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Chronic diseases inclding diabetes have been important public health problems worldwide. Starch intake is one of the main causes of postprandial blood glucose elevation. Recent studies have demonstrated that polyphenols can slow down the rate of starch digestion. Brown rice is rich in phenolics, and its nutritional health benefits are widely recognized around the world as an essential source of whole grains. The unique functional groups of phenolic substances in brown rice, such as phenolic hydroxyl, have a certain inhibitory effect on digestive enzymes. Changes in the structure of starch during processing also decrease the effect of digestive enzymes on it. This not only affects the digestion rate and digestibility of starch in an effective way, but also improves food quality. This paper reviews several aspects of phenolics in brown rice and their antioxidant activities, the process of starch digestion, the effects of brown rice polyphenols on starch digestive properties and their mechanisms of action. The aim of this review is to elucidate the scientific basis of whole grain brown rice polyphenols to retard starch digestion, and provide theoretical references for the development of whole grain brown rice-based and starch-based foods which are beneficial for populations of chronic disease, obesity, overweight, elderly, etc.

Whole grains have gained great attention due to their important roles in nutrition and health. Fresh brown rice noodles, which have been considered as a nutritious and healthy whole grain staple food, are more prone to be spoiling, aging, hardening and easy broken with high cooking loss rate. The factors affecting the quality of fresh brown rice noodles were systematically described, and the changes in water content, pH value, cooking quality, water migration, texture and microstructure of fresh brown rice noodles during storage were also summarized. The mechanism of quality deterioration of fresh brown rice noodles was elaborated and analyzed. Furthermore, the latest research progress (from the year 2016 to 2023) on the quality control technology of fresh brown rice noodles was reviewed, including the selection of raw materials for brown rice, the addition of exogenous additives, the whole grain grinding of brown rice, and the backfilling method of rice bran for preparing brown rice noodles. This review could provide the references for the quality control and improvement of fresh brown rice noodles.

Water-soluble dietary fiber was extracted from ten kinds of cereal bran, such as rice fragrance rice bran, long grain fragrant rice bran, indica rice bran, millet rice bran, wheat bran thick bran, wheat bran thin bran, oat bran, sweet buckwheat skin powder, tartary buckwheat skin powder, millet skin powder. The physicochemical characteristics, functional characteristics and molecular structure of these SDF samples were studied. SDF from tartary buckwheat skin powder had the strongest water holding capacity. SDF from millet skin powder had the strongest oil holding capacity. SDF from wheat bran thin bran showeds the strongest water expansion. SDF from rice fragrance rice bran, long grain fragrant rice bran, millet rice bran and sweet buckwheat skin powder did not have water absorption expansion ability. The glucose binding abilities of ten kinds of SDF were between 56.95~432.83 mg/g. The cholesterol adsorption capacity of SDF from Grain bran was significantly different in the range of 0.41~66.21 mol/g. The antioxidant ability of ABTS and DPPH for SDF from wheat bran was the highest, and the antioxidant ability of hydroxyl for SDF of millet rice bran was the highest. The total antioxidant capacity of the ten kinds of SDF was significantly varied with the range of 2.00~5.59 μmol/g. SEM results showed some uneven surface with granular and smooth with porous structure, and Fourier infrared absorption spectrum results show different weak peaks. In conclusion, there were obvious differences in the molecular structure, physical and functional properties of SDF from different sources, and SDF with different structural and functional properties can be selected according to the specific utilizations.

The defatted rice bran was modified by extrusion cooking, and the effects of extrusion cooking on enhancement of soluble dietary fiber (SDF) and structural properties of dietary fiber in rice bran were studied. Taking SDF content as an index, the optimum extrusion conditions of rice bran were determined by single factor experiment as follows: water content of 35%, extrusion temperature of 160 ℃, and screw speed of 250 r/min. After extrusion cooking treatment, the SDF content of rice bran increased from 4.34% to 14.34%. The microstructure of SDF from extruded rice bran was expanded loosely, the water holding capacity and expansion capacity of SDF significantly increased, while the oil holding capacity of SDF significantly decreased. The infrared spectrum of SDF did not produce a new absorption peak, the peak position moved to the long wavenumber direction, and the absorption intensity decreased. The position of crystal diffraction peak of SDF did not change significantly, and the relative crystallinity decreased. The microstructure of insoluble dietary fiber (IDF) from extruded rice bran was broken, the expansibility of IDF significantly increased, the oil-holding capacity of IDF significantly decreased, and the water-holding capacity had no obvious changes. The results of infrared spectra and crystallization properties both showed that cellulose and hemicellulose still existed in IDF from rice bran after extrusion cooking, but the structure of IDF was destroyed and the relative crystallinity of IDF decreased. The results showed that extrusion cooking treatment could change the structure properties of rice bran dietary fiber, providing a theoretical basis for the development and application of dietary fiber products.

In order to explore the quality changes of instant brown rice porridge rice during storage, gas chromatographic ion mobility spectrometry (GC-IMS) and dynamic principal component analysis (PCA) were used to study the changes of the composition and content of characteristic volatile organic compounds during the storage of instant brown rice porridge rice, the difference of volatile organic compounds (VOCs) between samples was evaluated by the flavor information fingerprint. The results showed that GC-IMS combined technology can quickly and qualitatively identify the monomers and dimers of volatile substances of instant brown rice porridge rice in different storage environments and storage times, and a total of 59 VOCs have been identified. The VOCs of fresh instant brown rice porridge rice mainly include aldehydes, ketones and esters, with relative contents of 24.44%, 20.40% and 43.59% respectively. When stored at room temperature, the relative contents of alcohols, aldehydes, pyrazines and furans in instant brown rice porridge increased, while the contents of ketones and esters decreased with the extension of storage time. Vacuum condition had little effect on flavor quality of instant brown rice porridge. In high humidity environment, with the extension of storage time, organic acids were gradually produced, aldehydes and alcohols increased greatly, ketones and esters decreased, and volatile substances changed significantly with the increase of storage temperature.

China is one the of the major production country of paddy rice, while during the processing of paddy rice, there is usually a high portion of nutrients loss and rice bran by-products are produced.γ-oryzanol is a mixture of bioactive compounds in the unsaponifiable part of rice bran layer. Research has been focusing on it in recent years due to its outstanding physiological functions. This paper reviews the effects of rice raw materials, precision of rice processing, rice processing methods on the content of γ-oryzanol and the research progress on the extraction of γ-oryzanol from rice bran. We suggest to stress the importance of the data collection of γ-oryzanol content of rice, advocate moderate processing of rice, develop brown rice products by extrusion, advance germination and fermentation techniques, and strengthen the separation of active components from rice bran. This is in line with the major development strategies of grain saving and waste reduction, which helps build a healthy China and support high quality development of China.

To provide data references for the improvement of red bean pulp storage,transportation and quality stability,the changes of freeze-thaw stability and rheological properties of red bean pulp were analyzed through repeated freeze-thaw tests in this paper.The results showed that the structure system of the red bean pulp suffered serious damage after one freeze-thaw cycle (-18 ℃ storaged 7 days) ,the stability coefficient significantly declined,the syneresis rate,clarify index and grain size showed significant increasing trend,these indicators had no significant changes after repeated freeze-thaw cycles,but the loss angle tangent (tanδ) showed a trend of gradual increase,indicating that the repeated freeze-thaw cycles would lead to fewer polymers and lower degree of polymerization in red bean pulp.The freeze-thaw cycle had a correlation to the elastic modulus (G′) of red bean pulp,but had little influence on the viscosity modulus (G″).

To simplify the production process，cooked mashed potato instead of water were used to make potato wheat noodles.Cooked mashed potato content with 81.11% moisture were added to 65 g to 85 g to 200 g of wheat flour.Influence of potato content on the quality of noodles was discussed.The results showed that with the increase of mashed potato content，the cooking yield and cooking loss of potato wheat noodles increased，L* value decreased，a* value and b* value increased，and color quality decreased.The fracture distance of potato wheat noodles increased first and then decreased，and the fracture strength，firmness and shear work all showed a decreasing trend

Rice is the largest staple food species in China, which is closely related to national health.For a long time, it is common to over-process rice which caused serious nutrition loss since pursuit of taste and appearance quality.Because rice bran is rich in nutrients, the milling degree of rice has a significant impact on the nutritional value of rice.Milling process and milling degree will also affect flour properties, and cooking and sensory quality of cooked rice.The effects of milling degree on nutrient content, flour properties,cooking and sensory quality of rice were summerized in order to provide references for the proper processing and milling of rice.

In recent years, along with the development of Chinese economy, buckwheat dried noodles, with health promotion effects，have developed rapidly. From 2017 to May 2019, the product quantity of buckwheat dried noodles had increased seven times from 321 to more than 2 300. Because of lacking of relevant standard, all noodles containing buckwheat flour called buckwheat noodles if only with content of buckwheat flour from 0.5% to 100%. Such behavior disturbed the market order. In order to guide and regulate the buckwheat noodles market, some enterprises marked buckwheat type and quantity on the product label. Based on the analysis of the status of dried noodles in China，and combined the analysis of buckwheat noodles standard in Japan, the development direction of Chinese buckwheat dried noodle standard were discussed.

Background and Objectives: Rice bran is enriched with bioactive compounds, which makes it more competitive as a functional food raw material. The stabilization of rice bran can inhibit the activity of endogenous enzymes, reduce its oxidation sensitivity, and change its physical and chemical properties, providing more possibilities for its application in the food industry. In this study, rice bran from five stabilization treatments (atmospheric pressure cooking, high‐pressure cooking, atmospheric steam, microwave heating, and extrusion cooking) were investigated for their effect on the gel properties of indica rice flour. Findings: Stabilized rice bran could enhance the hydration properties and increase the enthalpy value of rice flour. The gelatinization properties indicated that the viscosity and fluidity of the rice paste were increased, and the aggregation and rearrangement of rice starch were promoted. From the rheological properties, stabilized rice bran enhanced the viscoelasticity of the rice flour gel. In addition, the stabilized rice bran could also reduce the yield of freeze‐thawing water of the rice flour gel. Rice bran with thermal treatments can significantly improve the gel properties of indica rice flour. Conclusions: Indica rice flour mixed with stabilized rice bran showed significant improvements in hydration, gelatinization, rheological properties, and freeze‐thaw stability. Significance and Novelty: It is potential for the application of the gel from rice flour with stabilized rice bran in the starch‐based food industry. [ABSTRACT FROM AUTHOR]

Background and Objectives: Germination pretreatment is an effective way to improve the nutritional quality and sensory quality of germinated brown rice (GBR). Cold plasma pretreatment (CPP) has been demonstrated to improve the physicochemical properties of GBR. The effects of CPP on reducing phytic acid and improving nutrient composition in GBR have not been evaluated, and there are few studies on the changes of phytic acid and phytase, especially the changes of the forms and compositions of γ‐oryzanol, phenolics, and flavonoids in GBR with CPP. Therefore, this study evaluated the changes of phytase, phytic acid, γ‐aminobutyric acid (GABA), γ‐oryzanol, flavonoids, phenolics, and antioxidant activity in GBR with or without CPP. Findings: The phytic acid content in CPP‐treated GBR for germination of 72 h was lower (7.60 mg/g, dry basis weight [DW]) than that in untreated GBR (9.01 mg/g DW). At the same germination time, the phytase activity and GABA, total γ‐oryzanol contents in CPP‐treated GBR were higher than those in untreated GBR. However, total flavonoids and phenolics levels, flavonoid compositions and phenolic acids contents, and T‐AOC and DPPH antioxidant capacity in CPP‐treated GBR were lower than those of untreated GBR. Conclusions: These results indicated that CPP for brown rice was an effective method for decreasing the phytic acid and enhancing GABA and γ‐oryzanol in GBR compared with non‐CPP of brown rice for germination. Significance and novelty: CPP is beneficial to reduce phytic acid and improve the GABA and γ‐oryzanol contents of GBR, which provides a theoretical basis for producing functional and nutritious GBR foods. [ABSTRACT FROM AUTHOR]

Background and objectives: The pre‐treatments for germination of whole grains, including soaking, stress, non‐thermal processing treatments, and other methods, have been gained great attention for improving biological activity and functional properties of whole grains. The objective of this review was to summarize the effects of pre‐treatments on the γ‐aminobutyric acid (GABA), phenolics, dietary fiber, and mineral bioaccessibility in germinated whole grains for the development and utilization of them as functional food products or ingredients. Findings: The GABA, phenolics, dietary fiber, and mineral bioaccessibility in germinated whole grains were increased by 10–55 mg /100 g, 0.1–1.5 mg/g, 0.39%‐4.92%, and 2%–12%, respectively, after pre‐treatment for germination compared with only soaking. The contents of GABA and total phenolic in germinated whole grains increased by 56.92% and 11.24%, respectively, by ultrasonic pre‐treatment. The contents of GABA and total phenolic in germinated whole grains increased by 38.89% and 70%, respectively, by high hydrostatic pressure pre‐treatment. After cold plasma pre‐treatment, the contents of GABA and total phenolic in germinated whole grains increased by 47.37% and 37%, respectively. Therefore, non‐thermal processing pre‐treatments have a significant promoting effect on GABA synthesis and phenolic accumulation for germinated whole grains, such as ultrasound, cold plasma, and high hydrostatic pressure. Conclusions: Non‐thermal processing pre‐treatment has been a promising strategy for developing healthy and nutritious whole‐grain foods. According to the existing research results, high hydrostatic pressure and low‐temperature plasma can promote GABA and phenolic in germinated whole grains, while ultrasound can not only increase the content of GABA and phenolic in germinated whole grains, but also increase the bioaccessibility of calcium and iron. Therefore, ultrasound can promote nutrients in germinated whole grains better than other non‐thermal processing methods. It is very important for choosing pre‐treatment methods for germination to obtain whole grains with increased functional properties. Significance and novelty: This review may provide a compilation of information that pre‐treatments can improve the biological activity and development of functional foods from the sources of germinated whole grains. [ABSTRACT FROM AUTHOR]

Background and objectives: Wholegrain foods have gained great attention due to their benefits on health. However, the texture, taste, and cooking quality of wholegrain foods are not good because of the bran in wholegrain. The objectives of this study were to improve the quality of brown rice noodles with rice bran that was treated by extrusion cooking. In this study, brown rice noodles with extruded rice bran (BRN‐ERB) were prepared to improve their quality compared to white rice noodles (WRN) and brown rice noodles with un‐extruded rice bran (BRN). Findings: The total phenolic, flavonoid, anthocyanin, and dietary fiber contents in BRN‐ERB were 44.87 mg GAE, 36.15 mg RE, 0.11 mg Cy‐3‐O‐G, and 4.48 g per 100 g, respectively, significantly higher than those in BRN and WRN. The BRN‐ERB had the highest antioxidant activities of DPPH, ABTS, and T‐AOC, the highest resistant starch content, and the lowest starch hydrolysis rate among the three types of rice noodles. Seven phenolics, six flavonoids, and three anthocyanins were individually detected in these rice noodles, and BRN‐ERB exhibited higher contents of protocatechuic acid, p‐coumaric acid, ferulic acid, and daidzein than BRN and WRN did. The cooking and textural qualities of BRN‐ERB were improved with lower optimum cooking time and cooking loss, and higher hardness, tensile strength, and elasticity compared to BRN. Conclusions: The brown rice noodles with extruded rice bran had higher contents of nutritional components than brown rice noodles with un‐extruded rice bran and white rice noodles, and better cooking and textural properties than brown rice noodles with un‐extruded rice bran. Significance and novelty: The results provided the evidences that brown rice noodles prepared with extruded rice bran might become functional foods from the sources of staple rice products. [ABSTRACT FROM AUTHOR]

Cochliomycin G (1), a new 14-membered resorcylic acid lactone, together with six known analogues (2−7), was isolated from the culture broth of a marine-derived fungus Cochliobolus lunatus. The planar structure of 1 was established by extensive NMR spectroscopy, and the absolute configuration was elucidated by the combination of empirical rules, CD data, and 13C chemical shift calculations. Compound 1 exhibited potent antifouling activity against Chlorella vulgaris, Chaetoceros socialis, and Navicula exigua, with EC50 values of 1.09, 0.92, and 0.61 μg/mL, respectively. [ABSTRACT FROM AUTHOR]