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This study investigates rejected rice dust (RD) and colored rice (CR), two starch\u2010rich rice processing by\u2010products, as alternative sources for natural starch\u2010based bioplastics, using purified rice starch (PRS) as a benchmark. RD and CR contained 79.9% and 82.9% total carbohydrates\u00a0(48.6% and 51.8% starch), versus 98.3% carbohydrates and 70.2% starch in PRS. CR exhibited the highest amylose (29.5%) and phenolic content (20.9 mg GAE\/100 g), compared to RD (21.3%; 8.8 mg GAE\/100 g) and PRS (15.8%; 2.3 mg GAE\/100 g). Gelatinization peak temperatures are elevated in RD (74.2\u00b0C) and CR (73.9\u00b0C) versus PRS\u00a0(66.7\u00b0C). RD\u2010based films showed mechanical strength (5.4 MPa) and modulus\u00a0(146\u00a0MPa) comparable to PRS (5.5 MPa; 175 MPa), while CR\u2010based films have lower modulus (53\u00a0MPa) but greater elongation at break (20.2%). Contact angles are highest in CR (119\u00b0), followed by PRS (102\u00b0) and RD (70\u00b0). Antioxidant activity reached 88% (CR), 33% (RD), and 10% (PRS). Only CR\u2010based films provided UV\u2010B protection. These results highlight RD and CR as renewable matrices for producing environmentally sustainable, functionally enhanced starch\u2010based materials for packaging and coating applications.<\/jats:p>","DOI":"10.1002\/adsu.202500278","type":"journal-article","created":{"date-parts":[[2025,6,6]],"date-time":"2025-06-06T01:29:51Z","timestamp":1749173391000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Starch\u2010Rich Rice By\u2010Products as a Renewable Resource for Sustainable Production of Flexible, Water Tolerant, Antioxidant, and UV\u2010Protective Bioplastics"],"prefix":"10.1002","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6585-5048","authenticated-orcid":false,"given":"Paulo","family":"Brites","sequence":"first","affiliation":[{"name":"CICECO\u2013Aveiro Institute of Materials Department of Materials and Ceramic Engineering University of Aveiro  Aveiro 3810\u2010193 Portugal"}]},{"given":"Jorge","family":"Lu\u00eds","sequence":"additional","affiliation":[{"name":"CICECO\u2013Aveiro Institute of Materials School of Design Management and Production Technologies Northern Aveiro University of Aveiro Estrada do Cercal  511, Santiago de Riba\u2010Ul Oliveira de Azem\u00e9is 3720\u2010509 Portugal"}]},{"given":"Kamila","family":"Kapusniak","sequence":"additional","affiliation":[{"name":"Department of Dietetics and Food Studies Faculty of Science and Technology Jan Dlugosz University in Czestochowa  Armii Krajowej 13\/15 Ave Czestochowa 42\u2010200 Poland"}]},{"given":"Malwina","family":"Wojcik","sequence":"additional","affiliation":[{"name":"Department of Dietetics and Food Studies Faculty of Science and Technology Jan Dlugosz University in Czestochowa  Armii Krajowej 13\/15 Ave Czestochowa 42\u2010200 Poland"}]},{"given":"Cl\u00e1udia","family":"Nunes","sequence":"additional","affiliation":[{"name":"CICECO\u2013Aveiro Institute of Materials Department of Materials and Ceramic Engineering University of Aveiro  Aveiro 3810\u2010193 Portugal"}]},{"given":"Manuel A.","family":"Coimbra","sequence":"additional","affiliation":[{"name":"LAQV\u2010REQUIMTE Department of Chemistry University of Aveiro  Aveiro 3810\u2010193 Portugal"}]},{"given":"Amparo","family":"L\u00f3pez\u2010Rubio","sequence":"additional","affiliation":[{"name":"Food Safety and Preservation Department IATA\u2010CSIC  Avda. 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