PMID- 36123341
OWN - NLM
STAT- MEDLINE
DCOM- 20220922
LR  - 20221118
IS  - 2045-2322 (Electronic)
IS  - 2045-2322 (Linking)
VI  - 12
IP  - 1
DP  - 2022 Sep 19
TI  - Comparison of high-pressure, freeze-thaw cycles and germination-parboiling 
      treatments on lipids digestibility and rancidity of brown rice.
PG  - 15667
LID - 10.1038/s41598-022-19272-8 [doi]
LID - 15667
AB  - Brown rice (BR) contains more lipids, as compared with white rice, but its 
      indigestibility and rancidity limit the consumer acceptability. Therefore, the 
      objective of this study was to compare the effect of high-pressure (HP), 
      freeze-thaw cycles (FTC) and germination-parboiling (GP) treatments on lipid in 
      vitro digestibility and rancidity of BR. GP treated BR released the most fatty 
      acids (especially palmitic acid and stearic acid) after in vitro digestion, 
      followed by FTC treated BR. FTC treated BR kept the highest value of fat acidity 
      during storage, while opposite results were observed in GP treated BR. Although 
      HP treatment increased fat acidity value immediately, it slowed down the increase 
      of fat acidity with storage. The results of conjugated dienes and malonaldehydes 
      content in BR stored under accelerated conditions indicated better lipid 
      oxidation stability after HP and GP treatment, and that it's necessary for FTC 
      treated BR products to be stored under anaerobic conditions.
CI  - (c) 2022. The Author(s).
FAU - Wang, Hao
AU  - Wang H
AD  - Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural 
      Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China.
FAU - Wang, Qiang
AU  - Wang Q
AD  - Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural 
      Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China.
FAU - Zhu, Jiahong
AU  - Zhu J
AD  - Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural 
      Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China.
FAU - Hu, Guixian
AU  - Hu G
AD  - Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural 
      Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China. hugx_shiny@163.com.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20220919
PL  - England
TA  - Sci Rep
JT  - Scientific reports
JID - 101563288
RN  - 0 (Fatty Acids)
RN  - 0 (Stearic Acids)
RN  - 2V16EO95H1 (Palmitic Acid)
SB  - IM
MH  - Fatty Acids
MH  - Freezing
MH  - *Oryza
MH  - Palmitic Acid
MH  - Stearic Acids
PMC - PMC9485233
COIS- The authors declare no competing interests.
EDAT- 2022/09/20 06:00
MHDA- 2022/09/23 06:00
PMCR- 2022/09/19
CRDT- 2022/09/19 23:15
PHST- 2022/02/13 00:00 [received]
PHST- 2022/08/26 00:00 [accepted]
PHST- 2022/09/19 23:15 [entrez]
PHST- 2022/09/20 06:00 [pubmed]
PHST- 2022/09/23 06:00 [medline]
PHST- 2022/09/19 00:00 [pmc-release]
AID - 10.1038/s41598-022-19272-8 [pii]
AID - 19272 [pii]
AID - 10.1038/s41598-022-19272-8 [doi]
PST - epublish
SO  - Sci Rep. 2022 Sep 19;12(1):15667. doi: 10.1038/s41598-022-19272-8.