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The concept of rice fermented bran is a fascinating and rapidly growing area of research and product development, building on the same principles as barley fermented bran but with a focus on the unique properties of rice.
Rice bran is a particularly valuable but unstable by-product of milling, and fermentation is a key method to unlock its potential.
Here’s a detailed look at rice fermented bran, its special benefits, and its prominent use in the beauty industry.
It begins with rice bran, the nutrient-rich outer layer of the brown rice kernel, which is removed to produce white rice. Rice bran is notoriously unstable due to lipase enzymes that cause rapid rancidity, making it a challenge to store and use.
Fermentation stabilizes the bran and enhances its properties. The process involves inoculating rice bran with specific microorganisms (like yeast, lactic acid bacteria, or fungi) in a controlled environment. The microbes break down the bran’s components, leading to a transformation in its nutritional and functional profile.
Fermentation turns a perishable by-product into a stable, bioactive powerhouse
Rice bran is already rich in antioxidants like gamma-oryzanol, ferulic acid, and tocopherols (Vitamin E).
· Fermentation breaks down the cell walls, releasing these bound antioxidants and making them more bioavailable. Studies show a significant increase in free phenolic content and antioxidant capacity after fermentation.
The process creates new beneficial compounds, such as squalene (a highly moisturizing hydrocarbon) and kojic acid (known for its skin-brightening properties), depending on the microbial strain used.
By consuming the free fatty acids that cause rancidity, the fermentation process effectively stabilizes the rice bran, allowing it to be stored and used without spoiling quickly.
The fermentation process can increase the levels of B vitamins, amino acids, and ceramides, which are crucial for skin health and barrier function
In the cosmetics world, “rice fermented bran” is widely used as Saccharomyces/Rice Ferment Filtrate.
It is made by fermenting rice bran with Saccharomyces cerevisiae and extracting the liquid portion.
Powder added to smoothies, baked goods, snacks and adds umami.
Sold as capsules/powders for cholesterol management and antioxidant support.
Powder added to smoothies, baked goods, snacks and adds umami.
