GRAINLAND SELECT RICE BRAN 50 LB - CascadeFarmAndOutdoor. Although the term parboiling does not define a specific condition, it generally refers to soaking the paddy in water (at varying temperatures) followed by a short steaming procedure and drying (solar drying in most cases). The contents of palmitic acid (C16:0), oleic acid (C18:1), and linoleic acid (C18:2) were well maintained by IR treatment during the whole storage period. IR heating at the employed conditions did not have a negative effect on milling quality. Gives horse owners the opportunity to utilize the nutritional advantages of Stabilized Rice Bran in an even more effective, advanced formulation. Item#: 2671046-206. Sharma H.R., Chauhan G.S., Agrawal K. Physico-chemical characteristics of rice bran processed by dry heating and extrusion cooking. The authors reported about two-fold higher hydrolytic rancidity and esterase activity in RB samples with low oil content (1620%) compared with samples with high oil content (2428%). Water absorption capacity increased while fat absorption capacity decreased after the treatment compared with untreated raw bran. Although they have the effect of delaying rancidity to a certain extent, studies employing physical stabilization strategies such as low-temperature storage or refrigeration were also excluded since these methods have serious limitations such as restoration of enzyme activity at room temperature and oxidative rancidity. Patil S.S., Kar A., Mohapatra D. Stabilization of rice bran using microwave: Process optimization and storage studies. The moisture content of the sample had a very decisive effect. (2020) used a laboratory-scale ceramic IR drying device to stabilize RB [64]. Sku. Rice bran: Composition and potential food uses. Significant and negative correlations were reported either between lipase activity and final bran temperature at the end of the process or between lipase activity and process time. The authors stated that although a consistent temperature of 120 C was usually suitable, stabilization was always sufficient at 130 C. Company. Nutritional qualities of stabilized and raw rice bran for chicks People use rice bran for high cholesterol, diabetes, high blood pressure . [(accessed on 17 February 2023)]. Prakash J. The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I. Tuncel N.B., Ylmaz N., Kocabyk H., Uygur A. RB protein has high nutritional value and is efficiently digested; it has a protein efficiency ratio of 1.6 [1]. [(accessed on 16 February 2023)]. Effects of ultrasound and steam explosion treatments on the physicochemical properties of rice bran fibre. One-time Purchase. This result was attributed to the fact that lipase exhibited enzyme activity when the substrate oil is dispersed in a medium containing considerable amounts of water [43]. Highly bioavailable, stabilized rice bran may play a role in promoting good health and disease prevention. Lower FFA levels and lipase activity were observed in ohmically treated RB compared with raw RB stored at 4 C for 21 days. The phytic acid content of raw RB was 2393 mg/g, depending on rice cultivar, and significant decreases in phytate content were reported following extrusion [50,73,102,119,120] and IR stabilization [94]. Purina Grainland Select Rice Bran - All Life Stages, 50 lb On the other hand, FFA content of untreated raw RB ranged from 4.6% to 56.8% and 4.0% to 68.3% in medium and long-grain bran, respectively [42]. Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (. (2012) reported that hot air heating at 150 C for 10 min, roasting at 150 C for 2 min, and steaming at 130 C for 2 min with domestic kitchen equipments resulted in lower FFA, acid value, and peroxide value compared with raw RB [76]. All rights reserved. Grainland Rice Bran 50lb - Jones Feed & Tack | Animal Supplies | Las The .gov means its official. Brunschwiler et al. Nevertheless, hot air-assisted RF heating at 90 C for 30 min resulted in 4.01% of FFA, while the FFA content of the untreated control sample was 50.67% at the end of 60 days of storage at 35 C and 70% RH [68]. The bran layer is removed by whitening and polishing mills. It is mechanically pressed, dried, and then pelletized into a 5/16" (8mm) diameter pellet. A very slight increase was observed in total phenolic, -tocopherol, and -oryzanol levels of ohmic-heated RB compared with raw RB. Performance & security by Cloudflare. Please note that not all products listed online are available in-store. FFA content of untreated RB increased from 5.41% to 49.87%, and from 5.21% to 14.11% for IR-treated RB at the end of 20 days of storage at 20 C. Leverage consumer demands for products that do more than taste good. No dramatic change in proximate composition and fatty acid composition as a result of MW stabilization. Simultaneous rough rice drying and rice bran stabilization using infrared radiation heating. Cloudflare Ray ID: 7dfcc444ee306967 Masamran S., Chookaew S., Tepsongkroh B., Supawong S. Impact of gamma irradiation pre-treatment before subcritical water extraction on recovery yields and antioxidant properties of rice bran extract. FFA contents of RB samples treated with MW at 4 and 5 kW for 10 min were below 3% at the end of 60 days of storage at 35 C. Equi-Lux Stabilized Rice Bran 40 lb. - Wilco Farm Stores Qian et al. Within the framework of sustainability, reducing food waste and utilizing by-products generated during processing are among the main objectives, considering population growth and limited resources. Changes of endogenous antioxidants and fatty acid composition in irradiated rice bran during storage. (2004) used ohmic heating to stabilize RB and to improve the yield of RB oil [65]. Infrared Heating for Food and Agricultural Processing. It was observed that for untreated RB, vacuum-packed samples had a higher increase in FFA levels compared with samples in zipper-top bags. A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. solution from defatted rice bran are primarily composed of hemicelluloses (Aoe et al., 1993) [3]. Stabilization of immature rice grain using infrared radiation. (2014) applied pulsed electric field (PEF) treatment to monolayer brown rice grains and reported that lipase activity could be significantly inactivated by PEF [91]. Although each stabilization method has unique advantages and disadvantages, most of the stabilization methods reported in the literature failed to irreversibly prevent hydrolytic degradation over a long time. Chen Y.X., Ma Y.X., Dong L.H., Jia X.C., Liu L., Huang F., Chi J.W., Xiao J., Zhang M.W., Zhang R.F. Moreover, antioxidant, anti-inflammatory, antimicrobial, antihypertensive, antidiabetic, and anticancer activities were reported for hydrolysates and peptides derived from RB protein [27]. Pokkanta et al. Many studies have reported that moist heating treatments (i.e., steaming or pre-moisturization) provide a more effective stabilization than dry heating [49,77,78]. Randall J.M., Sayre R.N., Schultz W.G., Fong R.Y., Mossman A.P., Tribelhorn R.E., Saunders R.M. (2004) reported 1020% starch, 38% reducing sugars, 811% hemicelluloses, and 1012% celluloses in RB [51]. Download this snapshot to learn about Stabil Nutritions three stabilized rice bran formats for snack, supplement or beverage formulations. Brown rice or cargo is a whole grain and can be defined as the unpolished version of the rice grain consisting of RB, rice germ, and endosperm. From farm to plate: Spatio-temporal characterization revealed compositional changes and reduced retention of gamma-oryzanol upon processing in rice. by Purina Animal Nutrition. Furthermore, RB is not only used for culinary purposes but also in the pharmaceutical and cosmetic industries. FFA content of RB (moisture content adjusted to 21%) stabilized with ohmic heating at 60 Hz increased from 3.25% to 5.47%, while FFA content of raw RB increased from 3.96% to 18.03% when stored in Ziploc bags at 4 C for 6 weeks. (2015) treated RB with a mixture of acetic and propionic acids (1:1, m/m) with the aim of stabilization. Atungulu G.G., Pan Z. Infrared radiative properties of food materials. The combination of whole grain wheat flakes and raisins makes this cereal a . (2017) showed that the activity of isolated and purified RB lipase decreased in the presence of chlorogenic and prominently caffeic acids. The extracted bran was immediately stabilized then subjected to chemical analysis (such as moisture content, protein, fat, carbohydrates, fiber, and ash) as well as trace and heavy metals determination (P, K, Na, Ca, Fe, Zn, Cu, and Mg). Designed To Be Fed With A Species-appropriate Salt And Mineral Supplement. Informa Markets, a trading division of Informa PLC. FFA content of untreated bran stored at 37 C was almost 4-fold higher than that of RF-treated bran after 8 weeks. The peroxide value of ohmically heated samples after 75 days of storage was 4.7 meq/kg. FFA levels of extruded rice bran increased from 2.8% to 3.2% and 3.3% in vacuum packs and zipper-top bags, respectively, at the end of 8 weeks when stored at 45 C. Another interesting approach was performed by Raghavendra et al. (2022) classified RB into four fractions using a specific surface abrasion apparatus and indicated that fractions one and two mainly consisted of pericarp, testa, and nucellus, while fractions three and four mainly consisted of aleurone layer. If you are still active user then please click "NO" RB is also a notable source of phenolics, especially in bound form. For instance, EscamillaCastillo et al. Potential health benefits and food applications of rice bran protein: Research advances and challenges. However, a steady and significant increase in FFA content of each treated and untreated brown rice sample was noted during storage, while the increase was significantly lower for treated samples [92]. Extrusion is one of the oldest and possibly the most widespread method of RB stabilization. sharing sensitive information, make sure youre on a federal Rattanathanan et al. It was concluded that the intensity of the hydrolytic rancidity is primarily related to lipase activity of RB and, therefore, selection of varieties with low lipase activity could be useful for increasing RB stability. Slight increase in crude fat content, no significant change in protein content and calorific value, reducing, non-reducing, and total sugar contents, significant loss of lysine bioavailability, significant reduction in phytic acid content, significant increase in bulk density, water absorption, damaged starch content, significant decrease in fat absorption, protein solubility, and darker color were observed in stabilized brans compared with raw bran. Licensee MDPI, Basel, Switzerland. Pay in 4 interest-free installments for orders over $50.00 with. Rice bran: Production, composition, functionality and food applications, physiological benefits. official website and that any information you provide is encrypted Physicochemical properties and cookie-making performance as fat replacer of wax-based rice bran oil oleogels. Although the crude fat content of RB has been found to be in the range of 1823% in many studies [50,68,73,99,101], very low values such as 9% [53] and very high values such as 30% [1] have also been reported. Stabilization of raw rice bran using ohmic heating. RB-derived ingredients are used in hair or skin care products, sunscreen formulations (due to natural sun protection factors), shampoos, bath oils, foundations, and various cosmetics [41]. Rice Bran Pellet Grainland | King Feed Randall et al. Phytosterols are known for their cholesterol-lowering properties due to the inhibition of cholesterol absorption in the small intestines. Is Raisin Bran Healthy? Here's The Best Answer For You! (2022) - Milkwood It was concluded that -irradiation of RB did not decrease lipolytic enzyme activity in the range used. Palmitic acid is the most abundant saturated fatty acid, while oleic and linoleic acids are the dominant fatty acids among unsaturated fatty acids [1,60,82,104]. Ylmaz Tuncel and Ylmaz Korkmaz (2021) reported that medium-wave IR heating was more effective at retarding the increase in FFA compared with short-wave IR heating when employed at the same IR emitter power and process time (700 W, 3 min) [43]. Download this snapshot to learn about Stabil Nutrition's . Peanparkdee M., Iwamoto S. Bioactive compounds from by-products of rice cultivation and rice processing: Extraction and application in the food and pharmaceutical industries. Therefore, RB is obtained step-by-step and all of these fractions are accumulated as composite RB at the end of the process. Ylmaz N., Tuncel N.B. Grainland Select Rice Bran Pellets is a feed supplement for livestock with access to hay or pasture. Assessment of the quality of bran and bran oil produced from some FOIA Ling et al. Process durations were notably longer than those reported in RB stabilization studies carried out using household MW ovens and it was clearly shown that longer process time is more effective for stabilization. Britz S.J., Prasad P.V.V., Moreau R.A., Allen L.H., Kremer D.F., Boote K.J. Goffman and Bergman (2003a) stated that hydrolytic rancidity was highly and significantly correlated with esterase activity but not with RB oil concentration [93]. However, Bergman and Xu (2003) showed that growing environment has a greater effect on -oryzanol and tocopherol levels than genotype [112]. Reconstituted rice protein: The raw materials, techniques and challenges. By Sylvie Tremblay Updated Nov 21, 2018 3:04 a.m. Getty Rice bran -- the nutrient-rich outer hull of rice kernels that's produced as a by-product of white rice processing -- makes a welcome addition to cereals or smoothies. RICE BRAN - Uses, Side Effects, and More - WebMD Five Reasons to Feed Stabilized Rice Bran to Horses 12% Protein; 13% Fat; 10% Fiber. Many researchers found that the -oryzanol content of RB is many times higher than tocopherols [60,61,112]. You can email the site owner to let them know you were blocked. Naturally occurring beta glucan promotes digestive and immunity health and is an acceptable alternative for individuals with digestive intolerance. Amarasinghe B.M.W.P.K., Kumarasiri N.C., Gongodavilage N.G. Copyright 2023. It has been demonstrated in many studies that there is no decrease in the amount of -oryzanol as a result of various stabilization processes such as IR heating [60,61,63,87], MW heating [46,58,87], ohmic heating [66], hot air heating [76] RF heating [68], autoclaving, extrusion, steam heating, ultrasound, and UV radiation [87]. Your IP: Additionally, it was clearly shown that the food matrix is considerably decisive with regard to RB oil degradation mechanism [43]. Consumers desire for recognizable ingredients on product labels doesnt always jive with manufacturers need for functional and budget-friendly formulations. Although the FFA level of the processed RB was below 7% at all extrusion temperatures after 1 year, it was observed that the amount of FFA content increased as the extrusion temperature decreased during storage. Extrusion cooking of immature rice grain: Under-utilized by-product of rice milling process. Shop by Department. (2016) reported that the FFA content of RB treated with MW at a power density of 6 W/g for 5 min was 1.12%, while the FFA content of untreated control was 58.5% at the end of 28 days of storage at ambient temperature [57]. [Google Scholar] 16. Ismail N.A., Zhao J. Yu C.W., Luo T., Xie T., Deng Z.Y. Extrusion reduced the extractability of phytic acid. 89.248.97.146 In: Champagne E.T., editor. Cosmetic Ingredient Review Expert Panel Amended final report on the safety assessment of Oryza Sativa (rice) bran oil, Oryza Sativa (rice) germ oil, rice bran acid, Oryza Sativa (rice) bran wax, hydrogenated rice bran wax, Oryza Sativa (rice) bran extract, Oryza Sativa (rice) extract, Oryza Sativa (rice) germ powder, Oryza Sativa (rice) starch, Oryza Sativa (rice) bran, hydrolyzed rice bran extract, hydrolyzed rice bran protein, hydrolyzed rice extract, and hydrolyzed rice protein. In this study, significant decreases in residual lipase and lipoxygenase activities after treatment under specific conditions were observed; however, it was found that the activities of the noted enzymes increased again during storage, probably due to water absorption. Rafe A., Sadeghian A. Crude protein content of RB ranged between 11% and 16% [50,51,53,68,73,98,99]. Dhingra et al. (2009) showed that the FFA content of stored (at 25 C) raw RB increased from 5.6% to 36.0%, while the FFA content of RBO extracted using hexane increased from 5.0% to 5.6% at the end of 12 weeks [84]. FFA levels of hot-air-dried, solar-dried, and steamed-RB were 9%, 39%, and 6%, respectively, while the FFA content of unstabilized RB was 78% at the end of 50 days. Ohmic heating generates heat through passage of electrical current through food which resists the flow of electricity and can be used in enzyme inactivation [80]. Ferulic (1863 g/g) and p-coumaric (647 g/g) acids are the most abundant phenolic acids in RB [99]. RB has been used in bakery products such as bread [12,13,14,15,16], noodles or pasta [14,17], crackers [18], biscuits [19,20], extruded snacks [21], breakfast cereals, muffins, pancakes, cookies, cakes, pies, and wafers [14,19,22], as well as a protein supplement [20,22], a binder or fat substitute in meats and sausages [22,23], ingredient in plant-based meat analogs [24], and as a beverage base [25]. PMID: 24345050 DOI: 10.1080/10408398.2011.608586 Abstract Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. PDF Nutritional composition of rice bran and its potentials in the Rice is an important staple food crop for more than half of the worlds population and substantial quantities of rice bran emerge as the main by-product of rice grain milling. The FFA content of raw RB increased from 2.5% to 54.9% and 48.1% at 25 C to 25.4% and 19.5% at 45 C at the end of 16 weeks of storage in vacuum bags and zipper-top bags, respectively. Rice bran is a by-product of the rice milling process, where the hull and bran are removed mechanically to obtain white rice. super antioxidant formula stabilized rice bran Home Products & Programs Tocotriene Ultra Tocotriene Ultra Every Biological Vitamin & Mineral from Superior Sources. The rancidity of RB is predominantly triggered by lipophilic enzymes, mainly lipases. However, extruded RB showed no significant increase during storage under the noted conditions [51]. A comparative study on extraction and physicochemical properties of soluble dietary fiber from glutinous rice bran using different methods. So far, two types of lipases have been purified from RB. Stabilized Rice Bran is an all-natural ingredient that is high in fat and fiber. Kahlon T.S. Considering rice production worldwide, approximately 80 million tons of RB is produced as a by-product and is mainly utilized as feed as many food by-products. Optimize energy density and cool energy performance in equine with stabilized rice bran. Click to reveal The presence of gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, catechin, vanillic acid, chlorogenic acid, caffeic acid, kaempferol, epigallocatechin, transpcoumaric acid, syringic acid, and sinapic acid was also reported [46,99,116]. Grainland Select Rice Bran Pellet, 50-Lb - Coastal Country Usually, rice bran is used as animal feed or discarded as waste. 1.5 grams fat (0 grams saturated) 1 grams fiber. Thus, the hydrolytic stabilities of RB obtained from rice grains that were milled to different degrees may be different. (1993) stabilized RB with MW heating at 2450 MHz for 3 min and found that the FFA content of MW-treated long grain RB increased from 4.0% to 4.9% and that of medium grain RB increased from 4.6% to 6.25% at the end of 4 weeks of storage at 33 C and 75% RH. Gul K., Yousuf B., Singh A.K., Singh P., Wani A.B. Lerma-Garcia M.J., Herrero-Martinez J.M., Simo-Alfonso E.F., Mendona C.R.B., Ramis-Ramos G. Composition, industrial processing and applications of rice bran -oryzanol. High concentration of FFA causes a rancid soapy taste and induces oxidation and even lipotoxicity. Available online: Mir S.A., Shah M.A., Bosco S.J.D., Sunooj K.V., Farooq S. A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice. Rice Knowledge Bank, IRRIb. (2020) compared various stabilization methods such as MW (700 W for 2, 4, 6 min), steam heating (for 20, 40, 60 min), dry heating (at 105 C for 30, 60, 90 min), IR heating (at 105 C for 30, 60, 90 min), autoclaving (at 121 C for 20 min), extrusion (at 60, 65, 115, 120 C subsequent heating, 400500 rpm screw speed), enzyme treatment (pepsin and papain), low-temperature storage (at 4, 18, and 80 C for 72 h), ultraviolet irradiation (at 254 nm for 6, 12, 18 h), and ultrasound (28 kHz and 300 W for 30, 60, 90 min) for acid value, lipase, and peroxidase activities [87]. It is known that polyphenols can bind proteins and enzymes and alter their structural properties and biological activities. Purina Animal Nutrition Grainland Select Milo - NRS Stabilized Rice Bran - Stabil Nutrition Stabilization of RB with ohmic heating was also studied by Loypimai et al. Dry heat stabilization at 120 C for 30 min, FFA content of raw bran increased from 4.05% to 64.60%, while FFA content of dry-heated RB increased from 3.66% to 9.15%. You can email the site owner to let them know you were blocked. Peroxide values of either raw or IR stabilized samples were <10 meq/kg at the end of 6 months of storage at 25 C. Skip to the beginning of the images gallery. National Library of Medicine Number 8860726. Assessment of antioxidant activity, amino acids, phenolic acids and functional attributes in defatted rice bran and rice bran protein concentrate. It took 7 days for the FFA level of control RB to reach 10%. (2022) investigated the hydrolytic stability of either regular non-pigmented RB or black RB and reported similar lipase activities (269 and 241 U/kg, respectively) [95]. 2014; 59:155-161. doi: 10.1016/j.jcs.2013.12.003. Bergonio et al. Li et al. (2005) also studied extrusion stabilization of RB with pH modification [53]. Controversially, the researchers found that lipase activity decreased significantly from the outer fractions to the inner fractions [88]. Hypoallergenic, gluten-free, SRB is a sustainable food source that can also be used as a nutritional binder and extender in plant-based meat analogs. Studies on RB protein concentrates and their properties have dramatically increased in recent years. FFA content of RB treated with MW at a power density of 6 W/g for 5 min was 1.12%, while FFA of untreated control was 58.5% at the end of 28 days of storage at ambient temperature. The bran fractions were stabilized by continuous microwave heating at different treatment combinations (850, 925 and 1000 W; 3, 4.5 and 6 min) and stability of bran fractions were analysed in terms of Free Fatty Acid (FFA), Acid value (AV) and Peroxide value (PV) for 90 days at the interval of 15 days. One of the major problems in food science is meeting the demand of the worlds growing population, despite environmental limitations such as climate change, water scarcity, land degradation, marine pollution, and desertification. Biochar from carbonized rice husk is also used as a soil amendment, activated carbon, processing fertilizer, etc. Irakli et al. 10% of HCI addition provided the lowest FFA increase at the end of 98 days of storage at room temperature (25 3 C). However, it should be noted that household MW ovens were used in almost all these studies. However, FFA content of MW-heated RB increased from 2.8% to 6.9% and 5.2% at the end of the storage period when stored in vacuum and zipper-top bags, respectively, at 25 C, while no significant change was observed in FFA content of MW-heated RB when stored at 45 C [55]. Multi-stage milling reduces the mechanical stress and heat buildup in the grain, thereby minimizing grain breakage and increasing head rice yield. Load the truck. Just what the country needs. Brown rice is not well accepted mainly because of its flavor and taste. Tocopherols are another important bioactive component found in RB oil. Information. Lakkakula et al. Liu Y.Q., Strappe P., Zhou Z.K., Blanchard C. Impact on the nutritional attributes of rice bran following various stabilization procedures. Conjugated dienoic acids and. All-natural stabilized rice bran checks these boxes and moreand is a high-quality, nutrient-dense ingredient. Zheng L., Regenstein J.M., Wang Z.J., Zhang H.J., Zhou L.Y. Juliano C., Cossu M., Alamanni M.C., Piu L. Antioxidant activity of -oryzanol: Mechanism of action and its effect on oxidative stability of pharmaceutical oils. Tao J., Rao R., Liuzzo J. 2017 Mar;93:26-32. doi: 10.1016/j.foodres.2017.01.007 . The action you just performed triggered the security solution. Federal government websites often end in .gov or .mil. Ju Y.H., Vali S.R. Stabilization of rice bran milling fractions using microwave heating Zaky A.A., Chen Z., Qin M., Wang M.Z., Jia Y.M. found 87.3% increase in FFA (from 9.5% to 96.8%) after 345 days (titrimetric determination) in raw RB stored at room temperature [52,53]. RB contains about 50% carbohydrates, mainly starch [118]. Rafe and Sadeghian (2017) extruded RB at temperatures between 100 and 130 C and the lowest lipase and peroxidase activities were obtained at 123 C die temperature, 354 rpm screw speed, and 10.8% initial moisture content [73]. The authors used an alternating current of 50 Hz and applied 75, 150, and 225 V.cm1 electrical field strengths to RB with moisture contents of 20, 30, and 40%. Steaming showed the best results, with only 3% reduction in oil yield after 50 days in comparison with 89% oil reduction forunstabilized bran. Goffman F.D., Bergman C. Hydrolytic degradation of triacylglycerols and changes in fatty acid composition in rice bran during storage. Increase in rice bran oil extraction yield. Add to wishlist Compare. The hulled form of rice harvested from the field is called paddy. Different rice varieties milled within the same milling system under the same conditions and stored at the same temperature and RH may have different levels of FFA [43]. Stabilized rice bran is a bioactive ingredient with a potent profile of micro and macronutrient health benefits for human, equine, and companion pet applications. Moreover, brown rice has a coarse texture and a dirty look, requires longer cooking time, is more expensive, is not conveniently available, has a shorter shelf life, and gets rancid in the long term if it is not processed using a suitable stabilization process [4,5,6]. Purina Grainland Select Rice Bran - All Life Stages - 50 lb; Purina Grainland Select Rice Bran - All Life Stages - 50 lb. Similarly, Pourali et al. RB is the by-product produced as a result of milling brown rice into white rice. Sharma et al. The authors attributed this result to anaerobic microorganisms present in RB [9]. IR stabilization at 140 C for 15 min did not cause a significant decrease in -oryzanol content and fatty acid composition, but significantly decreased E vitamins. Similarly, Fuh and Chiang (2001) indicated that extrusion at 130 C for 20 s with a screw speed of 140 rpm was sufficient to inactivate lipase [50]. Moreover, ultrasound markedly increased the peroxide value of RB oil [87]. Lipoxygenase activity was completely destroyed after 7 min of MW processing. Yu et al. RB contains significant amounts of macronutrients such as proteins, fats, and fiber and bioactive micronutrients such as vitamins, especially B group vitamins and tocols, minerals, -oryzanol, phytosterols, and squalene [96].

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