Abstract
This study was carried out to evaluate the effect of solid-state fermentation (SSF) on cosmeceutical functionalities of rice bran using GRAS fungal strains namely Monascus purpureus and Aspergillus niger . Analysis on water extracts demonstrated the enhancement in tyrosinase and elastase enzyme inhibition activity in comparison to the unfermented substrate. High performance liquid chromatography (HPLC) analysis exhibited that the ferulic acid component which commonly related to cosmeceutical purposes has increased about 2 to 5-fold in all fermented extracts. Results indicated that the SSF can be an efficient strategy to improve bioactivities in rice bran with associated enhancement of cosmeceutical functionality.
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