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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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Autor principal: Yılmaz Tuncel, Neşe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
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.
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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