Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives

• Main Authors: Marco Spaggiari, Chiara Dall’Asta, Gianni Galaverna, María Dolores del Castillo Bilbao
• Format: Article
• Language: English
• Published: MDPI AG 2021-01-01
• Series: Foods
• Subjects: rice bran; by-products; bioprocessing; bioactive compounds; nutritional value; rice bran arabinoxylans
• Online Access: https://www.mdpi.com/2304-8158/10/1/85

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.