ReviewComprehensive reviews in food science and food safety2026
Valorization of Rice By-Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications.
Review in Comprehensive reviews in food science and food safety, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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5 authors.
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Abstract
Rice and by-products, such as rice bran (RB), defatted RB (DRB), rice husk (RH), rice straw (RS), and broken rice, represent abundant yet underutilized resources within the rice value chain. These fractions are nutritionally dense, containing proteins, lipids, dietary fibers, phenolics, and other bioactives that can be transformed into high-value food, nutraceutical, cosmetic, and bio-based products. However, their industrial use has long been limited by rapid enzymatic deterioration, structural heterogeneity, and reliance on solvent-intensive legacy methods. This review consolidates current knowledge on the composition of rice by-products and systematically compares extraction technologies across three categories: conventional (e.g., maceration, Soxhlet, and acid/alkali digestion), green (e.g., pressurized liquid and subcritical water extraction, supercritical CO
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