Rice bran: Nutritional, phytochemical, and pharmacological profile and its contribution to human health promotion

Arshied Manzoor; Vinay Kumar Pandey; Aamir Hussain Dar; Ufaq Fayaz; Kshirod K. Dash; Rafeeya Shams; Saghir Ahmad; Iqra Bashir; Jibreez Fayaz; Poornima Singh; Shafat Ahmad Khan; Tariq Ahmad Ganaie

Food Chemistry Advances (Oct 2023)

Rice bran: Nutritional, phytochemical, and pharmacological profile and its contribution to human health promotion

Arshied Manzoor,
Vinay Kumar Pandey,
Aamir Hussain Dar,
Ufaq Fayaz,
Kshirod K. Dash,
Rafeeya Shams,
Saghir Ahmad,
Iqra Bashir,
Jibreez Fayaz,
Poornima Singh,
Shafat Ahmad Khan,
Tariq Ahmad Ganaie

Affiliations

Arshied Manzoor: Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U., Aligarh, Uttar Pradesh, India
Vinay Kumar Pandey: Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
Aamir Hussain Dar: Department of Food Technology, Islamic University of Science and Technology, Kashmir, India; Corresponding authors.
Ufaq Fayaz: Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, India
Kshirod K. Dash: Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India; Corresponding authors.
Rafeeya Shams: Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India
Saghir Ahmad: Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U., Aligarh, Uttar Pradesh, India
Iqra Bashir: Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, India
Jibreez Fayaz: Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
Poornima Singh: Faculty of Engineering and Technology, Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya, Chitrakoot, India
Shafat Ahmad Khan: Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
Tariq Ahmad Ganaie: Department of Food Technology, Islamic University of Science and Technology, Kashmir, India

Journal volume & issue: Vol. 2
p. 100296

Abstract

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Plant by-products being cost effective, readily available and potential source of various bioactive compounds coupled with non-extractable polyphenols are increasingly gaining attention among consumers. Rice bran, a by-product produced after milling rice kernels possess numerous health benefits due to its high nutritional value, in addition to be highly used as animal feed. Rice bran also is a rich source of dietary fiber, sterols, vitamins and various antioxidants. The present review is focused on the different types of bioactive compounds, chemical and nutritional constituents present in rice bran. Potential health benefits and biological activities of rice bran such as treatment against diabetes, cancer, inflammation have been emphasized. Various processing techniques of rice bran like ohmic heating, microwave heating, infrared heating, acid treatment and extrusion are also discussed in detail. Rice bran have the potential to be used in food sector as bioactive compound carrier, flavor enhancer, oil extraction, emulsifying agent, foaming agent and protein stabilizer.

Published in Food Chemistry Advances

ISSN: 2772-753X (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-advances

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