Impact on the nutritional attributes of rice bran following various stabilization procedures

ABSTRACT

Rice bran, a valuable byproduct of the rice milling process, has limitations in food industrial applications due to its instability during storage. This review summaries the methodology for stabilization and its impact on the nutritional properties of rice bran. A variety of treatments have been used and these include heat treatment, low-temperature storage, biological and chemical approaches and these will be discussed in terms of their ability to destroy/inhibit enzyme activity and improve storage performance of rice bran. More importantly, changes in the nutritional value of rice bran in terms of vitamins, polyphenols, tocopherols, flavonoids, free fatty acids caused by stabilization of rice bran will also be discussed. This review highlights the importance of appropriate design of processes for stabilization and controlling storage conditions to ensure quality of the rice bran and enhancing levels of phytochemicals in the bran for novel applications in functional foods.

KEYWORDS:

• Rice bran
• phytochemicals
• lipase activity
• stabilization mechanism
• antioxidant
• nutrition

Additional information

Funding

This work was financially supported by the National Key Research and Development Program (2016YFD0400104-4, 2016YFD0400401-2), National Nature Science Foundation of China (No.U1501214, No. 31471701), and ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Australia.