Food Chemistry Advances 2 (2023) 100296

Contents lists available at ScienceDirect

Food Chemistry Advances

journal homepage: www.elsevier.com/locate/focha

Rice bran: Nutritional, phytochemical, and pharmacological profile and its

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

a r t i c l e i n f o a b s t r a c t

Keywords: Plant by-products being cost effective, readily available and potential source of various bioactive compounds
Rice bran coupled with non-extractable polyphenols are increasingly gaining attention among consumers. Rice bran, a by-
Value addition product produced after milling rice kernels possess numerous health benefits due to its high nutritional value, in
Bioactive compounds
addition to be highly used as animal feed. Rice bran also is a rich source of dietary fiber, sterols, vitamins and
Novel techniques
various antioxidants. The present review is focused on the different types of bioactive compounds, chemical and
Shelf life
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.

1. Introduction rice are produced (Bodie et al., 2019; FAO 2016). However, occasionally
these by-products are having various beneficial uses and mostly utilized
Rice (Oryza sativa L.) is preferred as a staple foodstuff above other for animal feed (Schramm et al., 2007; Zullaikah et al., 2009). Rice bran,
agricultural commodities on the market owing to the presence of dis- the end-product of the outer covering of husked brown rice after milling,
tinct phytochemicals in rice (Zhang et al., 2010; Tan et al., 2020). Rice constitutes not more than 9% of the total weight, yet it has sparked
holds a premier position in the diet of almost world’s quarter popula- interest among researchers due to its great nutritional value, bioac-
tion (Mohidem et al., 2022). Last few decades have witnessed increase tive compounds and substantial health advantages (Wu et al., 2019;
of researcher towards byproducts of plants rich in bioactive components Santhosh et al., 2021). The health advantages of rice bran’s wealth of
and nutraceuticals (Manzoor et al., 2020; Teixeira et al., 2014). Plant biomolecules, including vitamins, sterols, dietary fiber, and minerals,
byproducts (peel, bran, husk, and skin) are inexpensive and easily ac- have long been recognized (Gul et al., 2015). It contains immense quan-
cessible; therefore, they are frequently dumped as waste, endangering tity of antioxidants like anthocyanins, phenolic components; a different
the environment (Dzah et al., 2020; Manzoor & Ahmad, 2021). These phenolic acid improves health benefits either scavenging or inhibiting
properties of plant ingredients and their by-products have made them free radicals’ formation (Shin et al., 2019). Moreover, phytonutrients
readily available in food and its allied applications. like polysaccharides, phytosterols, minerals and trace minerals such as
The mass ratio, which indicates the ratio of the original wet weight Se, Mg, Zn, Vit-E, omega-3 fatty acids along with the other antioxidants
of the paddy to the final dry weight after drying, influences the mass help in health promotion by their anti-inflammatory, anti-cancer effects
percentage of rice by-products. Approximately, 20% husk, 8–12% bran, and immune boosting properties coupled with obesity and cardiovascu-
depending on the degree of milling, and 68–72% milled rice or white lar disease preventing capability (Chen et al., 2006; Park et al., 2017;

∗
Corresponding authors.
E-mail addresses: daraamirft@gmail.com (A.H. Dar), kshirod@tezu.ernet.in (K.K. Dash).

https://doi.org/10.1016/j.focha.2023.100296
Received 23 May 2022; Received in revised form 29 April 2023; Accepted 30 April 2023
2772-753X/© 2023 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)
A. Manzoor, V.K. Pandey, A.H. Dar et al. Food Chemistry Advances 2 (2023) 100296

Table 1
The Bio-actives present in rice bran.

Bio-actives Types and amount Reference

Anthocyanins Peonidin-3-O-glucoside (0.5 mg/g) and cyanidin 3-O-glucoside (2.8 mg/g) (Limtrakul et al., 2019)
Flavones and flavonols Flavan-3-ols (0.3 mg/g) and flavan-1-ols (0.5 mg/g) (Limtrakul et al., 2019)
Phenolic component Ferulic and p-coumaric acid (Ghasemzadeh et al., 2018)
Flavonoid components Apigenin and quercetin (Ghasemzadeh et al., 2018)
Phenolic and cinnamic acids Ferulic and p-coumaric acids, and traces of vanillic, caffeic, gallic, or syringic acids (Zhou et al., 2004)
Phenolic content Brown Rice Bran (771.15 mg GAE/100 g), red rice bran (579.46, 231.86, and (Ghasemzadeh et al., 2018)
811.32 mg GAE/100 g) and light brown RB (329.65, 120.04, and 447.68 mg
GAE/100 g)
Phytic acid 5.94 to 6.09 g 100 g − 1 (Kalschne et al. (2020; Farouk et al. 2017)

Shin et al., 2019). Additionally, the proximate composition of rice bran cyanidin 3-O-glucoside (2.8 mg/g) were the major anthocyanins iden-
shown in table 1, makes it an immunomodulator and the highly nutri- tified in rice bran, followed by flavones and flavonols such as flavan-3-
tious part in rice kernel could boost the nutritional quality of several ols (0.3 mg/g) and flavan-1-ols (0.5 mg/g) (Limtrakul et al., 2019). All
processed foods which has attracted admirable attention in the recent the detected flavonoids were present in both free and bound forms in
past (Faria et al., 2012; Park et al., 2017). In addition to being a vi- Black Rice Bran (BRB), red and brown RB. The main prevalent phenolic
tal component of baby food, the protein found in rice bran is devoid components in brown, red, and black rice bran (BRB) extracts were fer-
of gluten, soybeans, and lactose, making it a non-allergic and healthier ulic and p-coumaric acid. Furthermore, in brown and red RB, catechin
food supplement (Zheng et al., 2019). Studies have also unveiled the and myricetin are considered the most prevalent flavonoid components,
effective role of rice bran to counter various diseases like cancer, tu- whereas in black rice bran (BRB), apigenin and quercetin are present in
mor, CVD’s hypocholesterolemia, hypo allergenicity and hypolipidemic abundance. In bran fractions, the free flavonoid concentration ranged
effects (Choi et al., 2013; Park et al., 2017). Through this article we between 28.52 to 526.68 mg QE/100 g DM. The total flavonoid concen-
have come forward with the objective to highlight the bioactive com- tration ranged between 40.15 to 823.88 mg QE/100 g DM, while bound
pounds present in rice bran along with the nutritional profile, process- flavonoid concentration was in between 11.63 to 297.20 mg QE/100 g
ing, stabilization methods, application and their incorporation in func- DM (Ghasemzadeh et al., 2018).
tional foods. Moreover, updated information regarding their associa- While protocatechuic acid, Coumaric acid, Caffeic acid, Cate-
tion with biological activity and human health promotion is compre- chins, Gallic acid, Ferulic acid, Hydroxybenzoic acid, Sinapic acid,
hensively summarized. Methoxycinnamic acid, Vanillic acid Syringic acid, are all naturally oc-
curring phenolic and cinnamic acids found in rice bran. Brown rice has
2. Chemical, nutritional constituents and bioactive components a lot of ferulic and p-coumaric acids, and less amount of vanillic, caffeic,
in rice bran gallic, or syringic acids, according to Zhou et al. (2004). In the bran frac-
tion, the free phenolic concentration ranged from 153.30 to 771.15 mg
Rice bran contains protein, crude fiber, lipids, carbohydrates, GAE/100 g DM. The samples had bound phenolic content that range
oryzanols, phenolic compounds, polyunsaturated fatty acids and mo- from 102.05 mg GAE/100 g to 443.55 mg GAE/100 g. The samples in-
nounsaturated fatty acids (Alauddin et al., 2019). The nutritional value cluded total phenolic content ranging from 269.85 mg GAE/100 g DM to
of rice bran constitutes carbohydrates, lipids, protein, fiber, moisture 1214.7 mg GAE/100 g DM. The highest levels of free, bound, and total
and minerals respectively (Heredia‐Olea et al., 2020). The moisture con- phenolics are found in BRB (771.15, 443.55, and 1214.7 mg GAE/100 g
tent of rice bran is 4.3%. The protein, fat, crude fiber, insoluble dietary DM, respectively), followed by red RB (579.46, 231.86, and 811.32 mg
fiber, soluble dietary fiber, total dietary fiber, carbohydrates, and ash GAE/100 g DM, respectively), and light brown RB (329.65, 120.04, and
content is 17.50, 13.10, 7.85, 21.17, 2.17, 23.34, 52.33, 4.92 g per 100 g 447.68 mg GAE/100 g DM, respectively) (Ghasemzadeh et al., 2018).
respectively. The energy content is 398.00 Kcal/100 g (Faria et al., 2012; In grains and legumes, phytic acid (PA) is the main phosphorus reserve,
Park et al., 2017). The ingredients in rice bran rely on rice species, ambi- serving the biosynthetic demands of growing tissues during germina-
ent conditions, and methods of rice processing. Rice bran is a nutrient- tion. Environmental circumstances, genetics, irrigation methods, geo-
rich byproduct that is composed of minerals, fiber, amino acids, an- graphic location, soil type, and fertilizer are among factors that might
tioxidants and vitamins (Younas et al., 2011). Because of prolific nu- affect phytic acid content in cereals. Phytic acid is found 90% more in
tritional profile, RB can be utilized to prepare functional foods such as aleurone or bran layer of monocotyledonous seeds like rice and wheat,
bread, ice cream, noodles, pasta, corn flakes, and zero-trans-fat short- and 10% in the germ (embryo) of cereals (Feizollahi et al., 2021). As
ening (Sardarodiyan & Salehi, 2016). Because RB proteins (RBP) are per Kalschne et al. (2020) and Farouk et al. (2017), RB consisting of
of high quality, they could be utilized in the pharmaceutical and food pericarp, aleurone and germ, has a high concentration of phytic acid
industries. ranging from 5.94 to 6.09 g 100 g−1 .
Unpolished rice grain’s rice bran (RB) has been found as a poten-
tial source of edible oil. Due to the high bioactive potential of coloured 3. Biological activities and health benefits of rice bran
rice types, which offer considerable health benefits, consumers now fa-
vor them (Limtrakul et al., 2019). Protein in rice bran provides im- Plant sterols present in rice bran may provide nutritional assistance
mense health benefits and plays a promising role in food processing in the treatment of conditions such as alopecia, hypercholesterolemia
sector. Researchers have recently focused on exploiting the phytochem- (high cholesterol), diabetes (with a patent on this usage), hepatitis C,
icals of dietary and non-dietary origin due to its potential to combat herpes, allergies, chronic tiredness, TB, and breast cancer (hair loss)
different illnesses. RB includes phytochemicals that have shown vari- (Sharif et al., 2014). According to a recent study, LDL (the bad) choles-
ous health benefits shown in Table 1 (Sardarodiyan & Salehi, 2016). terol levels were shown to be 20% lower when plant sterols were con-
Anthocyanin is a strong antioxidant present in the rice bran of colored sumed. Plant sterols have been found to improve immune function, fight
rice cultivars. Apigenin, cyanidin rutinoside, cyaniding glucoside, epi- bacterial infections, and lessen the negative effects of chemotherapeutic
catechins, eriodtyol, luteolin, isohamnetins, hesperetin, hermnetins, pe- cancer therapies. All these therapeutic effects are due to the presence of
onidin glucoside, and tricin are anthocyanin monomers, dimmers, and antioxidants, antimicrobials, and many other bioactivities (Ahsan et al.,
polymers found in rice bran. Peonidin-3-O-glucoside (0.5 mg/g) and 2015). Table 2 summarizes the bioactivity associated with various bioac-

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A. Manzoor, V.K. Pandey, A.H. Dar et al. Food Chemistry Advances 2 (2023) 100296

Table 2
Biological activity of selected RB bioactive components for human health.

Rice bran food bioactive compound Bioactivity Refrences

Vitamin E (e.g., Alpha tocopherol) Antioxidant, Antibacterial, Cancer chemoprevention, decreases cholesterol, (Borresen & Ryan., 2014).
absorption
Phytosterols (e.g., Campesterol) Anti-inflammatory, lessens cholesterol absorption, Antioxidant, Cancer (Baskar et al., 2010)
chemoprevention, Stimulates lymphocyte proliferation.
Aminoacids (e.g., Lysine) development and Growth Hypoallergenicity (Khan et al., 2011)
Polyhenols (e.g., Ferulic acid) Antibacterial,Anti-inflammatory Antiproliferative effect on cancer, Antioxidant, (Mori et al., 1999; Taniguchi et al., 1999;
Srinivasan et al., 2007)
𝛾-oryzanol (e.g., esters of sterol) Antioxidant, Cancer chemoprevention, decreases cholesterol absorption, (Borresen & Ryan, 2014).
Antibacterial

Fig. 1. Potential health benefits of rice bran

obtained from rice kernel.

tive rice bran compounds that might be beneficial in reducing malnu- found more efficient than the others. The synergistic antioxidant activ-
trition and disease prevention (Fig. 1). ity of rice bran has also been observed when these compounds were
sub-cultured with tBHP for 1 hour. 𝛾-oryzanol (-ORY) protected cells in
a time-dependent manner from oxidative damage caused by tBHP; as
3.1. Antioxidant potential
a result, the author concludes that pre-incubation allowed antioxidants
to link to the cellular membrane, which is necessary for antioxidants to
Reactive oxygen species directs to the formation of oxidative damage
prevent oxidative damage (Behl et al., 2021).
in normal and pathological conditions (Bardaweel et al., 2018). ROS has
Only a few in vivo researches have been conducted to investigate an-
been linked to diverse metabolic diseases, consisting of CVS, cataracts,
tioxidative properties of RB. Accinni et al. (2006) reported the impact
age-related macular degeneration, cancer, and neurological problems
of PUFA n-3, vitamin E, niacin, and 𝛾-oryzanol (-ORY) supplementation
(Uttara et al., 2009). Oxidative damage is known to inactivate natural
for four months in dyslipidemic patients with oxidation stress levels in
by-products of oxidative metabolism, also referred as free radicals, at the
2006. In three experimental groups test patient was given rice bran, the
cellular and molecular levels (Patel & Naik, 2004; Higashi et al., 2004;
quantity of oxidative damage caused by ROS, IL-1, TNF-, TXB2 levels,
Graf & Eaton, 1990). The antioxidant properties of micro compounds
and total antioxidant capacity (TAC) were all assessed (Accinni et al.,
of RB, like phytosterols, 𝛾-oryzanol and various phytosterol conjugates,
2006). Chotimarkon & Ushio (2008) demonstrated that a 30-day oral
has been investigated (Wang et al., 2002). The ferulic acid ester of 𝛾-
intake of 0.02 mmol -ORY, given at 680 mg/kg BW to each animal,
oryzanol is recognized as a powerful antioxidant (Xu et al., 2001). The
was effective in restoring ethanol-induced liver damage in C57BL mice.
antioxidant properties of 𝛾-oryzanol were superior than compared to
The levels of serum plasma aspartate aminotransferase, reactive hep-
the four components of vitamin E (alpha-tocotrienol, beta-tocotrienol,
atic lipid hydroperoxide, alanine aminotransferase, and thiobarbituric
beta-tocopherol and alpha-tocopherol). (Wang et al., 2002; Patel &
acid all significantly lowered in the RB than they were in the control
Naik, 2004; Fukushi, 1966; Nakatani et al., 2001; Xu et al., 2001).
state. -ORY fed animals also had increased SOD activity and recovered
The antioxidant capabilities of rice bran were investigated using a
faster from an ethanol-induced drop in hepatic glutathione percentage.
few chemical models. Huang (2003) used the SVEC4–10 mouse lymph
Racehorses fed -ORY showed poor post-exercise antioxidant levels and
axillary endothelial cell line to create the in vitro model. The antioxi-
thiobarbituric acid reactive substance rate over a 16-week training sea-
dant properties of various doses of rice bran, fatty acid and vitamin E, as
son (Ostaszewski et al., 2012). When human neuroblastoma cells were
well as potential synergism between them, were investigated using the
treated to hydrogen peroxide, similar changes were seen (Ismail et al.,
tert‑butyl hydroperoxide (tBHP) OS model. Kučera et al. (2014) looked
2010). In vitro research showed that RB can scavenge organic lipid mis-
at three primary rice bran components: 24-methylene cycloartenylferu-
cible radicals and inhibit the production of new free radicals, whereas
late, campesteryl, and cycloartenylferulate. After 1 hour of concurrent
in vivo research indicates that it can do both. Rice bran antioxidant ac-
incubation of experimental variables with tBHP, the observed cells dis-
tivity idea is factually supported by prior evidence, however its efficacy
played no significant oxidative damage-prevention effects under lab-
against inorganic radicals produced by oxygen is unknown (Behl et al.,
oratory conditions, however, a 22-hour pre-incubation time revealed
2021).
higher antioxidant impact. The 24-methylene cycloartenylferulate was

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A. Manzoor, V.K. Pandey, A.H. Dar et al. Food Chemistry Advances 2 (2023) 100296

3.2. Antidiabetic potential bran successfully lessened the diarrheal adverse effects of chemotherapy
(Itoh et al., 2015). When RB was fermented with S. boulardii, more fer-
Excess glucose in the bloodstream is mostly linked to poor dietary ulic acid was produced, which reduced the viability of lymphoma cells
systems, which can lead to dangerous health disorders including dia- compared to unfermented RB (Ryan et al., 2011). Fermentation boosts
betes and hyperglycemia. Plant-based foods with a lower free sugar antioxidant activity by rendering many plant phenols, like ferulic acid
content and a higher dietary fiber content, such as rice bran, could (Sindhu & Khetarpaul, 2002). Ferulic acid, -oryzanol, tricin, -sitosterol,
help in maintaining low glycemic index and can prevent various dis- phytic acid, and tocopherols or tocotrienols are all potential chemo pre-
orders. In both diabetic and non-diabetic patients, soluble fibers can ventive chemicals that are present in RB (Barnes et al., 1983). The po-
reduce postprandial blood glucose levels. Rice bran has a low propor- tential of these components to promote apoptosis, prevent cell prolifer-
tion of soluble fiber (7–13%) and a high amount of insoluble fiber ation, and change cell cycle progression in malignant cells explains RB’s
(the rest) (Anderson et al., 1990). The nutraceuticals derived from RB’s anticancer capabilities. Due to scavenging free radicals and suppress-
soluble fiber portions are effective against type I and type II diabetes ing chronic inflammatory response properties, they protect tissue from
(Qureshi et al., 2002a). RB could play a key role in lowering down blood damage. These also prevent colorectal cancer by inducing anticancer
glucose, triglycerides and total cholesterol (Qureshi et al., 2002a, b). immune response by altering the colonic tumor’s micro-environment.
It has been investigated that the impact of 𝛾-oryzanol supplementa- Rice bran can block the growth of human colon cancer cells and lower
tion on insulin production followed by plasma glucose levels in male the amount of intestinal adenomas in APCM in mice, an animal model
C57BL/6 N mice (Son et al., 2011). Adult wistar rats were fed with 𝛾- of human familial adenomatous polyposis (Verschoyle et al., 2007;
oryzanol enriched diet that had decreased serum glucose concentration 2005, Inamine et al., 2005). Finally, dimethylhydrazine (DMH) and ax-
to a greater extent (Ghatak & Panchal, 2012). The detailed investigation oxymethane (AOM)-induced preneoplastic lesions in colon of rats are
has been conducted by including human participants with diabetes. It inhibited by RB-derived sphingolipids. Rice bran ethyl acetate extracts
was observed that rice bran given to participants, resulted in an increase contain caffeic acid, ferulic acid, cycloartenylferulate, p-coumaric acid,
in insulin serum levels, as well as a decrease in glucose and glycosylated methoxycinnamic acid, sinapic acid, protocatechuic acid, vanillic acid
hemoglobin levels. and tricin (Sunagawa et al., 2009; Raghav et al., 2016).

3.3. Anti-cancer potential 3.4. Anti-inflammation activity

Cancer is one of the main health concerns throughout the world Fermented RB and its extracts have recently been found very effec-
which has resulted in the loss of human lives. Infections as well as in- tive in reducing inflammation (Yu et al., 2019). Tocotrienol in bran
flammation of many types are important factors in tumor formation, as oil reduces the inflammatory milieu in the pancreas, as well as in-
they promote cancer cell proliferation, angiogenesis, and motility. So, hibit tumor formation (Punia et al., 2021). The major component of
reducing inflammation is the major goal in cancer therapy. RB is one of 𝛾-oryzanol (-ORY), cycloartenylferulate, prevented lipopolysaccharide
the functional food ingredients with phytonutrients associated to cancer (LPS) from activating nuclear factor-B (NFB) in a dose-dependent man-
cell inhibition in humans. ner. Inflammation-related genes like (tumor necrosis factor) TNF-, IL-1,
In various animal studies, phytosterols have proven to a play a very and cyclooxygenase-2 (COX-2), as well as inducible nitric oxide syn-
important role in preventing cancer. Colonic microflora’s generation of thase (iNOS), have been suppressed by -ORY and cycloartenylferulate
coprostanol and other neutral sterols with bile acids from dietary choles- (Oka et al., 2010). These findings imply that 𝛾-oryzanol could be use-
terol has been linked to colon cancer (Cummings & Macfarlane, 1997). ful in the treatment of inflammatory conditions. The Japanese Ministry
Colon cancer can potentially be aided by secondary bile acid products. of Health, Labor, and Welfare classifies inflammatory bowel disorders
Phytosterols in the diet have been shown to inhibit epithelial cell pro- including ulcerative colitis and Crohn’s disease as intractable illnesses.
liferation, resulting in the formation of lower levels of fecal choles- Mice fed with dextran sulfate sodium orally develop intestinal inflam-
terol, cholesterol breakdown products, and bile acids (Fuchs et al., 1999; mation that resembles ulcerative colitis. It was observed that oral treat-
Pietinen et al., 1999). This could be attributed to a decrease in bacte- ment or injection of -ORY greatly reduces inflammation, and that this
rial cholesterol and/or secondary bile acids metabolism in the colon, as outcome includes the inhibitory activity of NFB activation. -ORY can be
well as an elevation in cholesterol excretion (Faivre & Bonithon, 1999; used to treat inflammatory bowel disease symptoms, according to these
Ling & Jones, 1995). Bingham et al. (2003) observed the link between findings. The normal reaction of the central nervous system (CNS) to
the ingestion of dietary fiber and the risk of colorectal cancer. The pro- changes in the environment and disturbances in homeostasis, such as
portion of dietary fiber consumed has been utilized to construct rela- those caused by CNS lesions or during neurological diseases, is neuro-
tive risk estimates in a group of persons separated into gender-specific, inflammation. Microglia and astrocytes are two types of CNS cells that
forming linear models relating the hazard ratio to fiber intake depicted keep the body in a state of balance (Perry & Teeling, 2013). According
as a continuous variable. Colorectal cancer risk has been found to be to research from neuroinflammation and behavior, ferulic acid (FA), a
inversely associated to dietary fiber consumption. The adjusted rela- prominent element formed by hydrolysis of 𝛾-oryzanol of rice bran, ap-
tive risk for the higher versus lower quartile of dietary fiber has been pears to play a chief role in CNS (central nervous system), that can
0.58. (0.41–0.85). Total fiber consumption in persons with low average be related to neuroinflammation management (Truong et al., 2017).
dietary fiber intake has been found to lower the occurrence of bowel In a radiation-induced neuroinflammatory paradigm in mice, ferulic
cancer by 40% (Agudo et al., 2002; Bonithon et al., 2000). Rice bran in- acid (FA) showed neuroprotective and anti-inflammatory effects by es-
cludes phytochemicals and minerals that have demonstrated to prevent calating anti-oxidative enzymes (superoxide dismutase (SOD), catalase
cancer and boost the immune system (Verschoyle et al., 2007). RB’s (CAT)), and partially reduced rate of proinflammatory markers such as
bioactivity could be increased by fermenting it against bacterial or fun- NF-B, COX-2, iNOS, (tumor necrosis factor) TNF-, and IL-6 (Araujo et al.,
gal agents (Ghoneum & Gollapudi, 2005, 2011; Phutthaphadoong et al., 2015; Chotimarkorn & Ushio, 2008).
2010; Ryan et al., 2011). A diet high in heat-stabilized rice bran benefits In rats with hypertension caused by N(omega)-nitro-L-arginine
bacterial variety and richness in the gut, supports microbial metabolism, methyl ester, virgin rice brain oil was found to minimize oxidative stress
modifies stool metabolite profiles, and helps colorectal cancer survivors and inflammation (Jan-On et al., 2020). Increased generation of ROS has
avoid chemotherapy (Sheflin et al., 2017; Brown et al., 2017). The abil- been linked to decrease nitric oxide (NO) bioavailability, which may
ity of rice bran to change gut flora may help cancer patients experi- lead to hypertension and endothelial dysfunction (Silva et al., 2012).
encing gastrointestinal side effects from chemotherapy. According to Virgin rice bran oil is high in linoleic and oleic acid, -ORY, tocopherols,
a study that included cervical cancer patients, eating hydrolyzed rice phytosterols, and tocotrienols, all of which increases eNOS expression

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A. Manzoor, V.K. Pandey, A.H. Dar et al. Food Chemistry Advances 2 (2023) 100296

Table 3
Stabilization techniques of rice bran.

Techniques Condition Duration Outcome Refrences

Sun drying 47 °C 7 hrs per day for 2 days • Increased shelf life for 1 month (Dhingra et al., 2012;
Sharma et al., 2004)
Microwave heating Frequency: 2450 MHz 2 min • Increased shelf life for 2 months (Ramezanzadeh et al., 2000)
Internal temp:110–115 °C
Infrared heating 700W 7 min • Increased content of bioactive (Fadel et al., 2018)
compounds (phenolic acids and
tocopherols);
• Higher AOC.

Ohmic heating Moisture: 20–50% • Free fatty acid concentration (Lakkakula et al., 2004)
Voltage gradient: increased.
44–72 V/cm • total percentage of lipids extracted
from rice bran was increased.

Extrusion cooking 97–99 °C 3 min • As screw speed increases, (Randall et al., 1985; Tziva et al.,
arabinoxylan extraction rises; 2020)
• Enhancement of foaming and
emulsifying properties

while decreasing gp91phox and P-NF-B protein expression in the aorta concentration in ohmically heated samples as comparison to raw rice
tissue, because virgin rice bran oil upregulates eNOS protein expres- bran samples during 75 days of storage. However, the peroxide value
sion, it would enhance NO availability and hence reduce inflammation and acid value of ohmic heated samples after 75 days of storage were
(Sapwarobol et al., 2021). found to be 4.7 meq/kg and 9.34%, respectively. Additionally, the lin-
ear temperature and moisture content-dependent EC relations were also
4. Rice bran stabilization processes obtained during study.

Rice bran must be stabilized to avoid or restrict the process of oxi- 4.2. Dry heat treatment
dation and rancidity, which may impact the quality and shelf life of the
rice bran. Stabilization is necessary in order for rice bran to produce This procedure is effective, and the resulting product can be kept
rice bran oil, which is extensively used in the food industry. Rice bran refrigerated for up to 16 weeks without antinutritional effects or
has a high amount of oil, making it prone to oxidation and rancidity. other quality issues (Raghav et al., 2016). Study conducted in 2019
The ability of endogenous enzymes to hydrolyze triglycerides into glyc- by, Dubey and colleagues discovered that employing dry heating
erol and free fatty acids severely restricts their utilization (Wang et al., methods stabilized rice bran and kept it free fatty acid level below
2017). Lipase has received the main attention among all the enzymes as 10% for a storage period of 8 weeks. Both Kim et al. (2014) and
it influences the quality and its utilization in different industrial appli- Amarasinghe et al. (2009) heated the bran for 1 hour at 100 °C.
cations. Oxidation begins when rice is milled and the bran is separated, Amarasinghe et al. (2009) detected a 134% rise in FFA content after
hydrolyzing the rice bran oil and converting it to glycerol and free fatty 4 weeks, however, Kim et al. (2014) detected 40% increase in FFA
acids (FFAs) (Pan et al., 2019). Conversion of bran into a food-grade content. To summaries, dry heating is the efficient technique for rice
product of higher quality with more industrial usage, the activity of the bran stabilization, according to the literature, with the exception of
components that causes damage needs to be prevented. Before oil ex- Tao’s (1989) findings, which do not match any other data. Because the
traction, the content of FFAs in RB needs to be kept low (less than 10 results available is limited, more research is needed to find the most
percent). RB stabilization deactivates the strong lipase enzyme and pre- effective stabilization conditions to make sure that the FFA (Free Fatty
vents oxidative alterations in the oil, thus making it safe to consume Acids) level of the bran remains below 5% following a 4-week storage
(Wang et al., 2017). Literature analysis of different stabilization tech- period (Dubey et al., 2019).
niques were approached to study the influence of stabilization on the
characteristics of RB (Table 3) 4.3. Microwave heating

4.1. Ohmic heating (OH) RB has dipolar-water molecules which are stimulated by electromag-
netic waves, causing them to spin. Heat is produced as a result of the
OH, is a food processing technique that includes passing an alter- increased kinetic energy paired with friction, which has a negative effect
nating current through food. The presence of electrodes in the food on lipase activity due to the even distribution of heat. Because RB with
distinguishes ohmic heating from other electrical heating methods, more than 5% free fatty acids is considered unfit for human consump-
the frequency and waveform of the electric field between the elec- tion, several treatments have been tried, but none have been successful
trodes. The conductive nature of the food to be treated determines in stabilizing the rice bran to an acceptable level. Free fatty acid analysis
the efficiency of ohmic heating (OMH) (Raghav et al., 2016). Because can be used to evaluate the treatment method’s effectiveness after four
ohmic heating has received less attention than other approaches, there weeks. Treatments were conducted for 2, 4, and 6 min, respectively,
is limited data available. According to Lakkakula et al. (2004) and at a microwave power density and intensity of 2 W/g respectively was
Loypimai et al. (2009), the moisture level of RB for ohmic heating is found insufficient for rice bran stabilization (Patil et al., 2016). Treat-
essential parameter for determining the efficiency of the stabilization ment lasted two minutes at four watts per gramme, indicating that the
technique. Based on the literature, ohmic heating is a promising ap- treatment period was sufficient to stabilize the RB. With the exception
proach for stabilizing rice bran oil however, further research is needed of Patil’s data, where the extent of processing was found to be consid-
to generate more data with respect to its storage stability (Dubey et al., erably insufficient, 87.5 percent of treatments were sufficient to keep
2019). Dhingra et al. (2012) observed that ohmic heating is an effective the free fatty acid below the desirable 5% threshold after 4 weeks when
method for rice bran stabilization, there was increase in free fatty acid the initial free fatty acid measurement was less than 5%. Microwave

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A. Manzoor, V.K. Pandey, A.H. Dar et al. Food Chemistry Advances 2 (2023) 100296

treatment, according to the findings, has the potential to provide rice Cuban bakery product, was made with parboiled RB by replacing 0, 20,
bran with enough stability for 4-week storage period following milling, 25, or 30% of the regular white flour. Rice bran Torticas had greater
depending on microwave treatment parameters. protein, fat, crude fiber, and ash than the control sample. It was also
revealed that substituting rice bran with 25% of the flour resulted in
4.4. Acid treatment the formulation of the product with better sensory attributes, chemical
composition, and shelf life (Zumbado et al., 1997). Table 4 shows some
It has been observed that four acids at three different dosages to of the potential uses of rice bran in numerous food applications.
were applied to stabilize the rice bran Akhter et al. (2015). Phosphoric It has been discovered that adding varied amounts of defatted rice
acid has proven to have shown minimal impact on the FFA profile of bran (DRB) to bread can enhance its nutritional value. The total dietary
RB. Treatments with Na2 S2 O5 and CH3 COOH lowered the production fibers, AOC, and bread shelf life enhanced without compromising sen-
of FFA in the bran, but after two weeks, all samples had exceeded the sory qualities (Sairam et al., 2011). It has been observed attempted to
FFA limit of 5%. The only treatment that kept the FFA concentration develop high-fiber ready mixes by substituting a different quantity of
in the sample less than 5% after two weeks was hydrochloric acid at a previously stabilized rice bran for standard cereal flours and assessing
maximum dosage of 35 ml/kg. It has been observed that after 4-weeks their acceptability with a panel of 20 semi-trained panel members. The
of storage period, no samples had free fatty acid concentration below most noteworthy discovery was that a 25% substitute did not dimin-
5%, indicating that they were unfit for human consumption. ish the traditional recipe’s quality (Charunuch et al., 2011). Also made
cookies with heat and acid-stabilized rice bran, using a recipe that in-
4.5. Infrared heating cluded 10% rice bran. The rice bran solid exhaust can still be used as
low-fat content additive because RB oil is believed to be a high value-
Infrared heating has the potential to be a cost-effective alternative added item for consumption (Fig. 2). To manufacture extruded breakfast
to typical heating technologies for successful rice bran stabilization cereals, Zang et al. (2019) used defatted rice bran (DRB) at a variable
Khir and Pan (2013). It has been observed that infrared heating rice rate and the soluble pentosan content was maximized.
bran to 100 °C and tempering it for 4 h resulted in the deactivation of
the lipase enzyme and reduce FFA content to 4% over a period of >4 5.1. Rice bran protein
weeks, compared to 7% in the control. According to Wang et al. (2017),
infrared drying of raw rice to 60 °C and then tempering treatment for 4- All essential amino acids for human nutrition are stated to be present
or 5 h resulted in a considerable decrease in lipase activity, especially in in RB protein (RBP), such as methionine, lysine, tryptophan, threonine,
rice samples that have elevated initial moisture content. After 4 weeks leucine, valine, isoleucine, phenylalanine, and histidine (Wang et al.,
of storage, all samples have free fatty acid content greater than the per- 1999; Juliano, 1985; Sereewatthanawut et al., 2008). Tyrosine and cys-
mitted 5%, leaving them unfit for human consumption. Despite the fact teine are non-essential amino acids that can be substituted for some
that infrared is not an effective or acceptable technique for rice bran sta- amino acids in RBP. They are produced from phenylalanine and me-
bilization, the data suggests that the discussed method has the caliber thionine (Han et al., 2015; Chittapalo & Noomhorm, 2009; Tang et al.,
to be used in food industries, however further investigation needs to be 2002; Fabian & Ju, 2011; Wang et al., 1999).
conducted (Dubey et al., 2019). RB has a protein efficiency ratio (PER) of 1.6–1.9 and is 70–75 per-
cent digestible; however, rice bran protein has an even higher PER of
4.6. Extrusion cooking 2.0–2.5 due to the elimination of phytic acid and fiber (compared to
casein from milk, PER 2.5). (Han et al., 2015; Mazza, 1998). The molec-
Extrusion cooking at 125–130 °C for a few seconds, then 97–99 °C ular weight distributions of albumin, globulin, prolamin, and glutelin in
for 3 min before cooling has been proven to generate stable rice bran rice protein isolates, according to chromatographic studies, are 10–200,
(Randall et al., 1985). In another experiment, a double screw extruder 16–130, 19–90, and 7–12.6 kDa, respectively (Agboola et al., 2005).
was employed, and it has been observed that extruded rice bran kept at Because of its main components and neutraceutical qualities, RBP can
18 °C with 70% relative humidity had low FFA values than bran stored at be employed as a natural emulsifier in food because of their ability
30 °C at 78% relative humidity over an 8-week period (Guevara et al., to emulsify, jellify, and stabilize froth (Lee et al., 2004). Bran protein
2019). Lipases are more persistently denaturized when heated in the hydrolysates are appropriate for use in several food products, includ-
presence of moisture (Ramezanzadeh et al., 1999). ing coffee whiteners, drinks, toppings, confectionery, bread and meat,
Utilizing friction and abrasive mills at various milling levels, the products, due to their emulsion qualities and solubility (Hamada et al.,
nutritional value of bran from four rice cultivars representing high 1998). Protein extracts from RB have been used in a range of aqueous
amylose, intermediate amylose, and waxy, respectively, was assessed foods, including milk and other beverages (Jiamyangyuen et al., 2005;
(DOM). Rice variety’s amylose content was inversely associated with the Watchararuji et al., 2008).
fat and protein content of the bran. Increased DOM caused a decrease in Rice bran offers a higher quality protein than other cereal bran due
the fat and fiber content as endosperm starch inflow increased. Friction to its higher lysine content and amino acid composition that is suitable
milling resulted in more fat while abrasive milling produced bran with for the development of infants (Joint F. A. O., & WHO, 2007). Rice bran
a higher protein content and total dietary fiber, resulting in superior added to supplement to foods, could be a potential technique for in-
quality bran (Kalpanadevi et al., 2018). creasing overall nutritional value, and food experts are working on rice
bran-added products. A freshly manufactured RB enriched biscuit with
5. Application of rice bran in food industry 10 percent RBP concentrate proved more gratifying than a non-RB bis-
cuit (Yadav et al., 2011). Rice protein concentrations are combined with
When incorporating the by-products into a food recipe, functional the polysaccharide pullulan to create tensile-strengthening edible films.
quality is one of the most important considerations. Because rice bran is The incorporation of propylene glycol alginate (PGA) and oil to the films
a plant-based product, dietary fibers make up most of its composition. provides resistance to water vapor, resulting in water barrier properties
Rice bran oil has a calorific value of approximately 41.1 MJ/kg and (Shih, 1994).
a high nutritional value, with 47% of its fats being monounsaturated,
33% polyunsaturated, and 20% saturated, making it an excellent option 5.1.1. Rice bran proteins as bioactive compounds carrier
for nutraceutical applications (Gul et al., 2015; Sinha et al., 2008). Due Because of H- bonding and hydrophobic interaction, proteins in
to its high temperature resilience, it is frequently used in the frying of foods, particularly RBP, could be employed as bioactive chemical trans-
snack foods (Sarkar & Bhattacharyya, 1991). Torticas de Moron, a classic porters (Santiago & Castro, 2016). According to Shi et al. (2017) incor-

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A. Manzoor, V.K. Pandey, A.H. Dar et al. Food Chemistry Advances 2 (2023) 100296

Table 4
Potential applications of Rice bran as food/ Enrichment of RB in different foods.

Products enriched with Aim of addition Outcome Application Refrences

RBP concentrates (Cookies) Fiber and mineral enrichment Supplementation increased the amount of Anti-inflammatory, (Sharif et al., 2009)
fiber in the diet and enhanced the mineral Anti-cancer, Anti
profile. Wheat flour can be substituted up allergic, Anti
to 20% with defatted rice bran. diabetic, Antioxidant
RBP concentrates (Bread) Effect of replacing wheat flour by An increase in B vitamins and minerals, activity, (Tuncel et al., 2014)
infrared stabilized rice bran on B particularly niacin and phytic acid Antihypertensive.
vitamins and minerals Anti-microbial,
RB(Pizza) Effect on chemical and functional 5% RB incorporated pizza dough stable Hypolipidemic (De Delahaye et al.,
properties of storage frozen for 60 days at −18 °C 2005)
pizzas
RB(Pasta) Effect on antioxidant and textural Pasta supplemented RB was highly (Kong et al., 2012)
properties acceptable up to 4 months of storage
period
Bread enriched with full-fatted rice bran Effect on functional properties of The volume of the loaf increased by 2% (Lima et al., 2002)
(FFRB) and defatted rice bran (DFRB) bread with FFRB and dropped by 6% with (Zaky et al., 2020)
RB protein concentrate (Edible films) Improve nutritional and –DFRB. Hardness, gumminess, and (Adebiyi et al.,
functional properties chewiness all increased as DFRB levels 2008)
Rice bran proteins (Infant foods and Lowers water loss and maintains –rose higher than FFRB levels. (Phongthai et al.,
sausages) a soft mouth feel 2017; Fabian and
Ju, 2011)
RBP hydrolysates (Minced beef) Reduces lipid oxidation Enhances the oxidative stability of (Zhou et al., 2012)
emulsion and bulk oil

Fig. 2. Representation of the products already

present in the market or produced from rice
bran (rice kernel by-product).

porating RBP to tea catechins, like globulin and albumin, can enhance related celiac illness, demands for gluten-free products have raised
tea catechin stability throughout digestion. Liu et al. (2018) extracted (Naqash et al., 2017). Rice bran protein is becoming increasingly pop-
albumin from RB and created curcumin-loaded albumin nanoparticles ular for making gluten-free bread, pasta, and rice noodle. According to
with enhanced in vitro stability and in vivo bioactivity. Furthermore, Phongthai et al. (2016) incorporation of about 2% of RBP concentrate
RBP can be used as a natural colorant transporter in foods to pro- to gluten-free bread enhanced specific volume, pore size, gas retention,
vide uniform distribution of hydrophobic colourants (Ali et al., 2010; and shelf life. To manufacture protein-enriched gluten-free pasta, the
Abdullah et al., 2008). same research team used egg albumen, RBP, soy protein and whey pro-
tein concentrates. The cooking loss of the pasta made RBP concentrate
5.1.2. Rice bran as flavor enhancer was the maximum. The gluten-free pasta made with RBP concentrate
Rice bran protein (deamidated protein hydrolysates) is high in as- suffered the largest cooking loss (Phongthai et al., 2017).
paragine and glutamine, which can be used to enhance the flavor of
soups, sauces, and poultry. Hamada et al. (1998) utilized protease to 5.2. Rice bran oil (RBO)
develop a method for separating glutamine enriched peptides from rice
bran protein to utilize as flavor enhancers. According to Arsa and Theer- RBO could be used as a basic ingredient in cuisines all over globe
akulkait (2015), spray-drying and adding sugar to alcalase-hydrolyzed and is a replacement of conventional cooking oils. Rice bran oil has high
RBP increased the strength of the sweet, cocoa, or milk-like scent. smoke point and ignition points of 254 °C (490°F) which makes it suit-
able for high-temperature applications like deep fat frying (Taha et al.,
5.1.3. Rice bran proteins in cereal products 2012; Wang, 2019). When compared to other oils, the higher percent-
Ali et al. (2010) investigated how rice bran proteins are em- age of oryzanol makes the bran oil viscous. RBO is utilized in cooking
ployed in bakery products. Due to increased awareness of gluten- and salad dressing because it adheres to the surface of meals, making

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A. Manzoor, V.K. Pandey, A.H. Dar et al. Food Chemistry Advances 2 (2023) 100296

them look appealing, shiny, and delicious (Wang, 2019). Rice bran oil were shown to be appropriate in a variety of food formulations in as
has been evaluated for usage in the production of snack foods due to its reported. They said that there was an increase in protein, oil, dietary
high frying stability. RB fiber has a little amount of fat that can act as fiber and oryzanol. For the production of cookies, dry heat and extru-
a flavor transporter, and chicken covered with stabilized rice bran fiber sion stabilized rice bran has been added at 5 to 20% levels to wheat
absorbs less oil during frying (Esa et al., 2013). flour. Microwave stabilized defatted RB was added to commercial grade
In margarines and shortening, the hard fraction of oil could be em- wheat flour at 10, 20, 30, 40, and 50% supplementation levels for the
ployed as an oxidative stable fat replacer. RBO and two varieties of production of mineral and fiber enriched cookies.
RBO spread (RBOS1 and RBOS2) have been utilized for manufactur-
ing of cake by Shaik and his team-mates (2017). It has been revealed 6.2. Leavened pan bread
that the major trans fatty acids and found that the cake made with hy-
drogenated oil contained the most, whereas the cake made with RB oil Bread is mostly regarded as main important bakery products. Due
contained the least. Because RBO reduces trans-fat consumption, food to fine texture and good loaf volume, the well-developed, elastic dough
manufacturers are becoming increasingly interested in zero- and low- structure is required. Gluten is considered to be an essential ingredient
trans fats. Tocopherols and tocotrienols, both antioxidative compounds, in this processing technique (Woomer and Adedeji, 2021). In the food
are abundant in RBO. RBO has been considered to be efficient in low- processing sector, rice bran is used in the formulations of diverse bakery
ering whole milk powder oxidation without causing a perceptible fla- products, crackers, snacks, cereals and breads. Stabilized rice bran has
vor change when added to milk. It has been revealed that application been employed up to 20% in the formulation of bread yeast in a separate
of RBO and Bifidobacterium strains in fortifying the yoghurt resulted in investigation. The hygroscopicity of rice bran has proven to contribute
the formulation of yoghurt with desirable viscosity Abbas et al. (2017). to the regulation of moisture in baked foods, while its foaming ability
Plant-based oil like rice bran oil, rather than animal-based oils, has been aided in leavening and air incorporation (Jiang et al., 2020). By adding
employed in the formulation of low-calorie, low-fat, and low-phosphate rice bran to bread and cookies, the amount of lysine, protein, and dietary
sausages (Yum et al., 2018). Rice bran oil sausages have desirable tex- fiber rose according to the amount of supplementation. Other qualities,
tural attributes as well as nutritional profile as compared to unsaturated such as oil and water absorption, emulsifying and foaming capacity,
fatty acids. Rice bran oil has also shown a pivotal role in multiple clin- as well as flavor, color, solubility, and protein extractability, were im-
ical investigations in lipid metabolism regulation (Most et al., 2005; proved when researchers looked at the possibilities of bran in foods.
Eady et al., 2011; Park et al., 2017).
6.3. Chapattis & wheat bread
6. Supplementation of rice bran for development of functional
food Chapaties made with whole wheat flour and a small amount of pro-
cessed RB (PRB) (0–30%). In chapaties supplemented with PRB, crude
In recent years, people have started to pay more attention to their protein elevates from 11.23 to 12.83%, fat from 1.98 to 9.47%, crude
diet and health. Due to their ease of preparation, deliciousness, afford- fiber from 2.11 to 3.79%, and ash from 1.4 to 5.21%. The sensory quality
ability, and high nutritional value, bakery products, especially cakes of chapattis improved when supplemented with 15% PRB. The biologi-
and cookies, are highly sought after. Because it serves as a matrix for cal value of processed rice bran supplemented chapaties increased from
other ingredients to be mixed into, wheat flour is the primary ingredient 6, 11 and 13%, respectively, when incorporated with 5, 10 and 15%
needed to form dough or batter (Sharif et al., 2014). Rice bran-fortified PRB. Nutritional parameters like PER, biological value and net protein
foods can play a significant role in food industries. The oil is considered utilization (NPU) increased in the chapaties containing PRB. The find-
the most widely available rice bran-derived product from a marketing ings of the mentioned study reveal that PRB can be blended up to 15%
point of view. Supplementation of rice bran for development of func- into whole wheat flour to make high-nutritive chapaties, resulting in the
tional food is implemented for development of various products includ- prevention of malnutrition. The chapaties made with this flour will have
ing fermented rice bran product (Moon & Chang, 2021), pasta enriched improved sensory attributes as well as higher nutritious value. This will
with anthocyanin-rich black rice bran (Sethi et al., 2020), rice bran- also aid in the utilization of rice bran and, to some extent, relieve wheat
enriched porridge (Calvo-Castro et al., 2019), and biscuits with soluble pressure (Shaheen et al., 2012).
dietary fiber from defatted rice bran (Jia et al., 2020). The effect of stabilized RB supplementation on the sensory and nutri-
tional attributes of wheat bread was also studied. Bread prepared with
6.1. Cookies wheat flour and rice bran blends (95:5, 90:10, 85:15, and 80:20), with
100% wheat flour as a control. Wheat composite flours and stabilized
Palatability, nutrient availability, convenience, and crispiness are all rice bran were used to make palatable and nutritious bread. The control
the desirable attributes of cookies. Their low moisture content, lack of sample of bread was determined to be organoleptically satisfactory, sim-
microbial deterioration, and long shelf life set them apart from other ilar to the 15% rice bran enhanced bread. The composite bread samples,
baked items like cakes and bread. Cookies are favoured for supple- on the other hand, were more nutritious than the control sample. Rice
mented/composite flours because they are ready-to-eat, widely con- bran fortification boosted the bread’s protein, lipid, and mineral con-
sumed, have more shelf life, and have an excellent eating quality. Cook- tent considerably. Sensory scores were improved by 15% when breads
ies made by wheat flour and rice bran have received excellent consumer were added with stabilized RB. As a result of the findings, it can be
acceptability. Because of its nutritional and functional characteristics, stated that up to 15% stabilized rice bran can be included into bread
RB is ideal for producing baked goods such as muffins, cookies, crack- to increase nutritional and sensory qualities. Bread is a staple food in
ers, breads, pancakes, and pastries due to its protein content. To make various countries. As a result, stabilized RB can be employed in prod-
cookies, full fat and defatted rice brans were combined with wheat flour uct development to substitute wheat flour in order to meet the goals
in proportions of 5, 10, and 15%. When full fat RB was added to cook- of lowering the cost of cereal-based stable foods while also providing
ies, the spreadability improved. Defatted rice bran supplements, on the consumers with healthier bread (Sangle et al., 2017).
other hand, resulted in the reduction of spreadability of cookies and an
increase in nutritional composition. Up to a 10% supplementation level, 6.4. Cereal beverage
cookies prepared with both types of rice bran are satisfactory. In other
study found that stabilized RB at a 20% concentration has proven to Faccin and his colleagues (2009) researched the chemical, rheologi-
be beneficial in cookies formulations. Stabilized full fat RB of up to 20 cal, and sensory aspects of production of whole RB for organic RB bev-
percent and unsterilized full fat or stabilized defatted RB of up to 10% erage (with strawberry and chocolate flavors). They discovered that this

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A. Manzoor, V.K. Pandey, A.H. Dar et al. Food Chemistry Advances 2 (2023) 100296

beverage had high nutritional value, as well as fatty acid and amino acid Akhter, M., Afzal, N., Haider, Z., & Raza, M. A. (2015). Inactivation of lipase enzyme by
content. By modulating the immune system with the aid of the antioxi- using chemicals to maximize rice bran shelf life and its edible oil recovery. Journal
of Nutrition & Food Sciences, 12, S12002.
dant chemicals found in physterols, sterolins, and gamma-oryzanol, rice Alauddin, M., Rahman, S., Islam, J., Shirakawa, H., Komai, M., &
bran exerts an immunostimulant effect. Viscosity during storage under Howlader, M. Z. H. (2019). Development of rice bran functional food and eval-
refrigeration is another element to consider while pasteurizing RB bev- uation of its healthful properties. In RiceBran and rice branoil (pp. 183–206). AOCS
Press.
erage. The Newtonian behavior of pasteurized rice bran beverage was Ali, R., Shih, F. F., & Riaz, M. N. (2010). Processing and functionality of rice bran proteins
observed, as well as the effect of thermal processing on flow behavior and peptides (p. 233). Ames, IA: Wiley-Blackwell.
properties. Amarasinghe, B. M. W. P. K., Kumarasiri, M. P. M., & &Gangodavilage, N. C (2009). Effect
of method of stabilization on aqueous extraction of rice bran oil. Food and Bioproducts
For now, with the exception of sensory features, Issara and Rawd-
Processing, 87(2), 108–114.
kuen (2014) investigated the same approach for nutritive profile. In this Anderson, J. W., Deakins, D. A., Floore, T. L., Smith, B. M., & Whitis, S. E. (1990). Dietary
study, RB milk was made with RB: water (1:5, 1:10, and 1:15) and its fiber and coronary heart disease. Critical Reviews in Food Science & Nutrition, 29(2),
95–147.
qualities were compared to commercial soymilk. The 1:15 ratio was de-
Araujo, S. M., de Paula, M. T., Poetini, M. R., Meichtry, L., Bortolotto, V. C., Zarzecki, M. S.,
termined to be similar to soymilk in terms of physico-chemical proper- et al., (2015). Effectiveness of 𝛾-oryzanol in reducing neuromotor deficits, dopamine
ties, total phenols, and DPPH radical scavenging activity. When making depletion and oxidative stress in a Drosophila melanogaster model of Parkinson’s dis-
RB milk, a high amount of water was used, this reduced the bio-activity ease induced by rotenone. Neurotoxicology, 51, 96–105.
Arsa, S., & Theerakulkait, C. (2015). Sensory aroma characteristics of alcalase hydrolyzed
and phenolic content. Furthermore, organoleptic study revealed that rice bran protein concentrate as affected by spray drying and sugar addition. Journal
only the color attributes matched commercial soymilk, whereas the at- of Food Science and Technology, 52(8), 5285–5291.
tributes of appearance, sweetness, flavor, taste, and overall acceptability Bardaweel, S. K., Gul, M., Alzweiri, M., Ishaqat, A., ALSalamat, H. A., & Bashatwah, R. M
(2018). Reactive oxygen species: The dual role in physiological and pathological con-
differed significantly. According to the authors, RB can also be employed ditions of the human body. The Eurasian Journal of Medicine, 50(3), 193.
as a novel option for cereal plant-based beverage production for health- Barnes, D.S., Clapp, N.K., Scott, D.A., Oberst, D.L., & Berry, S.G. (1983). Effects of wheat,
conscious consumers. Similar results can be utilized as a starting point rice, corn, and soybean bran on 1, 2-dimethylhydrazine-induced large bowel tumori-
genesis in F344 rats.
for developing organic RBM to meet consumer quality standards. RB, on Baskar, A. A., Ignacimuthu, S., Paulraj, G. M., & Al Numair, K. S. (2010). Chemopreventive
the other hand, is not as often consumed or processed into beverages. potential of 𝛽-sitosterol in experimental colon cancer model-an in vitro and in vivo
As a result, this product has not yet become commercially available or study. BMC Complementary and Alternative Medicine, 10(1), 1–10.
Behl, T., Kumar, S., Sehgal, A., Singh, S., Kumari, S., Brisc, M. C., et al., (2021). Rice bran,
been introduced to the market. As a result, additional research is needed
an off-shoot to newer therapeutics in neurological disorders. Biomedicine & Pharma-
on future development, storage stability, and other factors in order to cotherapy, 140, Article 111796.
meet consumer demand (Issara & Rawdkuen, 2016). Bingham, S. A., Day, N. E., Luben, R., Ferrari, P., Slimani, N., Norat, T., et al., (2003). Di-
etary fibre in food and protection against colorectal cancer in the European Prospec-
tive Investigation into Cancer and Nutrition (EPIC): An observational study. The
7. Conclusion Lancet, 361(9368), 1496–1501.
Bodie, A. R., Micciche, A. C., Atungulu, G. G., Rothrock, M. J., Jr, & Ricke, S. C (2019).
In conclusion, it is determined that milling process waste includes Current trends of rice milling byproducts for agricultural applications and alternative
food production systems. Frontiers in Sustainable Food Systems, 3, 47.
rice bran as by-product. The results of the review show that rice bran Bonithon-Kopp, C., Kronborg, O., Giacosa, A., Räth, U., & Faivre, J.European Cancer Pre-
can both prevent and treat a variety of chronic human illnesses, includ- vention Organisation Study Group. (2000). Calcium and fibre supplementation in pre-
ing allergies, cancer, and infections. Rice bran and its derivatives may vention of colorectal adenoma recurrence: a randomised intervention trial. The Lancet,
356(9238), 1300–1306.
be used as dietary supplements to help people manage their metabolic
Borresen, E. C., & Ryan, E. P. (2014). Rice bran: A food ingredient with global public
syndrome because there is evidence that they can help lower metabolic health opportunities. In Wheat and rice in disease prevention and health (pp. 301–310).
risk factors. There is little study on the effects of regular use, despite Academic Press.
Brown, D. G., Borresen, E. C., Brown, R. J., & Ryan, E. P. (2017). Heat-stabilised rice bran
the fact that RB has the potential to improve health outcomes. More re-
consumption by colorectal cancer survivors modulates stool metabolite profiles and
search is required to determine how rice bran and its components affect metabolic networks: A randomised controlled trial. British Journal of Nutrition, 117(9),
the production of functional foods and health consequences. 1244–1256.
Charunuch, C., Limsangouan, N., Prasert, W., & Butsuwan, P. (2011). Optimization of ex-
trusion conditions for functional ready-to-eat breakfast cereal. Food Science and Tech-
Declaration of Competing Interest nology Research, 17(5), 415–422.
Chen, P. N., Kuo, W. H., Chiang, C. L., Chiou, H. L., Hsieh, Y. S., & Chu, S. C. (2006).
There is no conflict of interest between the authors. Black rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and
u-PA expression. Chemico-biological Interactions, 163(3), 218–229.
Data availability Chittapalo, T., & Noomhorm, A. (2009). Ultrasonic assisted alkali extraction of protein
from defatted rice bran and properties of the protein concentrates. International Jour-
nal of Food Science & Technology, 44(9), 1843–1849.
No data was used for the research described in the article. Choi, S. P., Kim, S. P., Nam, S. H., & Friedman, M. (2013). Antitumor effects of di-
etary black and brown rice brans in tumor-bearing mice: Relationship to composition.
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