Upcycling defatted rice bran into alginate based noodles via hydrocolloid assisted development and assessment of structural and functional properties.

ABSTRACT: Upcycling defatted rice bran (DRB), a nutrient rich byproduct of rice milling, offers a sustainable way to add value and reduce waste. Despite its nutritional potential, its coarse texture, low stability, and poor compatibility with food systems limit its direct application. This study aimed to valorize DRB by formulating functional noodles using alginate-based encapsulation and to investigate the effects of different hydrocolloids including gelatin, carrageenan, and agar on noodle structure, texture, in vitro digestion, and phenolic release. Sodium alginate was used at 1.8 % (w/v), DRB at concentrations ranging from 1 to 5 % (w/v), and hydrocolloids at 0.25-1.0 % (w/v). Response Surface Methodology identified the optimal formulation as 1.0 % (w/v) DRB co

SUBMITTER: Chantieng S 

PROVIDER: S-EPMC12745821 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature