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

Abstract

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.

Keywords:

• Emulsions
• encapsulation
• gamma-oryzanol
• linoleic acid
• rice protein
• oxidative stability

Acknowledgement

The authors thank the professors and collaborators of the Faculty of Food Engineering and the Pluridisciplinary Research Center for Chemistry, Biology and Agriculture (UNICAMP, Brazil).

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the [Conselho Nacional de Desenvolvimento Científico e Tecnológico, CNPq, Brazil] under Grant [N.H.N 131589/2019–9 and D.C.L 131555/2019–7]; [Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Capes, Brazil] under Grant [J.C.M.K.F 88887.489743/2020–00].