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

Schmidt, Carlo; Cerqueira, Miguel A.; Teixeira, J. A.; Furlong, Eliana Badiale

doi:10.1080/19476337.2014.939998

Cited by 22 publications

(6 citation statements)

References 31 publications

(45 reference statements)

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“…CH3 symmetric deformation vibrations occur at observance band of 1190 -1370 cm -1 [16,17]. It also can be observed the strong valance vibrations between 1150-1040 cm -1 and 1125-950 cm -1 which it indicated the overlap aromatic impressions [16]. Wavelength of 3000 cm -1 to 3400 cm -1 indicates the presence of the functional group phenol and alcohol as observed in sample.…”

Section: Surface Functional Group Analysis Of the Samplementioning

confidence: 68%

“…Based on the Figure 4, the wavelength that is noted at a range of 1600 cm -1 to 1700 cm -1 was observed in all four spectrums of four different samples that indicates the presence of amino acid which proves on the presence of protein [15]. Existence absorbance at 1410 -1260 cm -1 contributed by -OH deformation [16]. CH3 symmetric deformation vibrations occur at observance band of 1190 -1370 cm -1 [16,17].…”

Section: Surface Functional Group Analysis Of the Samplementioning

confidence: 79%

“…Existence absorbance at 1410 -1260 cm -1 contributed by -OH deformation [16]. CH3 symmetric deformation vibrations occur at observance band of 1190 -1370 cm -1 [16,17]. It also can be observed the strong valance vibrations between 1150-1040 cm -1 and 1125-950 cm -1 which it indicated the overlap aromatic impressions [16].…”

Section: Surface Functional Group Analysis Of the Samplementioning

confidence: 84%

“…Thus, the presence of starch due to the complexation with protein can be deduced from the observation made due to the presence of polysaccharide chains that comprises of O-H groups that is been found along the chain. The significant peak are observed for protein extracted sample in comparison with raw sample at 1410-1500 cm -1 which indicate characteristic of -NH absorption groups of amino acids and amide I and II bands of proteins which indicated pure protein are observed in extracted sample in comparison with raw sample [16]. The sharp band centered at 1082 cm -1 for raw bran sample indicated Si-O-Si bond in the structural framework of the siloxane in the silica [18].…”

Section: Surface Functional Group Analysis Of the Samplementioning

confidence: 87%

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Parametric Study on The Rice Bran Protein Extraction Process Using Water as a Solvent

Kanapathy

Sarip²,

Saidi³

et al. 2022

ARFMTS

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Rice bran is a by-product resulting from the milling process that is frequently underutilized as cattle food or disposed through open-burning despite of its high nutritional and nutraceutical properties. Thus, this research aims in recognizing and exploring rice bran and its extraction methods that could further cultivate in the industry. This study focuses on the rice bran extraction process using water assisted with ultrasonication. The relationship between the operational parameters such as the temperature, extraction time and sample-to-solvent ratio to the protein yield were studied. The rice bran protein was subjected to the surface functional group analysis using Fourier-transform infrared spectroscopy (FTIR). As a conclusion, the extraction temperature of 60°C, sample to solvent ratio of 10 % and extraction time of 25 mins were chosen as the best conditions for the protein extraction. The extraction of the protein from rice bran is highly profitable due to its nutritional and nutraceutical properties as well as it is readily available at low cost.

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Section: Surface Functional Group Analysis Of the Samplementioning

confidence: 68%

Section: Surface Functional Group Analysis Of the Samplementioning

confidence: 79%

Section: Surface Functional Group Analysis Of the Samplementioning

confidence: 84%

Section: Surface Functional Group Analysis Of the Samplementioning

confidence: 87%

See 2 more Smart Citations

Parametric Study on The Rice Bran Protein Extraction Process Using Water as a Solvent

Kanapathy

Sarip²,

Saidi³

et al. 2022

ARFMTS

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show abstract

“…The use of rice bran proteins in biodegradable films has also been studied [170][171][172]. However, these films possess inferior mechanical and gas barrier properties when compared to the synthetic ones.…”

Section: Biopolymer-based Packaging From Cereal By-productsmentioning

confidence: 99%

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Skendi

Zinoviadou

Παπαγεωργίου

et al. 2020

Foods

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Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.

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Photocurrent generation by dye‐sensitized solar cells using natural pigments

Armendáriz-Mireles

Rocha–Rangel²,

Rico

et al. 2015

Biotech and App Biochem

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The development of photovoltaic panels has improved the conversion of solar radiation into electrical energy. This paper deals with the electrical and thermal characteristics (voltage, current, and temperature) of photovoltaic solar cells sensitized with natural pigments (dye-sensitized solar cell, DSSC) based on a titanium dioxide semiconductor. Several natural pigments (blackberry, beets, eggplant skin, spinach, flame tree flower, papaya leaf, and grass extracts) were evaluated to determine their sensitizing effect on titanium dioxide. The results showed the great potential of natural pigments for use in solar cells. The best results were obtained with the blackberry pigment, reaching a value of 7.1 mA current, open-circuit voltage (V ) of 0.72 V in 2 cm , and fill factor (ff) of 0.51 in the DSSC. This performance is well above than that currently offers by actual cells.

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

Abstract: 2014): Rice bran protein-based films enriched by phenolic extract of fermented rice bran and montmorillonite clay, CyTA -Journal of Food,

Cited by 22 publications

References 31 publications

Parametric Study on The Rice Bran Protein Extraction Process Using Water as a Solvent

Parametric Study on The Rice Bran Protein Extraction Process Using Water as a Solvent

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Photocurrent generation by dye‐sensitized solar cells using natural pigments

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