Rice bran and its constituents: Introduction and potential food uses

Abstract

Rice bran (RB) is one of the by-products during the milling of rice. RB is underutilised due to its ease of susceptibility towards enzymatic activity. RB contains various bioactive compounds such as c-oryzanol, phytosterols, tocols and squalene. High nutritional properties make RB, and its constituents play their different roles in the food industry, such as gluten flour substitutes, alternate shortening, organogelators, stabilisers and other types of additives. This review will briefly introduce the RB and its constituents and discuss their potential applications in the food industry.Keywords Food industry, rice bran fibre, rice bran oil, rice bran protein, uses. 'extraction', 'stabilisation', 'bioactive compounds' 'health benefits',* others to find the related literature. Rice bran and its constituents Rice branRice bran (RB) is the hard outer layer part of rice that is removed as fine grain during de-husking and milling processes. The RB consists of four parts, which are aleurone, germ, pericarp and sub-aleurone layer. It is a rich source of bioactive compounds, such as coryzanol, phytosterol, tocopherols, tocotrienols and squalene. Besides, it consists of 34-52% carbohydrate, which is in the form of starch, hemicellulose, cellulose,

The ability of yoghurt supplemented with dietary fibers or brans extracted from wheat or rice to reduce serum lipids and enhance liver function in male hypercholesterolemic rats

“…Similar results were reported by Elsaadany and Abd‐Elhaleem (2019). The loss of weight could be related to the consumption of fiber‐rich foods, especially whole‐grain products (Eng & Rozalli, 2022).…”

“…While, the inclusion of 3% of rice brans into skimmed milk yoghurt resulted in improving the viability of probiotics, decreasing whey separation and viscosity, and increasing the scavenging system of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical (Demirci et al, 2017). The application of rice bran is intensively studied in ice cream and cream cheese, and its application in other dairy products such as fermented products still limited (Eng & Rozalli, 2022). There is an open area to study more applications of different fibers components in food sectors and discover their functionality and their interactions with food ingredients.…”

“…The application of rice bran is intensively studied in ice cream and cream cheese, and its application in other dairy products such as fermented products still limited (Eng & Rozalli, 2022). There is an open area to study more applications of different fibers components in food sectors and discover their functionality and their interactions with food ingredients.…”

Optimization of Extrusion Treatments, Quality Assessments, and Kinetics Degradation of Enzyme Activities during Storage of Rice Bran

“…However, its utilization for human consumption is limited due to the problem of rapid rancidity during storage. Developing effective methods for stabilizing rice bran through extrusion treatment could not only reduce waste and increase efficiency in the rice industry but also provide a new source of revenue through the sale of stabilized rice bran for use in the food industry, potentially generating millions of dollars in economic value [ 4 ]. As RB includes a lot of lipids, it is highly vulnerable to rancidity during storage.…”

Whole‐grain flat rice noodles improve lipid metabolism in high‐fat‐diet‐fed mice in association with gut microbiota

“…White rice is obtained from brown rice through a refining process, where the germ and outer bran layer are removed. Compared with white rice, brown rice contains relatively higher levels of DF, protein, and other nutrients (such as vitamins, minerals, and phytic acid) due to the retention of rice bran (Eng & Mohd Rozalli, 2022). The bran layer from the whole grain system has a positive effect on regulating lipid metabolism, thus endowing brown rice with health benefits (Matsumoto et al, 2021;Yi et al, 2022aYi et al, , 2022b.…”