Rice By-products: Phytochemicals and Food Products Application

by Bee Ling Tan, Mohd Esa Norhaizan

Overview

Rice is a vitally important staple food for almost half of the world’s population. As the global population increases, the demands for rice are expected to remain high. Since the rice industry will remain sustainable for a long time, the production of rice by-products will remain high. Substantial evidence suggests that rice by-products such as rice husk, rice straw, broken rice, rice germ, rice bran, and brewers’ rice may possess beneficial effects against oxidative stress and metabolic disorders. These beneficial effects have been linked to the phyhemicals present in rice by-products such as vitamin E, dietary fiber, γ-oryzanol, γ-aminobutyric acid (GABA), and phytosterols.

Despite this evidence, the literature pertaining to rice by-products and its derived components has not well been compiled. To this end, Rice By-products: Phyhemicals and Food Products Application provides full coverage of issues pertaining to rice by-products, namely rice demands and rice by-products production, phytonutrients and antioxidant properties of rice by-products, potential health benefits, application in food products, and future prospects. By summarizing all the information in a lucid and comprehensive manner, authors provide a cohesive representation of the literature on the molecular mechanisms involved in the pharmacological effects of the bioactive components that present in rice by-products, as well as plausible means for the prevention of metabolic disorders for readers and allied stakeholders.

Product Details

ISBN-13:	9783030461522
Publisher:	Springer International Publishing
Publication date:	06/18/2020
Edition description:	1st ed. 2020
Pages:	129
Product dimensions:	6.10(w) x 9.25(h) x (d)

About the Author

Dr. Bee Ling Tan is a researcher in the Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences at the Universiti Putra Malaysia in Serdang, Selangor, Malaysia.

Dr. Mohd Esa Norhaizan is an Associate Professor in the Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences at the Universiti Putra Malaysia in Serdang, Selangor, Malaysia.

Table of Contents

Table of Contents

1 Introduction and Background 1

References 7

2 Rice demands: A Brief Description 9

2.1 Rice Production 12

References 14

3 Production of Rice By-Products 16

3.1 Rice Processing 18

3.2 Processing Treatments Affect the Phyhemical Contents of Rice 21

3.2.1 Physical Treatment 22

3.2.1.1 Effect of Grinding on Phyhemicals in Rice 22

3.2.1.2 Effect of Thermal Processing on Phyhemicals 24

in Rice

3.2.1.3 Effect of Extrusion on Phyhemicals in Rice 26

3.2.2 Chemical Treatment 29

3.2.2.1 Effect of Germination on Phyhemicals in Rice 29

3.2.2.2 Effects of Fermentation on Phyhemicals in Rice 30

3.3 Rice By-Products 33

3.3.1 Rice Bran 33

3.3.2 Rice Germ 36

3.3.3 Rice Straw 37

3.3.4 Rice Husk 38

3.3.5 Broken Rice 41

3.3.6 Brewers’ Rice 42

References 43

4 Phytonutrients and Antioxidant Properties of Rice By-Products 55

4.1 Vitamin E 56

4.2 Gamma-Oryzanol 65

4.3 γ-aminobutyric Acid 68

4.4 Phytic Acid 71

4.5 Antioxidant Activity and Phenolic Compounds 74

4.6 Other Potential Component in Rice By-Products 81

4.6.1 Dietary Fiber 81

References 84

5 Potential Health Benefits of Rice By-Products 95

5.1 Antiobesity Activity 96

5.2 Chemopreventive Effect 99

5.3 Cholesterol-Lowering Activity 110

5.4 Hypoglycemic Effect 118

5.5 Other Related Health Benefits 123

5.5.1 Neurodegenerative Diseases 123

5.5.2 Osteoporosis 127

5.5.3 Arthritis 130

References 131

6 Application in Food Products 143

References 158

7 Summary and Future Prospects 162

References 167

Conclusion