Effect of novel combination processing technologies on extraction and quality of rice bran oil

Abstract

Rice bran, a primary by-product from the rice processing industries, containing 10-15% oil, attracts significant attention from consumers due to its many health-promoting effects. The extraction methodology used is one of the most critical factors affecting the quality and yield of oil from rice bran. Using solvents is the current commercial process for rice bran oil extraction, which has its setbacks. It is challenging and expensive, and there is a risk of traces of solvent residue in the oil. Emerging combination extraction technologies offer zero to minimal solvent residues or chemical deformation while considering increasing environmental and energy footprint. Emerging combination processing technologies include new-age methods like supercritical fluid extraction, sub-critical fluid extraction, ultrasound-assisted enzymatic extraction, ohmic heating, and microwave-assisted extraction. These techniques have been reported to extract oil from rice bran, improving extraction efficiency and quality. These techniques demonstrate solid prospects for future applications. The present review discusses and compares these emerging technologies for oil extraction from rice bran commercially.

Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends

“…In this context, producing high-quality sea buckthorn oil involves exploring new extraction processes or optimising existing methods while taking cost into account. While researchers have utilised subcritical extraction techniques to obtain rice bran oil [141], no relevant studies have been conducted on sea buckthorn oil. The subcritical extraction technique is environmentally friendly, with a low extraction temperature and pressure and a short time, which protects the extracted compounds better.…”

Developing Lipase Inhibitor as a Novel Approach to Address the Rice Bran Rancidity Issue─A Critical Review

“…Rice ( Oryza sativa ) is a staple for approximately half of the world’s population, particularly for Asian nations such as China, India, Japan, Thailand, Pakistan, and Vietnam. Rice is cultivated in more than 114 countries, with a global annual yield of over 740 million tons. , Rice bran is the major byproduct of the rice processing industry; it has a brownish color and consists of four layers: aleurone, episperm, subaleurone layer, and germ, accounting for 6–12% of the weight of the rice kernel. Rice bran contains abundant oil (12–23%), protein (14–16%), dietary fibers (8–10%), antioxidants, minerals, and health-beneficial components. , …”

“…However, the utilization rate of rice bran is less than 10% due to its high susceptibility to rancidity. Therefore, most rice bran is discarded, with only a small portion used for feed or fodder . Fresh rice bran contains 1.5–2% free fatty acid (FFA), whereas this FFA content rapidly increases to 5–10% after a few hours and reaches up to 70% after one month.…”