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September 10, 2025FoodsOpen Access

Improvement in Physicochemical and Functional Properties of Insoluble Dietary Fiber from Rice Bran Treated with Different Processing Methods

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Authors

YCYanxia ChenQMQin MaFHFei Huang

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Overview

Analysis shows improved functional properties of dietary fiber in rice bran through extrusion and fermentation, highlighting their therapeutic potential.

Key Points

  • Processing methods such as extrusion and fermentation significantly enhance the physicochemical properties of rice bran.
  • Rice bran treatment led to up to 5.90-fold increases in alpha-amylase-inhibitory activity compared to untreated samples.
  • Extrusion was found to be more effective than fermentation in improving water-holding and cholesterol-adsorption capacities.
  • The findings suggest that processed rice bran can be utilized to develop functional foods with better health benefits.

Cite This Study

Chen et al. (2025) studied this question.

synapsesocial.com/papers/68c23d3ab210217d6478c9a9https://doi.org/10.3390/foods14173116
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Evaluating the Effectiveness of Extrusion in Fortifying Rice Analogues With Dietary Fiber2025
  2. 2Rice Bran: A Comprehensive Review of Phytochemicals and Bioactive Components With Therapeutic Potential and Health Benefits2025
  3. 3Structural Changes and Functional Properties of Soluble Dietary Fiber From Buckwheat Bran by Different Processing Treatments2025 · 5 citations
  4. 4Effect of particle size fractionation and solvent-assisted de-oiling on the physico-chemical properties and protein solubility of rice bran2025
  5. 5Effects of Growth Stage and Particle Size on the Physical, Chemical, Structural, and Bioactive Properties of Alkaline-Extracted Dietary Fiber from Rice Husk (Oryza sativa L.)2025