Rice‐bran oil: An emerging source of functional oil

Journal of Food Processing and PreservationVolume 45, Issue 4 e15318 INVITED REVIEW Rice-bran oil: An emerging source of functional oil Sneh Punia, Corresponding Author snehpunia69@gmail.com orcid.org/0000-0002-8675-6399 Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA Correspondence Sneh Punia, Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA. Email: snehpunia69@gmail.com, dimplepoonia@gmail.com Contribution: Conceptualization, Data curation, ​Investigation, Project administration, Resources, Validation, Writing - original draftSearch for more papers by this authorManoj Kumar, Chemical and Biochemical Processing Division, ICAR – Central Institute for Research on Cotton Technology, Mumbai, India Contribution: Formal analysis, Visualization, Writing - review & editingSearch for more papers by this authorKawaljit Singh Sandhu, Department of Food Science & Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India Contribution: Supervision, Visualization, Writing - review & editingSearch for more papers by this authorWilliam Scott Whiteside, Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA Contribution: Supervision, Visualization, Writing - review & editingSearch for more papers by this author Sneh Punia, Corresponding Author snehpunia69@gmail.com orcid.org/0000-0002-8675-6399 Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA Correspondence Sneh Punia, Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA. Email: snehpunia69@gmail.com, dimplepoonia@gmail.com Contribution: Conceptualization, Data curation, ​Investigation, Project administration, Resources, Validation, Writing - original draftSearch for more papers by this authorManoj Kumar, Chemical and Biochemical Processing Division, ICAR – Central Institute for Research on Cotton Technology, Mumbai, India Contribution: Formal analysis, Visualization, Writing - review & editingSearch for more papers by this authorKawaljit Singh Sandhu, Department of Food Science & Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India Contribution: Supervision, Visualization, Writing - review & editingSearch for more papers by this authorWilliam Scott Whiteside, Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA Contribution: Supervision, Visualization, Writing - review & editingSearch for more papers by this author First published: 22 January 2021 https://doi.org/10.1111/jfpp.15318Citations: 1Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat Abstract Rice (Oryza sativa L.) is the major food crops in the world and accounting for around 20% of the dietary energy intake of the global population. Rice bran (RB), the outer brown layer of rice, is one of the main by-products during milling. It is a rice source of rice-bran oil (RBO) with good fatty acid profile and phytonutrients like oryzanols, tocopherols, tocotrienols, phytosterols, and importantly dietary fibers. These bioactive compounds possess cardioprotective, anti-oxidative, anti-inflammatory, antimicrobial, antidiabetic, and antitumor properties. RBO has become an increasingly popular vegetable oil because of its very high burning point, neutral taste, and delicate flavor. RBO has gained many food, industrial, technological, and pharmaceutical applications due to its distinctive properties and nutritional value. This review paper deals with comprehensive information on extraction methods, oil stabilization, existing applications, and health benefits of RBO. Practical applications RBO is one of the healthiest edible oils due to balanced fatty acids profile, γ-oryzanols, and tocopherols which may assist in lowering oxidative stress, cholesterol, hypertension, cancers, and cardiovascular diseases. For extraction of RBO, innovative and green extraction techniques are a suitable alternative of conventional techniques for the edible oil industry due to their efficiency in the extraction process. The constituents of RBO has also gained its application in numerous food applications including as emulsifier, in cooking, bakery products, milk and milk products, and meat products. Citing Literature Volume45, Issue4April 2021e15318 RelatedInformation