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

Abstract

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 (Oryza sativa) 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.

Towards Functional Insect Feeds: Agri-Food By-Products Enriched with Post-Distillation Residues of Medicinal Aromatic Plants in Tenebrio molitor (Coleoptera: Tenebrionidae) Breeding

“…Although rice bran is considered to exert health-related benefits based on bioactive compounds, its utilization in food industry is still compromised due to instability or poor suitability issues, oxidation sensitivity, and extant anti-nutritional factors potentially associated with toxic results when consumed by humans. As a result, rice bran is either discarded as waste or used exclusively as feed [ 25 , 26 ]. Potato peels represent another by-product produced in large amounts by food-processing industries as well as an everyday life waste at homes and restaurants which are mainly discarded as zero-value wastes.…”

Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and in silico putative taste assessment

“…Rice is one of the main staple crops for humans, with a production around 756 Mton in the world and 2.9 Mton in European Union in 2020 (FAOSTAT, 2020). Agricultural and industrial rice supply and processing chains produce different type of by-products, representing worldwide a large economic and environmental issue (Spaggiari et al, 2021). Rice bran and broken rice are the two main by-products but still underestimated and not yet fully exploited.…”

Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and -Cholesterol Diet

“…Despite its nutritional value, RB is mostly used as feed for livestock or discarded as agricultural waste, with only a small portion being used to produce RB oil because it undermines rice palatability and hinders storage. RB consists of 12–16% protein, 20–25% dietary fiber, and 16–99% lipid [ 1 ], and with recent findings indicating that it also contains various useful ingredients such as phenolic compounds, flavonoide, γ-oryzanol, γ-aminobutyric acid, phytic acid, ferulic acid, arabinoxylan, arabinogalactan, β-sitosterol, tocotrienols, and β-glucan, it has been identified as a new functional ingredient [ 2 , 3 , 4 , 5 ]. The phenolic compounds of RB improve lipid metabolism, prevent fatty liver [ 6 ], and protect the liver [ 7 ], while RB proteins improve blood lipid metabolism and have antitumor effects [ 8 ].…”