By-product Of Rice Processing Research Articles

Formulation of Shampoo from Rice Bran Extract (Oryza sativa) and Essential Oil Pomelo Peel (Citrus maxima)

Rice bran (Oryza sativa) is a by-product of rice processing that contains bioactive terpenoid compounds such as oryzanol. This compound has many pharmacological effects such as antioxidant, anti-fungal, anti-bacterial, etc. On the other hand, the essential oil of pomelo peel (Citrus maxima) has a refreshing aroma and also contains a variety of phytochemicals that are efficacious as antioxidants. This study aims to identify optimal formulations of shampoo with a combination of acetone extract from rice bran and essential oil of pomelo peel. Rice bran was extracted using acetone solvent, while essential oil from pomelo peel was obtained by distillation. Phytochemical screening of acetone extract showed the presence of terpenoids, flavonoids, alkaloids, tannins, and saponins. The extracts and essential oil were formulated into shampoo into 4 groups (FI, FII, FIII, FIV), which respectively contained 0%, 10%, 15%, and 20% extract. The results showed the evaluation of the best physical shampoo in Formula III because volunteers preferred Formula III and its better foam stability. Based on these results, it can be concluded that the acetone extract of rice bran and the essential oil of pomelo peel could be formulated into good shampoo.

Evaluation of rice bran varieties and heat treatment for the development of protein/starch-based bioplastics via injection molding

Improper management of disposable plastics and resource depletion pose significant environmental challenges, prompting interest in alternatives like bioplastics. These novel materials can be produced from by-products of the agro-food industry, offering solutions and valorizing waste. Rice bran, a substantial by-product of rice processing, is abundant and cost-effective, rich in proteins and starch. These components can be transformed into industrial-grade bioplastics through proper processing. This study evaluates the impact of rice bran varieties and thermal treatment during processing on bioplastic development for injection molding. After defatting and sieving, rice bran was mixed with glycerol and subjected to injection molding at 150 °C. Results indicate that parboiled systems, especially from japonica rice bran, showed high viscoelastic moduli and tensile strength. These systems exhibited a denser structure, resulting in lower water absorption. This research sheds light on the connection between rice bran variety, heat treatment, and the final properties of derived bioplastics. This research contributes significantly to understand the relationship between the variety of rice bran and the impact of heat treatment on the ultimate properties of the derived bioplastics.

Rice bran oil supplementation protects swine weanlings against diarrhea and lipopolysaccharide challenge.

Early weaned piglets suffer from oxidative stress and enteral infection, which usually results in gut microbial dysbiosis, serve diarrhea, and even death. Rice bran oil (RBO), a polyphenol-enriched by-product of rice processing, has been shown to have antioxidant and anti-inflammatory properties both in vivo and in vitro. Here, we ascertained the proper RBO supplementation level, and subsequently determined its effects on lipopolysaccharide (LPS)-induced intestinal dysfunction in weaned piglets. A total of 168 piglets were randomly allocated into four groups of seven replicates (42 piglets each group, (21±1) d of age, body weight (7.60±0.04) kg, and half males and half females) and were given basal diet (Ctrl) or basal diet supplemented with 0.01% (mass fraction) RBO (RBO1), 0.02% RBO (RBO2), or 0.03% RBO (RBO3) for 21 d. Then, seven piglets from the Ctrl and the RBO were treated with LPS (100 μg/kg body weight (BW)) as LPS group and RBO+LPS group, respectively. Meanwhile, seven piglets from the Ctrl were treated with the saline vehicle (Ctrl group). Four hours later, all treated piglets were sacrificed for taking samples of plasma, jejunum tissues, and feces. The results showed that 0.02% was the optimal dose of dietary RBO supplementation based on diarrhea, average daily gain, and average daily feed intake indices in early weaning piglets. Furthermore, RBO protected piglets against LPS-induced jejunal epithelium damage, which was indicated by the increases in villus height, villus height/crypt depth ratio, and Claudin-1 levels, as well as a decreased level of jejunal epithelium apoptosis. RBO also improved the antioxidant ability of LPS-challenged piglets, which was indicated by the elevated concentrations of catalase and superoxide dismutase, and increased total antioxidant capacity, as well as the decreased concentrations of diamine oxidase and malondialdehyde in plasma. Meanwhile, RBO improved the immune function of LPS-challenged weaned piglets, which was indicated by elevated immunoglobulin A (IgA), IgM, β‍‍-defensin-1, and lysozyme levels in the plasma. In addition, RBO supplementation improved the LPS challenge-induced dysbiosis of gut microbiota. Particularly, the indices of antioxidant capacity, intestinal damage, and immunity were significantly associated with the RBO-regulated gut microbiota. These findings suggested that 0.02% RBO is a suitable dose to protect against LPS-induced intestinal damage, oxidative stress, and jejunal microbiota dysbiosis in early weaned piglets.

Composition, Microbiota, Mechanisms, and Anti-Obesity Properties of Rice Bran.

Rice is a major cereal crop and a staple food for nearly 50% of people worldwide. Rice bran (RB) is a nutrient-rich by-product of rice processing. RB is rich in carbohydrates, fibers, proteins, lipids, minerals, and several trace elements (phosphorus, calcium, magnesium, potassium, and manganese). The extraction process and storage have influenced RB extracts and RB oil's quality. The RB composition has also varied on the rice cultivars. The color of RB indicates the richness of the bioactive compounds, especially anthocyanins. γ-oryzanol, tocopherols, tocotrienols, and unsaturated fatty acids are major components of RB oil. It has been established that RB supplementation could improve the host's health status. Several preclinical and clinical studies have reported that RB has antioxidant, anticancer, anti-inflammatory, anticolitis, and antidiabetic properties. The beneficial biological properties of RB are partially attributed to its ability to alter the host microbiome and help to maintain and restore eubiosis. Non-communicable diseases (NCDs), including heart disease, diabetes, cancer, and lung disease, account for 74% of deaths worldwide. Obesity is a global health problem and is a major reason for the development of NCDs. The medical procedures for managing obesity are expensive and long-term health supplements are required to maintain a healthy weight. Thus, cost-effective natural adjuvant therapeutic strategy is crucial to treat and manage obesity. Several studies have revealed that RB could be a complementary pharmacological candidate to treat obesity. A comprehensive document with basic information and recent scientific results on the anti-obesity activity of RB and RB compounds is obligatory. Thus, the current manuscript was prepared to summarize the composition of RB and the influence of RB on the host microbiome, possible mechanisms, and preclinical and clinical studies on the anti-obesity properties of RB. This study suggested that the consumption of RB oil and dietary RB extracts might assist in managing obesity-associated health consequences. Further, extended clinical studies in several ethnic groups are required to develop dietary RB-based functional and nutritional supplements, which could serve as an adjuvant therapeutic strategy to treat obesity.

Construction of different properties single and double cross-linked binary emulsion filled gels based on rice bran oil body emulsion

Rice bran oil bodies (RBOBs) are rich in nutritional value. RBOBs are a by-product of rice processing. In this study RBOBs with different fractions (0–10%) were filled in binary networks formed by soy protein isolate (SPI) and flaxseed gum (FG). Two types of emulsion-filled gel (EFG) were constructed via Ca2+ crosslinking or double-crosslinking with transglutaminase (TG) and Ca2+. Microstructure and fluorescence spectra revealed that RBOBs were integrated into the structural matrix, resulting in altered gel network structure. Ca2+ crosslinking induced droplet aggregation and led to the formation of a segregated network structure, increasing surface roughness. TG and Ca2+ double cross-linking yielded a homogeneous gel network. Meanwhile, double-crosslinking and filling of RBOB emulsion resulted in a denser structure with higher water-holding capacity. Rheology and tribological tests demonstrated that RBOBs acted as active fillers in EFGs constructed via two crosslinking methods, improving the colloidal strength by forming different structures. Thixotropy of double- crosslinked EFG is obvious better than Ca2+-crosslinked EFG, which has higher creep recovery rate. During friction sliding, Ca2+ crosslinking and double-crosslinking resulted in different friction behavior. Filling with 10% RBOBs fraction leads to better friction behavior. This study provides a new idea for the potential application of oil bodies as fat substitutes.

Formation, digestion properties, and physicochemical stability of the rice bran oil body carrier system

Rice bran is a major by-product of rice processing with abundant nutrient content. Oil bodies (OBs), which are fat particles with unique physicochemical stability, are specialized organelles for the storage of oils and fats in plant tissues. In this study, we extracted OBs from rice bran, to evaluate the function of hydrophobic nutrients efficiently delivered by OBs. The carrier system was prepared by sonicating curcumin with medium chain triglycerides (MCT) into rice bran oil bodies (RBOBs). Emulsions comprising different RBOB mass fractions were characterized. The results showed that the highest encapsulation efficiency (EE, 87.67%), optimal particle size (190 nm), and best storage stability were achieved with the 1.5 wt% RBOBs. Based on activity evaluation data, the carrier system can achieve sustained oil release in the intestine and shows high bioaccessibility (61.04%; IC50 in Caco-2 cells was 77.21 μg/mL), which is important for promoting grain by-product utilization.

In Vitro Anti-Inflammatory Activity of Three Peptides Derived from the Byproduct of Rice Processing.

Inflammation is a contributing factor to the initiation and progression of many diseases, and some food-derived biofunctional peptides show high anti-inflammatory activity. In our previous study, we demonstrated that peptides derived from trypsin hydrolysis of rice protein show good immunological activity. In the present study, proteins of broken rice were extracted and identified by macroporous resin fractionation and liquid chromatography/tandem mass spectrometry (LC-MS/MS). Subsequently, a bioinformatics prediction and in silico simulation approach was used to screen for peptides showing anti-inflammatory activity, including inhibition of the production of nitric oxide and proinflammatory cytokines (interleukin-1β, interleukin-6, and tumor necrosis factor-α) by lipopolysaccharide-stimulated RAW264.7 mice macrophages. Three peptides (DNIQGITKPAIR, IAFKTNPNSMVSHIAGK, and IGVAMDYSASSKR) that demonstrated the highest binding affinity were synthesized, and their in vitro anti-inflammatory activity was investigated. This is the first study that integrates LC-MS/MS identification and bioinformatics prediction for reporting the anti-inflammatory activity of anti-inflammatory peptides derived from broken rice protein. The study findings revealed that the peptides derived from the byproduct of rice milling could be potentially used as natural anti-inflammatory alternativities.

PREGELATINIZED RICE BRAN FLOUR AS STABILIZER FOR GUAVA NECTAR

Rice bran flour is a byproduct of rice processing and can be used as food. The objective of the current study was to use pregelatinized rice bran flour along with hydrocolloids to stabilize guava nectar, as well as to evaluate the stability of bioactive compounds during a storage period of 180 days. For this purpose, the guava fruits were processed in the form of pulp, following the elaboration of the nectars. Four formulations were prepared: one control (pulp, water, and sugar) and three by the addition of xanthan, guar gum, and pregelatinized rice flour. The sedimentation stability, the content of bioactive compounds, and the physicochemical parameters were evaluated at every 45 days of storage. The formulations with guar and pregelatinized rice bran flour gave better results than the others for all the evaluated parameters, indicating that they could be a good option for stabilization of the guava nectar. Moreover, the rice flour seems to be a cost-effective option and is easy to obtain in contrast to the other commonly used hydrocolloids that are generally used in food industry.

Physicochemical properties, fatty acid compositions, bioactive compounds, antioxidant activity and thermal behavior of rice bran oil obtained with aqueous enzymatic extraction

Rice bran as a by-product of rice processing can be used to produce oil. Aqueous enzymatic extraction (AEE) of rice bran oil (RBO) was performed in this study. The physicochemical properties, fatty acid compositions, bioactive compounds, antioxidant activity and thermal behavior of AEE-extracted oil (AEEO) were evaluated and compared with those of Soxhlet-extracted oil (SEO). It was found that iodine value and saponification value in the AEEO were higher than the SEO. AEEO with lower acid value and peroxide value was considered to be a high quality. The contents of wax and phospholipid in AEEO were lower, which could simplify the refining steps. Additionally, AEEO exhibited a higher content of unsaturated fatty acids (76.31%), sum of tocopherols and tocotrienols (1004 mg/kg), sterols (7749 mg/100 g), squalene (2962 mg/kg), oryzanol (2.43 g/100 g). The antioxidant activity of AEEO (EC50 = 5.52 mg/mL) was better than that of SEO (EC50 = 8.66 mg/mL). Moreover, AEEO was found to have lower crystallization and melting points. Scanning electron microscope (SEM) results showed the destruction of cell walls and the decrease of substances in the cell by AEE. Overall, the present results showed the improvement in the quality of the AEEO for green extraction of RBO.

UTILIZATION OF RICE OFFAL IN PRACTICAL RATIONS FOR BROILER CHICKS

Rice offal, a by-product of rice processing, was fed at graded levels of 0,5,10,15 and 20% to 1800 broiler chicks from 3-6 weeks old in two experiments. In experiment 1, Weight gains were significantly depressed by the rice and 20% for layers. offal-containing diets except for one ration 10% rice offal which gave growth performance comparable to those obtained with the control diets. In the second experiment, however, growth performance on rations containing 0,5 and 10% is usually discarded as a waste product. Most rice offal were similar for all parameters measured. It was concluded that rice offal can be fed successfully to broiler chicks at dietary feeding levels of up to 10% without adverse effects on growth performance.

Bioethanol production from Brewer’s rice by Saccharomyces cerevisiae and Zymomonas mobilis: evaluation of process kinetics and performance

ABSTRACT Brewer’s rice, or known as temukut in Malaysia, is a by-product of rice processing typically sold cheaply as animal feed because of its low esthetic value and lack of suitability for human consumption. To date, few works have discussed its utilization in bioethanol production for fuel or industrial usage. Due to its low price, availability, and high carbohydrate content, brewer’s rice possesses high potential to be an alternative raw material for bioethanol production. This work was aimed at evaluating the viability of ethanol production from brewer’s rice by comparing the kinetics and performance of bioethanol production using Saccharomyces cerevisiae and Zymomonas mobilis respectively. Prior to batch fermentation with S. cerevisiae and Z. mobilis, the brewer’s rice was first gelatinized with diluted HCl and then hydrolyzed using amylolytic digestion to produce a sugar-rich hydrolyzate. Overall, superior ethanol productivity was obtained with the bacterium compared to the more commonly used yeast (70.71% yield vs 31.35% yield). Using the modified Gompertz model, maximum potential bioethanol concentration (Pm ) of 9.85 g/L, maximum bioethanol production rate (rpm ) of 0.89 g/L/h and lag time (tL ) of 1.88 h were observed for Z. mobilis, demonstrating superior fermentative capability compared to the yeast. The findings demonstrated the viability of brewer’s rice as a raw material for efficient ethanol production using Z. mobilis as an appropriate fermenting microorganism. Results also point to the sustainable use of waste in rice processing and diversification of end uses of brewer’s rice, among others.

Rice Bran Oil Extraction as Trioxolane Raw Material

Rice bran is a byproduct of rice processing which was generally used for animal feed. Rice bran oil could be used as raw material in the fields of pharmaceuticals, cosmetics, and food oil. The purpose of this research is to extract rice bran into oil as a raw material for Trioxolane using n-Hexane solvent and purify the oil by adsorption using bentonite. Trioxolent compounds were obtained from ozonated fatty acids. Variable extraction time 2, 3 and 4 hours and use of bentonite 2.5, 5 and 7.5 grams from 10 ml of crude rice bran oil. The results obtained an oil yield of each variable extraction time 2, 3, and 4 hours respectively - the value is 8.4, 10, 11%. The optimum operating conditions were obtained by extraction time of 4 hours and refining 75% bentonite. The characteristics of rice bran oil has a moisture content of 8%, an acidic value of 67% mg NaOH/g sample, a peroxide number of 21 mgrek/g sample, an iod number of 46 mgI2 / g sample and the results of fatty acid analysis using GCMS is 33.5 % oleic acid, 24.8% Linoleic acid, 32.6% Palmitic acid.

Deep Processing of Rice and Comprehensive Utilization of Its By-products

China is a big country in the production and consumption of rice in the world. However, for a long time, China's rice processing is only in the primary processing state that meets people's demand for rations, and the level of comprehensive utilization of deep processing and its by-products is low. This paper reviews the main raw and by-products of rice, such as rice protein, rice starch and by-products of rice processing (including broken rice, rice bran and rice husk), aiming to further improve the comprehensive utilization of rice resources and increase the added value of rice and its by-products to create more economic and social benefits. The vigorously developing and promoting the deep processing technology of rice and its by-products will extend the rice industry chain and greatly increasing the added value of rice, make full use of resources to supplement the shortage of high-quality edible oil, protein, starch and other products.

A comprehensive review on functional properties of fermented rice bran

A predominant by-product of rice processing is rice bran (RB). The phytochemical composition of the RB varied among the cultivars. RB is rich in oil, phenolic compounds, polysaccharides, proteins, and micronutrients along with more than 100 known antioxidants and bioactive phytonutrients. The crude and purified RB extracts were used in pharmacological, cosmeceuticals, and food industries. Fermentation process improved the phytochemical constituents and enhanced the bioactivity of RB. The fermented RB (FRB) has been reported for the enhanced antioxidant, anti-cancer, and anti-inflammatory bowel diseases, anti-diabetes activities, etc., FRB is used as potent animal feed, especially in poultry industries. RB bioactive principles were studied for their potential application in anti-aging treatments, and cosmetics. The current manuscript summarizes the changes in the phytochemical content of RB during the fermentation process and functional property of FRB.

Utilization of rice husks in a water-permeable material for passive evaporative cooling

This research aims to use the byproducts of rice processing: the rice husk, coarse rice bran and rice polish, to experimentally develop a water-permeable material for evaporative cooling. The starting materials consisted of laterite, fine sand, Portland cement, rice byproducts and water. Mixtures with different material proportions were molded into interlocking blocked and cylindrical shapes, dried and cured in air indoors. In interlocking blocks connected into a column, the proportion of laterite, fine sand, Portland cement and coarse rice bran with a ratio of 4:2:1:3 absorbed the most water and yielded a maximum water height of 42 cm. In the cylindrical porous material, the maximum water height of 54 cm was found in the mixture with volumetric proportions of 3:2:1:4. The pore sizes of the porous cylinder were in the range of 0.03–3 μm. The investigation of the thermal performance of the developed material was conducted in an experimental chamber with an air temperature of 32–37 °C and relative humidity of 54–76% flowing through four rows of water soaking porous cylinders. The distance between two rows of water soaking porous cylinders was also varied from 11.2 cm to 14.0 cm and 16.8 cm. The air temperature was found to be reduced by 0.5-2.7 °C. The highest temperature reduction was found in the porous cylinders that had a distance between the rows of 16.8 cm and operated under high air temperature. The water consumption of 31.6 mL/h was lowest for the porous cylinder with a distance between two rows 16.8 cm apart. The developed product was appropriate for evaporative cooling in agricultural houses and outdoor spaces.

Fermentation Kinetics of Rice Syrup, with High Content of Dextrose Equivalent, bySaccharomyces cerevisiaeand Characterization of Volatile Compounds from Wine

Rice wine was made from broken rice (by-product of rice processing), which was hydrolyzed by amylolytic enzymes, producing syrup with high content of dextrose equivalent (51.04% DE). The must presented 164 g/L of glucose (15 ºBx) and pH of 2.67 was fermented for 22 h at 25C by Saccharomyces cerevisiae. Fermented alcoholic (rice wine) reached yield value of 74.94% (Y1), 91.71% (Y2) and productivity (Pp) of 2.85 g/Lh in alcohol, with alcohol concentration of 62.8 g/L, 28.0 g/L of glucose, 2.5 °Bx and pH of 3.0. The kinetic parameters – Yp/s 27.75%, μN 0.008 h−1, gt 3.99 h, PN 0.13 logUFC/mLh – were determined. The wine contained a total of 11 volatile compounds identified by GC-FID, 7 alcohols (methanol, ethanol, n-propanol, n-butanol, iso-amylic alcohols, iso-butanol and glycerol), 2 aldehydes (acetaldehyde and acetol), 1 ester (ethyl acetate) and 1 ketone (acetone). Practical Applications The product obtained showed potential features to be employed not only as alcoholic beverage, but also as a raw material in the production of other products such as vinegar, adding value to rice processing. Considering the production outlook and the amount of generated by-product, it is a lower cost substrate for such application. The characterization of volatile flavor compounds might be made use not only for a better understanding of this new-type product, but also for the further utilization in other wine or alcohol production.

By-products of Rice Processing: An Overview of Health Benefits and Applications

Our study was centred on the increasing literature associated with rice by-products and main components, especially those intended to combat cancer, improve plasma lipid levels or control the blood glucose levels. Rice byproducts, such as rice straw, rice husks, rice bran, rice germ and broken rice, are extensively abundant agricultural wastes from the rice industry, and the percentage of their production depends on the milling rate and type of rice. Among all rice by-products, rice bran has been extensively studied. It contains phytochemicals such as γ-oryzanol, vitamin E, mainly tocotrienols and dietary fibre. This paper reviews the existing literature on the potential role of rice by-products, focusing not only on the role of rice bran but also on the roles of other rice by-products, such as rice germ and rice husk, in the management of the diseases, investigating their various potential uses in the food industry and all possible properties that may contribute to these effects.

Investigation of nutriactive phytochemical - gamma-oryzanol in experimental animal models.

Gamma-oryzanol (GO) is an abundant dietary antioxidant that is considered to have beneficial effects in cardiovascular disease, cancer and diabetes. Other potential properties of GO include inhibition of gastric acid secretion and decreased post-exercise muscle fatigue. GO is a unique mixture of triterpene alcohol and sterol ferulates present in rice bran oil, a byproduct of rice processing. GO has been studied by many researchers over the last three decades. In particular, the utility of GO supplementation has been documented in numerous animal models. A large variety of species was examined, and various experimental methodologies and targets were applied. The aim of this study was to summarize the body of research on GO supplementation in animals and to examine possible mechanisms of GO action. Furthermore, while the safety of GO supplementation in animals has been well documented, studies demonstrating pharmacokinetics, pharmacodynamics and efficiency are less clear. The observed differences in these findings are also discussed.

PRESSURIZED FLUID EXTRACTION OF RICE BRAN OIL USING A MODIFIED SUPERCRITICAL FLUID EXTRACTOR AND A CENTRAL COMPOSITE DESIGN FOR OPTIMIZATION

Rice bran is a by-product of rice processing, obtained through the polishing of rice grain. It illustrates the high considerable oil content (between 15–25%) and it is considered as an excellent source of nutritionally beneficial compounds. Pressurized fluid extraction (PFE) technique was used for extraction of oil from rice bran. The extracted samples planned by the central composite design were used to achieve 100% extraction yield under the following conditions. The temperature, pressure, extraction time and the solvent flow rate were adjusted 77°C, 75 bar, 34 min, and 0.2 mL/min, respectively. It is evident that free fatty acid content, iodine value and saponification value of the oil obtained by PFE is lower than hexane-extracted oil (Soxhlet). The results indicated that pressurized fluid extraction is a practical technique for extraction of rice bran oil.

By-products of Rice Processing: An Overview of Health Benefits and Applications

Our study was centred on the increasing literature associated with rice by-products and main components, especially those intended to combat cancer, improve plasma lipid levels or control the blood glucose levels. Rice byproducts, such as rice straw, rice husks, rice bran, rice germ and broken rice, are extensively abundant agricultural wastes from the rice industry, and the percentage of their production depends on the milling rate and type of rice. Among all rice by-products, rice bran has been extensively studied. It contains phytochemicals such as γ-oryzanol, vitamin E, mainly tocotrienols and dietary fibre. This paper reviews the existing literature on the potential role of rice by-products, focusing not only on the role of rice bran but also on the roles of other rice by-products, such as rice germ and rice husk, in the management of the diseases, investigating their various potential uses in the food industry and all possible properties that may contribute to these effects.