Formulation of germinated brown rice fermented products functionalized by probiotics. (August 2022)

• Record Type: Journal Article
• Authors: Pino, Alessandra; Nicosia, Fabrizio Domenico; Agolino, Gianluigi; Timpanaro, Nicolina; Barbagallo, Ignazio; Ronsisvalle, Simone; Caggia, Cinzia; Randazzo, Cinzia Lucia
• Is Part Of: Innovative food science & emerging technologies. Volume 80(2022)
• Publication Date: 2022-08
• Subjects: Fermentation -- Probiotics -- Bioactive compounds -- Anti-inflammatory properties -- Plant-based product; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2022.103076
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: Germinated brown rice is considered a functional food in relation to the presence of beneficial nutrients and bioactive compounds in considerable amounts. The present study, evaluated, for the first time, the suitability of germinated brown rice for the production of value-added fermented products functionalized by the addition of probiotics. Four different fermented products with (EYGG, EYBB536, EYBB12, and EYM) and without (EY) probiotics addition were formulated. Microbiological and chemical profiles, presence of bioactive compounds, antioxidant activity, sensory attributes, and shelf-life during refrigerated storage were evaluated. Results showed that the fermentation process determined the improvement of both bioactive compound profile and anti- inflammatory properties of germinated brown rice. All the fermented products were microbiologically stable during refrigerated storage at +4 °C for 28 days. In addition, a high count of both lactobacilli and bifidobacteria was achieved during the shelf-life, indicating the suitability of the germinated brown rice as a probiotic carrier. Based on the sensory profile, high acceptability scores were attributed by panelists to the germinated brown rice experimental products. Based on the aforementioned results, germinated brown rice can be processed as a new fermented formulation with potential health benefits. Highlights: Germinated brown rice is suitable for the formulation of fermented products. The fermentation improved both bioactive compounds and anti- inflammatory properties. The fermentation increased both GABA and oryzanol neutralizing the phytic acid. The fermented products downregulated the genes expression of IL-1β, IL-6 and TNF α . Probiotics survived in fermented products during refrigerated storage for 28 days.