Zhou Lu, Huang Jiangqi, Du Yutong, Li Fanghao, Xu Wenbin, Zhou Chenguang, Liu Siyao
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
School of Pharmacy, Jiangsu University, Zhenjiang 212013, China.
Foods. 2025 Apr 22;14(9):1448. doi: 10.3390/foods14091448.
Rice bran, a major byproduct of rice processing, is rich in unsaturated fatty acids, high-quality proteins, and bioactive compounds such as γ-oryzanol and ferulic acid. However, its poor storage stability and susceptibility to hydrolytic and oxidative rancidity critically limit industrial exploitation. Recent advances in non-thermal stabilization technologies-valued for their energy efficiency, scalability, and nutrient preservation-offer promising solutions. This review systematically elucidates the enzymatic and microbial mechanisms driving bran rancidity, emphasizing lipase and lipoxygenase activity, and critically evaluates the efficacy of emerging non-thermal strategies. Key findings highlight the superiority of non-thermal methods: cold plasma reduces lipase activity by 70% within 5 min via reactive oxygen species-induced structural disruption; ultra-high pressure preserves 95% of γ-oryzanol by selectively breaking hydrogen bonds in enzymes; high-energy electron beam irradiation suppresses rancidity markers by 45-78%; and enzymatic stabilization with immobilized papain achieves 78% lipase inactivation while retaining <5% nutrient loss. Compared to thermal approaches, non-thermal technologies enhance bioactive retention, while extending shelf-life by 2-3 weeks. By addressing challenges such as microbial synergy, parameter optimization, and industrial scalability, this review provides actionable insights for deploying green, energy-efficient strategies to valorize rice bran into functional foods and nutraceuticals, aligning with global demands for sustainable ingredient innovation.
米糠是大米加工的主要副产品，富含不饱和脂肪酸、优质蛋白质以及γ-谷维素和阿魏酸等生物活性化合物。然而，其储存稳定性差，易发生水解酸败和氧化酸败，这严重限制了其工业开发。非热稳定技术因其能源效率、可扩展性和营养成分保留方面的优势，最近取得的进展提供了有前景的解决方案。本综述系统地阐明了导致米糠酸败的酶促和微生物机制，重点强调了脂肪酶和脂氧合酶的活性，并批判性地评估了新兴非热策略的功效。主要发现突出了非热方法的优越性：冷等离子体通过活性氧诱导的结构破坏，在5分钟内可使脂肪酶活性降低70%；超高压通过选择性破坏酶中的氢键，可保留95%的γ-谷维素；高能电子束辐照可使酸败标志物降低45%-78%；用固定化木瓜蛋白酶进行酶稳定化处理可使脂肪酶失活78%，同时营养成分损失<5%。与热方法相比，非热技术可提高生物活性成分的保留率，同时将保质期延长2-3周。通过应对微生物协同作用、参数优化和工业可扩展性等挑战，本综述为部署绿色、节能策略以将米糠转化为功能性食品和营养保健品提供了可操作的见解，符合全球对可持续成分创新的需求。
