Nutrition and Applications of Rice Bran Oil: a Mini-overview

Rice bran oil is a healthy oil from many aspects.The oil has a balanced fatty acid profile comparing with many other vegetable oils.The key difference is the minor components or micronutrients or unsaponifiable matters contained in the oil that are very special and in larger percentages.The oil contains more than 1.5%oryzanol that gives nutritional and pharmaceutical functions from the studies so far.More studies are needed to demonstrate the wide functions in many aspects.The oil also contains large percentage of phytosterols which received huge amount of studies for nutritional applications.Furthermore,the oil contains tocopherols and tocotrienols,in which for the later particularly it gives many special functions including prevention of breast cancers for example.When the oil is properly processed and used in foods,those functions are more and more demonstrated in nutritional or biological studies.Thus the oil in food and pharmaceutical applications is in exploring both in academic studies and industrial practice.In this work,an overview of such progress is given.

Chitin oligosaccharides for the food industry:production and applications

Chitin oligosaccharides(CHOS),high-value-added oligomers linked by N-acetyl-d-glucosamine(GlcNAc,NAG),and a small amount of d-glucosamine(GlcN,GA),have aroused increasing interest due to their excellent biological properties,including antibacterial,anti-inflammatory,and immunoprotective activities,and intestinal regulation.The efficient production and utilization of CHOS with high performance can solve problems from chitin as biowaste.However,the large-scale production of well-defined CHOS has not been fully accomplished due to the limited biotechnology and separation methods,thus impeding the research on their biological functions as well as their accurate applications.In this review,we comprehensively summarize the current preparation methods of CHOS,including the chemical,physical,enzymatic and biosynthetic methods.The advantages and disadvantages of the methods are discussed in terms of efficiency,economy,and environmental effects.Furthermore,the applications of CHOS in the food industry and their contributions to human health based on their excellent bioactivities are expounded.It is hoped that this review will help in providing new insights into the production of CHOS with high precision,and support the application of CHOS in serving the food industry as nutritional supplements or foods for special medical purposes.

The synthesis,biological activities and applications of protein-polysaccharide conjugates in food system:a review

Proteins are important ingredients in the food industry for their excellent nutritional,functional and biological properties,while the application is limited by their sensitivity to environmental stresses such as high temperature,pH changes and ionic strength.The Maillard reaction and transglutaminase-catalyzed glycosylation are the two main effective glycosylation ways to improve the stability and biological properties of proteins by mainly attaching monosaccharides or disaccharides to proteins,while protein–polysaccharide conjugates with superior functional properties are rarely discussed.Therefore,the present study reviews current state of the synthesis,biological activities and applications in the food system of protein–polysaccharide conjugates formed via the Maillard reaction and transglutaminase-catalyzed glycosylation.The biological activities including antioxidant,antimicrobial and immunomodulatory activities of proteins are improved after glycosylation,and the formed protein–polysaccharide conjugates can be applied to stabilize emulsions or deliver bioactive compounds in foods.The bioactivities produced under precisely controlled glycosylation conditions would make protein–polysaccharide conjugates a promising application in foods with healthy properties.

Rice Bran Oil: Emerging Trends in Extraction, Health Benefit, and Its Industrial Application

Rice bran oil(RBO)is unique among edible vegetable oils because of its unique fatty acid composition,phenolic compound(γ-oryzanol,ferulic acid)and vitamin E(tocopherol and tocotrienol).It has become a great choice of cooking oil because of its very high burning point,neutral taste and delicate flavour.Non-conventional methods of RBO extraction are more efficient and environmentally friendly than conventional extraction methods.Advances in RBO extraction using innovative extraction strategies like super/sub-critical CO_(2),microwave-assisted,subcritical H_(2)O,enzyme-assisted aqueous and ultrasoundassisted aqueous extraction methods have proven to significantly improve the yields along with improved nutritional profile of RBO.The compositions and strategies for stabilization of RBO are well discussed.The constituents are present in the RBO contribute to antioxidative,anti-inflammatory,antimicrobial,antidiabetic and anti-cancerous properties to RBO.This has helped RBO to become an important substrate for the application in food(cooking oil,milk product and meat product)and non-food industries(polymer,lubricant,biofuel,structural lipid and cosmetic).This review provided comprehensive information on RBO extraction methods,oil stabilization,existing applications and health benefits.

Value-added processing of by-products from spice industry

Spice oils and oleoresins are the major products obtained from spices.In spice oil and oleoresin industry,80%-90%of the bulk spice is left over as residue which do not find any commercial use or application at present and create disposal problem.It is highly desirable to find a way to utilize Industrial waste for food application and in turn preventing pollution.Increasing interest in health foods and focus on the health benefits of dietary fibre invites the speculation that the spent residue form chilli,cumin,coriander,and pepper after their primary processing could provide a new source of inexpensive dietary fibre in selected food products,especially in bakery products.Spice spents are rich in dietary fibre,protein,vitamins,polyphenols,and vital minerals like calcium,iron,magnesium,zinc essential for many body metabolic functions.The dietary fibre content of the spice spents(44%-62%)are much higher than that of many fruits and vegetables.Efforts have been made to characterize and incorporate few spice spents,viz.cumin,chilli,celery,pepper,ginger,and turmeric as novel rich source of functional ingredients in bakery products(biscuit,bread)which are low in fibre and protein resulting in higher protein and dietary fibre-rich product.Apart from food applications,spice spents have also been effectively used in the composites for the improvement of tensile strength and thermal stability,as a weedicide and production of bioactive films.Utilization of spice spents in various functional food formulations would be highly beneficial for health and also for the environment in reducing pollution.