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

Macdalyna Esther Ronie1, Hasmadi Mamat1, Ahmad Hazim Abdul Aziz1

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Summary
This summary is machine-generated.

Rice bran, a byproduct of rice milling, is rich in nutrients and bioactive compounds. Despite challenges like rancidity, its potential for sustainable food and non-food applications is significant.

Keywords:
AntinutrientBioactive compoundPhytochemicalRice branStabilisation

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Area of Science:

  • Agricultural Science
  • Food Science
  • Nutritional Science

Background:

  • Rice bran production contributes to environmental issues.
  • Its potential remains largely underutilized.
  • Pigmented rice bran is rich in therapeutic phytochemicals.

Purpose of the Study:

  • To review the nutritional profile, bioactive compounds, health benefits, and applications of rice bran.
  • To identify limitations and potential solutions for rice bran utilization.
  • To highlight rice bran's role in sustainable production.

Main Methods:

  • Literature review of existing studies on rice bran.
  • Analysis of nutritional composition and bioactive compounds.
  • Evaluation of health benefits and limitations for food and non-food applications.

Main Results:

  • Rice bran is rich in nutrients and bioactive compounds, with pigmented varieties offering therapeutic phytochemicals.
  • Key limitations include rancidity, heavy metals, and antinutrients, necessitating effective stabilization.
  • Significant potential exists for value-added products in both food and non-food sectors.

Conclusions:

  • Rice bran is a valuable, underutilized resource with diverse applications.
  • Addressing limitations through stabilization can unlock its potential for sustainable practices.
  • Further research and development can enhance rice bran's contribution to environmental and economic sustainability.