Work

Rice bran-enriched food model with reduced glucose bioaccessibility, bioavailability, and enhanced cellular antioxidant potential

Year: 2026

Type: article

Abstract: Incorporation of byproducts into food systems and research on their potential bioactivity has a considerable impact on circular food systems. This study evaluates physicochemical and functional properties of rice bran (RB) as an ingredient in a food model. Rice starch was replaced partially with RB at different levels (20%, 40%, and 60%) in a pudding-like food model, increasing compositional diversity and structural heterogeneity. Rice bran significantly changed colour and textural properties, such as hardness, adhesiveness, gumminess, and chewiness (p < .05). Rice bran incorporation reduced glucose release during in vitro digestion and subsequently bioavailable glucose in the bicameral CaCo-2 transport system (p < .05). The bioactive γ-oryzanol was released during in vitro digestion, with levels of 116.31 ± 0.78 and 71.00 ± 4.33 μg/mg of sample for the 40% and 60% replacements, respectively. Also, RB recovered cell viability in an oxidatively challenged in vitro system at 40% replacement. Overall, RB enriched the composition and structure, altered texture, lowered glucose accessibility and availability, and enhanced antioxidant potential.

Source: International Journal of Food Science & Technology

DOI: 10.1093/ijfood/vvag158

Authors: Cansu Ozel, Sukru Gulec, Filiz Baser

Institution: Izmir Institute of Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $2,638