scholarly journals Rice Bran-Based Bioplastics: Effects of Biopolymer Fractions on Their Mechanical, Functional and Microstructural Properties

Polymers ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 100
Author(s):  
María Alonso-González ◽  
Manuel Felix ◽  
Alberto Romero
Keyword(s):  
Rice Bran ◽  
Detrimental Effect ◽  
Rice Bran Oil ◽  
Tensile Behavior ◽  
Added Value ◽  
Microstructural Properties ◽  
Uptake Capacity ◽  
Defatted Rice Bran ◽  
Water Uptake Capacity ◽  
Fiber Fractions

Rice bran is an underutilized by-product of rice production, containing proteins, lipids and carbohydrates (mainly starches). Proteins and starches have been previously used to produce rice bran-based bioplastics, providing a high-added-value by-product, while contributing to the development of biobased, biodegradable bioplastics. However, rice bran contains oil (18–22%), which can have a detrimental effect on bioplastic properties. Its extraction could be convenient, since rice bran oil is becoming increasingly attractive due to its variety of applications in the food, pharmacy and cosmetic industries. In this way, the aim of this work was to analyze the effect of the different components of rice bran on the final properties of the bioplastics. Rice bran refining was carried out by extracting the oil and fiber fractions, and the effects of these two procedures on the final properties were addressed with mechanical, functional and microstructural measures. Results revealed that defatted rice bran produced bioplastics with higher viscoelastic moduli and better tensile behavior while decreasing the water uptake capacity and the soluble matter loss of the samples. However, no significant improvements were observed for systems produced from fiber-free rice bran. The microstructures observed in the SEM micrographs matched the obtained results, supporting the conclusions drawn.

Cholesterol-Lowering in Hamsters Fed Rice Bran at Various Levels, Defatted Rice Bran and Rice Bran Oil

1992 ◽  
Vol 122 (3) ◽  
pp. 513-519 ◽  
Author(s):  
Talwinder S. Kahlon ◽  
Faye I. Chow ◽  
Robert N. Sayre ◽  
Antoinette A. Betschart
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Cholesterol Lowering ◽  
Defatted Rice Bran

scholarly journals Investigation of hydrolyzed ceramide in Thai color rice (Oryza sativa L.) and byproducts

Food Research ◽  
2020 ◽  
Vol 4 (S4) ◽  
pp. 56-64
Author(s):  
C. Paosila ◽  
P. Rumpagaporn ◽  
K. Na Jom
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Oryza Sativa L ◽  
Principal Component ◽  
Rice Bran Wax ◽  
Defatted Rice Bran ◽  
Targeted Analysis ◽  
Glutinous Rice ◽  
Ceramide Content ◽  
By Products

Ceramide is a sphingolipid, which provides health benefits. Gas chromatography coupled with flame ionized detector (GC-FID) was developed for targeted analysis of hydrolyzed ceramide in color rice and by-products. Method validation was done by means of linearity, repeatability and % recovery. R2 of 0.99 by means of linearity equation of the method was obtained. The recovery was in the range of 69.85 – 108.73% with RSD of normalized peak area lower than 10%. Hydrolyzed ceramide was found in unpolished rice, both glutinous and non-glutinous rice and its by-products including, defatted rice bran, rice bran wax and rice bran oil. The relationship between varieties of rice color and ceramide content was classified using principal component analysis (PCA) into 2 groups, including dark and pale color rice group. The highest levels of hydrolyzed ceramide as 21.11±0.02 mg/100 g was found in Mali Nil Surin (MNS), black non-glutinous rice. Whereas white non-glutinous rice named Seebukantang (SBK) contained the lowest content of hydrolyzed ceramide as 12.69±0.03 mg/100 g. The amount of ceramide in by-products found in defatted rice bran, rice bran oil and rice bran wax were 17.43±0.38, 14.67±0.16 and 12.54±0.41 mg/100 g, respectively.

scholarly journals Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate

2021 ◽  
Author(s):  
Carla Bonifacino ◽  
Gonzalo Palazolo ◽  
Luis Panizzolo ◽  
Cecilia Abirached
Keyword(s):  
Particle Size ◽  
Rice Bran ◽  
High Speed ◽  
Soluble Proteins ◽  
Added Value ◽  
Particle Sizes ◽  
Emulsifying Properties ◽  
Food Ingredient ◽  
Defatted Rice Bran ◽  
Neutral Conditions

Rice (Oryza sativa) is one of the most frequently produced cereals in the world. Rice bran (RB) is obtained as a by-product in the rice milling process. A part of the RB is used for oil extraction, obtaining defatted rice bran (DRB) as a second by-product. The aim of this work was to analyze the emulsifying properties of soluble proteins fraction present in defatted rice bran concentrate (DRBC) in acidic and neutral conditions. Fine emulsions (prepared by high-speed and ultrasound homogenization) stabilized with soluble proteins obtained from DRBC showed a mean particle size lower than coarse emulsions (prepared by only high-speed homogenization) and a significantly lower degree of overall destabilization. Coarse emulsions showed sigmoidal destabilization profiles at pH 4.5 and 7.0, related to the existence of two populations with different particle sizes. In fine emulsions, both pH provided lower particle sizes and greater stability. After 24 h of quiescent storage, the coarse emulsions showed an increase of particle size that was not observed in fine emulsions. Both types of emulsions showed a Newtonian-type behavior. Fine emulsions showed higher viscosity values and higher lightness than coarse emulsions, consistent with the reduction of particle size and increase in the number of particles. The soluble proteins obtained from a waste of the rice industry can be used to obtain stable fine oil-in-water emulsions in acidic and neutral conditions. This result is of interest since it could be used as a food ingredient, increasing the added value of this important by-product.

scholarly journals Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 42 ◽  
Author(s):  
Maria Alexandri ◽  
José Pablo López-Gómez ◽  
Agata Olszewska-Widdrat ◽  
Joachim Venus
Keyword(s):  
Rice Bran ◽  
Food Industry ◽  
Rice Bran Oil ◽  
Value Added ◽  
Environmental Problems ◽  
Extraction Process ◽  
Industrial Wastes ◽  
Defatted Rice Bran ◽  
Sustainable Utilisation ◽  
Fuels And Chemicals

The numerous environmental problems caused by the extensive use of fossil resources have led to the formation of the circular bioeconomy concept. Renewable resources will constitute the cornerstone of this new, sustainable model, with biomass presenting a huge potential for the production of fuels and chemicals. In this context, waste and by-product streams from the food industry will be treated not as “wastes” but as resources. Rice production generates various by-product streams which currently are highly unexploited, leading to environmental problems especially in the countries that are the main producers. The main by-product streams include the straw, the husks, and the rice bran. Among these streams, rice bran finds applications in the food industry and cosmetics, mainly due to its high oil content. The high demand for rice bran oil generates huge amounts of defatted rice bran (DRB), the main by-product of the oil extraction process. The sustainable utilisation of this by-product has been a topic of research, either as a food additive or via its bioconversion into value-added products and chemicals. This review describes all the processes involved in the efficient bioconversion of DRB into biotechnological products. The detailed description of the production process, yields and productivities, as well as strains used for the production of bioethanol, lactic acid and biobutanol, among others, are discussed.

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