• Curcumin oleogels suppressed AGEs and 5-HMF formation during frying. • β-sitosterol/γ-oryzanol oleogels enhanced moisture and oxidative stability. • Curcumin delivery via oleogels improved texture and color of fried chicken. • Antioxidant oleogel coatings preserved sensory quality of fried chicken. This study evaluated curcumin-enriched oleogel coatings structured with β-sitosterol and γ-oryzanol in rice bran oil for mitigating heat-induced toxic compound formation and improving the quality of deep-fried chicken nuggets. Nuggets coated with oleogels containing 0.1–0.5 g curcumin/100 g oleogel were compared with uncoated controls. The highest curcumin treatment (0.5 g/100 g) reduced fat content by over 50% and increased moisture retention from 48.28% (control) to 60.13% (p < 0.05). Lipid oxidation was significantly inhibited, with TBARS decreasing from 4.12 to 1.07 mg MDA/kg. Heat-induced toxicants were markedly reduced; 5-hydroxymethylfurfural decreased to 29.11 mg/100 g, while advanced glycation end products were minimized, with Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine reduced to 1.50 and 1.11 µg/g, respectively (p < 0.05). Coated samples exhibited lighter color (L* increased from 31.43 to 57.21), reduced crust hardness (puncture force decreased from 12.32 to ∼3.5 N), and improved sensory acceptability (scores > 7). These results demonstrate that β-sitosterol/γ-oryzanol oleogels serve as an effective delivery system for curcumin, simultaneously reducing fat, oxidative degradation, and toxic compounds while preserving sensory quality in fried chicken products.

Rice bran contains various active ingredients. γ-Oryzanol, polyphenol compounds in rice bran oil, have demonstrated efficacy in improving skin conditions in both topical application and invitro tests. Phytosterols are expected to improve skin elasticity and water retention. A double-blind randomized clinical trial was conducted involving 70 healthy Japanese men and women aged 20-59 years to assess the effects of orally administered polyphenols and phytosterols in rice bran oil on skin conditions for 12 weeks. The primary endpoint was the water content of the stratum corneum. Transepidermal water loss, skin elasticity, sebum levels, degree of glycation, image analysis of facial skin, and questionnaire survey for subjective symptoms and safety profile were also assessed. Stratum corneum water content was significantly increased in the test product group at weeks 4, 8, and 12 than that at baseline. Compared with the placebo group, the mean change was significantly higher in the test group at weeks 8 and 12. In addition, UV spot scores were significantly reduced compared to baseline at week 4 in the placebo group, and at weeks 8 and 12 in the test capsule group. A reduction in redness scores started in the test group earlier than in the placebo group. Regarding skin satisfaction scores, only the test capsule group exhibited a significant increase from baseline at weeks 4, 8, and 12. In summary, the results confirmed that the daily oral intake of rice bran oil improved skin moisture levels, possibly due to the synergistic action of two components.

Rice bran oil bodies (RBOBs), as natural lipid-storage organelles, show much potential as plant-based resources but suffer from inherent oxidative instability, which restricts their industrial application. This study modified the RBOB interface using rosmarinic acid (RA) with non-covalent and covalent binding. The binding characteristics, physicochemical properties, physical stability, and oxidation resistance of the modified RBOBs were systematically evaluated, supported by correlation analysis and molecular docking. Non-covalent binding showed higher RA loading and efficiency, driven by reversible hydrophobic interactions and hydrogen bonding, whereas covalent binding enhanced zeta potential and reduced droplet sizes. Both methods improved physical stability, with confocal laser scanning microscopy confirming enhanced droplet dispersion in optimized non-covalent systems and a denser, coalescence-inhibiting interface in covalent systems. For oxidative stability, non-covalent binding provided superior short-term protection, significantly delaying the formation of hydroperoxides and reducing carbonyl content by 3.71%. Covalent binding offered sustained long-term inhibition, maintaining hydroperoxides at a significantly lower level and stabilizing the rate of carbonyl increase at 57.30%. Correlation analysis indicated a strong negative relationship between RA binding amount and oxidation markers in non-covalent systems, whereas covalent binding efficiency correlated positively with zeta potential reduction and negatively with oxidation. Molecular docking revealed that RA preferentially binds to the C-termini of 16/18 kDa oleosins with hydrogen bonds and hydrophobic interactions. These findings support the tailored design of RBOB-based emulsions for food applications, with non-covalently modified RBOBs being more suitable for fresh or short-shelf-life systems and covalently modified RBOBs for systems requiring prolonged oxidative stability. © 2026 Society of Chemical Industry.

Rice bran oil extraction via supercritical fluids: Composition diversity, process fundamentals, and emerging challenges

Rice Bran oil (RBO) extraction and uses are increasingly studied due to its unique fatty acid profile, desirable physical properties, and high nutritional value. RBO is a rich source of bioactive compounds, including γ-oryzanol, tocopherols, tocotrienols, and phytosterols, which have strong antioxidant, anti-inflammatory, and hypolipidemic effects that may help prevent or manage chronic diseases such as hypercholesterolemia, hypertension, and diabetes. Historically, however, RBO was produced by thermal solvent extraction. Recently, new "green" technologies, such as ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction, have demonstrated higher extraction efficiencies than traditional methods and better-preserved heat-labile bioactive compounds. Therefore, this review aims to provide a comprehensive synthesis of the current state of knowledge on extraction techniques, compositional profile, functional and phytochemical attributes, multifaceted health benefits, and economic feasibility of RBO. In addition, the review will outline the most recent developments in the applications of RBO in the food, cosmetic, and pharmaceutical industries, while highlighting sustainability and the added value of rice byproducts. This study highlights that hybrid green extraction approaches can achieve 12–25% oil yields while retaining high levels of γ-oryzanol and tocotrienols, and techno-economic analyses suggest that integrated processes combining oil recovery with valorization of rice bran byproducts can enhance commercial viability. Finally, the review demonstrates the potential of RBO as a versatile, bifunctional lipid and outlines avenues for future studies to optimize extraction methods, increase recovery of bioactive compounds, and expand industrial applications.

Palm kernel oil is commonly incorporated into plant-based cheeses to mimic the textural and structural properties of animal fats owing to its high saturated fat content. Nevertheless, growing concerns regarding saturated fat consumption have stimulated research into alternative lipid sources for plant-based products. Therefore, this study aimed to evaluate the effects of substituting palm kernel oil with rice bran oil shortening (SRBO) on some selected physical, textural, functional, chemical, fatty acid and microstructural properties of plant-based mozzarella cheese analogs. Five formulations with SRBO levels of 0, 25, 50, 75, and 100% were prepared and their physicochemical properties were analyzed. Increasing SRBO significantly affected color due to natural pigments in rice bran oil. The pH value declined with higher SRBO, likely due to oxidation of unsaturated fatty acids. Texture profile analysis showed increases in hardness, springiness, cohesiveness, gumminess, and chewiness when SRBO was increased from 0% to 100%. Meltability slightly decreased at 25-75% but remained unchanged at 100% SRBO, while stretchability decreased significantly, attributed to β-type fat crystals disrupting protein networks. The work of shear decreased significantly (p ≤ 0.05), indicating improved spreadability attributed to the softer, less-crystalline nature of unsaturated fats compared to saturated fats. Proximate analysis revealed reduced fat content and a shift from saturated to unsaturated fats, notably oleic and linoleic acids, offering potential cardiovascular benefits. Confocal laser scanning microscopy showed denser fat crystal networks and smaller fat droplets at higher SRBO levels, enhancing oil retention and stability. Protein, fiber, moisture, and ash content remained stable across samples. These findings suggested that SRBO could be a functional and health-conscious alternative to palm kernel oil in plant-based mozzarella cheese, improving nutritional quality without compromising texture or functionality.

Gamma-oryzanol (Ory), a major bioactive constituent of rice bran oil, has attracted increasing attention because of its antioxidant and cholesterol-lowering properties. In this study, the interactions between Ory and human serum albumin (HSA) and the underlying molecular mechanisms were investigated. The quenching of HSA fluorescence by Ory occurred via a mixed mechanism, indicating the formation of a stable complex. Thermodynamic analyses and molecular dynamics showed that the HSA-Ory complex was stabilised primarily by hydrogen bonding and van der Waals interactions. Moreover, competitive site marker experiments, complemented by molecular docking and MM-PBSA calculations revealed that Ory specifically targets site I of HSA, engaging in stable interactions with critical residues such as Trp214 and Lys199. Additionally, the dissociation behaviour of Ory was explored using steered molecular dynamics simulations, highlighting the role of specific amino acid residues in regulating the dissociation of Ory from HSA site I. Overall, this study provided molecular insights into the binding mechanisms and interactions between HSA and Ory.

Formulation of a Natural, Cost Effective Nanoemulsion Utilizing Rice Bran Oil, Chitosan and Gum Arabic: Emphasis On Shelf-Life Extension of Manilkara zapota

Cyclooxygenase-2 (COX-2) is a key therapeutic target for inflammatory diseases, cancer, and osteoarthritis (OA). Thus, several COX-2 inhibitors have been developed. However, their clinical use has been limited due to the cardiovascular, hepatic, and renal adverse effects. Given these limitations, the safer and more nuanced COX-2 inhibitors are needed. Curcumin (CU) from Curcuma longa, γ-oryzanol (GO) from rice bran oil, and sesamin (SM) (from sesame seed) were experimentally found to show the COX-2 inhibitory effect where a molecular detail is limited. Therefore, in this study, we investigated the binding mechanisms of CU, GO, and SM to COX-2 using Molecular Dynamics (MD) simulations. Our results show that all three ligands bind stably to COX-2 and adopt an I-shaped conformation spanning both the central binding site and proximal binding site. One end of each ligand, containing aromatic moiety, interacts with aromatic residues adjacent to heme group (Y385 for GO and W387 for CU and SM), while the remaining structure extends toward the proximal site. Hydrophobic interactions are the primary contributors to ligand binding, with CU and GO exhibiting stronger binding affinities than SM. Further experiments are needed. Collectively, these findings provide molecular-level insights that can support the rational development of plant-derived compounds as complementary or alternative therapeutics targeting inflammatory and pain-related disorders.

Cutaneous delivery of bioactive components from a rice bran oil nanoemulsion and their biodistribution in porcine and human skin.

Stage-specific effects of dietary lipid sources on abdominal fat deposition and adipose tissue characteristics in yellow-feathered broilers

Modulating digestion behavior, antioxidant activity, and cytotoxicity of rice bran oil bodies through interface engineering.

ABSTRACT The study addressed the growing demand for healthier fat alternatives by formulating rice bran oil‐based oleogels using beeswax as an organogelator. This research was conducted to optimize formulation using conventional and ultrasonication processes to enhance rheological and functional characteristics, as well as thermal stability, for the development of bakery products. The optimum conditions for conventional oleogel preparation were 10.02% beeswax, 89.99°C heating, and 5°C cooling, while ultrasonication‐assisted oleogels exhibited optimum performance at 45.45% amplitude and 10.15 min sonication time. The optimization targeted improved oil binding capacity (OBC), rheological characteristics, and textural properties of the formulated oleogel. The OBC values reached 99.39% (conventional) and 99.61% (ultrasonicated), demonstrating excellent structural stability. Moreover, ultrasonication significantly enhanced gel strength, hardness, and thermal stability (DSC analysis) without altering chemical integrity (FTIR spectral analysis). Gas chromatography (GC) indicated that the oleogels retained the unsaturated fatty acid profile of rice bran oil‐based oleogel. The application of cookies development revealed that oleogels could successfully replace saturated fats, with ultrasonicated variants offering superior texture, stability, and slightly higher hardness. Sensory evaluation demonstrated that the developed oleogels were comparable to butter‐based controls in appearance, texture, flavor, and overall acceptability, indicating their potential as a viable fat replacer in bakery products without compromising consumer perception. Overall, the study established beeswax–rice bran oil oleogels, particularly ultrasonicated formulations, as sustainable, functional, and nutritionally superior fat replacers for thermally processed foods.

Background/Objectives: Gamma-oryzanol (ORZ), a bioactive compound extracted from rice bran oil, has health-promoting properties but limited therapeutic use due to poor stability and bioavailability. This study aimed to synthesize gamma-oryzanol-encapsulated nanoparticles (ORZ-NPs) and investigate their anti-inflammatory effects in lipopolysaccharide-stimulated RAW 264.7 macrophages. Methods: ORZ-NPs were synthesized via nanoprecipitation and characterized by dynamic light scattering and transmission electron microscopy. ORZ content was assessed using high performance liquid chromatography. In vitro release was determined using a dialysis method. Inducible nitric oxide synthase (iNOS) was assessed by Western blotting, nitric oxide (NO) by Griess assay, and tumor necrosis factor-alpha (TNF-α) and interleukin-6 (IL-6) by enzyme-linked immunosorbent assay. Results: ORZ-NPs exhibited spherical morphology with a mean particle size of 93.320 ± 2.027 nm, polydispersity index 0.149 ± 0.025, and zeta potential -22.400 ± 0.252 mV. ORZ remained stable for 90 days. In vitro release reached 70% at 24 h in PBS (pH 7.4). At 50 μg mL-1, ORZ-NPs significantly decreased iNOS and NO production (approximately 65% of control, p < 0.01), without affecting TNF-α or IL-6. Conclusions: ORZ-NPs demonstrate selective anti-inflammatory activities by suppressing iNOS and NO production while pro-inflammatory cytokines remain unaffected. These findings suggest a partial modulatory effect on the inflammatory signaling pathway.

Correction to “Performance Evaluation of Rice Bran Oil—Waste Cooking Oil Binary Blend‐Based Biodiesel With Normal Diesel in <scp>CI</scp> Engine”

This study deciphers the genetic architecture of rice bran nutraceuticals, providing elite germplasm, molecular markers, and candidate genes for breeding biofortified, heart-healthy rice varieties. Rice bran oil is uniquely rich in nutraceuticals, such as γ-oryzanol and tocols, which confer anti-inflammatory, antidiabetic, and cardioprotective properties. Despite their nutritional and economic value, the genetic basis of variation in these traits in rice remains poorly understood. We investigated 192 diverse rice genotypes from the globally significant Chhattisgarh germplasm collection. Using multi-year biochemical profiling, we quantified the natural variation in bran oil content, γ-oryzanol, and total tocols. Genome-Wide Association Studies used both the GLM and BLINK models for statistical robustness with 1K-Rice Custom Amplicon (1K-RiCA) SNP genotyping data. We observed wide genetic variation, with oil content reaching 21.8%, γ-oryzanol exceeding 14,000ppm, and tocols reaching up to 170ppm. Genome-wide association studies identified three consistent SNP-trait associations: two (chr01_28142020 and chr10_19217152) with oil content across all seasons and one (chr12_8070782) with γ-oryzanol in two seasons. Candidate gene mining within ± 1Mb revealed lipid metabolism and transport genes, including OsLACS4, multiple OsLTP2 family members, and a CXE carboxylesterase that is putatively involved in γ-oryzanol turnover. These genes showed seed-, panicle-, and embryo-specific expression, supporting their roles in oil biosynthesis and storage. This study uncovers the genomic regions and candidate genes underlying nutritionally important compounds in rice bran oil and highlights the underutilized value of Chhattisgarh rice germplasm. By linking specific SNPs to metabolic functions, we provide molecular targets for marker-assisted selection and biofortification strategies aimed at developing rice varieties enriched with health-promoting oil components. These findings establish a foundation for breeding "heart-healthy rice" and contribute to edible oil self-sufficiency.

The increasing focus on sustainable manufacturing has brought about interest in the bio-based cutting fluids where the mineral oils are being replaced. In the paper, the rice bran oil (RBO) as a renewable and environmentally harmless lubricant is reinforced with copper (Cu) nanoparticles (NPs) to improve its thermophysical and tribological properties when used in machining processes by using waste materials of rice processing. The reinforcement of 0.5 vol.% of Cu-NPs into base oil enhanced thermal conductivity by 51% and the viscosity by 25.7% as compared to unreinforced oil. The tribological measures showed reduced coefficient of friction by 48.9% at 0.5 vol.% of Cu-NPs as compared to rice bran oil (0 vol.% of Cu-NPs). The obtained RBO-Cu nanofluid demonstrated a high dispersion stability and sustainable lubricating properties during the prolonged use. These results imply that the reinforced RBO cutting fluids using Cu can potentially present a sustainable, high-performance solution to precision machining operations that can be sustainable and have a high process efficiency.

Enhancing the stability of rice bran oil body microgel emulsions through composite polysaccharides: microstructure, interfacial adsorption kinetics, and in vitro digestive stability.

Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil

ABSTRACT This research investigates the performance, combustion, and emission characteristics of a novel binary biodiesel blend synthesized from rice bran oil (RBO) and waste cooking oil (WCO), addressing the critical need for sustainable, nonedible second‐generation feedstocks. The primary objective was to evaluate the synergistic effects of combining these two distinct oils through transesterification and magnetic stirring to optimize fuel properties. The study uniquely identifies a 50:50 ratio of WCO to RBO as the optimum precursor for secondary blending with mineral diesel. Experimental results reveal that while biodiesel blends exhibit a slight reduction in Brake Thermal Efficiency (BTE) and an increase in Brake Specific Fuel Consumption (BSFC), specifically a 22.2% increase for the B70 blend, they provide superior safety profiles with flash and fire points significantly exceeding those of conventional diesel. The research demonstrates a substantial environmental benefit: B30 blend (30% biodiesel, 70% diesel) achieved a 23.5% reduction in hydrocarbon (HC) emissions and a 13.6% reduction in carbon monoxide (CO) compared to standard diesel. The uniqueness of this work lies in the strategic binary coupling of a high‐viscosity by‐product (RBO) with a post‐consumer waste (WCO) to achieve a balanced fuel profile that meets international standards without requiring engine modifications.