Rice Bran-Enriched Food Model with Reduced Glucose Bioaccessibility, Bioavailability and Enhanced Cellular Antioxidant Potential

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 as an ingredient in a food model. Rice starch was replaced partially with rice bran 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<0.05). Rice bran incorporation reduced glucose release during in vitro digestion and subsequently bioavailable glucose in the bicameral CaCo-2 transport system (P<0.05). 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, rice bran recovered cell viability in an oxidatively challenged in vitro system at 40% replacement. Overall, rice bran enriched the composition and structure, altered texture, lowered glucose accessibility and availability, and enhanced antioxidant potential.