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<p>Rice bran is a nutrient-dense by-product of rice milling with promising applications in food and nutraceutical formulations. However, its industrial use is limited due to rapid rancidity caused by lipolytic enzyme activity. This study evaluated the effects of extrusion at two processing temperatures (75&#xa0;°C and 110&#xa0;°C) on the stabilization, structural transformation, and functional attributes of rice bran. Extrusion significantly reduced fat and moisture content and effectively inactivated lipase and related enzymes, resulting in improved oxidative stability and extended shelf life. Microstructural analysis using scanning electron microscopy and confocal scanning laser microscopy revealed temperature-dependent changes in porosity and macromolecular dispersion, particularly at 110&#xa0;°C. Although total phenolic content and antioxidant capacity decreased after extrusion, a substantial proportion of bioactive compounds was retained. These results highlight extrusion as a viable thermomechanical strategy for rice bran valorization. This scalable and energy-efficient approach supports the integration of underutilized agro-industrial by-products into the food chain, contributing to sustainable food systems and circular economy initiatives.</p> Graphical Abstract <p></p>

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Thermomechanical Stabilization of Rice Bran by Extrusion: A Sustainable Strategy for Bioactive Ingredient Development in Circular Food Systems

  • 期刊论文

  • 发表日期：

    2025年12月18日

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  • Omar Patiño-Rodríguez,
  • Luis Arturo Bello-Pérez

摘要

Rice bran is a nutrient-dense by-product of rice milling with promising applications in food and nutraceutical formulations. However, its industrial use is limited due to rapid rancidity caused by lipolytic enzyme activity. This study evaluated the effects of extrusion at two processing temperatures (75 °C and 110 °C) on the stabilization, structural transformation, and functional attributes of rice bran. Extrusion significantly reduced fat and moisture content and effectively inactivated lipase and related enzymes, resulting in improved oxidative stability and extended shelf life. Microstructural analysis using scanning electron microscopy and confocal scanning laser microscopy revealed temperature-dependent changes in porosity and macromolecular dispersion, particularly at 110 °C. Although total phenolic content and antioxidant capacity decreased after extrusion, a substantial proportion of bioactive compounds was retained. These results highlight extrusion as a viable thermomechanical strategy for rice bran valorization. This scalable and energy-efficient approach supports the integration of underutilized agro-industrial by-products into the food chain, contributing to sustainable food systems and circular economy initiatives.

Graphical Abstract