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Tufail T, Ain HBU, Chen J, Virk MS, Ahmed Z, Ashraf J, Shahid NUA, Xu B. Contemporary Views of the Extraction, Health Benefits, and Industrial Integration of Rice Bran Oil: A Prominent Ingredient for Holistic Human Health. Foods 2024; 13:1305. [PMID: 38731675 PMCID: PMC11083700 DOI: 10.3390/foods13091305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/15/2024] [Accepted: 04/19/2024] [Indexed: 05/13/2024] Open
Abstract
Globally, 50% of people consume rice (Oryza sativa), which is among the most abundant and extensively ingested cereal grains. Rice bran is a by-product of the cereal industry and is also considered a beneficial waste product of the rice processing industry. Rice bran oil (RBO) is created from rice bran (20-25 wt% in rice bran), which is the outermost layer of the rice kernel; has a lipid content of up to 25%; and is a considerable source of a plethora of bioactive components. The main components of RBO include high levels of fiber and phytochemicals, including vitamins, oryzanols, fatty acids, and phenolic compounds, which are beneficial to human health and well-being. This article summarizes the stabilization and extraction processes of rice bran oil from rice bran using different techniques (including solvent extraction, microwaving, ohmic heating, supercritical fluid extraction, and ultrasonication). Some studies have elaborated the various biological activities linked with RBO, such as antioxidant, anti-platelet, analgesic, anti-inflammatory, anti-thrombotic, anti-mutagenic, aphrodisiac, anti-depressant, anti-emetic, fibrinolytic, and cytotoxic activities. Due to the broad spectrum of biological activities and economic benefits of RBO, the current review article focuses on the extraction process of RBO, its bioactive components, and the potential health benefits of RBO. Furthermore, the limitations of existing studies are highlighted, and suggestions are provided for future applications of RBO as a functional food ingredient.
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Affiliation(s)
- Tabussam Tufail
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Huma Bader Ul Ain
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Jin Chen
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Muhammad Safiullah Virk
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Zahoor Ahmed
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Jawad Ashraf
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Noor Ul Ain Shahid
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Bin Xu
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
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Lin H, Fu S, Hu C, Zhang W, He J. Characterization, interfacial rheology, and storage stability of Pickering emulsions stabilized by complex of whey protein isolate fiber and zein derived from micro-endosperm maize. Int J Biol Macromol 2024; 261:129948. [PMID: 38311140 DOI: 10.1016/j.ijbiomac.2024.129948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 01/16/2024] [Accepted: 02/01/2024] [Indexed: 02/10/2024]
Abstract
In present study, we characterized the formation, interfacial rheology, and storage stability of emulsions stabilized by microendosperm maize-derived zein (M-Zein)/whey protein isolate fiber (WPIF) nanoparticles. Microendosperm maize is a newly developed, oleic acid-rich oilseed resource. Recent research has shown that M-Zein possesses unique hydrophobic properties. Combining it with WPIF may enhance its performance as a stabilizer. Optimization of weight ratios for M-Zein/WPIF composites, guided by particle size analysis, fluorescence spectroscopy, three-phase contact angle (θ), and interfacial rheological analysis, revealed that a 4: 6 mass ratio at pH 7 yielded favorable wettability (θ = 91.2°). Interfacial rheology analysis showed that the combination of WPIF reduced M-Zein's interfacial tension to 7.2 mN/m and 36.7 mN/m at oil-water and air-water interfaces, respectively. The M-Zein/WPIF complex exhibited an elastic protein layer at the oil-water interface. Further investigations into nanoparticle concentration, oil phase volume, and pH revealed that emulsions containing 3 % nanoparticles (w/w), 50 % oil phase volume, and pH 7 showed the best storage stability. This research highlights the development of M-Zein/WPIF composited nanoparticles with superior storage stability and interfacial rheology. Additionally, it introduces a novel application for M-Zein, which elevates the value proposition of microendosperm maize.
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Affiliation(s)
- Hong Lin
- Wuhan Polytechnic University, School of Food Science and Engineering, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, China; MOE Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, China.
| | - Sihan Fu
- Wuhan Polytechnic University, School of Food Science and Engineering, China
| | - Chun Hu
- Wuhan Polytechnic University, School of Food Science and Engineering, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, China; MOE Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, China
| | - Weinong Zhang
- Wuhan Polytechnic University, School of Food Science and Engineering, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, China; MOE Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, China
| | - Junbo He
- Wuhan Polytechnic University, School of Food Science and Engineering, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, China; MOE Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, China.
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Botella-Martínez C, Pérez-Álvarez JÁ, Sayas-Barberá E, Navarro Rodríguez de Vera C, Fernández-López J, Viuda-Martos M. Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review. Biomolecules 2023; 13:biom13050778. [PMID: 37238648 DOI: 10.3390/biom13050778] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/24/2023] [Accepted: 04/28/2023] [Indexed: 05/28/2023] Open
Abstract
In the present day, it has been widely established that a high intake of animal fat that contains a high content of saturated fatty acids may cause several life-threatening diseases, including obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a great number of health organizations and government agencies have launched campaigns to reduce the saturated fat content in foods, which has prompted the food industry, which is no stranger to this problem, to start working to develop foods with a lower fat content or with a different fatty acid profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important role in food processing and in the sensorial perception of foods. Actually, the best way to replace saturated fat is with the use of structured vegetable or marine oils. The main strategies for structuring oils include pre-emulsification, microencapsulation, the development of gelled emulsions, and the development of oleogels. This review will examine the current literature on the different (i) healthier oils and (ii) strategies that will be potentially used by the food industry to reduce or replace the fat content in several food products.
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Affiliation(s)
- Carmen Botella-Martínez
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Estrella Sayas-Barberá
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Casilda Navarro Rodríguez de Vera
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
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Yuan L, Gao XD, Xia Y. Optimising the oil phases of aluminium hydrogel-stabilised emulsions for stable, safe and efficient vaccine adjuvant. Front Chem Sci Eng 2022; 16:973-984. [PMID: 35070473 PMCID: PMC8762986 DOI: 10.1007/s11705-021-2123-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Accepted: 09/23/2021] [Indexed: 11/29/2022]
Abstract
To increase antibody secretion and dose sparing, squalene-in-water aluminium hydrogel (alum)-stabilised emulsions (ASEs) have been developed, which offer increased surface areas and cellular interactions for higher antigen loading and enhanced immune responses. Nevertheless, the squalene (oil) in previous attempts suffered from limited oxidation resistance, thus, safety and stability were compromised. From a clinical translational perspective, it is imperative to screen the optimal oils for enhanced emulsion adjuvants. Here, because of the varying oleic to linoleic acid ratio, soybean oil, peanut oil, and olive oil were utilised as oil phases in the preparation of aluminium hydrogel-stabilised squalene-in-water emulsions, which were then screened for their stability and immunogenicity. Additionally, the underlying mechanisms of oil phases and emulsion stability were unravelled, which showed that a higher oleic to linoleic acid ratio increased anti-oxidative capabilities but reduced the long-term storage stability owing to the relatively low zeta potential of the prepared droplets. As a result, compared with squalene-in-water ASEs, soybean-in-water ASEs exhibited comparable immune responses and enhanced stability. By optimising the oil phase of the emulsion adjuvants, this work may offer an alternative strategy for safe, stable, and effective emulsion adjuvants.
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Affiliation(s)
- Lili Yuan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122 China
| | - Xiao-Dong Gao
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122 China
| | - Yufei Xia
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100190 China
- University of Chinese Academy of Sciences, Beijing, 100049 China
- Innovation Academy for Green Manufacture, Chinese Academy of Sciences, Beijing, 100190 China
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Riveros CG, Grosso AL, Aguirre A, Grosso NR. Increased oilseed shelf life using peanut flour biopackages. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12562] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Cecilia Gabriela Riveros
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV) Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Córdoba Argentina
| | - Antonella Luciana Grosso
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV) Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Córdoba Argentina
| | - Alicia Aguirre
- Facultad de Ciencias Exactas Físicas y Naturales (UNC), ICYTAC‐CONICET Córdoba Argentina
| | - Nelson Ruben Grosso
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV) Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Córdoba Argentina
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