Characterization of Defatted Rice Bran Properties for Biocomposite Production

Kunanopparat, Thiranan; Menut, Paul; Srichumpoung, Walaiporn; Siriwattanayotin, Suwit

doi:10.1007/s10924-014-0683-6

Cited by 10 publications

(3 citation statements)

References 34 publications

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“…The chemical composition of the sample was successfully evaluated, leading to similar results to those obtained by Siswanti et al [ 30 ] and Thiranan et al [ 31 ] for red and defatted rice bran. According to these research works, the majority of the sample accounts for carbohydrates; thus, the non-identified percentage of the rice bran under evaluation can be attributed to this basic food group.…”

Section: Discussionsupporting

confidence: 73%

Effects of Mould Temperature on Rice Bran-Based Bioplastics Obtained by Injection Moulding

et al. 2021

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The high production rate of conventional plastics and their low degradability result in severe environmental problems, such as plastic accumulation and some other related consequences. One alternative to these materials is the production of oil-free bioplastics, based on wastes from the agro-food industry, which are biodegradable. Not only is rice bran an abundant and non-expensive waste, but it is also attractive due to its high protein and starch content, which can be used as macromolecules for bioplastic production. The objective of this work was to develop rice-bran-based bioplastics by injection moulding. For this purpose, this raw material was mixed with a plasticizer (glycerol), analysing the effect of three mould temperatures (100, 130 and 150 °C) on the mechanical and microstructural properties and water absorption capacity of the final matrices. The obtained results show that rice bran is a suitable raw material for the development of bioplastics whose properties are strongly influenced by the processing conditions. Thus, higher temperatures produce stiffer and more resistant materials (Young’s modulus improves from 12 ± 7 MPa to 23 ± 6 and 33 ± 6 MPa when the temperature increases from 100 to 130 and 150 °C, respectively); however, these materials are highly compact and, consequently, their water absorption capacity diminishes. On the other hand, although lower mould temperatures lead to materials with lower mechanical properties, they exhibit a less compact structure, resulting in enhanced water absorption capacity.

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Section: Discussionsupporting

confidence: 73%

Effects of Mould Temperature on Rice Bran-Based Bioplastics Obtained by Injection Moulding

et al. 2021

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“…Thus, the chemical characterization revealed a composition of 15.9% moisture, 13.4% ashes, 16.8% proteins and 27.9 and 24.2% fiber and starch, respectively. Previous studies revealed that the protein content consists mainly of variable fractions of glutelin, globulin, albumin, and prolamin, while the starch content is the mixture of two biopolymers: amylose and amylopectin [ 12 , 28 ]. However, the fiber removal process caused the lipid fraction to increase proportionally again to 5.8%.…”

Section: Resultsmentioning

confidence: 99%

Rice Bran-Based Bioplastics: Effects of Biopolymer Fractions on Their Mechanical, Functional and Microstructural Properties

2021

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Rice bran is an underutilized by-product of rice production, containing proteins, lipids and carbohydrates (mainly starches). Proteins and starches have been previously used to produce rice bran-based bioplastics, providing a high-added-value by-product, while contributing to the development of biobased, biodegradable bioplastics. However, rice bran contains oil (18–22%), which can have a detrimental effect on bioplastic properties. Its extraction could be convenient, since rice bran oil is becoming increasingly attractive due to its variety of applications in the food, pharmacy and cosmetic industries. In this way, the aim of this work was to analyze the effect of the different components of rice bran on the final properties of the bioplastics. Rice bran refining was carried out by extracting the oil and fiber fractions, and the effects of these two procedures on the final properties were addressed with mechanical, functional and microstructural measures. Results revealed that defatted rice bran produced bioplastics with higher viscoelastic moduli and better tensile behavior while decreasing the water uptake capacity and the soluble matter loss of the samples. However, no significant improvements were observed for systems produced from fiber-free rice bran. The microstructures observed in the SEM micrographs matched the obtained results, supporting the conclusions drawn.

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“…Because of the low solubility of these proteins, however, they first require complicated protein extraction and purification processes, , and also the use of potentially harmful solvents and additives for the production of biomaterials. To overcome these limitations, a few authors focused on valorizing protein-rich rice byproducts, such as rice bran − and rice wine meal, avoiding expensive pretreatments and extraction processes, and used them as building blocks or as additives to develop edible films ,, and composite bioplastics. − ,,,, For instance, the addition of rice bran microparticles into starch films allows improvement of their mechanical properties and water stability . In addition, rice bran can be processed by injection molding, and the properties of the resulting bioplastics can be tuned by the processing conditions and the addition of plasticizers, as well as by the blend components and the pretreatments of the byproduct.…”

Section: Upgrading Food Protein Waste Beyond the Food-value Chainmentioning

confidence: 99%

Turning Food Protein Waste into Sustainable Technologies

et al. 2022

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For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this review, we discuss how food protein waste can be efficiently valorized not only by reintroduction into the food chain supply but also as a template for the development of sustainable technologies by allowing it to exit the food-value chain, thus alleviating some of the most urgent global challenges. We showcase three technologies of immediate significance and environmental impact: biodegradable plastics, water purification, and renewable energy. We discuss, by carefully reviewing the current state of the art, how proteins extracted from food waste can be valorized into key players to facilitate these technologies. We furthermore support analysis of the extant literature by original life cycle assessment (LCA) examples run ad hoc on both plant and animal waste proteins in the context of the technologies considered, and against realistic benchmarks, to quantitatively demonstrate their efficacy and potential. We finally conclude the review with an outlook on how such a comprehensive management of food protein waste is anticipated to transform its carbon footprint from positive to negative and, more generally, have a favorable impact on several other important planetary boundaries.

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Characterization of Defatted Rice Bran Properties for Biocomposite Production

Cited by 10 publications

References 34 publications

Effects of Mould Temperature on Rice Bran-Based Bioplastics Obtained by Injection Moulding

Effects of Mould Temperature on Rice Bran-Based Bioplastics Obtained by Injection Moulding

Rice Bran-Based Bioplastics: Effects of Biopolymer Fractions on Their Mechanical, Functional and Microstructural Properties

Turning Food Protein Waste into Sustainable Technologies

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