aim study was to investigate different processing methods of rice bran to improve its physicochemical characteristics. Treatments were prepared in 12 groups, control (C0), 4 samples hydrothermal treated H1 and H2 (1 and 2 h at 30 °C, respectively), H3 and H4 (1 and 2 h at 80 °C, respectively), 4 samples microwave treated M1 and M2 (4 and 7 min at a 600 w, respectively), M3 and M4 ((4 and 7 min at a 600 w, respectively), 4 samples hydrothermal -microwave treated HM1 and HM2 (First, 1 and 2 h at 50 °C, respectively, then 4 min at 750 w), HM3 and HM4 (First, 1 and 2 h at 50 °C, respectively, then 7 min at 750 w). The results showed that the hydrothermal - microwave method was more effective in reducing phytic acid than the other two methods (p<0.05) so the HM4 treatment had the lowest amount of phytic acid (p<0.05). The color value test showed the lowest ΔE change was related to rice bran hydrothermal treated (H1 with ΔE equal to 6.36) (p<0.05). The hydrothermal -microwave process showed the highest retention of iron, zinc, and calcium (p<0.05). Most minerals were shown in HM1 (6.68, 1.56, and 106.43 ppm, respectively). The heavy metals test indicated that in all treatments, the number of heavy metals significantly decreased compared to the control (p<0.05). However, the microwave method was more effective than others (p<0.05). Therefore, it can be concluded that using the hydrothermal -microwave method provides better quality rice bran. [ABSTRACT FROM AUTHOR]

The current study explores the effects of microwave treatment at varying wattage and durations on the phytoconstituents, antioxidant status, anti-nutritional factors (ANFs), and metabolite profiles of de-oiled rice bran. The total phenolics and flavonoids showed both increases and decreases depending on specific microwave parameters, while flavonol content consistently increased across all treated groups compared to the control. The DPPH and ABTS free radical scavenging activity, total antioxidant capacity, FRAP, CUPRAC, metal chelating activity, and ascorbic acid content were enhanced in most of the microwaved samples; however, longer microwave exposure at higher wattage led to their reduction. A treatment-specific decrease in ANFs, including condensed tannins, oxalates, and phytates, was observed. HRMS-based untargeted metabolomics identified a diverse range of primary and secondary metabolites, which clustered in a group-specific manner, indicating notable group-wise metabolite variations. Analysis of discriminating metabolites revealed no significant differences in the overall levels of phenolics, flavonoids, vitamins and cofactors, sugars, amino acids, terpenoids, fatty acids, and their derivatives among the treated groups compared to the control; however, several individual metabolites within these metabolite classes differed significantly. These findings suggest that optimized microwaving of de-oiled rice bran can enhance phytochemicals and antioxidants while improving the metabolite profile. [ABSTRACT FROM AUTHOR]

Simple Summary: The objective of this study was to investigate the regulatory effects of replacing a high-concentrate diet with a high-fiber content feed, which consists of wheat bran, rice bran, and corn bran, on the productive performance, meat quality, and fat acid composition. Our findings showed that increasing dietary fiber content significantly increased average daily feed intake (ADFI), up-regulated carbohydrate metabolism-related metabolites, proliferated abundances of fiber-degradable microbial communities, such as Lactobacillus and Bifidobacterium, and significantly down-regulated lipid metabolism and cofactors and vitamin metabolism. Our findings indicated that higher dietary fiber content significantly reduced dietary energy provision, effectively decreased the backfat and abdominal fat content of Yushan pigs through proliferating intestinal fiber-degradable bacteria, and up-regulating the hepatic lipolysis-related gene expression. This finding may provide an altered method for rearing domestic Chinese pigs. The objective of this study was to investigate the regulatory effects of a high-fiber content feed on the productive performance, meat quality, and fat acid composition. A total of 18 120-day-old Yushan pigs with similar initial body weight were randomly allotted into high-concentrate diet (high energy, HE) and high-fiber diet (low energy, LE) treatments for the determination of regulatory effects on productive performance, meat quality, and fatty acid content. Further, blood metabolomic, gut microbiota, and liver energy-related gene expression measurements were used to investigate the underlying mechanisms. Results showed that the LE treatment significantly increased ADFI while decreasing carcass weight, fat percentage, and IMF. Metabolomic results showed that the high-fiber treatment significantly down-regulated metabolites that participated in lipid metabolism such as cyclic ADP-ribose and hippuric acid, while up-regulated metabolites were mainly enriched in nitrogen metabolism such as DL-arginine and propionylcarnitine (p < 0.05). Microbial results showed relative abundances of Lactobacillus and Bifidobacterium are significantly proliferated in the high-fiber feeding treatments (p < 0.05). Transcriptomic results showed that genes mainly enriched into the lipid metabolism are significantly up-regulated under the high-fiber dietary treatment (p < 0.05). Conclusion: higher dietary fiber significantly reduced dietary energy provision, effectively decreased the backfat and abdominal fat content of Yushan pigs through proliferating intestinal fiber-degradable bacteria, and up-regulating the hepatic lipolysis-related gene expression. [ABSTRACT FROM AUTHOR]

BACKGROUND: In this work, water transition points (first transition: monolayer–multilayer water; and second transition: multilayer–free and solvent water) of different parts of jasmine rice including white rice, brown rice and bran were identified through the integration of sorption isotherm and dielectric properties data. Desorption isotherm data were fitted to four established models to select the optimal model for describing the sorption behaviors. Then, dielectric properties such as dielectric constant (ε′) and dielectric loss factor (ε″) were measured across various moisture content levels within the frequency range of 200–20 000 MHz. RESULTS: A type III isotherm was observed for all samples and the Peleg model was the best fit with the experimental data. Monolayer moisture content of the samples, estimated using the GAB model, ranged from 3.25% to 4.17% dry basis. For dielectric properties, frequency and moisture dependencies were evident for all sample types. Moreover, the sorption isotherm models effectively described the relationship between water activity (aw) and dielectric properties as reflected by their goodness of fit, and their strong correlation through principal component analysis and Pearson's correlation results. CONCLUSION: The first water transition occurs at aw values of 0.11, 0.12, and 0.22, while the second transition appears at aw values of 0.9, 0.9 and 0.75–0.85 for white rice, brown rice and bran, respectively. This knowledge will be useful for food processors, providing insights into the optimization of food processing and storage conditions to extend food products' shelf life. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Aerosol whipped cream, widely used in various foods, relies on solid fats rich in saturated fatty acids (SFAs) for stable gas entrapment. In this study, the potential of oleogels as a healthy fat substitute for formulating aerosol whipped cream was studied. The analysis focused on the effects of different types (beeswax [BW], rice bran wax [RW], and carnauba wax) and the quantities of wax on the properties of the aerosol whipped creams. The BW‐oleogel‐based aerosol whipped cream exhibited the highest foam ability and foam stability. The superior physical properties of the bees wax‐oleogel were attributed to the higher overrun and height stability of its whipped cream compared to RW and carnauba oleogels. The 6% BW‐whipped cream showed significantly higher overrun and cream stability. The 6% BW oleogel whipped cream contained 4.4 times lower SFAs than the dairy milk fat whipped cream. This study represents the first exploration into the feasibility of formulating oleogel‐based aerosol whipped cream using liquid vegetable oil. [ABSTRACT FROM AUTHOR]

Summary: Baicalein is a functional flavonoid that has been intensively studied for its health benefits. Loading baicalein in oil‐in‐water (O/W) emulsions could provide advantages for its application in foods. This work investigated the characteristics of O/W emulsions loaded with baicalein formulated by combination of vegetable oils and homogenisation pressures. Rice bran oil (RBO) and coconut oil (CCO), classified as long‐chain triglycerides and medium‐chain triglyceride, were used in the homogenisation process at 600–1200 bar. The rice bran oil‐in‐water emulsion loaded with baicalein (RBOb/W) produced at 1200 bar provided the emulsion with the smallest particle size of the surface‐weighted mean diameter (d3,2) of 220 nm. The result showed that loading baicalein into RBO could reduce the particle size of O/W emulsion while it increased the particle size of coconut oil‐in‐water emulsion loaded with baicalein (CCOb/W). The RBOb/W and CCOb/W emulsions were physically stable in terms of droplet size during storage at 4 °C for 28 days. The change in viscosity of freshly prepared emulsion loaded with baicalein was dominant compared with the emulsion unloaded baicalein, however, the viscosity profiles of emulsions loaded with baicalein are like emulsions unloaded with baicalein after storage. The influence of baicalein on the viscoelastic properties of emulsion was observed in the storage modulus (G′) at low frequencies. These results suggest that baicalein could potentially interfere with the stabilising effect of Tween 20, contribute to droplet interactions, and migrate from the surface of RBO but not CCO. High baicalein retention of 91–98% was observed in the RBOb/W emulsions. This study recommends that RBO is preferable over CCO to produce O/W emulsion loaded with baicalein in terms of droplet size, stability and retention. It would be useful information to produce functional ingredients for the food industry. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of using different vegetable brans as organic carbon source in synbiotic system fertilization on the nitrification process, plankton composition, and growth of Penaeus vannamei in the nursery phase, also comparing it with the biofloc system. An extended nursery rearing was carried out for 53 days, at a density of 2000 shrimp m−3 (initial weight: 0.03 ± 0.01 g). The following treatments were established, with five repetitions: CW, clear water (control); BFT, biofloc system; RB, synbiotic system fertilized with rice bran; SB, synbiotic system fertilized with soybean bran; and WB, synbiotic system fertilized with wheat bran. The synbiotic fertilization protocol used a commercial blend of Bacillus subtilis and Bacillus licheniformis, molasses, sodium bicarbonate as buffer, and water. The fertilizers were processed by an anaerobic (24 h) and an aerobic (24 h) phase. BFT treatment used molasses as organic carbon source. At the end of the trial, final weight was higher in CW, BFT, and RB treatments than in WB. In RB, SB, and WB treatments, TAN was controlled between days 10 and 14 and NO2−-N was controlled from day 40 of the trial, resembling a newly started system. At the end of the trial, a higher abundance of coccoid and bacillus was observed in the RB treatment, while a higher abundance of vibrio bacteria was observed in WB. Rice bran proved to be the best alternative for the synbiotic fertilization, as it presented a final weight (3.27 g) similar to BFT and CW treatments, and higher than WB (2.61 g). Also, the use of rice bran produced a high load of microorganisms, which can improve shrimp growth. [ABSTRACT FROM AUTHOR]

Metallic titanium ingots can be manufactured via thermal decomposition of titanium sulfides. In our previous study, we thermodynamically and experimentally investigated the phase relationship of titanium oxides and sulfides under carbothermic and hydrogen gas flow atmospheres, that is, non-carbothermic atmospheres. Recently, carbon neutral processes for metallurgical processes that use plant-based biomass, which plays essential roles in environmental protection, have been focused. In this study, the gasification behavior of biomass was investigated by thermal gravimetry-differential thermal analysis, and the deoxidization and sulfurization behaviors that generate titanium sulfides were also experimentally investigated. The gasification behavior differs according to the type of biomass, including the amounts of H2O in the biomass. The reaction temperature for CO2 generation decreased with increasing biomass H2O content. However, the total amounts of generated gas ratios of H2O/CO2 were hardly different, and the partial pressures of oxygen during gasification were also fixed as a function of temperature. The products were analyzed using X-ray diffractometry and identified as titanium disulfide (TiS2), similar to a carbothermic process. [ABSTRACT FROM AUTHOR]

Androgenetic alopecia (AGA) is a genetic condition characterized by an excessive response to androgens, leading to hairline regression in men and hair thinning at the vertex in women, which can negatively impact self-esteem. Conventional synthetic treatments for AGA are often limited by their side effects. In contrast, Thai medicinal plants offer a promising alternative with fewer adverse effects. This study investigates the synergistic phytochemical and pharmacological effects of a novel Hair RiseTM microemulsion, formulated with bioactive extracts from rice bran (Oryza sativa), shallot bulb (Allium ascalonicum), licorice root (Glycyrrhiza glabra), and corn kernels (Zea mays), for the treatment of hair loss. The microemulsion, in concentrations of 50%, 75%, and 100% (v/v), significantly enhanced the proliferation of human hair follicle dermal papilla cells (HFDPCs) compared to minoxidil. Additionally, it upregulated critical hair growth signaling pathways, including Wnt/β-catenin (CTNNB1), Sonic Hedgehog (SHH, SMO, GLI1), and vascular endothelial growth factor (VEGF), surpassing standard controls such as minoxidil and purmorphamine. The microemulsion also demonstrated potent anti-inflammatory and antioxidant properties by reducing nitric oxide production and oxidative stress, factors that contribute to inflammation and follicular damage in AGA. Furthermore, Hair RiseTM inhibited 5α-reductase (types 1–3), a key enzyme involved in androgen metabolism, in both human prostate cancer cells (DU-145) and HFDPCs. These findings suggest that Hair RiseTM microemulsion presents a promising natural therapy for promoting hair growth and reducing hair loss via multiple synergistic mechanisms, offering a potent, plant-based alternative to synthetic treatments. [ABSTRACT FROM AUTHOR]

Cereal wastes such as rice bran and cereal dust are valuable yet underutilised by-products of grain processing. This study aimed to bio-convert these wastes into bacterial cellulose (BC), an emerging sustainable and renewable biomaterial, via an inexpensive solid-state fermentation (SSF) pre-treatment using three mould isolates. Medium substitution by directly using untreated rice bran or cereal dust did not significantly increase the yield of bacterial cellulose produced by Novacetimonas sp. (NCBI accession number PP421219) compared to the standard Hestrin–Schramm (HS) medium. In contrast, rice bran fermented with Rhizopus oligosporus yielded the highest bacterial cellulose (1.55 ± 0.6 g/L dry weight) compared to the untreated control (0.45 ± 0.1 g/L dry weight), demonstrating an up to 22% increase in yield. Using the SSF process, the media production costs were reduced by up to 90% compared to the standard HS medium. Physicochemical characterisation using SEM, EDS, FTIR, XPS, XRD, and TGA was performed to gain insights into the internal structure, morphology, and chemical bonding of differently produced BC, which revealed comparable biopolymer properties between BC produced in standard and waste-based media. Hence, our findings demonstrate the effectiveness of fungal SSF for transforming abundant cereal waste into BC, providing a circular economy solution to reduce waste and convert it into by-products to enhance the sustainability of the cereal industry. [ABSTRACT FROM AUTHOR]

This study evaluated the changes in physicochemical properties and appearance quality of long-grain rice during the grinding process using image technologies and aimed to provide reference for future research. The brown rice milling process was divided into three stages, and flatbed scanning, scanning electron microscopy (SEM), X-ray micro-computed tomography (micro-CT), low-field nuclear magic resonance (LF-NMR), and headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS) were employed to examine the physicochemical and volatile properties of the samples. Results revealed a continuous increase in the degree of milling, with a broken rice rate and a whiteness value increasing by 50.84% and 21.13%, respectively, compared with those during the initial stage; dietary fiber and vitamin B1 contents were reduced by 54.41% and 66.67%, respectively. The image results visualized showed that the cortex of brown rice was gradually peeled off with the increase in milling degree; the cortical thickness was gradually reduced, the endosperm was gradually exposed, and the surface was smoother and shinier. T2 populations exhibited a shift toward longer relaxation times, followed by a decrease in relaxation time during the milling process. Additionally, 31 target compounds impacting rice flavor, mainly ketones, alcohols, and esters, were identified, and the concentration of volatile substances in the B region decreased with the reduction in the bran layer; the concentration of volatile substances in the C region provided rice flavor, which increased with the milling process. This study showed changes in the physicochemical properties and appearance quality of long-grain brown rice during milling. Furthermore, the use of various image processing techniques offers significant insights for optimizing processing parameters and enhancing overall quality and taste. [ABSTRACT FROM AUTHOR]

The Camellia oleifera meal (COM), a primary byproduct of oil-tea processing, often being discarded or used as a low-grade fertilizer due to its low value. The underutilization has become a significant bottleneck hindering the high-quality development of the oil-tea industry. In this study, the production of antibiotic-free feed additives through the solid-state fermentation of COM by Acremonium terricola was investigated. Our findings revealed that a saponin concentration of 5 mg/mL significantly enhanced the production of cordycepic acid (70.4 mg/g), ergosterol (3.32 mg/g), and chitin (110 mg/g) by A. terricola. This concentration also promoted chitin production and the activities of peroxidase (POD) and Na+/K+-ATPase, thereby maintaining cellular homeostasis and energy balance in A. terricola. Solid-state fermented rice bran (RB), wheat bran (WB), and desaponificated COM (containing 2.6 mg/100 g of tea saponin) were all found to be beneficial for increasing the production of cordycepic acid and ergosterol. The blend of COM, RB, and WB in the ratio of 15:65:20 was particularly advantageous for the production and accumulation of cordycepic acid and ergosterol, yielding 1.54 and 1.43 times, 1.27 and 1.37 times, and 1.98 and 5.52 times more than those produced by WB, RB, and COM alone, respectively.Meantime, the difference in contents of sugar and protein in A. terricola cultures (ATCs) using combination were not significant compared to RB and WB. These results indicated that COM can partially replace foodstuffs or food by-products to prepare antibiotic-free feed additives by A. terricola. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULT CONCLUSION Plant‐based beverages have recently seen a significant increase in market demand. However, many of these products suffer from poor emulsion stability and low protein content. Gums have commonly been used to enhance emulsion stability but they do not improve the amino acid profile. This study investigated the use of multiples plant proteins to enhance both the stability and nutritional value of plant‐based beverages.Pea and rice bran proteins both enhanced emulsion stability. Pea protein enhanced the viscosity of the continuous phase whereas rice bran protein lowered interfacial tension. When applied synergistically, competitive adhesion occurred. Rice bran protein gradually displaced pea protein from the oil droplet surface as its concentration increased, leading to emulsion destabilization due to the displaced pea protein. The use of high‐pressure homogenization further enhanced the stability of the emulsion by unfolding protein partially. However, increasing homogenization pressure (>500 Bar) and homogenization cycle (>2 cycles) led to protein aggregation due to excessive exposure of its hydrophobic core. The emulsion formed was resistant to coalescence at 4 °C for 28 days and was stable under high pH and low ionic conditions.The synergistic combination of plant proteins and the effective utilization of co‐processing (homogenization) can enhance the functionality of the individual proteins significantly, leading to the formation of a stable emulsion. The use of plant protein mixture as a stabilizer not only improved the emulsion stability but also ensured a plant‐based beverage with a complete amino acid profile for the vegan community. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study aims to investigate the effect of different ratios of soluble and insoluble dietary fiber (0/100, 25/75, 40/60, 55/45, 70/30, 85/15, 100/0) in rice bran treated with or without extrusion cooking on the physicochemical and structural properties of rice starch. As the ratio of soluble dietary fiber (SDF) increases, the PV (peak viscosity), FV (final viscosity), SB (setback value), and BD (breakdown value) of starch are significantly decreased, indicating that a higher SDF ratio can delay the short‐term retrogradation of starch. Compared with the unextruded rice bran SDF/IDF starch gel, the content of weak bond water and free water in the extruded rice bran SDF/IDF starch gel is higher while the content of strong bond water in the starch gel is lower at the same SDF/IDF ratio. Meanwhile, for the results X‐ray diffraction (XRD) and fourier transform infrared spectrum (FTIR), the rice starch with the extruded rice bran SDF/IDF ratio of 25:75 shows the lowest relative crystallinity of 3.48% and the lowest peak to height ratio of FTIR (1047 cm−1/1022 cm−1) of 1.0746, suggesting that the inhibition effect on rice starch retrogradation is better. This may be beneficial for the utilization of different ratios of SDF/IDF from extruded rice bran and physicochemical properties improvement of rice starch gel. [ABSTRACT FROM AUTHOR]

This study aimed to investigate whether fermented rice bran can substitute soybean meal in the diet of the grey mullet. Four different substitution levels (0, 5, 10, and 15%) in the diet were investigated for soybean meal replacement with fermented rice bran (FRB). In the 0-10% replacement groups, weight, specific growth rate, feed efficiency ratio, body protein level, and protein efficiency ratio were significantly higher (P<0.05) compared to the 15% replacement group. Additionally, there was no difference (P>0.05) in the grey mullet's growth rate in the 0 and 10% replacement treatments. Furthermore, replacing up to 15% of soybean meal with fermented rice bran (FRB) did not significantly affect the overall immunity of the grey mullet. Additionally, incorporating fermented rice bran (FRB) significantly increased the gut microbiota counts (P< 0.05). The greatest increase in the gut microbiota was observed when up to 5% of soybean meal was replaced with FRB. From an economic perspective, substituting up to 5% of soybean meal with FRB reduced the cost of formulating the diet by 0.64% and decreased the cost per kilogram of weight gain by 5 to 10%, or approximately 9.9 and 1.5%, respectively. Overall, the study suggests that replacing up to 10% of rice bran with FRB can enhance growth performance, feed consumption, body composition, intestinal microbiota counts, and financial viability in the grey mullet (Mugil cephalus). [ABSTRACT FROM AUTHOR]

Fermentation technology is essential for raising feed's nutritional content and improving quality. The purpose of the current feeding study was to assess the impact of switching from raw rice bran to fermented rice bran (FRB) on the growth performance, nutritional consumption, economic value, and histological alterations in the gut and liver of the grey mullet, Mugil cephalus (with an initial weight of 5.7 ± 0.01g). The control diet (c) and the other three isoproteic (27% crude protein) diets (B50, B75, and B100) were formulated with FRB replacing 50, 75, and 100% of the rice bran, respectively. Following a 60-day feeding period, the grey mullet given the B100% diet had greater final weight, weight gain, specific growth rate, and protein contents in their bodies compared to the control group (P< 0.05). Additionally, the fish given the B100% diet showed improved feed conversion ratio, protein efficiency ratio, and feed efficiency ratio values. Furthermore, the insertion of FRB resulted in a substantial increase in the count of intestinal microbiota (P< 0.05). In contrast to the control group, the fermented therapies had no detrimental effects on the overall immunity. From an economic perspective, the cost of formulating the diet increased by 0.88% when rice bran was fully replaced with fermented rice bran (FRB) (B100). The results of this study suggest that substituting rice bran with FRB up to 100% may improve growth performance, feed consumption, gut health, and profitability in juvenile M. cephalus. [ABSTRACT FROM AUTHOR]

Hyperlipidemia has been suggested to be associated with dysregulation of lipid metabolism and gut microbiota. The present study prepared microencapsulated rice bran (MRB) with high stability based on in situ rice bran oil embedding and investigated the effects of MRB on lipid metabolism and gut microbiota in hyperlipidemic mice induced by high‐fat diet (HFD). Results showed that compared to HFD fed mice, lipid levels in serum and hepatic lipid accumulation were reduced in mice fed with MRB, which was potentially associated with the fact that MRB decreased the expression of genes related to lipogenesis (Srebp1c, Acc, Hmgcr, and Fas) and increased the expression of genes related to lipid catabolism (Hsl, Atgl) and oxidation (Acox, Cpt1, Ucp1) (p < 0.05). In gut, MRB supplementation significantly elevated the abundance of beneficial bacteria, such as Dubosiella and Faecalibaculum. In addition, significant increase in short‐chain fatty acid was observed in mice from MRB groups when compared to HFD groups (p < 0.05). Overall, this study suggested that MRB could alleviate the hyperlipidemia induced by HFD, which was related to the alteration of lipid metabolism and gut microbiota. [ABSTRACT FROM AUTHOR]

Bioinformatics has emerged as a valuable tool for screening drugs and understanding their effects. This systematic review aimed to evaluate whether in silico studies using anti-obesity peptides targeting therapeutic pathways for obesity, when subsequently evaluated in vitro and in vivo, demonstrated effects consistent with those predicted in the computational analysis. The review was framed by the question: "What peptides or proteins have been used to treat obesity in in silico studies?" and structured according to the acronym PECo. The systematic review protocol was developed and registered in PROSPERO (CRD42022355540) in accordance with the PRISMA-P, and all stages of the review adhered to these guidelines. Studies were sourced from the following databases: PubMed, ScienceDirect, Scopus, Web of Science, Virtual Heath Library, and EMBASE. The search strategies resulted in 1015 articles, of which, based on the exclusion and inclusion criteria, 7 were included in this systematic review. The anti-obesity peptides identified originated from various sources including bovine alpha-lactalbumin from cocoa seed (Theobroma cacao L.), chia seed (Salvia hispanica L.), rice bran (Oryza sativa), sesame (Sesamum indicum L.), sea buckthorn seed flour (Hippophae rhamnoides), and adzuki beans (Vigna angularis). All articles underwent in vitro and in vivo reassessment and used molecular docking methodology in their in silico studies. Among the studies included in the review, 46.15% were classified as having an "uncertain risk of bias" in six of the thirteen criteria evaluated. The primary target investigated was pancreatic lipase (n = 5), with all peptides targeting this enzyme demonstrating inhibition, a finding supported both in vitro and in vivo. Additionally, other peptides were identified as PPARγ and PPARα agonists (n = 2). Notably, all peptides exhibited different mechanisms of action in lipid metabolism and adipogenesis. The findings of this systematic review underscore the effectiveness of computational simulation as a screening tool, providing crucial insights and guiding in vitro and in vivo investigations for the discovery of novel anti-obesity peptides. [ABSTRACT FROM AUTHOR]

Simple Summary: Sugarcane bagasse (SB), one of the more unconventional feedstuffs, is a processed agricultural and industrial by product. Our results show that SB contains higher levels of crude fiber (42.1%) and neutral detergent fiber (81.3%) than soybean hulls, and it also exhibited the highest volumetric expansion when soaked in water (50 g expanding to 389.8 mL) compared to the other six materials we tested (vegetable scraps, soybean hulls, wheat bran, rice bran meal, rice bran, and corn DDGS). Meanwhile, previous studies have reported that SB is worth being developed and utilized as a pig feedstuff, which could effectively alleviate the shortage of feed resources in the swine industry. In the present study, we explored the effects of SB on the reproductive performance, constipation, and gut microbiota of gestational sows. Our results showed that dietary supplementation of 5% SB can be used as an equivalent substitute for soybean hulls to improve the reproductive performance of sows without affecting their gut microbiota. This experiment aimed to evaluate the effects of using sugarcane bagasse (SB) as a substitute for soybean hulls and wheat bran in the diet of pregnant sows on their reproductive performance and gut microbiota. A total of seventy-two primiparous sows were randomly divided into four treatment groups, with eighteen replicates of one sow each. The sows were fed a basal diet supplemented with 0% (CON), 5%, 10%, and 15% SB to replace soybean hulls from day 57 of gestation until the day of the end of the gestation period. The results showed that SB contains higher levels of crude fiber (42.1%) and neutral detergent fiber (81.3%) than soybean hulls, and it also exhibited the highest volumetric expansion when soaked in water (50 g expanding to 389.8 mL) compared to the other six materials we tested (vegetable scraps, soybean hulls, wheat bran, rice bran meal, rice bran, and corn DDGS). Compared with the CON, 5% SB significantly increased the litter birth weight of piglets. Meanwhile, 10% and 15% SB significantly increased the rates of constipation and reduced the contents of isobutyric acid and isovaleric acid in feces. Furthermore, 10% and 15% SB significantly disturbed gut microbial diversity with increasing Streptococcus and decreasing Prevotellaceae_NK3B31-group and Christensenellaceae_R-7-group genera in feces. Interestingly, Streptococcus had a significant negative correlation with isobutyric acid, isovaleric acid, and fecal score, while Prevotellaceae_NK3B31-group and Christensenellaceae_R-7-group had a positive correlation with them. In conclusion, our study indicates that 5% SB can be used as an equivalent substitute for soybean hulls to improve the reproductive performance of sows without affecting their gut microbiota. [ABSTRACT FROM AUTHOR]

Summary: This study explores the antibacterial potential of hydrolysates derived from rice bran protein (RBP) and sesame protein (SP) against Escherichia coli O157:H7 and Listeria monocytogenes. RBP and SP were hydrolysed by protease from Bacillus licheniformis (labelled as RBPH‐B and SPH‐B) and α‐chymotrypsin (denoted as RBPH‐C and SPH‐C), and subsequently fractionated into four molecular weight (MW) categories: F1 (>100 kDa), F2 (10–100 kDa), F3 (1–10 kDa), and F4 (<1 kDa). The antibacterial activities of these hydrolysates and their fractions were systematically evaluated. The results indicated that RBPH‐B and RBPH‐C, along with their fractions, exhibited notable efficacy against L. monocytogenes. Conversely, both SPH‐B, SPH‐C, and their fractions showed pronounced antibacterial activities against both pathogens. Notably, lower MW fractions (SPH‐B, SPH‐B‐F2, and SPH‐B‐F3) demonstrated superior antibacterial properties, effectively reducing bacterial populations to below detection limits (≥6 log CFU mL−1) at a concentration of 100 mg mL−1. Further analysis revealed that SPH‐B‐F3 markedly reduced the reaction time required to inhibit or eliminate E. coli O157:H7 and L. monocytogenes, with comparable times of 6 and 4 h, respectively. These findings highlight the potential application of specific SPH‐B fractions as antibacterial agents in the food industry. [ABSTRACT FROM AUTHOR]

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Solid-state fermentation (SSF) offers a sustainable method for enhancing the nutritional quality of agricultural residues such as red rice bran. This study aimed to determine the optimal temperature and duration for SSF of red rice bran, focusing specifically on increasing the crude protein (CP) content and reducing the crude fiber (CF) content. SFF of rice bran with Aspergillus niger (A. niger) USM F4 was conducted over 14 consecutive days at three different temperatures (25°C, 35°C, and 45°C). A total of 63 samples of rice bran were divided into three temperature groups, each containing 21 samples. Three samples per group were collected at 48-hour intervals over the 14-day fermentation period. The fermentation process for the collected samples at 48-hour intervals was halted by oven drying at 60°C for 24 hours. The fermented products were subjected to proximate analysis for crude protein (CP), ash, ether extract (EE), and crude fiber (CF) contents using the methods outlined by the Association of Official Analytical Chemists (AOAC). The results revealed a significant effect of temperature and fermentation duration on CP, ash, EE, and CF content when compared to the unfermented rice bran kept at room temperature (25oC). The peak values of CP and the highest degradation of CF across all temperature levels were observed on day 10 while the maximum increase in ash and EE content occurred on day 8. Among the temperature conditions, the highest CP values and the lowest CF values were recorded at 35°C. Conversely, the lowest improvements in CP and CF degradation were observed at 25°C on day 10. In conclusion, the optimal conditions for SSF of rice bran with A. niger to enhance CP content and degrade CF are a temperature of 35°C and a fermentation duration of 10 days. [ABSTRACT FROM AUTHOR]

This study investigated the integrated valorization of defatted rice bran (DRB) by converting it into lactic acid (LA) and subsequently utilizing the residues from LA production for biomethane generation through anaerobic digestion (AD). Processing 480 kg of DRB resulted in the production of 70 L of pure LA and generated significant waste streams, primarily consisting of 572 kg of decanted hydrolysate pellet (Pellet DEC) and 220 kg of microfiltration retentate (Retentate MF). Exceptionally high methane yields of 374-434 LN kgVS -1 were observed for residues from LA fermentation in biochemical methane potential tests, indicating their high potential for biogas production. During long-term semi-continuous AD, varying organic loading rates (OLRs) from 0.5-2.5 kgVS m-3 d-1 demonstrated feedstock- and OLR-dependent methane production. Reactor failure at higher OLRs was attributed to the accumulation of total ammoniacal nitrogen (TAN). The co-digestion of Pellet DEC and Retentate MF proved to be more resilient, with OLRs up to 2 kgVS m-3 d-1, mitigating TAN inhibition. Methane yields, ranging from 265-334 LN kgVS-1 before reaching inhibitory OLR levels, were higher than those found in the literature. Process integration has emerged as a promising approach because the biogas generated from residues could effectively offset the energy demands of LA production. Supported by life cycle assessment, the integrated processes showed a 67% lower environmental impact at the midpoint and a 71% lower environmental impact at the endpoint, along with an 80% reduction in energy costs compared to the standalone LA production. Results proved a significant enhancement of the sustainability and economic viability of this integrated biorefinery approach. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This paper analyzed the effects of adding rice bran wax (RW) and beeswax (BW) to rapeseed oil as a deep-frying medium and the quality parameters of potato fries, including acrylamide contamination. It was found that the addition of RW and BW caused an increase in the oil's acidity. However, oil deterioration based on peroxide values and fatty acid profiles did not differ very much from the oil without waxes. The study showed that the addition of rice bran wax at the level of 2.5 g/L of rapeseed oil was able to significantly decrease oil uptake in potato fries. The addition of waxes did not influence the color parameters in the first frying cycle; however, changes were observed later. The browning index indicated that 10 g of BW per liter may darken fries in comparison to rapeseed oil without additives. It was found that with an increase in wax content in the frying medium, potato fries contained more acrylamide. [ABSTRACT FROM AUTHOR]

Rice bran, which is abundant in dietary fiber and phytochemicals, provides multiple health benefits. Nonetheless, its effects on neuroinflammation and gut microbiota in postmenopausal conditions are still not well understood. This study investigated the effects of rice bran and/or tea seed oil supplementation in d-galactose-injected ovariectomized (OVX) old mice fed a fructose drink. The combination of d-galactose injection, ovariectomy, and fructose drink administration creates a comprehensive model that simulates aging in females under multiple metabolic stressors, including oxidative stress, estrogen deficiency, and high-sugar diets, and allows the study of their combined impact on metabolic disorders and related diseases. Eight-week-old and 6–8-month-old female C57BL/6 mice were used. The mice were divided into six groups: a sham + young mice, a sham + old mice, an OVX + soybean oil, an OVX + soybean oil with rice bran, an OVX + tea seed oil (TO), and an OVX + TO with rice bran diet group. The OVX groups were subcutaneously injected with d-galactose (100 mg/kg/day) and received a 15% (v/v) fructose drink. The rice bran and tea seed oil supplementation formed 10% of the diet (w/w). The results showed that the rice bran with TO diet increased the number of short-chain fatty acid (SCFA)-producing Clostridia and reduced the number of endotoxin-producing Tannerellaceae, which mitigated imbalances in the gut–liver–brain axis. Rice bran supplementation reduced the relative weight of the liver, levels of hepatic triglycerides and total cholesterol; aspartate transaminase and alanine aminotransferase activity; brain levels of proinflammatory cytokines, including interleukin-1β and tumor necrosis factor-α; and plasma 8-hydroxy-2-deoxyguanosine. This study concludes that rice bran inhibits hepatic fat accumulation, which mitigates peripheral metaflammation and oxidative damage and reduces neuroinflammation in the brain. [ABSTRACT FROM AUTHOR]

Our study presents an innovative material for application in the construction of biocomposites produced from agro-industrial by-products, constituted by the matrix of 70% raw rice bran, reinforced with 15% of rice husk fibers of different particle sizes (> 1 mm, > 500 µm, > 250 µm and < 250 µm) and 15% glycerol as a plasticizer. The materials were manually mixed and then molded by thermal compression in a hydraulic press with heating using a tray format. The molded parts were submitted to tests of biodegradability, contact angle, water absorption and impact resistance. The obtained results showed the influence of the incorporation of the rice husk fibers in the improvement of the evaluated properties when compared to the biocomposite produced only with rice bran. The different particle sizes of the rice husk fibers used in this study presented minor influence on the evaluated properties. Nevertheless, it should be noted that biocomposites with grain sizes > 250 µm and < 500 µm showed significant improvements, such as greater impact performance, higher initial contact angle and minor mass losses in composting experiments. [ABSTRACT FROM AUTHOR]

Grain processing produces many by-products, including wheat bran, wheat germ and rice bran, which are rich in carbohydrates, proteins and trace elements. In this study, these grain-derived by-products were used as raw materials to conduct solid-state fermentation using mixed strains of Aspergillus kawachii and Rhizopus oryzae, and the potential immunomodulatory and anti-allergic properties of fermented product were evaluated. Solid-state fermentation of a grain by-product mixture, consisting of rice bran, wheat bran, and wheat germ in a 2:1:1 weight ratio, using both A. kawachii L1 and R. oryzae L1 at 26 °C for 5 days, significantly increased the total phenolic, flavonoid, and amino acid contents. The anti-allergic activity of aqueous extract of the fermented product was evaluated in murine models of food allergy and delayed-type hypersensitivity. Oral administration of the fermented product extract (100–200 mg/kg) notably alleviated allergic symptoms such as diarrhea and histopathological changes in the intestines. Moreover, the extract effectively reduced allergen-specific serum antibodies, suppressed splenic cytokine secretion, and mitigated tissue edema and inflammation induced by allergens. Importantly, the extract induced the production of IL-10 and TGF-β, which are well-known cytokines primarily secreted by regulatory T cells. These results underscore the promising immunomodulatory effects of A. kawachii and R. oryzae fermented grain product, suggesting their potential as functional foods or additives for managing allergic disorders, with implications for future therapeutic and dietary applications. [ABSTRACT FROM AUTHOR]

Pursuing enhanced nutritional value in bakery products through technological advancements and new recipes is a promising facet of the food industry. This study focuses on incorporating rice and buckwheat brans, additional raw materials rich in biologically active substances, into bakery products. Utilizing a second-order rotatable plan, optimal ratios were determined—5% rice bran and 10% buckwheat bran. The application of these brans influenced dough and bread quality, reducing sugar content by 5% in dry form and 29% in the fermented brew, potentially aiding in diabetes prevention and cholesterol control. Introducing brans, especially in fermented brew, positively impacted microbiological stability, reducing the risk of mold and potato disease. The developed bread technology using rice and buckwheat brans in fermented brew significantly increased nutritional value, satisfying adult daily protein needs by 31.2%, fats by 15%, and dietary fibers by 18.4%. This innovative approach ensures a sufficient intake of essential vitamins and minerals, showcasing a promising avenue for creating healthier and more nutritious bakery products. [ABSTRACT FROM AUTHOR]

Fermented foods have been a part of human civilization for centuries, providing improved flavors, longer shelf-life, and enhanced nutritional value. One of the significant benefits of fermentation is its ability to increase the antioxidant capacity of foods. Fermentation processes using specific microorganisms have been shown to enhance the antioxidant properties of soy-derived products, soymilk, almonds, herbal infusions, grape pomace, bananas, and other food substrates. These fermented products have demonstrated increased antioxidant activity, improved health benefits, and potential for managing conditions such as hyperglycemia and hyperlipidemia. Fermentation also offers opportunities for the transformation of by-products and waste materials into new products with improved quality. Additionally, fermentation has been explored for the benefit of livestock, aiding in their general health and reducing the need for antibiotics. Overall, fermented foods and the use of food microorganisms show promise in improving public health and combating diseases driven by oxidative stress. [Extracted from the article]

Context: Rice bran arabinoxylan compound (RBAC) is a natural immunomodulator with anticancer properties. Objective: this study critically evaluates the available evidence on the biological pathways of RBAC and its effects on cancer treatment. Methods: this secondary analysis of a scoping review includes studies evaluating the mechanisms of RBAC on healthy or malignant cells, animal models, or humans for cancer prevention or treatment. Data from randomized controlled trials on survival and quality of life outcomes were subjectd to meta analysis. Results: the evidence synthesis was based on 38 articles. RBAC exhibited antitumor properties by promoting apoptosis and restoring immune function in cancer patients to enhance inflammatory and cytotoxic responses to block tumorigenesis. RBAC works synergistically with chemotherapeutic agents by upregulating drug transport. in a clinical trial, combining RBAC with chemoembolization in treating liver cancer showed improved response, reduced recurrence rates, and prolonged survival. RBAC also augments the endogenous antioxidant system to prevent oxidative stress and protect against radiation side effects. in addition, RBAC has chemoprotective effects. Animals and humans have exhibited reduced toxicity and side effects from chemotherapy. Meta analysis indicates that RBAC treatment increases the survival odds by 4.02-times (95% ci: 1.67, 9.69) in the first year and 2.89-times (95% ci: 1.56, 5.35) in the second year. Conclusion: RBAC is a natural product with immense potential in cancer treatment. Additional research is needed to characterize, quantify, and standardize the active ingredients in RBAC responsible for the anticancer effects. More well-designed, large-scale clinical trials are required to substantiate the treatment efficacies further. [ABSTRACT FROM AUTHOR]

Microencapsulation of oil samples such as flaxseed oil, blended oils such as flaxseed-sesame oil and flaxseed-rice bran oil rich in omega-3 and omega-6 fatty acids was carried out through spray drying technique. During this study, emulsions were prepared and homogenized at 1000 rpm to prepare the stable emulsion. About 8% (w/w) of oils were encapsulated with maltodextrin as wall material and Tween 20 as an emulsifier, yielding a polyunsaturated fatty acid (PUFA) microencapsulated oil powder. The physical properties of powders were calculated based on the bulk density and tapped density observations. Apart from these, Carr's index (C) and Hausner's ratio evaluated to study the flow properties of microencapsulated powders ranged between 30 and 39 for Carr's index and 1.40–1.64 for Hausner ratio, respectively. The results of moisture content stated that oil-encapsulated powders exhibited higher shelf life due to lower moisture content values of 2–4%. Encapsulation efficiency of 73%, 60%, and 80% was achieved for flaxseed oil powder, flaxseed-sesame oil powder, and flaxseed-rice bran oil powder, respectively. Powders high in PUFA such as omega-3 and omega-6 are beneficial for addressing variety of health issues, that can be used most convenient way to receive important nutrients in our period of health issues. [ABSTRACT FROM AUTHOR]

Drought is a key environmental element that affects rice (Oryza sativa L.) productivity and quality. Control and drought-treated rice grain (milled) and bran fractions of two contrasting rice genotypes (N22-drought-tolerant and IR64-drought-sensitive) were evaluated based on proximate composition, vitamins, minerals, and nutritional quality indices. Except for carbohydrates and amylose content, bran from both genotypes had higher concentrations of all parameters (proximate, minerals, vitamins, phenols, amino acids, and phytic acid) analyzed in this study. Protein level ranged from 9–11% in grain to 13–15% in bran. Macronutrients (Na, Ca, K, Mg, P) increased after drought in both genotypes. Under drought, thiamine level ranged from 0.07 to 1.97 mg/100 g, riboflavin level from 0.02 to 0.43 mg/100 g, and α-tocopherol from 1.67 to 8.34 mg/100 g in both fractions. N22 showed higher amylose (20.44% and 4.84%) and phenol (0.46 mg/GAE and 2.54 mg/GAE) content in both grain and bran fractions under drought condition. Proline accumulated at higher concentration (2.732 g/100 g) than other amino acids in N22 under drought. Phytic acid ranged from 0.213 to 2.752 g/100 g in drought. To the best of our knowledge, this is the first preliminary report on nutritional quality analysis of rice grain and bran under drought stress. The current findings may help breeders in development of high-quality, drought-tolerant rice varieties, and will also provide a strong foundation for utilizing bran as an essential food ingredient to improve human nutrition and may help breeders to use this tolerant genotype as better parents in further crossings. [ABSTRACT FROM AUTHOR]

Rice bran, a byproduct of rice processing, holds great nutritional value. However, its application in the food industry is greatly restricted due to its high susceptibility to rancidity and spoilage during storage. Currently, it is primarily used as animal feed with low added value. The presence of lipase and lipoxygenase is the major cause of rapid rancidity of rice bran, and other factors such as water activity, microorganisms and phenolic substances also affect the rancidity reaction. Stabilization treatment of rice bran is a key prerequisite to achieving high-value utilization of the product. This paper provides an overview of the rancidity mechanism of rice bran, the common methods for stabilizing rice bran and their impact on its quality and nutritional characteristics, with a view to providing guidance and reference for the research and development of rice bran as a food-grade raw material.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND RESULTS CONCLUSION Rice bran, a by‐product of rice processing, has not been fully utilized except for the small amount used for raising animals. The raw material source requirements of microcrystalline cellulose are becoming increasingly extensive. However, the characteristics of preparing microcrystalline cellulose from rice bran have not been reported, which limits the application of rice bran.Microcrystalline cellulose was obtained from rice bran by alkali treatment, delignification, bleaching and acid hydrolysis. The morphology, particle size distribution, degree of polymerization, crystallinity, and thermal stability of rice bran microcrystalline cellulose were analyzed. The chemical compositions, scanning electron microscopy and Fourier‐transform infrared analysis for rice bran microcrystalline cellulose showed that the lignin and hemicellulose were successfully removed from the rice bran fiber matrix. The morphology of rice bran microcrystalline cellulose was shown to be of a short rod‐shaped porous structure with an average diameter of 65.3 μm. The polymerization degree of rice bran microcrystalline cellulose was 150. The X‐ray diffraction pattern of rice bran microcrystalline cellulose showed the characteristic peak of natural cellulose (type I), and its crystallization index was 71%. The rice bran microcrystalline cellulose may be used in biological composites with temperatures between 150 °C and 250 °C.These results suggest the feasibility of using rice bran as a low‐price source of microcrystalline cellulose. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Alzheimer's disease (AD) is the most common neurodegenerative disorder in the aging population. An accumulation of amyloid plaques and neurofibrillary tangles causes degeneration of neurons, leading to neuronal cell death. The anthocyanin-rich fraction of black rice (Oryza sativa L. variety "Luem Pua") bran (AFBRB), extracted using a solution of ethanol and water and fractionated using Amberlite XAD7HP column chromatography, contains a high anthocyanin content (585 mg of cyanidin-3-O-glucoside and 24 mg of peonidin-3-O-glucoside per gram of the rich extract), which has been found to reduce neurodegeneration. This study focused on the neuroprotective effects of AFBRB in Aβ25–35-induced toxicity in the human neuroblastoma cell line (SK-N-SH). SK-N-SH was exposed to Aβ25–35 (10 µM) to induce an AD cell model in vitro. Pretreatment with AFBRB (0.1, 1, or 10 µg/mL) or C3G (20 µM) was conducted for 2 h prior to the treatment with Aβ25–35 (10 µM) for an additional 24 h. The results indicate that AFBRB can protect against the cytotoxic effect of Aβ25–35 through attenuation of intracellular ROS production, downregulation of the expression of the proteins Bax, cytochrome c, cleaved caspase-9, and cleaved caspase-3, upregulation of the expression of Bcl-2 in the mitochondrial death pathway, and reduction in the expression of the three major markers of ER stress pathways in similar ways. Interestingly, we found that pretreatment with AFBRB significantly alleviated Aβ-induced oxidative stress, ER stress, and apoptosis in SK-N-SH cells. This suggests that AFBRB might be a potential therapeutic agent in preventing neurodegenerative diseases. [ABSTRACT FROM AUTHOR]

The EFSA Panel on Food Contact Materials (FCM) assessed the safety of the substances 'wax, rice bran, oxidised' and 'wax, rice bran, oxidised, calcium salt', used as additives up to 0.3% in polyethylene terephthalate (PET), polyamide (PA), thermoplastic polyurethane (TPU), polylactic acid (PLA) and poly(vinyl chloride) (PVC) in contact with all food types for long‐term storage at room temperature and below, after hot‐fill and/or heating. The substances consist of the chemical classes wax esters, carboxylic acids, alcohols and calcium salts of acids, along with an unidentified organic fraction up to ■■■■■ w/w. Migration into 10% ethanol and 4% acetic acid was below 0.012 mg/kg for each chemical class, and about 0.001 mg/kg for the unidentified fraction. In isooctane, migration was up to 0.297 mg/kg food for wax esters, below 0.01 mg/kg food for the other chemical classes and about 0.02 mg/kg food for the unidentified fraction. The contact with dry food and food simulated by 20% ethanol were considered covered by the migration tests with aqueous simulants. Based on genotoxicity assays and compositional analyses, the constituents of the chemical classes did not raise a concern for genotoxicity. The potential migration of individual constituents or groups of chemically‐related compounds of the unidentified fraction would result in exposures below (for aqueous food) and above (for fatty food) the threshold of toxicological concern for genotoxic carcinogens. Therefore, the FCM Panel concluded that the substances are not of safety concern for the consumer, if used as additives up to 0.3% w/w in PET, PLA and rigid PVC materials and articles intended for contact with all food types except for fatty foods, for long‐term storage at room temperature and below, including hot‐fill and/or heating up to 100°C for up to 2 h. [ABSTRACT FROM AUTHOR]

In this study, four distinct composite samples (Samples A, B, C, and D) were fabricated using varying compositions of biochar, rice bran, coconut coir, and epoxy matrix. Sample A, serving as the baseline with 90% epoxy and 10% biochar, exhibited moderate mechanical properties. Sample B, with 80% epoxy and 20% biochar, demonstrated significantly higher tensile and flexural modulus values, indicative of improved stiffness. Sample C, incorporating 10% rice bran alongside 80% epoxy and 10% biochar, displayed reduced mechanical properties compared to Sample B, potentially due to the lower strength of rice bran particles. Sample D, comprising 80% epoxy, 10% biochar, and 5% coconut coir, demonstrated weaker tensile properties but higher flexural modulus, suggesting enhanced resistance to bending forces. Mechanical testing, water absorption analysis, Fourier Transform Infrared (FTIR) spectroscopy, and SEM imaging provided comprehensive insights into the mechanical and chemical characteristics of the composites, underscoring their potential for diverse applications in sustainable materials development. [ABSTRACT FROM AUTHOR]

In the present study, a synbiotic coating of flaxseed mucilage, defatted rice bran carbohydrate, and Bifidobacterium animalis subsp. Lactis BB12 was fabricated for coating dried mango slices (M‐P‐C). The control samples contained only probiotic bacteria without coating (M‐P). Several quality parameters (moisture, weight loss, shrinkage percentage, pH, firmness, and color) were assessed on specific storage circumstances (25°C, relative humidity (RH) = 22%.). In addition, the survival of Bifidobacterium animalis subsp. Lactis BB12 was evaluated on storage and under simulated gastrointestinal (GI) conditions. According to the results, the log number of Bifidobacterium animalis subsp. Lactis BB12 reached 8.1 and 6.2 for coated and uncoated samples, respectively, during the 45 days storage at 25°C (>6 log CFU (log colony‐forming units)/g) and at finished stage of in vitro gastrointestinal circumstances, the log number of probiotic bacterial count reached 6.8 and 4 for coated and uncoated samples, respectively. The coating resulted in significantly less weight loss, moisture loss, and shrinkage of the mango slices than uncoated ones (p <.05). The growth of yeasts and molds was undetectable in both samples. The results of acceptance experiments for M‐P and M‐P‐C dried mango samples showedthat there were no significant differences between M‐P and M‐P‐C samples (p >.05), indeed in the case of purchase intention and overall acceptability. After reading the text highlighting, there was no significant difference in all attributes of M‐P‐C samples pre and post of reading text highlighting. It could be concluded that the synbiotic coating of mango slices improved the quality characteristics of the dried mango as well as viability of the probiotic bacteria at storage time and under simulated gastrointestinal conditions. [ABSTRACT FROM AUTHOR]

The article presents the discussion on critical role of aquaculture in global food security, noting its substantial growth to 87.5 million tonnes, which represents nearly half of global aquatic animal production. Topics include the rapid expansion of aquaculture's share of global food production, the significant contributions of South Asia to global fish production; and the shifting dynamics from marine to inland fisheries, particularly in India and Bangladesh.

Bacterial cellulose (BC) is emerging as an attractive large-scale polymer due to its superior properties. The dominant static culture for BC fermentation by bacteria or microbial consortium results in low productivity. Agitated culture, as an industrially projected technique, has been widely investigated but exclusively for cellulose-producing bacterial strains. Addressing this concern and evaluating the potential of residues as feedstock, this study highlights the utilization of microbial consortium BA2 and seven agro-industrial wastes including cocoa husks, sugarcane bagasse and others. Remarkably, rice bran (RB) appears as a promising substrate, achieving 2.14 g/L (dry basis) and outperforming the traditional HS medium, evident from a 15-day fermentation. A complex interplay between oxygen availability, glucose consumption and BC yield was revealed; while orbital and magnetic stirring with forced air ventilation (AFV) showed low BC yields and early biomass saturation, 4.07 g/L (dry basis) was targeted by magnetic stirring at 100 rpm from the start using only headspace air. However, beyond controlled operating conditions, mechanical agitation and favorable cellulose adhesion to metal in the stirred tank bioreactor negatively affect BC yield. This pattern uncovers the need for a further approach to the design of bioreactors when the microbial consortium is considered. [ABSTRACT FROM AUTHOR]

Rice bran, a byproduct of rice milling, comprises 12–14% protein. The foaming properties and associated mechanisms of the composite rice bran protein system were not well studied. In this study, a composite protein system composed of rice bran protein (RBP)–sodium caseinate (NaCas) and rice bran protein nanoparticles (RBPNs)–sodium caseinate (NaCas) was investigated. The results showed that the synergistic effect of RBP and NaCas increased the foaming stability of the composite solution up to 83.77 ± 2.75%. Moreover, the foaming capacity and foaming stability of the RBPNs-NaCas composite solution were up to 177.50 ± 3.53% and 80.28 ± 0.39%, respectively. The physicochemical properties results revealed that the particle size volume peaks of RBP-NaCas and RBPNs-NaCas were mainly concentrated at 55.7 nm and 197.1 nm, and RBPNs-NaCas showed a wider single peak particle size distribution. The ζ-potential values of RBP-NaCas and RBPNs-NaCas were changed to −35.5 ± 0.07 mV and −27.2 ± 0.28 mV after complexation. The apparent viscosity and consistency factor of RBP-NaCas decreased by 31.1% compared to RBP, while RBPNs-NaCas displayed similar parameters to the single proteins. The interfacial rheological test showed that RBP and RBPNs can significantly improve the interfacial properties of NaCas by enhancing the interfacial interaction and the interfacial viscoelastic modulus of composite proteins, which is conducive to the stability of the foam system. The outcome of the study provided a theoretical basis for RBP and RBPNs to partially replace NaCas in the processing of foamed food. [ABSTRACT FROM AUTHOR]

As an anti-staling agent in bread, the desorption isotherm of polydextrose has not been studied due to a very long equilibrium time. The adsorption and desorption isotherms of five Chinese polydextrose products were measured in the range of 0.1–0.9 aw and 20–35 °C by a dynamic moisture sorption analyzer. The results show that the shape of adsorption and desorption isotherms was similar to that of amorphous lactose. In the range of 0.1–0.8 aw, the hysteresis between desorption and adsorption of polydextrose was significant. The sorption isotherms of polydextrose can be fitted by seven commonly used models, and our developed seven-parameter polynomial, the adsorption equations of generalized D'Arcy and Watt (GDW) and Ferro-Fontan, and desorption equations of polynomial and Peleg, performed well in the range of 0.1–0.9 aw. The hysteresis curves of polydextrose at four temperatures quickly decreased with aw increase at aw ˂ 0.5, andthereafter slowly decreased when aw ≥ 0.5. The polynomial fitting hysteresis curves of polydextrose were divided into three regions: ˂0.2, 0.2–0.7, and 0.71–0.9 aw. The addition of 0–10% polydextrose to rice starch decreased the surface adsorption and bulk absorption during the adsorption and desorption of rice starch, while it increased the water adsorption value at aw ≥ 0.7 due to polydextrose dissolution. DSC analysis showed that polydextrose as a gelling agent inhibited the retrogradation of rice starch, which could be used to maintain the quality of cooked rice. [ABSTRACT FROM AUTHOR]

In this study, we explored the potential of oleogels to serve as a substitute for traditional shortening throughout the entire cookie production process. Specifically, oleogel was prepared using expeller‐pressed high oleic soybean oil (EPHOSO) with 10 wt% of either rice bran wax (RBX) or monoacylglycerol (MAG) to replace shortening in cookie making. Rapid Visco Analyzer and Farinograph were used to thoroughly assess the impact of replacing shortening with oleogels on the qualities of cookie dough. The results demonstrated the efficacy of MAG oleogel in replicating the attributes of traditional shortening in cookie doughs, in terms of water absorption, dough consistency, and dough stability. The overall quality of cookies prepared with oleogels was comparable to the ones prepared with shortening. Additionally, the oxidative stability indicated the remarkable advantage of EPHOSO‐based oleogels, which displayed an elevated resistance to oxidative processes compared to its liquid form. Furthermore, cookies prepared with MAG oleogel exhibited prolonged oxidative stability than those prepared with shortening. Overall, the results underscore the potential of EPHOSO oleogels, particularly those incorporated with MAG, could enhance the oxidative stability of cookies without diminishing the physicochemical qualities of the end product. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION De‐oiled rice bran (DORB), a substantial yet underutilized byproduct of rice processing, boasts a rich composition of active ingredients but suffers from limited application. Previous studies have indicated that enzymatic or fermentation treatments enhanced these active components. In this study, lactobacilli and complex enzymes were employed to co‐treat DORB, involving the determination of the changes in active components and functionalities of DORB extract (DORBE) before and after this treatment.Following fermentation–enzymolysis, the total phenol and total flavonoid contents in DORBE were significantly increased by 43.59% and 55.10%, reaching 19.66 and 34.34 g kg−1, respectively. Antioxidant tests in vitro demonstrated that the co‐treatment enhanced the scavenging activities of DPPH, hydroxyl and ABTS radicals. Porcine intestinal epithelial cell experiments revealed that, compared to DORBE, the fermentation and enzymolysis DORBE (FDORBE) exhibited significantly improved cell viability and catalase activity as well as scavenging capacity for reactive oxygen species and malondialdehyde after induction by H2O2. Furthermore, FDORBE restored the decreased mRNA expression levels of Nrf2, HO‐1 and NQO1 in the nuclear factor erythroid 2‐related factor 2 (Nrf2) pathway stimulated by H2O2.Fermentation–enzymolysis co‐treatment increases the contents of bioactive components of DORBE and enhances its antioxidant capacity, leading to a better protection against intestinal disorders induced by oxidative stress, suggesting that this co‐treatment is a rational and effective strategy to increase the value of grains and promotes the use of DORB as a functional feed in animal production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Gamma-oryzanol (GO) is a bioactive compound that, due to its biological characteristics, can be added to a food matrix. However, the bioactive compound is difficult to incorporate due to its low solubility and stability. A nanoemulsion allows substances to be packaged in nanometric sizes, improving their bioavailability. In this work, a GO nanoemulsion was developed using high-energy techniques. The methodological process began with the formulation of the coarse emulsion, where the emulsifiers (sodium caseinate and citrus pectin), diluent (rice bran oil), and pH were varied to find the most stable formulation. The coarse emulsion was subjected to four high-energy techniques (conventional homogenization, high-pressure homogenization, ultra-high-pressure homogenization, and ultrasonication) to reduce the droplet size. A physical-stability test, rheological-behavior test, image analysis, and particle-size-and-distribution test were conducted to determine which was the best technique. The formulation with the highest stability (pH 5.3) was composed of 87% water, 6.1% sodium caseinate, 0.6% citrus pectin, 6.1% rice bran oil, and 0.2% GO. The ultrasonic treatment obtains the smallest particle size (30.1 ± 1 nm), and the high-pressure treatment obtains the greatest stability (TSI < 0.3), both at 0 and 7 days of storage. High-energy treatments significantly reduce the droplet size of the emulsion, with important differences between each technique. [ABSTRACT FROM AUTHOR]