This presentation is about Rice bran which is a functional food and also cover its nutraceutical properties.

1. NUTRACEUTICAL AND FUNCTIONAL FOODS
RICE BRAN AS FUNCTIONAL FOOD
PRESENTED BY- PIYUSH VERMA
- MSC. FOOD SCIENCE & TECHNOLOGY

2. INTRODUCTION
COMPOSITION
PROPERTIES
HEALTH BENEFITS
NUTRACEUTICAL BENEFITS
APPLICATIONS
CONTENTS
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3. CEREAL PRODUCTS AS FUNCTIONAL
FOODS
 Cereals are the rich source of energy, protein, carbohydrates, B –complex
vitamins and minerals.
 Also a rich source of phytate(Phosphorous)
 Abundant source of Phenolic acid( Antioxidant, Anticarcinogenic activity)
 Common cereals-Wheat, Rice, Oat, Barley, Corn and Rye
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4. RICE (Oryza sativa)
 Rice is the most important cereal product in Asia and is an overwhelming
staple food in most populations
 Excellent source of calories and provide proteins with high nutritional value
 Hypoallergic, easily digested and possess versatile functional properties
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5. COMPOSITION
RICE
 Carbohydrates:- 80%
 Proteins:- 7-8%
 Fat:- 3%
 Fiber:- 3
 Minerals:- 8%
 Rice grain contains 5% bran, of which
12-18.5% is oil
RICE BRAN
 Carbohydrates:- 34.1-52.3%
 Proteins:- 10-16%
 Fat:- 15-22%
 Fiber:- 7-11.4%
 Ash:- 6.6-9.9%
 Moisture:- 8-12%
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6. RICE BRAN
 Bran layers of the rice kernel contains the highest concentration of nutrients
 Extracted for oil and its potential source of protein and other nutrients
 Phosphorous in the form of phytates, major source of mineral constitute of
rice bran
 Abundant in B-complex Vitamin, Tocopherol
 Rice bran contains phytochemicals (Anthocyanins)
 RBO contains nutritionally beneficial compounds such as oryzanol, sterols,
tocopherols and tocotrieonols
 Rich source of bioactive phytochemicals with antioxidative and
chemopreventive properties 6

7. HEALTH BENEFITS
 Reduces serum cholesterol level
 Decreases microflora enzymes
 High anticancer activity
 Treat nerve imbalance
 Treat menopausal disorders
 Possess natural antioxidants (Tocopherols, Tocotrienols and oryzanol)
 Promotes synthesis of bile acids from available cholestrol
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8. NUTRACEUTICAL BENEFITS
1. HYPOALLERGENICITY
 Rice bran protein isolates or concentrate allergy has never been reported
 Extracted rice bran protein is considered as safe ingredient
 Used for development hypoallergic formulas
2. ANTIOXIDANT CAPACITY
 Possess strong scavenging activity
 Antiaging functions
 Suppress oxidative stress
3. ANTIHYPERTENSIVE EFFECT
 Rice bran protein hydrolysate exhibited strong ACE Inhibitory activity
 Used as therapeutics in prevention and treatment of hypertension
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9. 4. ANTIDIABETIC EFFECT
 Hydrolysates of rice bran protein isolates showed strong inhibition effect on -amylase and
-glucosidase
 Potential to be developed into a dietary or nutraceutical supplement for controlling diabetes
5. ANTICANCER ACTIVITY
 Showed significant growth inhibitory and cytotoxic effects on human colon and breast cancer
lines
 Antitumor agent for treating colon, breast and liver cancer
6. CHOLESTROL-LOWERING EFFECT
 Due to bile-acid binding proteins
 Lowers the serum LDL-cholestrol level
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10. APPLICATION
 PROTEIN SUPPLEMENT
 BIOACTIVE COMPOUNDS CARRIER
 FLAVOR ENHANCER
 INFANT FOODS
 PROTEIN BASED FILMS
 MEDICINAL USES
 BAKERY PRODUCTS
 RICE BRAN OIL
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11. REFERENCES
 Adom, K., & Liu, R.(2002).Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50, 6182–6187
 https://doi.org/10.1016/B978-0-12-812828-2.00011-1
 Gul, K., Singh, A. K., & Jabeen, R.(2015).Nutraceuticals and functional foods: the foods for future world. Critical Reviews in
Food Science & Nutrition. , http://dx. doi.org/10.1080/10408398.2014.903384
 Hammond, N.(1994).Functionalandnutritionalcharacteristicsofricebranex- tracts. Cereal FoodsWorld, 39, 752–754
 Rice bran : Nutritional values and its emerging potential for development of functional food—A review Khalid Gul a,n,
BasharatYousuf b, A.K.Singh a, Preeti Singh c,d, AliAbasWani d,e,f 2015
 Rice Bran as a Functional Food: An Overview of the Conversion of Rice Bran into a Superfood/Functional Food Md.
Alauddina, Jahidul Islama, Hitoshi Shirakawaa,Takuya Kosekib, Ardiansyahc and Michio Komaia2017
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12. THANK YOU FOR
YOUR ATTENTION!
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