Rice bran: Valorization approaches and nutritional dimensions Tushir Surya1, Bala Manju1,*, Yadav DN1, Kapoor Rajeev2,**, Mann Sandeep1, Narsaiah K1 1ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana-141004, Punjab, India 2Maharshi Dayanand University, Department of Microbiology, Enzyme and Fermentation Technology Laboratory, Rohtak-124001, Haryana, India *Authors for correspondence: Email: manju.bala1@icar.gov.in
**rajeev.micro@mdurohtak.ac.in
Online Published on 20 January, 2024. Abstract Rice bran (RB), a by-product of the rice milling industry, accounts for approximately 10% of the total weight of milled rice. Researchers are increasingly focusing on RB due to its nutrient-rich composition, presence of potent antioxidants, widespread accessibility, cost-effectiveness, and its promising potential in addressing various health related problems. Notably, the bioactive components found in RB have been identified for their cholesterol-lowering, anti-diabetic, anticancer, antioxidant, and anti-inflammatory properties. As consumer interest in health foods continues to grow, the realm of functional foods is expanding in global markets, and RB is increasingly finding applications in the food industries. However, the potential uses of RB in the food industry are limited by its susceptibility to rancidity due to exposure of the oil to lipases during milling. Various stabilization methods have been explored, opening the door to the incorporation of RB in a wide range of food preparations. Given the significance of RB, this review aims to emphasize its functional attributes, health advantages, and its potential applications in the food industry. Top Keywords Rice bran, Stabilisation, Fractionation, Health attributes, Functional food. Top |