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Review
. 2024 Oct 10;34(3):577-598.
doi: 10.1007/s10068-024-01709-7. eCollection 2025 Feb.

Rice bran as a potent ingredient: unveiling its potential for value-added applications

Macdalyna Esther Ronie  1 , Hasmadi Mamat  1 , Ahmad Hazim Abdul Aziz  1 , Mohd Sani Sarjadi  2 , Ruzaidi Azli Mohd Mokhtar  3 , Nicky Rahmana Putra  4
Affiliations
Review

Rice bran as a potent ingredient: unveiling its potential for value-added applications

Macdalyna Esther Ronie et al. Food Sci Biotechnol. .

Abstract

Rice bran production significantly contributes to global environmental deterioration, yet its potential remains underutilized. This review discusses the nutritional composition, bioactive compounds, health benefits, limitations, and potential application of rice bran in both food and non-food sectors. While minor variations exist between pigmented and non-pigmented rice bran, the former is abundant in phytochemicals, which offer therapeutic benefits. The primary limitations hindering rice bran's food application include rancidity, toxic heavy metals, and antinutrients. Effective stabilization is crucial to extend rice bran's shelf life. Despite these challenges, rice bran holds significant potential for value-added products. Hence, its rich composition and diverse applications underscore its importance as a valuable resource for sustainable production practices.

Keywords: Antinutrient; Bioactive compound; Phytochemical; Rice bran; Stabilisation.

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Conflict of interest statement

Conflict of interestThe authors declare no conflict of interest.

Figures

Fig. 1
Fig. 1
Limitations of rice bran
Fig. 2
Fig. 2
Brief lipid rancidity process in rice bran
Fig. 3
Fig. 3
The application of rice bran in food and non-food sectors
See this image and copyright information in PMC

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