ArticleFoods (Basel, Switzerland)2020
Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 71 citations in OpenAlex.
- Substituting maize and soybean meal with non-conventional feed ingredients: environmental trade-offs and resource-saving potential in China's pig production.Journal of animal science and biotechnology · 2026Article
- Research Progress Review on the Activation of Bioactive Substances by Targeted Fermentation of Rice Bran.Foods (Basel, Switzerland) · 2026Review
- Valorization of Rice By-Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications.Comprehensive reviews in food science and food safety · 2026Review
- Optimizing Wheat Milling By-Products: An Overview of Processing Techniques.Foods (Basel, Switzerland) · 2026Review
- Fermentation Efficiency of Rice Bran, Rice Polish, and De-Oiled Rice Bran for Nutritional Upgrading and Bioethanol Production.Food science & nutrition · 2026Article
- The Influence of Various Cereal Brans, Stabilized Through Hot Air, Microwave, and Autoclave Methods, on the Physicochemical Properties of Cookies.Food science & nutrition · 2025Article
- Efficacy of Three Doses of Halquinol on Growth Performance, Diarrhea Incidence, Nutrient Digestibility, and Fecal Microbiome of Weaned Pigs.Animals : an open access journal from MDPI · 2025Article
- Rice bran as a potent ingredient: unveiling its potential for value-added applications.Food science and biotechnology · 2025Review
- Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder.Food chemistry: X · 2024Article
- Optimization of microwave parameters to enhance phytochemicals, antioxidants and metabolite profile of de-oiled rice bran.Scientific reports · 2024Article
- Article
- Rice lipases: a conundrum in rice bran stabilization: a review on their impact and biotechnological interventions.Physiology and molecular biology of plants : an international journal of functional plant biology · 2023Review
- Rice Bran: From Waste to Nutritious Food Ingredients.Nutrients · 2023Review
- Stabilization of Rice Bran: A Review.Foods (Basel, Switzerland) · 2023Review
- Turning Food Protein Waste into Sustainable Technologies.Chemical reviews · 2023Review
- Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour.Molecules (Basel, Switzerland) · 2023Article
- Assessment of Genetic Variability and Bran Oil Characters of New Developed Restorer Lines of Rice (Genes · 2022Article
- Heat treatment of quinoa (Frontiers in nutrition · 2022Article
- Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals.Frontiers in plant science · 2021Review
- Production and Utilization of Fermented Rice Bran as Animal Feed.Animal science journal = Nihon chikusan GakkaihoReview
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to evaluate the effects of different stabilization treatments-namely, dry-heating, infrared-radiation, and microwave-heating-on the nutritional, antinutritional, functional, and bioactivity attributes of rice bran (RB). Among the heating treatments, infrared-radiation exerted the strongest inactivation, resulting in 34.7% residual lipase activity. All the stabilization methods were found to be effective in the reduction of antinutrients, including phytates, oxalate, saponins, and trypsin inhibitors. No adverse effect of stabilization was noted on chemical composition and fatty acid profile of RB. Instead, stabilization by all heat treatments caused a significant decrease of vitamin E and total phenolics content in RB; the same trend was observed for the antioxidant activity as evaluated by the DPPH test. The antioxidant activity, as evaluated by ABTS and FRAP tests, and water absorption capacity were improved by the stabilization of RB, whereas the oil absorption capacity and emulsifying properties decreased. Microwave-heating enhanced the foaming properties, whereas infrared-radiation improved the water solubility index and swelling power of RB. Consequently, treatment of RB with infrared-radiation has a potential for industrialization to inactivate the lipase and improve some functional properties of this material for uses as a nutraceutical ingredient in food and cosmetic products.
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