Rice bran: from waste to nutritious food ingredients
Rice (Oryza sativa 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 byproduct produced from...
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| Format: | Article |
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Multidisciplinary Digital Publishing Institute
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/108812/ |
| _version_ | 1848865212779724800 |
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| author | Tan, Bee Ling Norhaizan, Mohd Esa Chan, Lee Chin |
| author_facet | Tan, Bee Ling Norhaizan, Mohd Esa Chan, Lee Chin |
| author_sort | Tan, Bee Ling |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Rice (Oryza sativa 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 byproduct 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 | 2025-11-15T14:01:07Z |
| format | Article |
| id | upm-108812 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:01:07Z |
| publishDate | 2023 |
| publisher | Multidisciplinary Digital Publishing Institute |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1088122024-08-12T04:27:52Z http://psasir.upm.edu.my/id/eprint/108812/ Rice bran: from waste to nutritious food ingredients Tan, Bee Ling Norhaizan, Mohd Esa Chan, Lee Chin Rice (Oryza sativa 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 byproduct 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. Multidisciplinary Digital Publishing Institute 2023 Article PeerReviewed Tan, Bee Ling and Norhaizan, Mohd Esa and Chan, Lee Chin (2023) Rice bran: from waste to nutritious food ingredients. Nutrients, 15 (11). pp. 1-25. ISSN 2072-6643 https://www.mdpi.com/2072-6643/15/11/2503 10.3390/nu15112503 |
| spellingShingle | Tan, Bee Ling Norhaizan, Mohd Esa Chan, Lee Chin Rice bran: from waste to nutritious food ingredients |
| 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 |
| url | http://psasir.upm.edu.my/id/eprint/108812/ http://psasir.upm.edu.my/id/eprint/108812/ http://psasir.upm.edu.my/id/eprint/108812/ |