Abstract
Rice bran oil is a rich source of lecithin and has many beneficial effects on human health. Apart from phospholipids (1-2%), different nutrients like ?-oryzanol, ferulic acid, phytosterols and vitamin B are also present in rice bran oil. These impart emulsifying property, anti-spattering property etc. and therefore, serve as potential nutritional food and nutraceutical. This review describes the composition, production, physicochemical properties, separation of individual phospholipids from rice bran lecithin and its applications in food industry. It is difficult to handle as compared to soyabean lecithin due to the problem of wax entrapment during the isolation of gums. It is characterised on the basis of physicochemical properties viz. solubility in acetone and hexane, colour, peroxide value, moisture content and acid value. Rice bran lecithin can serve as an excellent substitute to the available lecithins as it is non-GM and its nutritional and fatty acid composition imparts many properties which help it to find applications in the food industry. Future work must focus on proper processing of rice bran oil so that the lecithin obtained during processing is of high quality so that it can pave a way in the food sector.
Highlights
Lecithin was first isolated from the egg yolk by Gobley in 1846 [1]
For production of light cookies, fat should be less than 30% which is achieved with the use of rice bran lecithin
India is the second largest producer of rice. This leads to large amount of bran production
Summary
Lecithin was first isolated from the egg yolk by Gobley in 1846 [1]. He coined the term “lecithin” in 1850 and from lekithos (Greek word), which means egg yolk [1]. Lecithins have a wide range of applications globally, namely as: releasing agents, wetting agents, emulsifiers, anti-dusting agents, separating agents, viscosity modifiers and instantizing agents Apart from these, they are used as nutritional supplements and enhance shelf-life of different food items. The major sources of lecithin include soyabean, corn and sunflower oils. Can serve as a good alternative source for nongenetically modified lecithin It has high nutritional value and finds application in the food industry but has remained unexplored at the commercial scale. Rice bran lecithin (RBL) is a complex combination of major phospholipids including phosphatidylethanolamine (PE), phosphatidylcholine (PC) and phosphatidylinositol (PI) (Fig. 1). Apart from phospholipids, triglycerides, glycolipids, free fatty acids (FFA), sterols, oryzanol, waxes and tocols are present as minor compounds in rice bran lecithin [2]. The processing of rice bran lecithin involves following four main steps:
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
