Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives
1
Department of Food and Drug, University of Parma, Parco Area delle Scienze, 17/A, 43121 Parma, Italy
2
Food 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, Spain
*
Author to whom correspondence should be addressed.
Foods 2021, 10(1), 85; https://doi.org/10.3390/foods10010085
Received: 3 December 2020
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Revised: 24 December 2020
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Accepted: 28 December 2020
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Published: 4 January 2021
(This article belongs to the Special Issue Recovery of High Value-Added Compounds from Food By-Product)
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.
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Keywords:
rice bran; by-products; bioprocessing; bioactive compounds; nutritional value; rice bran arabinoxylans
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MDPI and ACS Style
Spaggiari, M.; Dall’Asta, C.; Galaverna, G.; del Castillo Bilbao, M.D. Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives. Foods 2021, 10, 85. https://doi.org/10.3390/foods10010085
AMA Style
Spaggiari M, Dall’Asta C, Galaverna G, del Castillo Bilbao MD. Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives. Foods. 2021; 10(1):85. https://doi.org/10.3390/foods10010085
Chicago/Turabian StyleSpaggiari, Marco, Chiara Dall’Asta, Gianni Galaverna, and María D. del Castillo Bilbao. 2021. "Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives" Foods 10, no. 1: 85. https://doi.org/10.3390/foods10010085
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