Estresses abióticos induzidos na industrialização e efeitos sobre produção de ácido gama-aminobutírico e outros atributos de interesse nutricional e tecnológico do arroz

Abstract

The increased demand for nutritious foods has driven research into innovative grain processing methods, such as germination. This process, influenced by abiotic factors, can increase the content of bioactive compounds in grains, with potential benefits to human health. The objective was to verify the impact of germination, under different conditions, on the nutritional and technological quality of rice grains, aiming to define the best germination conditions associated with the application of salt stress to produce bioactive compounds and their stability during storage. Firstly, explored the conditions that influence germination and the impact on the nutritional properties of rice. Then, investigated the structural changes in the grain during germination, with a focus on starch and its technological properties. The third chapter addressed the effect of abiotic stresses on the nutritional quality of germinated grains, showing that the application of stress, such as salinity, induces metabolic responses in the plant. Finally, demonstrated that higher temperatures and moderate salinity during germination significantly increase the GABA content in brown rice, while vacuum storage minimizes its loss. It is concluded that controlled germination, especially with the application of salt stress, can be an effective strategy to increase the nutritional value of rice, with potential for the development of healthier foods.