Science China: Rice Bran — The “Secret Weapon” of the Food Industry

In rice processing, attention is typically focused on polished white rice, while rice bran—accounting for approximately 7%–10% of the total weight of paddy rice—has long been regarded as a low-value by-product or even waste.

However, in the view of Li Jiangtao, Associate Professor at Central South University of Forestry and Technology and Head of R&D at Hunan Zhunong Mizhen, this seemingly insignificant outer layer of rice is, in fact, a nutritional treasure hidden within the grain.

Recently, Li Jiangtao delivered a keynote presentation titled “Innovative Applications of Rice By-products” at the 2025 Science China Talks · Hunan Session. His in-depth analysis of the multifaceted value and application potential of rice bran sparked renewed industry discussion on whole-grain upgrading and high-value utilization of by-products, bringing this “secret weapon of the food industry” into the public spotlight.

Why Is Rice Bran Considered a “Nutritional Treasure”?

Why can rice bran be described as a treasure trove of nutrients? In his presentation, Li Jiangtao answered this question with compelling data: although rice bran represents only a small fraction of the grain, it concentrates approximately 64% of the total nutritional content of rice, containing a wide range of essential nutrients vital to human health.

Dietary Fiber: With a content exceeding 30%, rice bran dietary fiber plays a significant role in promoting gut health and regulating blood lipid and glucose levels.

High-Quality Protein: Accounting for 12%–18%, rice bran protein offers a well-balanced amino acid profile, is free from common allergens, and serves as an ideal nutritional fortification ingredient.

Rice Bran Oil: More than 80% of its fatty acids are unsaturated, and it is rich in vitamin E, γ-oryzanol, and phytosterols, contributing to lipid-lowering, anti-inflammatory, and antioxidant effects.

Bioactive Compounds: Components such as γ-aminobutyric acid (GABA) and γ-oryzanol exhibit strong antioxidant and potential anti-aging properties.

From Technical Bottleneck to High-Value Raw Material

Despite its rich nutritional profile, rice bran is highly susceptible to rancidity due to its active enzymes and oil content. Historically, issues related to storage and transportation have been major barriers to its large-scale utilization.

To address this critical industry challenge, Li Jiangtao and his team at Hunan Zhunong Mizhen pioneered the application of advanced stabilization technologies, including microwave treatment and extrusion expansion. These innovations effectively overcame the instability of rice bran, transforming it into a stable, long-shelf-life functional ingredient suitable for industrial use.

Functional Food Applications: Rice bran dietary fiber serves as a natural fiber supplement widely used in meal replacement powders, solid beverages, baked goods (such as biscuits and bread), and cereal bars. It significantly enhances dietary fiber content, increases satiety, and offers a mild grain flavor that is well accepted by consumers. Rice bran protein is also used to improve the nutritional quality of meat and dairy products.

Premium Healthy Oils: Rice bran oil can be developed into high-end edible oils and further processed into functional diacylglycerol (DAG) oils, providing promising raw materials for weight management and healthy lipid products.

Cosmetics and Pharmaceutical Applications: Bioactive ingredients such as rice bran peptides, obtained through enzymatic hydrolysis, exhibit excellent antioxidant properties and are increasingly used as key raw materials in premium skincare and health products.

Partnering with the “National Team” to Expand Industry Frontiers

To further advance this transformation, Hunan Zhunong Mizhen has partnered with the Academy of Science and Technology of the State Administration of Grain and Material Reserves to establish China’s first Rice Bran Deep Processing Collaborative Innovation Center.

The center focuses on cutting-edge technologies such as the extraction and stabilization of rice bran bioactive components, jointly exploring new boundaries for the rice bran industry and accelerating the advancement of the whole-grain sector toward a new era of high-value, sustainable development.