Article
Food Science & Technology
John C. Beaulieu, Robert A. Moreau, Michael J. Powell, Javier M. Obando-Ulloa
Summary: Germinated brown rice beverage contains higher concentrations of health-promoting compounds compared to non-germinated brown and white rice beverages. However, lipid losses occur during sieving, which needs to be addressed in further research.
Article
Agriculture, Multidisciplinary
Ren Chuan-ying, Lu Shu-wen, Guan Li-jun, Hong Bin, Zhang Ying-lei, Huang Wen-gong, Li Bo, Liu Wei, Lu Wei-hong
Summary: Germination and processing lead to significant changes in the metabolic compositions of rice. Different forms of rice exhibit variations in metabolic compositions. Specific metabolites, such as flavonoids, play a role in the antioxidant, anti-inflammatory, anti-cancer, and immunomodulatory effects of wet germinated brown rice. High temperature and pressure treatment further influences specific metabolites, improving the nutrition and storage properties of brown rice.
JOURNAL OF INTEGRATIVE AGRICULTURE
(2022)
Article
Food Science & Technology
Pijug Summpunn, Nattharika Deh-ae, Worawan Panpipat, Supranee Manurakchinakorn, Phuangthip Bhoopong, Natthawuddhi Donlao, Saroat Rawdkuen, Kalidas Shetty, Manat Chaijan
Summary: For long-term food sustainability and security, it is crucial to preserve and recognize Indigenous rice varieties and their diversity. The nutritional profiles of Yoom Noon white rice, brown rice, and germinated brown rice were compared, and the results showed that brown rice had the highest content of macro- and micronutrients. The study also found that white rice had the highest amylose content, while germinated brown rice had the highest levels of protein, dietary fiber, ash, GABA, and total extractable flavonoid.
Article
Food Science & Technology
Cindy Espinales, Socrates Palacios-Ponce, Luis Plaza-Ibarra, Elena Penas, Cristina Martinez-Villaluenga, Patricio J. Caceres
Summary: This study evaluated the inclusion of cooked rice to develop nutritious and healthy low-fat pork fermented salami. The addition of cooked rice modified the water activity, texture profile, and color of salamis and improved their nutritional quality by reducing fat and improving fiber content. Salami including germinated brown rice showed the highest bioactive properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Ruozhi Zhao, Fei Huang, Chen Liu, Vaibhav Asija, Liru Cao, Minshun Zhou, Haiyan Gao, Min Sun, Xinchu Weng, Junyi Huang, Xianyan Liao, Zhanmin Liu, Luyi Sen, Garry X. Shen
Summary: The study found that the total fiber and gamma-aminobutyric acid content in brown rice and germinated brown rice were higher than in white rice. Compared to white rice, brown rice and germinated brown rice can reduce the impact of high-fat diet on fasting blood glucose, blood lipids, insulin resistance, and inflammation. Additionally, germinated brown rice can increase probiotic bacteria in the gut.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Huei-Ju Wang, Lin Chang, Yu-Shiun Lin
Summary: Fermenting germinated brown rice (GBR) with Bacillus natto results in higher nutritional value and functional properties compared to fermented brown rice (BR) or white rice (WR).
Article
Food Science & Technology
Alessandra Pino, Fabrizio Domenico Nicosia, Gianluigi Agolino, Nicolina Timpanaro, Ignazio Barbagallo, Simone Ronsisvalle, Cinzia Caggia, Cinzia Lucia Randazzo
Summary: The suitability of germinated brown rice for the production of fermented products functionalized with probiotics was evaluated. The fermentation process improved the bioactive compound profile and anti-inflammatory properties of the rice, and the fermented products remained microbiologically stable during refrigerated storage with high acceptability scores.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Chemistry, Multidisciplinary
Suekanya Jarupinthusophon, Phatlita Preechataninrat, Oraphan Anurukvorakun
Summary: Herbal cosmetics are becoming popular due to their stability and compatibility. Liquid crystal cream containing germinated brown rice extract (GBR) has been developed with good stability and moisturizing effect. GBR-liquid crystal cream provides high-efficiency moisturizing effect and reliability, making it a premium commercial product.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Xinyi Zhao, Yongqi Yin, Weiming Fang, Zhengfei Yang
Summary: This study investigated the influence of adding different proportions of germinated brown rice (GBR) on beer quality. GBR beers had lower color, alcohol content, fermentation degree, and bitterness compared to Pilsen malt (PM) beer. All GBR beers were rich in gamma-aminobutyric acid (GABA), a bioactive component with various physiological functions, with the highest GABA content obtained in 60% GBR beer. Introduction of GBR also led to elevated levels of higher alcohols. Beer with 20% GBR achieved the best sensory characteristics.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Engineering, Chemical
Hanru Liu, Yurong He, Tianqi Tang, Ming Zhai
Summary: This study predicted the cracking behavior of wet granular materials during different drying stages through experiments and numerical simulations, and proposed a model to predict the cracking probability.
Article
Agriculture, Multidisciplinary
Chuan-ying Ren, Shan Zhang, Bin Hong, Li-jun Guan, Wen-gong Huang, Jun-ran Feng, Di-xin Sha, Di Yuan, Bo Li, Ni-na Ji, Wei Lui, Shu-wen Lu
Summary: This study investigated the hypolipidemic potential of germinated brown rice (Gbrown) and germinated black rice (Gblack) in a high-fat diet-induced rat model of hyperlipidemia. The results showed that Gbrown/Gblack intervention alleviated hyperlipidemia and inflammation, improved the diversity of gut microbiota, and influenced lipid metabolism-related microbial genera. The beneficial effect of Gblack was stronger than Gbrown. In conclusion, dietary interventions with Gbrown/Gblack contributed to the remission of hyperlipidemia by alleviating gut microbiota dysbiosis.
JOURNAL OF INTEGRATIVE AGRICULTURE
(2023)
Article
Food Science & Technology
Ying Sun, Rongxin Miao, Lina Guan
Summary: The study found that partial substitution of wheat flour with germinated brown rice flour can improve the flavor of Chinese steamed bread, particularly increasing the content of volatile compounds such as benzaldehyde, but when the substitution ratio exceeds 50%, the overall acceptability of the steamed bread decreases. The results demonstrate that GBRF can enhance the taste and shape of steamed bread without compromising its eating quality.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Microbiology
Ruozhi Zhao, Janice Fajardo, Garry X. Shen
Summary: The study found that supplementation with brown rice or germinated brown rice can improve gut microbiota and metabolic profile, thereby combating inflammation and insulin resistance caused by a high fat diet. Specifically, brown rice or germinated brown rice increased the abundance of fecal isobutyric acid and valeric acid, which were negatively correlated with improved blood glucose, insulin, and lipid levels.
Article
Food Science & Technology
Nattira On-Nom, Kanoknad Khaengamkham, Aikkarach Kettawan, Thanaporn Rungruang, Uthaiwan Suttisansanee, Piya Temviriyanukul, Pattaneeya Prangthip, Chaowanee Chupeerach
Summary: Hypertension leads to oxidative stress, inflammation, and fibrosis. Parboiled germinated brown rice (PGBR) reduces oxidative stress and inflammation. PGBR contains more bioactive compounds than brown rice and white rice. However, research on the anti-hypertensive effects of PGBR is lacking.
Article
Food Science & Technology
Kunlun Liu, Mengru Ning
Summary: The protein obtained from selenium-enriched germinated brown rice (Se-GBR) showed higher antioxidant activity compared to germinated brown rice (GBR), but this activity was reduced significantly by the addition of citric acid, metal ions, and salt ions. Different cooking methods did not affect protein content significantly, but high pressure and microwave cooking led to decreased protein digestibility. Food processing methods should be carefully considered to maintain the nutritional properties of Se-GBR and GBR proteins effectively.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Salma Malihah Mohammad, Amirun Afiq Badrul Hisham, Nur Atifa Mustapa, Kim Wei Chan, Norhasnida Zawawi
Summary: Adding Heterotrigona itama bee bread ethanolic (BBE) extract to fish sausages increased carbohydrate content and reduced moisture, leading to enhanced antioxidant properties. The fish sausages with 0.75% BBE exhibited lower lipid oxidation activity and reduced TBARS value after 28 days of frozen storage, demonstrating the efficiency of BBE as a natural antioxidant with antibacterial properties in fish sausages.
JOURNAL OF FOOD QUALITY
(2021)
Review
Biochemistry & Molecular Biology
Salma Malihah Mohammad, Nor-Khaizura Mahmud-Ab-Rashid, Norhasnida Zawawi
Summary: Stingless bee-collected pollen, also known as bee bread, is a mixture of bee pollen, bee salivary enzymes, and regurgitated honey fermented by indigenous microbes. Research on bee bread is focused on promoting the meliponiculture industry and exploring its physiochemical properties and health benefits. Studies also aim to identify beneficial microbes associated with bee bread for potential applications in food and pharmaceutical industries.
Review
Food Science & Technology
Gita Addelia Nevara, Sharifah Kharidah Syed Muhammad, Norhasnida Zawawi, Nor Afizah Mustapha, Roselina Karim
Summary: Dietary fiber (DF) has wide applications in the food and pharmaceutical industries due to its health-promoting effects and technological properties. Studies related to DF are increasing, but there is less focus on its fractionation and characterization. The potential sources of DF from selected defatted oilseeds are highlighted as areas for future research.
Review
Food Science & Technology
Belal J. Muhialdin, Norhasnida Zawawi, Ahmad Faizal Abdull Razis, Jamilah Bakar, Mohammad Zarei
Summary: Fermented foods and their probiotics have high antiviral activity, reducing infection risk and promoting rapid recovery, with broad potential against respiratory and digestive viruses. Probiotics demonstrate antiviral activity by activating the immune system, enhancing cytotoxicity, and promoting cytokine production.
Review
Biochemistry & Molecular Biology
Norhasnida Zawawi, Pei Juin Chong, Nurul Nadhirah Mohd Tom, Nurkhairina Solehah Saiful Anuar, Salma Malihah Mohammad, Norra Ismail, Arif Zaidi Jusoh
Summary: Studies indicate that vitamins in honey do not contribute to its antioxidant capacity, while the content of phenolic acids and flavonoids does have an impact on honey's antioxidant activity.
Review
Food Science & Technology
Gita Addelia Nevara, Shafa'atu Giwa Ibrahim, Sharifah Kharidah Syed Muhammad, Norhasnida Zawawi, Nor Afizah Mustapha, Roselina Karim
Summary: The use of oilseed meals as by-products of oil extraction has increased due to their excellent health benefits and potential applications in value-added food products. Research on these by-products contributes to sustainability and the zero-waste concept, while also providing health beneficial compounds.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Gita Addelia Nevara, Sharifah Kharidah Syed Muhammad, Norhasnida Zawawi, Nor Afizah Mustapha, Roselina Karim
Summary: Kenaf seed gum (KSG) is a novel hydrocolloid extracted from kenaf seed, with characteristics similar to guar gum (GG) and locust bean gum (LBG). KSG exhibits comparable functional properties and morphological characteristics, suggesting its potential for use in both food and non-food industries.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Norhasnida Zawawi, Jiali Zhang, Natasha L. Hungerford, Hans S. A. Yates, Dennis C. Webber, Madeleine Farrell, Ujang Tinggi, Bhesh Bhandari, Mary T. Fletcher
Summary: The study revealed significant differences between the stingless bee honey from Australia and Malaysia, with Australian SBH showing higher levels of pH, total phenolic content, total minerals, and electrical conductivity. Additionally, all SBH had toxic elements below the standard CODEX limit.
Review
Biochemistry & Molecular Biology
Nur Syamimi Zaini, Roselina Karim, Ahmad Faizal Abdull Razis, Norhasnida Zawawi
Summary: Plants, including the seeds, are essential for human diet as they provide various nutrients and bioactive compounds. Seeds from Malvaceae and Cannabaceae families have been scientifically proven to combat certain diseases. The maximization of agricultural waste utilization contributes to the achievement of Sustainable Development Goals.
Article
Food Science & Technology
Nur Syamimi Zaini, Roselina Karim, Ahmad Faizal Abdull Razis, Nur Fazila Saulol Hamid, Norhasnida Zawawi
Summary: Kenaf seed beverage (KSB) shows potential as a novel plant-based beverage. It has different nutritional composition compared to soybean, with superior antioxidant properties. Toxicity evaluations in rats indicate that oral consumption of KSB does not cause adverse effects.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Entomology
Patricia Vit, Bajaree Chuttong, Norhasnida Zawawi, Maria Diaz, Jane van der Meulen, Hajar F. Bin Ahmad, Francisco A. Tomas-Barberan, Gina Meccia, Khanchai Danmek, J. Enrique Moreno, David W. Roubik, Ortrud M. Barth, Dirk W. Lachenmeier, Michael S. Engel
Summary: This novel review provides a concise reference to analytical methods for pot-honey research, focusing on a 35-day post-harvest experiment at 30 degrees C. The study integrates various methods, including physicochemical analysis, metabolomics, biochemical composition analysis, antioxidant activity testing, microbial counts, honey microbiome profiling, sensory evaluation, and authenticity and biosurfactant testing.
Article
Nutrition & Dietetics
Gita Addelia Nevara, Sharifah Kharidah Syed Muhammad, Norhasnida Zawawi, Nor Afizah Mustapha, Roselina Karim
Summary: This study evaluates the macronutrients and dietary fiber of kenaf seeds and their by-products. The results show that kenaf seeds have comparable macronutrients to other commercial oilseeds and their by-products can be used as dietary fiber sources. The fractionation of dietary fiber from kenaf seed dregs showed different components that have potential effects on gut microbiota modulation and bodyweight management.
JURNAL GIZI DAN PANGAN
(2022)
Article
Nutrition & Dietetics
Fatin Aina Zulkhairi Amin, Mohamad Zulhafiz Shafiq Cheng, Suriana Sabri, Norsharina Ismail, Kim Wei Chan, Norhaizan Mohd Esa, Mohd Azmi Mohd Lila, Saulol Hamid Nur-Fazila, Shaden A. M. Khalifa, Hesham R. El-Seedi, Norhasnida Zawawi
Summary: This study evaluated the acute and sub-acute toxicity of B. amyloliquefaciens HTI-19 in female Sprague Dawley rats. Both acute and sub-acute toxicity studies showed no mortality or significant abnormalities in the rats. Oral administration of B. amyloliquefaciens HTI-19 up to 1 x 10(9) CFU center dot mL(-1) for 28 days can be considered safe.
Article
Nutrition & Dietetics
Mohamad Zulhafiz Shafiq Zulhilmi Cheng, Fatin Aina Zulkhairi Amin, Norhasnida Zawawi, Kim Wei Chan, Norsharina Ismail, Nur Akmal Ishak, Norhaizan Mohd Esa
Summary: Diabetes, renal and liver diseases are all associated with oxidative stress caused by an imbalance between oxidants and antioxidants. Stingless bee honey and its phenolic-rich extract can effectively restore this imbalance and improve antioxidant defense in diabetic rats, without compromising liver and renal functioning. Tissue-specific control of the KEAP1-NRF2 signaling pathway may contribute to the different capacities of liver, skeletal muscle, and adipose tissues to scavenge free radicals and halt lipid peroxidation.
Article
Food Science & Technology
Rinee Najwa Mohamat, Nur Rabiatul Adawiah Mohammad Noor, Yus Aniza Yusof, Suriana Sabri, Norhasnida Zawawi
Summary: This study examines the physicochemical, rheological, and antibacterial properties of sugar-based adulterated stingless bee honey. The results demonstrate that the addition of high fructose corn syrup (HFCS) significantly alters the properties and antimicrobial activity of the honey. These findings are crucial for regulatory bodies to ensure the authenticity and quality of honey sold in the market.