Rice Bran: From Waste to Nutritious Food Ingredients
Rice (<i>Oryza sativa</i> L.) is a principal food for more than half of the world’s people. Rice is predominantly consumed as white rice, a refined grain that is produced during the rice milling process which removes the bran and germ and leaves the starchy endosperm. Rice bran is a by-p...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-05-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/11/2503 |
| _version_ | 1797596996770463744 |
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| author | Bee Ling Tan Mohd Esa Norhaizan Lee Chin Chan |
| author_facet | Bee Ling Tan Mohd Esa Norhaizan Lee Chin Chan |
| author_sort | Bee Ling Tan |
| collection | DOAJ |
| description | Rice (<i>Oryza sativa</i> L.) is a principal food for more than half of the world’s people. Rice is predominantly consumed as white rice, a refined grain that is produced during the rice milling process which removes the bran and germ and leaves the starchy endosperm. Rice bran is a by-product produced from the rice milling process, which contains many bioactive compounds, for instance, phenolic compounds, tocotrienols, tocopherols, and γ-oryzanol. These bioactive compounds are thought to protect against cancer, vascular disease, and type 2 diabetes. Extraction of rice bran oil also generates various by-products including rice bran wax, defatted rice bran, filtered cake, and rice acid oil, and some of them exert bioactive substances that could be utilized as functional food ingredients. However, rice bran is often utilized as animal feed or discarded as waste. Therefore, this review aimed to discuss the role of rice bran in metabolic ailments. The bioactive constituents and food product application of rice bran were also highlighted in this study. Collectively, a better understanding of the underlying molecular mechanism and the role of these bioactive compounds exerted in the rice bran would provide a useful approach for the food industry and prevent metabolic ailments. |
| first_indexed | 2024-03-11T03:00:35Z |
| format | Article |
| id | doaj.art-4b89bcc6f71345978b18ca4f32a541e6 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-11T03:00:35Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-4b89bcc6f71345978b18ca4f32a541e62023-11-18T08:21:00ZengMDPI AGNutrients2072-66432023-05-011511250310.3390/nu15112503Rice Bran: From Waste to Nutritious Food IngredientsBee Ling Tan0Mohd Esa Norhaizan1Lee Chin Chan2Department of Healthcare Professional, Faculty of Health and Life Sciences, Management and Science University, University Drive, Off Persiaran Olahraga, Seksyen 13, 40100 Shah Alam, Selangor, MalaysiaDepartment of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, MalaysiaBiovalence Sdn. Bhd., 22, Jalan SS25/34, Taman Mayang, 47301 Petaling Jaya, Selangor, MalaysiaRice (<i>Oryza sativa</i> L.) is a principal food for more than half of the world’s people. Rice is predominantly consumed as white rice, a refined grain that is produced during the rice milling process which removes the bran and germ and leaves the starchy endosperm. Rice bran is a by-product produced from the rice milling process, which contains many bioactive compounds, for instance, phenolic compounds, tocotrienols, tocopherols, and γ-oryzanol. These bioactive compounds are thought to protect against cancer, vascular disease, and type 2 diabetes. Extraction of rice bran oil also generates various by-products including rice bran wax, defatted rice bran, filtered cake, and rice acid oil, and some of them exert bioactive substances that could be utilized as functional food ingredients. However, rice bran is often utilized as animal feed or discarded as waste. Therefore, this review aimed to discuss the role of rice bran in metabolic ailments. The bioactive constituents and food product application of rice bran were also highlighted in this study. Collectively, a better understanding of the underlying molecular mechanism and the role of these bioactive compounds exerted in the rice bran would provide a useful approach for the food industry and prevent metabolic ailments.https://www.mdpi.com/2072-6643/15/11/2503cancerdiabetesγ-oryzanol<i>Oryza sativa</i>rice branvitamin E |
| spellingShingle | Bee Ling Tan Mohd Esa Norhaizan Lee Chin Chan Rice Bran: From Waste to Nutritious Food Ingredients Nutrients cancer diabetes γ-oryzanol <i>Oryza sativa</i> rice bran vitamin E |
| title | Rice Bran: From Waste to Nutritious Food Ingredients |
| title_full | Rice Bran: From Waste to Nutritious Food Ingredients |
| title_fullStr | Rice Bran: From Waste to Nutritious Food Ingredients |
| title_full_unstemmed | Rice Bran: From Waste to Nutritious Food Ingredients |
| title_short | Rice Bran: From Waste to Nutritious Food Ingredients |
| title_sort | rice bran from waste to nutritious food ingredients |
| topic | cancer diabetes γ-oryzanol <i>Oryza sativa</i> rice bran vitamin E |
| url | https://www.mdpi.com/2072-6643/15/11/2503 |
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