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Black rice

About: Black rice is a research topic. Over the lifetime, 2548 publications have been published within this topic receiving 20840 citations. The topic is also known as: purple rice.


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Journal ArticleDOI
TL;DR: In this paper, an eco-friendly approach for producing durable antibacterial textile based on in situ green synthesis and deposition of Ag NPs on carboxymethyl chitosan (CMCTS) modified cotton fabric was developed.
Abstract: Deep exploitation and utilization of renewable industrial crops as the source of eco-friendly and cost-effective natural reductant has becoming an efficient approach to green synthesis of silver nanoparticles (Ag NPs). In this study, an eco-friendly approach for producing durable antibacterial textile based on in situ green synthesis and deposition of Ag NPs on carboxymethyl chitosan (CMCTS) modified cotton fabric was developed. During the operation, AgNO3 and black rice (Oryza sativa L.) extract of anthocyanins were employed as precursor solution and natural reductant, respectively. Finally, the Ag NPs were synthesized and linked to cotton fibers through coordination bonds with amine and hydroxyl groups in CMCTS. This novel method imparted cotton fabric with excellent antibacterial ability against Escherichia coli and Staphylococcus aureus. The effects of AgNO3 concentration in synthesis bath on the apparent colour, surface morphology, silver content, UV protection, laundering durability, and antibacterial activity were investigated. Results indicated that the synthesised Ag NPs were evenly deposited on cotton fibres with great washing resistance and robust hydrophobic properties. This study provides an innovative method towards the clean and scale-up preparation of Ag NPs using black rice extract as green reductant to endow cotton fabrics with durable antibacterial activity, UV protective, and hydrophobic performance, which was possessed of universal applicability for many kinds of industrial crops containing anthocyanins.

21 citations

Journal ArticleDOI
01 Mar 2018
TL;DR: In this article, the effect of optical properties of anthocyanin dyes on the efficiency of dye-sensitized solar cells was investigated, and the results showed that the red cabbage sensitizer showed lower absorbance value in the visible range (450-580 nm) than dragon fruit and black rice.
Abstract: Dye-sensitized solar cell (DSSC) is one of the alternative energy that can convert light energy into electrical energy. The component of DSSC consists of FTO substrates, TiO2, electrolyte, dye sensitizer, and counter electrode. This study aim was to determine the effect of optical properties of anthocyanin dyes on efficiency of DSSC. The dye sensitizer used can be extracted from anthocyanin pigments such as dragon fruit, black rice, and red cabbage. The red cabbage sensitizer shows lower absorbance value in the visible range (450-580 nm), than dragon fruit and black rice. The chemical structure of each dye molecules has an R group (carbonyl and hydroxyl) that forms a bond with the oxide layer. Red cabbage dye cell has the highest efficiency, 0.06% then dragon fruit and black rice, 0.02% and 0.03%.

21 citations

Journal ArticleDOI
TL;DR: In this article, the drying kinetics of black rice and fit different mathematical models (empirical and diffusive) to the experimental data, and evaluated the effect of drying air temperature on the physical-chemical and bioactive compounds quality of the black rice.
Abstract: The present study aimed to assess the drying kinetics of black rice and fit different mathematical models (empirical and diffusive) to the experimental data, and evaluate the effect of drying air temperature on the physical-chemical and bioactive compounds quality of black rice. Drying air temperatures ranged from 40 to 80 oC and the drying air speed was 1.5 m/s. Physical-chemical characterization of the product was based on the following parameters: moisture, water activity, ashes, total protein content, pH, total acidity, lipids, total carbohydrates, total anthocyanins, flavonoids, total phenolic compounds and antioxidant activity. Among the empirical models, Page showed the lowest mean squared deviations (MSD) and highest coefficients of determination (R2). For the diffusion model, the values of effective mass diffusivity and convective heat transfer coefficient increased with increasing drying air temperature, and the Biot number indicated that the first-type boundary condition would also describe well the drying process. Physical-chemical parameters and bioactive compounds differed between the temperatures used, and the temperature of 60 oC led to the best relationship between drying time and preservation of product characteristics.

21 citations

Journal ArticleDOI
TL;DR: Results showed that pigmented rice varieties displayed high antioxidant capacity along with the highest flavonoid and polyphenol content and anthocyanins were mainly present in black rice, whereas alkylresorcinols were found only in red rice.
Abstract: Rice (Oryza sativa L.) is a major staple food for the majority of the world population. Grown and harvested as paddy, it is present on our tables as white rice (milled), brown rice (dehusked) or, after being subjected to thermal processes, as parboiled rice. Recently, pigmented varieties are also appreciated (red and black rice). In this study, we evaluated proximate composition, polyphenol content and anti-inflammatory properties of Italian pigmented rice varieties and bran as well as white rice in different processed forms (milled, parboiled and integral), in order to assess the nutritional and antioxidant properties of Italian rice varieties and their capacity to reduce inflammation. Our results showed that pigmented rice varieties displayed high antioxidant capacity along with the highest flavonoid and polyphenol content. Anthocyanins were mainly present in black rice, whereas alkylresorcinols were found only in red rice. Rice bran proved to be particularly rich in carotenoids. The evaluation of the anti-inflammatory properties using lipopolysaccharide (LPS)-induced mouse RAW 264.7 macrophages pre-treated with extracts obtained from integral, black, red rice and bran showed that the expression of inducible Nitric Oxide Synthase (iNOS) was specifically reduced at both transcript and protein level by extracts, indicating the capacity of rice extracts to modulate the inflammatory response.

21 citations

Journal ArticleDOI
TL;DR: In this article, a three-variable, three-level central composite design was employed where the independent variables were the amount of black rice flour (0~20%), baking time (10゙14 min), and sugar type (sucrose, aspartame, and oligosaccarides).
Abstract: Response surface methodology was used to investigate the cookie manufacturing process with black rice flour. A three-variable, three?level central composite design was employed where the independent variables were the amount of black rice flour (0~20%), baking time (10~14 min), and sugar type (sucrose, aspartame, and oligosaccarides). pHs of dough and cookie tended to increase with the addition of black rice flour. Moisture content of dough slightly increased with the addition of black rice flour but nearly affected by baking time. Spread factor increased with the addition of black rice flour and it was more evident in the samples prepared with sucrose. L * -value decreased but a * -value increased significantly with the addition of black rice flour. Generally the amount of black rice flour in the sample did not affect the textural characteristics of cookie. As the amount of black rice and baking time increased, sensory flavor became stronger. Sensory sweetness as well as hardness increased but sensory color became darker with the addition of black rice flour. In addition, the response surface models developed in this study for most of physicochemical and sensory characteristics of black rice cookie were adequate.

21 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
202359
2022109
2021107
2020123
2019121
2018238