Production of rice bran oil (
Oryza sativa L.) microparticles by spray drying taking advantage of the technological properties of cereal co-products.
J Microencapsul 2022;
39:314-326. [PMID:
35587021 DOI:
10.1080/02652048.2022.2079743]
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Abstract
AIM
To evaluate the effects of the use of rice co-products (flour and protein) on the encapsulation process and on the stability of rice bran oil.
METHODS
The stability of the emulsions was evaluated by dynamic turbidimetry, zeta potential, and creaming index. Efficiency parameters, particle size, and densities were investigated in the particles. The study of oxidative stability was carried out by the determination of peroxides and volatiles (60 °C for 8 weeks).
RESULTS
Rice bran oil presented 1.75% ɣ-oryzanol. AG/RP (10% of rice protein): no phase separation after 24 h, higher zeta potential (- 29.09 mV ±0.67), encapsulation efficiency (73.90% ± 0.22) and real density (1.27 g/cm-3), and smaller particle size (8.27 µm ± 0.13). Lower peroxide (AG/RF/RP) and hexanal (AG/RF) levels were associated with the use of rice flour.
CONCLUSION
The co-products improve the emulsion characteristics, particle properties and stability of the encapsulated oil.
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