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Stabilization of Rice Bran: A Review
One of the major problems in food science is meeting the demand of the world’s growing population, despite environmental limitations such as climate change, water scarcity, land degradation, marine pollution, and desertification. Preventing food from going to waste and utilizing nutritive by-product...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2023
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178138/ https://www.ncbi.nlm.nih.gov/pubmed/37174460 http://dx.doi.org/10.3390/foods12091924 |
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author | Yılmaz Tuncel, Neşe |
author_facet | Yılmaz Tuncel, Neşe |
author_sort | Yılmaz Tuncel, Neşe |
collection | PubMed |
description | One of the major problems in food science is meeting the demand of the world’s growing population, despite environmental limitations such as climate change, water scarcity, land degradation, marine pollution, and desertification. Preventing food from going to waste and utilizing nutritive by-products as food rather than feed are easy and powerful strategies for overcoming this problem. Rice is an important staple food crop for more than half of the world’s population and substantial quantities of rice bran emerge as the main by-product of rice grain milling. Usually, rice bran is used as animal feed or discarded as waste. Although it is highly nutritious and comprises many bioactive compounds with considerable health benefits, the rapid deterioration of bran limits the exploitation of the full potential of rice bran. Hydrolytic rancidity is the main obstacle to using rice bran as food, and the enzyme inactivation process, which is termed stabilization, is the only way to prevent it. This study reviews the methods of stabilizing rice bran and other rice-milling by-products comprising rice bran in the context of the efficiency of the process upon storage. The effect of the process on the components of rice bran is also discussed. |
format | Online Article Text |
id | pubmed-10178138 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-101781382023-05-13 Stabilization of Rice Bran: A Review Yılmaz Tuncel, Neşe Foods Review One of the major problems in food science is meeting the demand of the world’s growing population, despite environmental limitations such as climate change, water scarcity, land degradation, marine pollution, and desertification. Preventing food from going to waste and utilizing nutritive by-products as food rather than feed are easy and powerful strategies for overcoming this problem. Rice is an important staple food crop for more than half of the world’s population and substantial quantities of rice bran emerge as the main by-product of rice grain milling. Usually, rice bran is used as animal feed or discarded as waste. Although it is highly nutritious and comprises many bioactive compounds with considerable health benefits, the rapid deterioration of bran limits the exploitation of the full potential of rice bran. Hydrolytic rancidity is the main obstacle to using rice bran as food, and the enzyme inactivation process, which is termed stabilization, is the only way to prevent it. This study reviews the methods of stabilizing rice bran and other rice-milling by-products comprising rice bran in the context of the efficiency of the process upon storage. The effect of the process on the components of rice bran is also discussed. MDPI 2023-05-08 /pmc/articles/PMC10178138/ /pubmed/37174460 http://dx.doi.org/10.3390/foods12091924 Text en © 2023 by the author. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Yılmaz Tuncel, Neşe Stabilization of Rice Bran: A Review |
title | Stabilization of Rice Bran: A Review |
title_full | Stabilization of Rice Bran: A Review |
title_fullStr | Stabilization of Rice Bran: A Review |
title_full_unstemmed | Stabilization of Rice Bran: A Review |
title_short | Stabilization of Rice Bran: A Review |
title_sort | stabilization of rice bran: a review |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178138/ https://www.ncbi.nlm.nih.gov/pubmed/37174460 http://dx.doi.org/10.3390/foods12091924 |
work_keys_str_mv | AT yılmaztuncelnese stabilizationofricebranareview |