ArticleFoods (Basel, Switzerland)2022
Lipid Profiles in Preliminary Germinated Brown Rice Beverages Compared to Non-Germinated Brown and White Rice Beverages.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Nutrient-Enriched Germinated Brown Rice Alters the Intestinal Ecological Network by Regulating Lipid Metabolism in Rats.International journal of molecular sciences · 2025Article
- Dual Bioconversion Strategy: Synergistic Germination andFoods (Basel, Switzerland) · 2025Article
- Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation.Foods (Basel, Switzerland) · 2025Article
- Effects of roasting on physicochemical characteristics and flavor substances of germinated brown rice.Food science and biotechnology · 2025Article
- Effect of germination pretreatment on the physicochemical properties and lipid concomitants of flaxseed oil.RSC advances · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Brown rice is nutritionally superior to white rice, yet oil rancidity can be problematic during processing and storage regarding sensory attributes. Germinating brown rice is known to generally increase some health-promoting compounds. In response to increasing the consumption of plant-based beverages, we sprouted unstabilized brown rice, using green technologies and saccharification enzymes for value-added beverages. 'Rondo' paddy rice was dehulled, sorted and germinated, and beverages were produced and compared against non-germinated brown and white brewers rice beverages. The preliminary germinated brown rice beverage contained significantly higher concentrations of total lipids, diacylglycerols, triacylglycerols, free sterols, phytosterol esters and oryzanols than both non-germinated brown and white rice beverages. White rice beverages had significantly higher free fatty acids. Significant lipid losses occurred during sieving, yet novel germinated brown rice beverages contained appreciable levels of valuable health-beneficial lipids, which appeared to form natural emulsions. Further pilot plant investigations should be scaled-up for pasteurization and adjusted through emulsification to ameliorate sieving losses.
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