Emerging Advancements in Upcycling Rice Processing Byproducts

Rice is one of the world’s most important staple crops, but its processing generates substantial quantities of byproducts, including rice husk, bran, straw, and broken rice, which are often underutilized or disposed of through environmentally unsustainable practices. Despite being treated as waste, these byproducts are rich sources of dietary fiber, proteins, lipids, phenolic compounds, vitamins, minerals, and other bioactive constituents with significant potential for food and industrial applications. This review aims to provide a comprehensive overview of established and emerging approaches for the sustainable valorization of rice production and processing byproducts. Relevant published literature was reviewed to identify current utilization pathways, emerging technologies, associated limitations, and future opportunities. Established applications include livestock farming, biochar production, biofuel generation, brewing, and rice bran oil extraction. In addition, recent advances in value-added food applications are discussed, including supercritical carbon dioxide (SC-CO2)-based extraction and drying technologies, aerogel production, bioplastics, fermentation, and 3D printing. These emerging technologies enable the recovery of high-value functional compounds, improve nutritional quality, and facilitate the development of sustainable food ingredients, biodegradable packaging materials, and personalized food products. Overall, integrating advanced processing technologies into rice byproduct valorization offers a promising pathway toward a circular bioeconomy by reducing waste, enhancing resource efficiency, and creating high-value products for the food industry. Continued interdisciplinary research and industrial collaboration will be essential to accelerate commercialization and maximize the sustainable utilization of rice processing byproducts.