Jul 2026· International Journal of Food Science & Technology· Vol 61· 0 citations
Abstract
Incorporation of byproducts into food systems and research on their potential bioactivity has a considerable impact on circular food systems. This study evaluates physicochemical and functional properties of rice bran as an ingredient in a food model. Rice starch was replaced partially with rice bran at different levels (20%, 40% and 60%) in a pudding-like food model, increasing compositional diversity and structural heterogeneity. Rice bran significantly changed colour and textural properties such as hardness, adhesiveness, gumminess, and chewiness (P<0.05). Rice bran incorporation reduced glucose release during in vitro digestion and subsequently bioavailable glucose in the bicameral CaCo-2 transport system (P<0.05). The bioactive γ-oryzanol was released during in vitro digestion, with levels of 116.31±0.78 and 71.00±4.33 μg/mg of sample for the 40% and 60% replacements, respectively. Also, rice bran recovered cell viability in an oxidatively challenged in vitro system at 40% replacement. Overall, rice bran enriched the composition and structure, altered texture, lowered glucose accessibility and availability, and enhanced antioxidant potential.
The growing demand for healthier beverages has boosted the development of fruit-based functional drinks, but their real potential depends not only on initial bioactive content but also on the fraction that remains available after digestion (bioaccessibility). This study evaluated the antioxidant capacity and in vitro b...
Gisselle Del Carmen Chang Fossatti, Rosa Itzela Quintero Montenegro· Beverages· 0 citations
Yam is a widely consumed staple food but has a high carbohydrate content and limited functional attributes. This study evaluated the nutritional, antioxidant, and in vitro antidiabetic properties of doughmeals produced from yam and tigernut flour blends at ratios of 95:5, 90:10, 85:15, 80:20, and 100% yam (control). Re...
T. Aderinola, U. Anyaiwe, Blessing O. Adeyemi· Recent Progress in Nutrition· 0 citations
Instant noodles have been widely consumed worldwide due to their convenience. However, they are typically low in protein and dietary fiber and high in rapidly digestible carbohydrates, which negatively affect glycemic control. This study aimed to develop high-protein, fiber-enriched instant noodles by substituting defa...
Underutilized green leafy vegetables (GLVs) are promising plant-based iron sources, yet their nutritional potential is limited by poor iron bioaccessibility. This study investigated iron bioaccessibility in Amaranthus tricolor L., Amaranthus viridis L., and Brassica oleracea var. botrytis using a modified INFOGEST 2.0...
It is the need of hour to supply functional nutraceuticals through the staple food not only to feed the exponentially increasing global population, but to also provide wholesome nutrition. White rice may have higher content of important nutrients but it is devoid of antioxidant properties majorly due to lack of pig...
Jankibahen K. Patel, Nilima Karmakar, Samarth R. Patel et al.· Scientific Reports· 0 citations
This study assessed the bioaccessibility and stability of lutein and other carotenoids in avocado, kiwi, orange, and lamb’s lettuce. A modified INFOGEST in vitro digestion protocol was employed to improve analytical recovery, micellar separation, and quantification of carotenoids. The standardized static in vitro diges...
Elena Rodríguez-Rodríguez, Begoña Olmedilla-Alonso, R. Estévez-Santiago et al.· ACS Food Science & Technolog...· 0 citations
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