Liquid smoke flavoring made from hickory and other wood can face tough competition from liquid smoke produced from rice hulls, says a new research. The latter seems to be packed with antioxidant, antiallergenic and anti-inflammatory substances.
Mendel Friedman, Seok Hyun Nam and colleagues explain that wood from trees is typically used to produce liquid smoke, added to meat and other foods for a smoky taste. But other types of plants can also be burned to make the popular seasoning. Rice is a prime candidate, with 680 millions tons produced worldwide each year. Hulls account for 136 million tons of that amount and often go to waste.
The researchers wondered rice hulls could be put to good use in a liquid form as a food flavoring, and did the first studies needed to determine if rice hull smoke is safe enough for food use.
It also helped prevent inflammation, which is associated with many different health problems did not trigger an allergic response. "New food uses of a major agricultural byproduct may benefit the environment, farmers, and consumers," the report stated.
The study is published in ACS' Journal of Agricultural and Food Chemistry.