Functional Foods from Black Rice (Oryza sativa L.): An Overview of the Influence of Drying, Storage, and Processing on Bioactive Molecules and Health-Promoting Effects

被引：2
作者：
Canizares, Lazaro [1 ]
Meza, Silvia [1 ]
Peres, Betina [1 ]
Rodrigues, Larissa [1 ]
Jappe, Silvia Naiane [1 ]
Coradi, Paulo Carteri [2 ]
de Oliveira, Mauricio [1 ]
机构：
[1] Univ Fed Pelotas, Dept Agroind Sci & Technol, BR-96010900 Pelotas, Brazil
[2] Univ Fed Santa Maria, Lab Postharvest LAPOS, Campus Cachoeira Do Sul,Ave Taufik Germano 3013,Un, BR-96503205 Cachoeira do Sul, Brazil
来源：
FOODS | 2024年 / 13卷 / 07期
关键词：
industrial application; functional food; phenolic compounds; health benefits; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; FERMENTATION; TEMPERATURE; INGREDIENT; CEREALS; GRAIN; BRAN; RED;
D O I：
10.3390/foods13071088
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Black rice (Oryza sativa) stands out for its high content of bioactive compounds with functional properties that play an important role in health benefits. The phytochemical level is affected by industrial processing due to its instability to the hydrothermal process. Studies about the influence of industrial processing on the phytochemical profile of black-rice-based foods are still scarce. This study carried out a comprehensive review of the influence of industrial applications on the bioactive compounds in food products based on black rice and their health-promoting effects. Most industrial processes such as drying, storage, cooking, and extrusion affect phytochemical content and antioxidant capacity. Alternatively, technologies such as fermentation, UV-C irradiation, and sprouting can maintain or improve the phytochemical content in black rice products.
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页数：16
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