Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives
The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (<i>Oryza sativa</i>) is the main by-product of rice gr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/1/85 |
| _version_ | 1797542399513198592 |
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| author | Marco Spaggiari Chiara Dall’Asta Gianni Galaverna María Dolores del Castillo Bilbao |
| author_facet | Marco Spaggiari Chiara Dall’Asta Gianni Galaverna María Dolores del Castillo Bilbao |
| author_sort | Marco Spaggiari |
| collection | DOAJ |
| description | The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (<i>Oryza sativa</i>) is the main by-product of rice grain processing. It is produced in large quantities worldwide and it contains a high amount of valuable nutrients and bioactive compounds with significant health-related properties. Despite that, its application in food industry is still scarce because of its sensitivity to oxidation processes, instability and poor technological suitability. Furthermore, the health-related effects of pretreated rice bran are also presented in this review, considering the up-to-date literature focused on both in vivo and in vitro studies. Moreover, in relation to this aspect, a brief description of rice bran arabinoxylans is provided. Finally, the application of rice bran in the food industry and the main technology aspects are concisely summarized. |
| first_indexed | 2024-03-10T13:30:02Z |
| format | Article |
| id | doaj.art-79cab724fa9b4cdd8d5a342670911317 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T13:30:02Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-79cab724fa9b4cdd8d5a3426709113172023-11-21T08:09:10ZengMDPI AGFoods2304-81582021-01-011018510.3390/foods10010085Rice Bran By-Product: From Valorization Strategies to Nutritional PerspectivesMarco Spaggiari0Chiara Dall’Asta1Gianni Galaverna2María Dolores del Castillo Bilbao3Department of Food and Drug, University of Parma, Parco Area delle Scienze, 17/A, 43121 Parma, ItalyDepartment of Food and Drug, University of Parma, Parco Area delle Scienze, 17/A, 43121 Parma, ItalyDepartment of Food and Drug, University of Parma, Parco Area delle Scienze, 17/A, 43121 Parma, ItalyFood Bioscience Group, Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, SpainThe aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (<i>Oryza sativa</i>) is the main by-product of rice grain processing. It is produced in large quantities worldwide and it contains a high amount of valuable nutrients and bioactive compounds with significant health-related properties. Despite that, its application in food industry is still scarce because of its sensitivity to oxidation processes, instability and poor technological suitability. Furthermore, the health-related effects of pretreated rice bran are also presented in this review, considering the up-to-date literature focused on both in vivo and in vitro studies. Moreover, in relation to this aspect, a brief description of rice bran arabinoxylans is provided. Finally, the application of rice bran in the food industry and the main technology aspects are concisely summarized.https://www.mdpi.com/2304-8158/10/1/85rice branby-productsbioprocessingbioactive compoundsnutritional valuerice bran arabinoxylans |
| spellingShingle | Marco Spaggiari Chiara Dall’Asta Gianni Galaverna María Dolores del Castillo Bilbao Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives Foods rice bran by-products bioprocessing bioactive compounds nutritional value rice bran arabinoxylans |
| title | Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives |
| title_full | Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives |
| title_fullStr | Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives |
| title_full_unstemmed | Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives |
| title_short | Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives |
| title_sort | rice bran by product from valorization strategies to nutritional perspectives |
| topic | rice bran by-products bioprocessing bioactive compounds nutritional value rice bran arabinoxylans |
| url | https://www.mdpi.com/2304-8158/10/1/85 |
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