Foods, Vol. 13, Pages 1088: Functional Foods from Black Rice (Oryza sativa L.): An Overview of the Influence of Drying, Storage, and Processing on Bioactive Molecules and Health-Promoting Effects

Foods, Vol. 13, Pages 1088: Functional Foods from Black Rice (Oryza sativa L.): An Overview of the Influence of Drying, Storage, and Processing on Bioactive Molecules and Health-Promoting Effects

Foods doi: 10.3390/foods13071088

Authors: Lázaro Cañizares Silvia Meza Betina Peres Larissa Rodrigues Silvia Naiane Jappe Paulo Carteri Coradi Maurício de Oliveira

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.