Contemporary Views of the Extraction, Health Benefits, and Industrial Integration of Rice Bran Oil: A Prominent Ingredient for Holistic Human Health.

Globally, 50% of people consume rice (Oryza sativa), which is among the most abundant and extensively ingested cereal grains. Rice bran is a by-product of the cereal industry and is also considered a beneficial waste product of the rice processing industry. Rice bran oil (RBO) is created from rice bran (20-25 wt% in rice bran), which is the outermost layer of the rice kernel; has a lipid content of up to 25%; and is a considerable source of a plethora of bioactive components. The main components of RBO include high levels of fiber and phytochemicals, including vitamins, oryzanols, fatty acids, and phenolic compounds, which are beneficial to human health and well-being. This article summarizes the stabilization and extraction processes of rice bran oil from rice bran using different techniques (including solvent extraction, microwaving, ohmic heating, supercritical fluid extraction, and ultrasonication). Some studies have elaborated the various biological activities linked with RBO, such as antioxidant, anti-platelet, analgesic, anti-inflammatory, anti-thrombotic, anti-mutagenic, aphrodisiac, anti-depressant, anti-emetic, fibrinolytic, and cytotoxic activities. Due to the broad spectrum of biological activities and economic benefits of RBO, the current review article focuses on the extraction process of RBO, its bioactive components, and the potential health benefits of RBO. Furthermore, the limitations of existing studies are highlighted, and suggestions are provided for future applications of RBO as a functional food ingredient.

Folding during sheeting improved qualities of dried noodles through gluten network proteins.

The texture properties after cooking for 12 min were selected to optimize the sheeting parameters, and the results were verified using the comprehensive quality of dried noodles. The distribution of water, characteristics of gluten protein, and interaction between gluten network and starch were analyzed to clarify the mechanism of the quality of dried noodles. Results showed that the optimal folding angle was 45°, under this condition, the largest anti-extension displacement perpendicular to the rolling direction and the smallest cooking loss were obtained. The hardness and smoothness of cooked noodles increased by about 14% to 17%. Further, the transverse relaxation time of strongly bound water significantly decreased, while the relative content and binding strength increased. The hydrogen bonds and α-helix contents increased by about 68.8% and 53.1%, respectively. Folding and sheeting enhanced the combination of starch granules and gluten network causing, decreased in the average length and porosity of the gluten network. It is depicted from the results that the method of optimizing the sheeting process based on the texture of dried noodles cooked for 12 min was feasible. And the 45° folding and sheeting could help to improve the quality of dried noodles.

A rare case of duodenal angiodysplasia-a case report.

Gastrointestinal bleeding can be manifested as a variety of symptoms and, often, it is difficult to classify as upper or lower gastrointestinal bleeding on mere symptomatology. This is a case report of a similar kind of patient who initially was diagnosed with fresh per rectum bleeding, subsequently diagnosed as bleeding angiodysplasia in duodenal diverticulum by a series of investigations and management including urgent oesophageal-gastroduodenoscopy (OGD), laparotomy, followed by computerized tomography-angiogram. As diagnosis was established after laparotomy, the patient was kept intubated and IR selective embolization was performed. Keeping this case report in view, it can be suggested that bleeding vascular malformation in any part duodenum should be considered as a cause of massive upper GI bleeding. Furthermore, if operative intervention is indicated, it should be preceded by OGD, not only for a therapeutic purpose but also as an adjunct for guidance for the operative plan.

An extremely rare complication of intestinal stoma formation: parastomal evisceration 1-year post-loop ileostomy.

Intestinal stoma formation is an important and frequently performed procedure in emergency and elective general surgery. Parastomal evisceration is an extremely rare complication of stoma formation. The literature to date consists of a small number of case reports only. We report the case of a 54-year-old patient who presented 1-year post-loop ileostomy formation with a large parastomal evisceration. This was managed with emergency laparotomy. Our case highlights the high morbidity of this rare complication and the importance of emergent management and patient's education.

Efficient Top-K Identical Frequent Itemsets Mining without Support Threshold Parameter from Transactional Datasets Produced by IoT-Based Smart Shopping Carts.

Internet of Things (IoT)-backed smart shopping carts are generating an extensive amount of data in shopping markets around the world. This data can be cleaned and utilized for setting business goals and strategies. Artificial intelligence (AI) methods are used to efficiently extract meaningful patterns or insights from such huge amounts of data or big data. One such technique is Association Rule Mining (ARM) which is used to extract strategic information from the data. The crucial step in ARM is Frequent Itemsets Mining (FIM) followed by association rule generation. The FIM process starts by tuning the support threshold parameter from the user to produce the number of required frequent patterns. To perform the FIM process, the user applies hit and trial methods to rerun the aforesaid routine in order to receive the required number of patterns. The research community has shifted its focus towards the development of top-K most frequent patterns not using the support threshold parameter tuned by the user. Top-K most frequent patterns mining is considered a harder task than user-tuned support-threshold-based FIM. One of the reasons why top-K most frequent patterns mining techniques are computationally intensive is the fact that they produce a large number of candidate itemsets. These methods also do not use any explicit pruning mechanism apart from the internally auto-maintained support threshold parameter. Therefore, we propose an efficient TKIFIs Miner algorithm that uses depth-first search strategy for top-K identical frequent patterns mining. The TKIFIs Miner uses specialized one- and two-itemsets-based pruning techniques for topmost patterns mining. Comparative analysis is performed on special benchmark datasets, for example, Retail with 16,469 items, T40I10D100K and T10I4D100K with 1000 items each, etc. The evaluation results have proven that the TKIFIs Miner is at the top of the line, compared to recently available topmost patterns mining methods not using the support threshold parameter.

Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility.

The changes in structure and digestion properties of mung bean starch due to hydrothermal treatment at various controlled temperatures were investigated. Results showed the increase in onset temperature (To) from 66.33 °C to 76.69 °C and decrease in enthalpies (∆Hg and ∆Hr) until the starch was completely gelatinized. The degree of molecular order (DMO) and degree of double helix (DDH) were significantly (p < 0.05) reduced from 1.35 to 1.01 and 1.38 to 0.98 respectively. X-ray diffraction (XRD) indicated the consecutive decrease in relative crystallinity (RC) while RVA analysis showed that peak and final viscosities were decreased significantly (p < 0.05). However, digestion kinetics indicated that degree of gelatinization increased the access of enzymes. As starch was partially gelatinized it yielded significantly lower glycemic index but no significant (p > 0.05) change in starch digestibility was observed after 70 °C. Hence, 70 °C can be considered as the critical hydrothermal treatment temperature in mung bean starch. Pearson's correlation analysis indicated that controlled hydrothermal treatment had negative effect on the DMO, DDH, RC and the granular damage increased vulnerability of mung bean starch to digestion. These findings gave insight into sequential changes in the structure and digestibility occurring during gelatinization process due to hydrothermal treatment. Controlled gelatinization in mung beans at 70 °C is useful and must be employed to produce the foods with lower starch digestibility.

Effect of thermosonication pre-treatment on mung bean (Vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: Enzymatic hydrolysis, cholesterol lowering activity and structural characterization.

Protein hydrolysates have attained great attention due to a good nutritive food ingredient and higher biological activities. In this study, thermosonication, ultrasound and heat were used as a pre-treatment to obtain (<3KDa) hydrolysate from mung bean and white kidney bean to understand the mechanism of cholesterol absorption into micelle and inhibition of 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMG-CoA) activity. Size exclusion high performance liquid chromatography (SE-HPLC) results of mung bean showed that the concentration of peptides (0.5KDa-1KDa and 1-3KDa) in the hydrolysate were significantly (p < 0.05) increased after thermosonication while, the peptides concentration (1-3KDa) in white kidney bean was significantly (p < 0.05) decreased. Thermosonication of mung bean hydrolysate exhibited higher inhibition of cholesterol solubilization, hydrophobicity and antioxidant activities. In addition, there was no difference observed in HMG-CoA activity and hydrophobicity between ultrasound alone and ultrasound combined with heat i.e. thermosonication treated hydrolysate of white kidney bean. Changes in secondary and tertiary structures were also analyzed under different processing conditions with maximum change due to thermosonication. Results indicated that mung bean hydrolysate had a great potential for inhibition of cholesterol synthesis and its solubility in the micelle, antioxidant activity and also convinced for its application in food and nutraceutical industries.