Production of rice bran oil (Oryza sativa L.) microparticles by spray drying taking advantage of the technological properties of cereal co-products

• Published in: Journal of microencapsulation Vol. 39; no. 4; pp. 314 - 326
• Main Authors: Noguera, Nathan H., Lima, Dyana C., Klier Monteiro Filho, José Claudio, Rodrigues, Rodney A. F.
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 19.05.2022
• Subjects: Emulsions; encapsulation; gamma-oryzanol; linoleic acid; oxidative stability; rice protein; linoleic acid; encapsulation; Emulsions; gamma-oryzanol; rice protein; oxidative stability
• ISSN: 0265-2048; 1464-5246
• DOI: 10.1080/02652048.2022.2079743

Microparticles loaded with rice bran oil were produced by spray drying. Rice flour (RF) and rice protein (RP), considered as co-products of the cereal production chain, were tested as stabilizers in the encapsulation process to improve emulsion stability and the properties of the particles. Rice bran oil presented 1.75% ɣ-oryzanol, a powerful antioxidant with health benefits. AG/RP treatment (10% of rice protein): no phase separation after 24 h, higher zeta potential (-29.09 mV ± 0.67), encapsulation efficiency (73.90% ± 0.22), real density (1.27 g/cm −3 ), and smaller particle size (8.27 μm ± 0.13). Microparticles containing co-products were the most appropriate to slow down the autooxidation (at 60°C for 8 weeks), especially associated with the use of rice flour. The co-products improve the emulsion characteristics, particle properties and stability of the encapsulated oil. This study presented the technological effects of the use of rice chain co-products, which is in line with the current scenario of sustainability.