Quality Assay, Processing and Bio-Function of Rice Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (31 August 2021) | Viewed by 33376

Special Issue Editors


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Guest Editor
Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
Interests: cereal science and processing; quality assay and processing of rice grains; bio-functional rice bread; rice noodles; rice cake; PCR technology of rice authentications
Special Issues, Collections and Topics in MDPI journals

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Co-Guest Editor
1. National Institute for Agrarian and Veterinary Research (INIAV), Oeiras, Portugal
2. GREEN-IT Bioresources for Sustainability, ITQB NOVA, Av. da República, 2780-157 Oeiras, Portugal
Interests: rice; TRACE-rice; food chemistry; food science; maize; viscoelasticity; food processing and engineering; food technology; food analysis; starch; genotyping
Special Issues, Collections and Topics in MDPI journals

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Co-Guest Editor
CSIC, Inst Agrochem & Food Technol IATA, Valencia, Spain
Interests: enzyme activity; food and nutrition; enzymes; proteins; food technology; food processing and engineering; food analysis; biochemistry; food processing; food chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Rice is one of the most important cereals in the world with wheat and corn. It is pointed out that more than half of world population live on rice grains, and consumers request more palatable rice grains.

Quality evaluations of rice are performed by sensory testing and physico-chemical measurements. The former is a basic method that requires large amounts of samples and several panelists. The latter is an indirect method that estimates the eating quality based on the chemical composition, cooking quality, gelatinization properties, and physical properties of cooked rice. Novel method to evaluate the quality of the cooked rice is necessary to breed high-quality rice cultivars and to select the suitable rice for each consumer and each purpose.

Rice is mainly consumed as table rice, but it can be processed to various products, such as bread, noodle, cake, etc. In addition to the traditional rice products, novel rice products have been developed and introduced by the use of various new processing technologies.

Cereal grains are indispensable for the people all over the world. Intake of calories, 1st functions, satisfaction of sensory preference, 2nd functions, and the maintenance and promotion of health, 3rd functions, could be attained by the intake of rice grains.

Scientific reports on the bio-functional effects by the functional substances are increasing year by year. Bioactive components of grains are very useful to maintain our long and healthy life through the dietary habits.

Prof. Dr. Ken'ichi Ohtsubo
Guest Editor

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Keywords

  • Rice
  • Functional Foods
  • Quality Evaluation

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Published Papers (8 papers)

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Editorial

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3 pages, 185 KiB  
Editorial
Editorial for the Special Issue, “Quality Assay, Processing and Bio-Function of Rice Products”
by Ken’ichi Ohtsubo, Carla Moita Brites and Cristina M. Rosell
Foods 2022, 11(12), 1755; https://doi.org/10.3390/foods11121755 - 15 Jun 2022
Viewed by 1385
Abstract
Rice is one of the most important cereals in the world alongside wheat and maize [...] Full article
(This article belongs to the Special Issue Quality Assay, Processing and Bio-Function of Rice Products)

Research

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20 pages, 1455 KiB  
Article
Functional Haplotypes and Evolutionary Insight into the Granule-Bound Starch Synthase II (GBSSII) Gene in Korean Rice Accessions (KRICE_CORE)
by Thant Zin Maung, Sang-Ho Chu and Yong-Jin Park
Foods 2021, 10(10), 2359; https://doi.org/10.3390/foods10102359 - 3 Oct 2021
Cited by 10 | Viewed by 2676
Abstract
Granule-bound starch synthase 2 (GBSSII), a paralogous isoform of GBSSI, carries out amylose biosynthesis in rice. Unlike GBSSI, it mainly functions in transient organs, such as leaves. Despite many reports on the starch gene family, little is known about [...] Read more.
Granule-bound starch synthase 2 (GBSSII), a paralogous isoform of GBSSI, carries out amylose biosynthesis in rice. Unlike GBSSI, it mainly functions in transient organs, such as leaves. Despite many reports on the starch gene family, little is known about the genetics and genomics of GBSSII. Haplotype analysis was conducted to unveil genetic variations (SNPs and InDels) of GBSSII (OS07G0412100) and it was also performed to gain evolutionary insight through genetic diversity, population genetic structure, and phylogenetic analyses using the KRICE_CORE set (475 rice accessions). Thirty nonsynonymous SNPs (nsSNPs) were detected across the diverse GBSSII coding regions, representing 38 haplotypes, including 13 cultivated, 21 wild, and 4 mixed (a combination of cultivated and wild) varieties. The cultivated haplotypes (C_1–C_13) contained more nsSNPs across the GBSSII genomic region than the wild varieties. Nucleotide diversity analysis highlighted the higher diversity values of the cultivated varieties (weedy = 0.0102, landrace = 0.0093, and bred = 0.0066) than the wild group (0.0045). The cultivated varieties exhibited no reduction in diversity during domestication. Diversity reduction in the japonica and the wild groups was evidenced by the negative Tajima’s D values under purifying selection, suggesting the domestication signatures of GBSSII; however, balancing selection was indicated by positive Tajima’s D values in indica. Principal component analysis and population genetics analyses estimated the ambiguous evolutionary relationships among the cultivated and wild rice groups, indicating highly diverse structural features of the rice accessions within the GBSSII genomic region. FST analysis differentiated most of the classified populations in a range of greater FST values. Our findings provide evolutionary insights into GBSSII and, consequently, a molecular breeding program can be implemented for select desired traits using these diverse nonsynonymous (functional) alleles. Full article
(This article belongs to the Special Issue Quality Assay, Processing and Bio-Function of Rice Products)
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18 pages, 6050 KiB  
Article
Genomic and Metabolomic Analyses of a Piezosensitive Mutant of Saccharomyces cerevisiae and Application for Generation of Piezosensitive Niigata-Sake Yeast Strains
by Toru Shigematsu, Yuta Kaneko, Minami Ikezaki, Chihiro Kataoka, Kazuki Nomura, Ayana Nakano, Jotaro Aii, Toshio Aoki, Takashi Kuribayashi, Mitsuoki Kaneoke, Saori Hori and Akinori Iguchi
Foods 2021, 10(10), 2247; https://doi.org/10.3390/foods10102247 - 23 Sep 2021
Cited by 3 | Viewed by 2206
Abstract
A sparkling-type draft cloudy sake (Japanese rice wine), AWANAMA, was recently developed using high hydrostatic pressure (HHP) treatment as a non-thermal pasteurization method. This prototype sake has a high potential market value, since it retains the fresh taste and flavor similar to draft [...] Read more.
A sparkling-type draft cloudy sake (Japanese rice wine), AWANAMA, was recently developed using high hydrostatic pressure (HHP) treatment as a non-thermal pasteurization method. This prototype sake has a high potential market value, since it retains the fresh taste and flavor similar to draft sake while avoiding over-fermentation. From an economic point of view, a lower pressure level for HHP pasteurization is still required. In this study, we carried out a genome analysis of a pressure-sensitive (piezosensitive) mutant strain, a924E1, which was generated by UV mutagenesis from a laboratory haploid Saccharomyces cerevisiae strain, KA31a. This mutant strain had a deletion of the COX1 gene region in the mitochondrial DNA and had deficient aerobic respiration and mitochondrial functions. A metabolomic analysis revealed restricted flux in the TCA cycle of the strain. The results enabled us to use aerobic respiration deficiency as an indicator for screening a piezosensitive mutant. Thus, we generated piezosensitive mutants from a Niigata-sake yeast strain, S9arg, which produces high levels of ethyl caproate but does not produce urea and is consequently suitable for brewing a high-quality sake. The resultant piezosensitive mutants showed brewing characteristics similar to the S9arg strain. This study provides a screening method for generating a piezosensitive yeast mutant as well as insight on a new way of applying HHP pasteurization. Full article
(This article belongs to the Special Issue Quality Assay, Processing and Bio-Function of Rice Products)
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23 pages, 3084 KiB  
Article
Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing
by Sumiko Nakamura, Junji Katsura, Yasuhiro Maruyama and Ken’ichi Ohtsubo
Foods 2021, 10(5), 987; https://doi.org/10.3390/foods10050987 - 30 Apr 2021
Cited by 23 | Viewed by 4115
Abstract
With rice being one of the most important crops worldwide, rapid and objective quality evaluation methods based on physicochemical measurements of rice are necessary. We compared the pasting properties of various rice samples using three different heating and cooling programs (maximum temperatures were [...] Read more.
With rice being one of the most important crops worldwide, rapid and objective quality evaluation methods based on physicochemical measurements of rice are necessary. We compared the pasting properties of various rice samples using three different heating and cooling programs (maximum temperatures were 93, 120, and 140 °C, respectively) in a newly developed high-temperature-type Rapid Visco Analyzer (RVA, RVA 4800). Furthermore, we investigated the relationship between the different pasting properties measured by the three programs, with starch microstructure measured by iodine scanning analysis, the physical properties of the cooked rice measured by a Tensipresser after 2 h at 25 °C or after 24 h at 6 °C, and prolamin ratio measured by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The consistency value (final viscosity–minimum viscosity) yielded by a new program of maintenance for 2 min at 120 °C using RVA 4800 had a higher positive correlation with retrograded surface hardness H1(R) (r = 0.92), retrograded overall hardness H2(R) (r = 0.90), and the absorbance at λmax (Aλmax) of cooked rice (r = 0.88) and resistant starch (r = 0.80) than those by the conventional program at 93 °C. We developed estimation formulae for H1(R) for various kinds of rice, of which the determination coefficient was 0.86. It led to an easy and rapid assay method for the cooking properties of the various rice samples. Full article
(This article belongs to the Special Issue Quality Assay, Processing and Bio-Function of Rice Products)
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13 pages, 1757 KiB  
Article
Green Labelled Rice Shows a Higher Nutritional and Physiochemical Quality Than Conventional Rice in China
by Jiuliang Xu, Jiahui Zhong, Baozhen Zhang and Xuexian Li
Foods 2021, 10(5), 915; https://doi.org/10.3390/foods10050915 - 21 Apr 2021
Cited by 11 | Viewed by 2376
Abstract
In China, green food refers to a wide array of certified agricultural and processed edible commodities that are produced strictly following defined standard protocols and labelled with a specified “Green Food” logo. The demand for green labelled rice is rapidly growing due to [...] Read more.
In China, green food refers to a wide array of certified agricultural and processed edible commodities that are produced strictly following defined standard protocols and labelled with a specified “Green Food” logo. The demand for green labelled rice is rapidly growing due to its higher quality and adherence to safety standards compared to conventional rice. Therefore, the physicochemical and nutritional quality of green rice needs to be further investigated for consumers’ benefits. Using Daohuaxiang 2, one of the most famous types of green rice, we found that green rice was significantly superior to conventional rice in terms of thousand kernel weight, chalkiness, amylose content, and rheological properties. Green rice contained lower levels of heavy metals than conventional rice due to a dramatic reduction in chemical inputs during its cultivation. The concentrations of Cr, As, Cd, Pb in green rice decreased, respectively, from 98.7 to 180.1 μg/kg, 49.8 to 62.3 μg/kg, 7.8 to 9.1 μg/kg, and 29.0 to 42.8 μg/kg on average. Gas chromatography coupled with mass spectrometry (GC–MS)-based metabolomics, in combination with multivariate analysis, revealed that 15 metabolites differentially accumulated when comparing green and conventional rice. Among these, 12 metabolites showed a high accumulation in green rice, including seven amino acids, two sugars, and three fatty acids. Overall, our results suggest the superior quality of a type of green rice that is popular in China, which may boost green rice consumption and facilitate the further expansion of green rice production in China. Full article
(This article belongs to the Special Issue Quality Assay, Processing and Bio-Function of Rice Products)
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15 pages, 2436 KiB  
Article
Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field
by Shuang Qiu, Alireza Abbaspourrad and Olga I. Padilla-Zakour
Foods 2021, 10(2), 395; https://doi.org/10.3390/foods10020395 - 11 Feb 2021
Cited by 32 | Viewed by 5488
Abstract
Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows potential to improve food quality and to maintain stability. Glutinous rice is composed mainly of amylopectin and has low amylose content. This study investigated the effect of PEF treatment at 3 [...] Read more.
Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows potential to improve food quality and to maintain stability. Glutinous rice is composed mainly of amylopectin and has low amylose content. This study investigated the effect of PEF treatment at 3 kV/cm field strength for 50 to 300 pulses on whole, water-soaked glutinous rice grains. Micro-pores were created at the surface of PEF treated rice grains, increasing grain porosity from 7.3% to 9.8%. Peak viscosity of PEF treated rice flour decreased, and breakdown, final and setback viscosities increased as the number of PEF treating pulses increased, indicating that the swelling degree of rice starch was promoted after PEF treatment. Lower values of gelatinization enthalpy and lower crystalline degree of PEF treated glutinous rice flour were also observed. Fourier transform infrared (FTIR) and nuclear magnetic resonance (NMR) studies confirmed the secondary structure changes in rice protein and partial gelatinization of rice starch after PEF treatment. Full article
(This article belongs to the Special Issue Quality Assay, Processing and Bio-Function of Rice Products)
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24 pages, 497 KiB  
Article
Content of Toxic Elements in 12 Groups of Rice Products Available on Polish Market: Human Health Risk Assessment
by Joanna Bielecka, Renata Markiewicz-Żukowska, Patryk Nowakowski, Monika Grabia, Anna Puścion-Jakubik, Konrad Mielcarek, Krystyna Joanna Gromkowska-Kępka, Jolanta Soroczyńska and Katarzyna Socha
Foods 2020, 9(12), 1906; https://doi.org/10.3390/foods9121906 - 20 Dec 2020
Cited by 20 | Viewed by 8276
Abstract
Background: Rice is one of the most commonly consumed grains. It could be a good source of nutrients in a diet, but its consumption could also contribute to exposure to toxic elements. All rice products available on the Polish market are imported, which [...] Read more.
Background: Rice is one of the most commonly consumed grains. It could be a good source of nutrients in a diet, but its consumption could also contribute to exposure to toxic elements. All rice products available on the Polish market are imported, which may pose a particular concern as to the safety of their consumption. The aim of our study was to estimate the content of As, Cd, Pb, and Hg in rice products and to assess the health risk indicators related to exposure to toxic elements consumed with rice products among the adult population in Poland. Methods: A total of 99 samples from 12 groups of rice products (basmati, black, brown, parboiled, red, wild, white rice and expanded rice, rice flakes, flour, pasta, and waffles) available in the Polish market were obtained. The content of Hg was determined using the atomic absorption spectrometry method (AAS). To measure As, Cd, and Pb, inductively coupled plasma-mass spectrometry (ICP-MS) was used. The health risk was assessed by calculating several indicators. Results: The average As, Cd, Pb, and Hg contents in all studied products were 123.5 ± 77.1 μg/kg, 25.7 ± 26.5 μg/kg, 37.5 ± 29.3 μg/kg, and 2.8 ± 2.6 μg/kg, respectively. Exceedance of the limit established by the Polish National Food Safety Standard was observed in one sample as regards the As content and exceedance of the European Commission standard in two samples for Hg. The samples of foods imported from European markets (n = 27) had statistically higher As content (p < 0.05) than those imported from Asian countries (n = 53). The values of health risk indicators did not show an increased risk for the Polish adult population. However, the daily intake of 55 g of rice corresponds to the benchmark dose lower confidence limit (BMDL) for Pb. Conclusion: The studied rice products could be regarded as safe for consumption by the Polish population as far as the content of As, Cd, Pb, and Hg is concerned. Full article
(This article belongs to the Special Issue Quality Assay, Processing and Bio-Function of Rice Products)
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Review

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14 pages, 862 KiB  
Review
Low-Protein Diet: History and Use of Processed Low-Protein Rice for the Treatment of Chronic Kidney Disease
by Shaw Watanabe and Ken’ichi Ohtsubo
Foods 2021, 10(10), 2255; https://doi.org/10.3390/foods10102255 - 23 Sep 2021
Cited by 8 | Viewed by 4179
Abstract
The epidemiology of chronic kidney disease (CKD) shows increasing trends in prevalence and mortality and has become the leading health problem worldwide. Reducing the amount of proteins ingested from rice is an easy way to control the total intake of proteins, saving energy [...] Read more.
The epidemiology of chronic kidney disease (CKD) shows increasing trends in prevalence and mortality and has become the leading health problem worldwide. Reducing the amount of proteins ingested from rice is an easy way to control the total intake of proteins, saving energy sources, particularly in rice-eating countries. In Japan, low-protein white rice had been developed, but the taste and function were not satisfactory for CKD patients. We reviewed the brief history of low-protein dietary therapy for renal diseases and the recent development of low-protein processed brown rice (LPBR). The new LPBR is characterized by a low-protein content, the same energy content as white rice, low potassium and phosphorus contents, and high amounts of dietary fibers, γ-oryzanol, and antioxidant activity. Dietary fibers and γ-oryzanol would stabilize intestinal microbiota and improve uremic dysbiosis and leaky gut syndrome. All these features suggest that the health benefits of LPBR extend to preventing CKD progression and enhancing the quality of life (QOL) of patients with CKD. Full article
(This article belongs to the Special Issue Quality Assay, Processing and Bio-Function of Rice Products)
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