Rice bran protein-based films enriched by phenolic extract of fermented rice bran and montmorillonite clay

• Published in: CYTA: journal of food Vol. 13; no. 2; pp. 204 - 212
• Main Authors: Schmidt, Cristiano G., Cerqueira, Miguel A., Vicente, António A., Teixeira, José A., Furlong, Eliana B.
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 03.04.2015; Taylor and Francis; Taylor & Francis Ltd
• Subjects: Arcilla montmorillonítica; bio-based films; Clay; Design of experiments; Dietary fiber; Elongation; Experimental design; Extracto fenólico; Fermentation; Fermented food; Fungi; Glycerol; Luminosity; Mechanical properties; Modulus of elasticity; Montmorillonite; Montmorillonite clay; Opacity; Películas de base biológica; Permeability; Phenolic compounds; Phenolic extract; Phenols; Physicochemical properties; Protein; Proteins; Proteína; Rhizopus oryzae; Rice; Rice bran; Salvado de arroz; Science & Technology; Solid state fermentation; Solubility; Tensile strength; Water vapor
• ISSN: 1947-6337; 1947-6345
• DOI: 10.1080/19476337.2014.939998

Proteins extracted from rice bran were used to prepare bio-base films where a factorial experimental design was performed in order to evaluate the effect of protein and glycerol concentrations, and the addition of phenolic extract and montmorillonite (MMT) clay on their physicochemical properties. The phenolic extract was obtained from fermentation of rice bran in solid state with the fungus Rhizopus oryzae. Results showed that protein concentration affected (p < 0.05) the luminosity, opacity and solubility of the films. An increase of glycerol concentration strongly affects (p < 0.05) the values of mechanical properties and water vapor permeability of the films. The addition of phenolic extract to the films affected (p < 0.05) opacity, tensile strength, elongation, Young's modulus and water vapor permeability, while addition of MMT decreased (p < 0.05) the mechanical properties of the films. Films presented solubility values of less than 25%, luminosity above 80 (L*), opacity above 14%, tensile strength of 8.6 MPa, elongation of 70%, elasticity above 600 MPa and water vapor permeability of 7.5 g.mm/d.m 2 .kPa. These results show that rice bran protein can be used in the production of bio-based films to further use in food applications.