EMERGING TECHNOLOGIES FOR THE RECOVERY OF BIOACTIVE COMPOUNDS FROM RICE BRAN AND THEIR FUNCTIONAL IMPLICATIONS

Abstract

Rice bran, a by-product of rice milling, is a rich source of bioactive compounds such as γ-oryzanol, tocopherols, tocotrienols, phytosterols, ferulic acid, and dietary fiber. However, its utilization is constrained by rapid rancidity and stability issues. Emerging extraction technologies, including subcritical water extraction, ultrasound-assisted extraction, microwave-assisted extraction, and enzymatic treatments, have shown great potential in efficiently recovering these bioactive compounds while preserving their functional integrity. These advanced methods offer advantages, including higher extraction yields, reduced processing time, and minimal solvent use compared to conventional techniques. The extracted compounds possess significant health-promoting properties, including antioxidant, anti-inflammatory, hypocholesterolemic, and anti-diabetic effects. Incorporation of rice bran bioactive compounds into functional foods such as bakery products, beverages, and cereals enhances nutritional quality and supports consumer demand for clean-label products. Additionally, rice bran valorization contributes to sustainable food systems by reducing agro-industrial waste and promoting circular bioeconomy approaches