Functional Foods from Black Rice (<i>Oryza sativa</i> L.): An Overview of the Influence of Drying, Storage, and Processing on Bioactive Molecules and Health-Promoting Effects
Lázaro Cañizares,
Silvia Meza,
Betina Peres,
Larissa Rodrigues,
Silvia Naiane Jappe,
Paulo Carteri Coradi,
Maurício de Oliveira
Affiliations
Lázaro Cañizares
Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil
Silvia Meza
Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil
Betina Peres
Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil
Larissa Rodrigues
Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil
Silvia Naiane Jappe
Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil
Paulo Carteri Coradi
Laboratory of Postharvest (LAPOS), Campus Cachoeira do Sul, Federal University of Santa Maria, Avenue Taufik Germano, 3013, Universitário II, Cachoeira do Sul 96503-205, Brazil
Maurício de Oliveira
Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil
Black rice (Oryza sativa) stands out for its high content of bioactive compounds with functional properties that play an important role in health benefits. The phytochemical level is affected by industrial processing due to its instability to the hydrothermal process. Studies about the influence of industrial processing on the phytochemical profile of black-rice-based foods are still scarce. This study carried out a comprehensive review of the influence of industrial applications on the bioactive compounds in food products based on black rice and their health-promoting effects. Most industrial processes such as drying, storage, cooking, and extrusion affect phytochemical content and antioxidant capacity. Alternatively, technologies such as fermentation, UV-C irradiation, and sprouting can maintain or improve the phytochemical content in black rice products.
