By-products of Rice Processing: An Overview of Health Benefits and Applications

Esa, Norhaizan Mohd; Ling, Tan Bee

doi:10.4172/jrr.1000107

Cited by 44 publications

(34 citation statements)

References 138 publications

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“…Broken rice, where starch accounts up to 87.5% of dry matter, has been adopted as a model of several agricultural and industrial wastes mainly composed by starch [9]. It is one of the most abundant waste streams of rice processing with more than 45 million tons globally produced per year [40]. Such enormous amount of cheap biomass would be directly accessible and/or collectable at rice processing sites [24].…”

Section: Of 13mentioning

confidence: 99%

Novel Yeast Strains for the Efficient Saccharification and Fermentation of Starchy By-Products to Bioethanol

et al. 2019

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The use of solid starchy waste streams to produce value-added products, such as fuel ethanol, is a priority for the global bio-based economy. Despite technological advances, bioethanol production from starch is still not economically competitive. Large cost-savings can be achieved through process integration (consolidated bioprocessing, CBP) and new amylolytic microbes that are able to directly convert starchy biomass into fuel in a single bioreactor. Firstly, CBP technology requires efficient fermenting yeast strains to be engineered for amylase(s) production. This study addressed the selection of superior yeast strains with high fermentative performances to be used as recipient for future CBP engineering of fungal amylases. Twenty-one newly isolated wild-type Saccharomyces cerevisiae strains were screened at 30 °C in a simultaneous saccharification and fermentation (SSF) set up using starchy substrates at high loading (20% w/v) and the commercial amylases cocktail STARGEN™ 002. The industrial yeast Ethanol Red™ was used as benchmark. A cluster of strains produced ethanol levels (up to 118 g/L) significantly higher than those of Ethanol Red™ (about 109 g/L). In particular, S. cerevisiae L20, selected for a scale-up process into a 1-L bioreactor, confirmed the outstanding performance over the industrial benchmark, producing nearly 101 g/L ethanol instead of 94 g/L. As a result, this strain can be a promising CBP host for heterologous expression of fungal amylases towards the design of novel and efficient starch-to-ethanol routes.

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Section: Of 13mentioning

confidence: 99%

Novel Yeast Strains for the Efficient Saccharification and Fermentation of Starchy By-Products to Bioethanol

et al. 2019

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“…Lately, there has been an increase in the consumption and utilization of the byproducts of the milling process, particularly using broken kernels (Esa et al, 2013;Triratanasirichai et al, 2017). Studies have shown that rice bran, RBO, rice husk, and broken rice have potential health, animal, and alternative food uses and can be produced sustainably as they are considered renewables (Nagano et al, 2000;Ammar et al, 2012;De Godoy et al, 2013;Esa et al, 2013). Rice bran, husk, and broken rice have a variety of applications for the mechanical, food, cosmetic, agricultural, and fuel industries.…”

Section: Discussionmentioning

confidence: 99%

“…Rice bran oil is also used in baked goods as a shortening replacer because baked goods need fat and an emulsifier due to their water and fat absorption properties (Sharif et al, 2005). The quality of food is improved with the use of rice bran especially color, appearance, taste, and texture (Prakash and Ramaswamy, 1996;Esa et al, 2013;Sharif et al, 2014). The consumer concern for better health and eating habits render rice bran an optimal nutritional and dietary supplement for overall health maintenance in food use (Issara and Rawdkuen, 2017;Iriondo-DeHond et al, 2018); however, more studies are needed to provide the detailed information needed to make more specific recommendations to individual consumer requirements.…”

Section: Food Usesmentioning

confidence: 99%

“…However, its nutritional benefits have been studied or explored (Mishira, 2017). Rice bran oil is a very common food additive in countries, such as Japan, China, and India because of its beneficial features to human health and it is referred to as "wonder oil" (Esa et al, 2013;Nayik et al, 2015). Rice bran oil is hypoallergenic, can be produced sustainably, and can be used as an alternative cooking oil for those who are allergic to traditional oils (Nayik et al, 2015).…”

Section: Rice Bran Oil Utilizationmentioning

confidence: 99%

“…Firstly, bioactive compounds and nutrients contained in byproducts, such as rice bran and husk can be extracted, providing use in food products, as well as generate indirect income (Iriondo-DeHond et al, 2018). According to Esa et al (2013), the demand for rice is expected to remain strong over the next few decades, causing the production of rice byproducts to remain high. With the increase in demand for healthier food products, rice byproduct could possibly increase as a food additive.…”

Section: Introductionmentioning

confidence: 99%

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Current Trends of Rice Milling Byproducts for Agricultural Applications and Alternative Food Production Systems

Bodie

Micciche

Atungulu

et al. 2019

Front. Sustain. Food Syst.

135

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Rice is one of the most economically important foods in the world today. The FAO has reported that managing rice processing and the resulting byproducts into more sustainable applications would be beneficial for a variety of reasons. Rice processing involves several milling stages to produce edible final products. The milling process is the most important step in rice production because it determines the nutritional, cooking, and sensory qualities of crude rice. As crude rice goes through the milling process, byproducts are generated, such as bran that have been shown to exhibit beneficial impacts on human and animal nutrition. While several rice byproducts have applications in agriculture, rice bran has probably received the most attention for its functional properties. Rice bran is a mixture of protein, fat, ash, and crude fiber. However, rice bran's composition is largely dependent on the type of rice and the efficiency of the milling system. Based on studies with mice, rice bran has been shown to elicit prebiotic-like properties by preventing colonization of Salmonella in the gastrointestinal tract. More recently, in vitro incubation studies with chicken cecal contents have demonstrated that certain rice varieties are more inhibitory to Salmonella than others. Moreover, the byproducts of the rice milling process can also provide an economic boost for rice producing nations. In this review, the byproducts of the milling process, how they are utilized, and potential application for rice milling byproducts are discussed.

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Comparison of metabolizable energy values of wheat, paddy, and brown rice in roosters determined by free‐feeding and tube‐feeding methods

Li,

Bai,

Liu

et al. 2023

Animal Research and One Health

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The objective of this study was to evaluate the impact of the determination methods (free feeding [FF] and tube feeding [TF]) on the available energy of ingredients (wheat, paddy, and brown rice). A total of 101 adult Hy‐Line Brown roosters (35 weeks old) with an initial body weight of 2.72 ± 0.21 kg were used, in which 96 roosters were randomly assigned to the FF group and TF group, and the remaining five birds were selected to determine the endogenous energy loss. Each group consisted of 12 dietary treatments. In the FF group, each diet treatment comprised 2 replicates with 2 birds per replicate and 4 replicates with 1 bird per replicate for each diet in the TF group. The 12 dietary treatments included a basal diet (BD) and 11 test diets, in which wheat, paddy, and brown rice replaced 30% corn, soybean meal, and wheat bran in the BD. The experiment was performed three times. There was a significant effect of source on apparent metabolizable energy (AME) and true metabolizable energy (TME) in paddy (p < 0.05). Results showed that AME in wheat, paddy, and brown rice measured by the FF method were greater than those values gained by the TF method (p < 0.05). The average AME and TME values were 3537, 3140, and 3893 kcal/kg dry matter (DM) and 3555, 3163, and 3933 kcal/kg DM for wheat, paddy, and brown rice, respectively, measured by the FF method. The means of AME and TME evaluated by the TF method were 3270, 2988, and 3764 kcal/kg DM and 3642, 3357, and 4135 kcal/kg DM for wheat, paddy, and brown rice, respectively. In conclusion, the determination method has a considerable effect on available energy, and the TF method underestimates the AME of ingredients.

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By-products of Rice Processing: An Overview of Health Benefits and Applications

Cited by 44 publications

References 138 publications

Novel Yeast Strains for the Efficient Saccharification and Fermentation of Starchy By-Products to Bioethanol

Novel Yeast Strains for the Efficient Saccharification and Fermentation of Starchy By-Products to Bioethanol

Current Trends of Rice Milling Byproducts for Agricultural Applications and Alternative Food Production Systems

Comparison of metabolizable energy values of wheat, paddy, and brown rice in roosters determined by free‐feeding and tube‐feeding methods

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