Application of Cyanidin-3-Glucosides as a functional food ingredient in rice-based bakery products

Background: Black pericarp rice has recently become popular among rice consumers for its diverse health benefits specially anti-cancer effect. Cyanidin-3-Glucosides (C3G), an prominant bioactive component of anthocyanins which is abundantly present in black pericarp rice. Objectives: We investigated...

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Autores principales:	Habibul Bari Shozib, Md. Mariful Islam, Sultan Abu Saleh Mahmud, Md. Nazmul Bari, Nasima Akter, Saima Jahan, Shakir Hosen, Mohammad Nazir Hossain, A.H.M. Nurun Nabi, Muhammad Ali Siddiquee, Md. Manjurul Haque
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Black pericarp rice Bangladesh Rice Research Institute (BRRI) Grain Quality and Nutrition (GQN) Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/47629f3d79514a27a093a899d686f0ef
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spelling	oai:doaj.org-article:47629f3d79514a27a093a899d686f0ef2021-11-20T04:57:04ZApplication of Cyanidin-3-Glucosides as a functional food ingredient in rice-based bakery products1319-562X10.1016/j.sjbs.2021.08.042https://doaj.org/article/47629f3d79514a27a093a899d686f0ef2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1319562X21007300https://doaj.org/toc/1319-562XBackground: Black pericarp rice has recently become popular among rice consumers for its diverse health benefits specially anti-cancer effect. Cyanidin-3-Glucosides (C3G), an prominant bioactive component of anthocyanins which is abundantly present in black pericarp rice. Objectives: We investigated, how effectively it can be used to fortify Cyanidin-3-Glucosides (C3G) content in red and white pericarp polished rice or rice based bakery products for more nutritional value. Method: In the present study, we have characterized several black pericarp rice cultivars along with some red pericarp and white pericarp rice cultivars by physicochemical including mineral profiling, and quantified the C3G by UFLC and LCMS. Results: C3G content was significantly reduced from raw rice to cooked rice condition. All the black pericarp rice cultivars synthesized C3G, while this content was not detected in red and white pericarp rice cultivars. However, when 25% of black pericarp rice were mixed with 75% red or white pericarp polished rice, C3G content was significantly retained in cooked rice conditions. Formulation of rice-based bakery food product using black pericarp rice powder was also remarkably retained the C3G content as compared to that of cooking. Black rice is harder in texture, difficult to digest and needs higher energy for cooking. Therefore, we tried to circumvent these challenges by fortifying 25% of black pericarp rice with white or red pericarp rice. Conclusion: Fortification of C3G enriched black rice (25%) with red or white pericarp rice (75%) might bring a better nutritional quality in both cooking and baking condition. This may lead a way to the effective management of the non-communicable disease such as cancer for common rice consuming population.Habibul Bari ShozibMd. Mariful IslamSultan Abu Saleh MahmudMd. Nazmul BariNasima AkterSaima JahanShakir HosenMohammad Nazir HossainA.H.M. Nurun NabiMuhammad Ali SiddiqueeMd. Manjurul HaqueElsevierarticleBlack pericarp riceBangladesh Rice Research Institute (BRRI)Grain Quality and Nutrition (GQN)Biology (General)QH301-705.5ENSaudi Journal of Biological Sciences, Vol 28, Iss 12, Pp 7472-7480 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Black pericarp rice Bangladesh Rice Research Institute (BRRI) Grain Quality and Nutrition (GQN) Biology (General) QH301-705.5
spellingShingle	Black pericarp rice Bangladesh Rice Research Institute (BRRI) Grain Quality and Nutrition (GQN) Biology (General) QH301-705.5 Habibul Bari Shozib Md. Mariful Islam Sultan Abu Saleh Mahmud Md. Nazmul Bari Nasima Akter Saima Jahan Shakir Hosen Mohammad Nazir Hossain A.H.M. Nurun Nabi Muhammad Ali Siddiquee Md. Manjurul Haque Application of Cyanidin-3-Glucosides as a functional food ingredient in rice-based bakery products
description	Background: Black pericarp rice has recently become popular among rice consumers for its diverse health benefits specially anti-cancer effect. Cyanidin-3-Glucosides (C3G), an prominant bioactive component of anthocyanins which is abundantly present in black pericarp rice. Objectives: We investigated, how effectively it can be used to fortify Cyanidin-3-Glucosides (C3G) content in red and white pericarp polished rice or rice based bakery products for more nutritional value. Method: In the present study, we have characterized several black pericarp rice cultivars along with some red pericarp and white pericarp rice cultivars by physicochemical including mineral profiling, and quantified the C3G by UFLC and LCMS. Results: C3G content was significantly reduced from raw rice to cooked rice condition. All the black pericarp rice cultivars synthesized C3G, while this content was not detected in red and white pericarp rice cultivars. However, when 25% of black pericarp rice were mixed with 75% red or white pericarp polished rice, C3G content was significantly retained in cooked rice conditions. Formulation of rice-based bakery food product using black pericarp rice powder was also remarkably retained the C3G content as compared to that of cooking. Black rice is harder in texture, difficult to digest and needs higher energy for cooking. Therefore, we tried to circumvent these challenges by fortifying 25% of black pericarp rice with white or red pericarp rice. Conclusion: Fortification of C3G enriched black rice (25%) with red or white pericarp rice (75%) might bring a better nutritional quality in both cooking and baking condition. This may lead a way to the effective management of the non-communicable disease such as cancer for common rice consuming population.
format	article
author	Habibul Bari Shozib Md. Mariful Islam Sultan Abu Saleh Mahmud Md. Nazmul Bari Nasima Akter Saima Jahan Shakir Hosen Mohammad Nazir Hossain A.H.M. Nurun Nabi Muhammad Ali Siddiquee Md. Manjurul Haque
author_facet	Habibul Bari Shozib Md. Mariful Islam Sultan Abu Saleh Mahmud Md. Nazmul Bari Nasima Akter Saima Jahan Shakir Hosen Mohammad Nazir Hossain A.H.M. Nurun Nabi Muhammad Ali Siddiquee Md. Manjurul Haque
author_sort	Habibul Bari Shozib
title	Application of Cyanidin-3-Glucosides as a functional food ingredient in rice-based bakery products
title_short	Application of Cyanidin-3-Glucosides as a functional food ingredient in rice-based bakery products
title_full	Application of Cyanidin-3-Glucosides as a functional food ingredient in rice-based bakery products
title_fullStr	Application of Cyanidin-3-Glucosides as a functional food ingredient in rice-based bakery products
title_full_unstemmed	Application of Cyanidin-3-Glucosides as a functional food ingredient in rice-based bakery products
title_sort	application of cyanidin-3-glucosides as a functional food ingredient in rice-based bakery products
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/47629f3d79514a27a093a899d686f0ef
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Application of Cyanidin-3-Glucosides as a functional food ingredient in rice-based bakery products

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