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Yi Z, Chen D, Zhou X, Guo J, Chen K, Ye C, Liu C, Liu J. A Simple Narrative Review of Progress on the Processing and Utilization of Functional Rice. Foods 2024; 13:3911. [PMID: 39682983 DOI: 10.3390/foods13233911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2024] [Revised: 11/26/2024] [Accepted: 12/02/2024] [Indexed: 12/18/2024] Open
Abstract
This paper aims to review the research progress on the processing and utilization of functional rice and explore its potential to enhance human health. The research progress in the processing and utilization of colored rice, low-protein rice, high-resistant starch rice, micronutrient-enriched rice, and bioreactor rice was systematically analyzed through a comprehensive literature review. The impact of various processing techniques on the retention of nutritional components in functional rice was also discussed. This study found that functional rice exhibits great potential in terms of nutritional value, health effects, and market demand. However, issues such as the loss of bioactive components during processing, the maintenance of specific agronomic traits, and market acceptance still need to be addressed. The research and development of functional rice are significant for enriching people's dietary choices and addressing global malnutrition and chronic disease problems. Future efforts should focus on further optimizing processing techniques and utilizing genetic engineering and molecular breeding technologies to enhance the nutritional value and agronomic traits of functional rice, thus meeting market demands and health objectives.
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Affiliation(s)
- Ziying Yi
- Guangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou 510640, China
| | - Dagang Chen
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
- Guangdong Rice Engineering Laboratory, Rice Research Institute, Guangzhou 510640, China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Rice Research Institute, Guangzhou 510640, China
- Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangzhou 510640, China
| | - Xinqiao Zhou
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
- Guangdong Rice Engineering Laboratory, Rice Research Institute, Guangzhou 510640, China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Rice Research Institute, Guangzhou 510640, China
- Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangzhou 510640, China
| | - Jie Guo
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
- Guangdong Rice Engineering Laboratory, Rice Research Institute, Guangzhou 510640, China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Rice Research Institute, Guangzhou 510640, China
- Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangzhou 510640, China
| | - Ke Chen
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
- Guangdong Rice Engineering Laboratory, Rice Research Institute, Guangzhou 510640, China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Rice Research Institute, Guangzhou 510640, China
- Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangzhou 510640, China
| | - Chanjuan Ye
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
- Guangdong Rice Engineering Laboratory, Rice Research Institute, Guangzhou 510640, China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Rice Research Institute, Guangzhou 510640, China
- Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangzhou 510640, China
| | - Chuanguang Liu
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
- Guangdong Rice Engineering Laboratory, Rice Research Institute, Guangzhou 510640, China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Rice Research Institute, Guangzhou 510640, China
- Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangzhou 510640, China
| | - Juan Liu
- Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
- Guangdong Rice Engineering Laboratory, Rice Research Institute, Guangzhou 510640, China
- Guangdong Key Laboratory of New Technology in Rice Breeding, Rice Research Institute, Guangzhou 510640, China
- Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangzhou 510640, China
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The effects of aurone on the yellowing of fresh-cut water chestnuts. Food Chem X 2022; 15:100411. [PMID: 36211781 PMCID: PMC9532801 DOI: 10.1016/j.fochx.2022.100411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 07/05/2022] [Accepted: 08/04/2022] [Indexed: 11/23/2022] Open
Abstract
Aurone (0.6 and 1.0 %) could inhibit the yellowing of FCWCs by decreasing the yield of eriodictyol and restraining POD activity. The inhibition aurone to POD activity was a kind of mixed inhibition. PPO and PAL did not catalyze the yellowing of FCWCs.
Yellowing is the main reason for deterioration of edible quality of fresh cut water chestnuts (FCWCs). The mechanism of aurone inhibiting the yellowing of FCWCs was studied. FCWCs were treated with aurone (0.2, 0.6 and 1.0 %). The controls yellowed completely on day 9. The treatment sample with 1.0 % aurone did not yellow on day 9. Compared to the controls, aurone (1.0 %) completely inhibited the production of eriodictyol during 9 d of storage. Aurone (1.0 %) reduced peroxidase activity of FCWCs by 23 % on day 9. The effects of aurone on naringenin concentration, polyphenol oxidase activity, phenylalanine lyase activity, number of thermophilic bacteria colonies, and number of yeasts and molds colonies of FCWCS were not significant. Aurone reduced the yellowing by decreasing the yield of eriodictyol and inhibiting POD activity. Aurone (1.0 %) can be used to inhibit the yellowing of FCWCs in practice.
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