Stabilization and Utilization of Rice Bran Potential as an Ingredient in The Development of Functional Food Products: A Literature Review Widyas Kusuma Mursid*, Teti Estiasih, Mokhamad Nur
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
*Email: widyaskusumamursid[at]gmail.com
Abstract
Functional foods, offering health benefits beyond basic nutrition, are gaining global popularity. Rice bran, a byproduct of the rice milling process, is a promising ingredient for these foods due to its rich bioactive compounds such as gamma-oryzanol, tocopherols, tocotrienols, flavonoids, phenolic acids, anthocyanins, and gamma-aminobutyric acid. However, its instability and susceptibility to rancidity require effective stabilization methods to extend its shelf life.
This review explores rice bran^s potential as an ingredient in functional foods. It discusses the handling of rice bran, its bioactive compounds, and their characteristics, as well as the impact of rice bran on food product characteristics. Rice bran has shown pharmacological benefits, including anti-obesity, anti-diabetic, anti-cholesterol, anti-cancer, anti-inflammatory, and gastroprotective effects. Incorporating rice bran into food products can enhance their nutritional content and health-promoting properties, though it may alter sensory properties, necessitating careful consideration of the amount used.
Several studies have indicated that the addition of rice bran in specific quantities significantly influences the characteristics of the resulting products. This highlights the potential of rice bran as a functional food ingredient. Nevertheless, further research is necessary to comprehensively analyze the specific health functions offered by the products. The evolving consumer demand for functional foods, particularly in developing and advanced countries, underscores the importance of exploring and utilizing the potential of rice bran in developing innovative and health-enhancing food products.
