scholarly journals Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 42 ◽  
Author(s):  
Maria Alexandri ◽  
José Pablo López-Gómez ◽  
Agata Olszewska-Widdrat ◽  
Joachim Venus
Keyword(s):  
Rice Bran ◽  
Food Industry ◽  
Rice Bran Oil ◽  
Value Added ◽  
Environmental Problems ◽  
Extraction Process ◽  
Industrial Wastes ◽  
Defatted Rice Bran ◽  
Sustainable Utilisation ◽  
Fuels And Chemicals

The numerous environmental problems caused by the extensive use of fossil resources have led to the formation of the circular bioeconomy concept. Renewable resources will constitute the cornerstone of this new, sustainable model, with biomass presenting a huge potential for the production of fuels and chemicals. In this context, waste and by-product streams from the food industry will be treated not as “wastes” but as resources. Rice production generates various by-product streams which currently are highly unexploited, leading to environmental problems especially in the countries that are the main producers. The main by-product streams include the straw, the husks, and the rice bran. Among these streams, rice bran finds applications in the food industry and cosmetics, mainly due to its high oil content. The high demand for rice bran oil generates huge amounts of defatted rice bran (DRB), the main by-product of the oil extraction process. The sustainable utilisation of this by-product has been a topic of research, either as a food additive or via its bioconversion into value-added products and chemicals. This review describes all the processes involved in the efficient bioconversion of DRB into biotechnological products. The detailed description of the production process, yields and productivities, as well as strains used for the production of bioethanol, lactic acid and biobutanol, among others, are discussed.

Assessment of Wetting Kinematics and Cooling Performance of Select Vegetable Oils and Mineral-Vegetable Oil Blend Quench Media

2015 ◽  
Vol 830-831 ◽  
pp. 160-163 ◽  
Author(s):  
K.M. Pranesh Rao ◽  
K. Narayan Prabhu
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Rice Bran ◽  
Canola Oil ◽  
Rice Bran Oil ◽  
Extraction Process ◽  
Mineral Oil ◽  
Heat Extraction ◽  
Cooling Performance ◽  
Oil Blend

Quench hardening is a process where an alloy is heated to solutionizing temperature and held for a definite period, and then rapidly cooled in a quenching medium. Selection of quenchant that can yield desired properties is essential as it governs heat extraction process during quenching. In the present work, the cooling performance of vegetable oil and mineral-vegetable oil blend quench media was assessed. The vegetable oils used in this work were olive oil, canola oil and rice bran oil. The mineral-vegetable oil blends were prepared by blending 10 and 20 vol. % of rice bran and canola oil in mineral oil. Inconel probe of 12.5mm diameter and 60mm height, instrumented with thermocouples were used to characterize quenchants. The probe was heated to 850°C and quenched in the oil medium. The cooling curves at different locations in the probe were used to study wetting kinematics. Inverse modelling technique was used to estimate spatially dependent metal-quenchant interfacial heat flux. It was found that the vegetable oils exhibited very short vapour blanket stage compared to mineral oil and blends. Faster wetting kinematics obtained with blends resulted in uniform heat transfer compared to that of mineral oil. The temperature distribution in the probe quenched in vegetable oils and blends was more uniform compared to that in mineral oil. It is expected that the parts quenched in vegetable oils and blends would lead to better hardness distribution compared to mineral oils.

Cholesterol-Lowering in Hamsters Fed Rice Bran at Various Levels, Defatted Rice Bran and Rice Bran Oil

1992 ◽  
Vol 122 (3) ◽  
pp. 513-519 ◽  
Author(s):  
Talwinder S. Kahlon ◽  
Faye I. Chow ◽  
Robert N. Sayre ◽  
Antoinette A. Betschart
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Cholesterol Lowering ◽  
Defatted Rice Bran

scholarly journals Utilisation of Rice Bran Fatty Gel in various Cosmetics

2020 ◽  
Vol 13 (1) ◽  
pp. 75-83
Author(s):  
Priyatoshi V. Dongre ◽  
V.Y. Karadbhajne
Keyword(s):  
Fatty Acid ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Chemical Properties ◽  
Value Added ◽  
World Market ◽  
Cold Cream ◽  
Essential Components ◽  
Natural Remedies ◽  
Acid Gel

The Rice bran fatty acid a natural remedies are more acceptable in the belief that they are safer with fewer side effect .Cosmetic are considered as essential components in life exponential increased in demand for crucial needs everyday item high quality value added product like cream cosmetic product natural formulation having growing demand in world market .The present work deals with the development and formulation we propose to make shampoo, cold cream by using rice bran fatty acid gel it is a natural vegetable wax by product of rice bran oil (RBO) , the gel have seen is light , non sticky , smooth , and suitable for normal and oil skin . the studies carried out in preparation of cosmetic. There physio -chemical properties were tested tested and observed it can widely used in industrial application because of its good consistency emollience , and gelling property also good moisturising agent its keep skin soft and moisturised.

scholarly journals What Is New in the Field of Industrial Wastes Conversion into Polyhydroxyalkanoates by Bacteria?

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1731
Author(s):  
Paulina Marciniak ◽  
Justyna Możejko-Ciesielska
Keyword(s):  
Food Industry ◽  
Scale Up ◽  
Carbon Sources ◽  
Food Service ◽  
Value Added ◽  
Industrial Wastes ◽  
Recent Developments ◽  
Tremendous Amount ◽  
Pha Production ◽  
The Cost

The rising global consumption and industrialization has resulted in increased food processing demand. Food industry generates a tremendous amount of waste which causes serious environmental issues. These problems have forced us to create strategies that will help to reduce the volume of waste and the contamination to the environment. Waste from food industries has great potential as substrates for value-added bioproducts. Among them, polyhydroxyalkanaotes (PHAs) have received considerable attention in recent years due to their comparable characteristics to common plastics. These biodegradable polyesters are produced by microorganisms during fermentation processes utilizing various carbon sources. Scale-up of PHA production is limited due to the cost of the carbon source metabolized by the microorganisms. Therefore, there is a growing need for the development of novel microbial processes using inexpensive carbon sources. Such substrates could be waste generated by the food industry and food service. The use of industrial waste streams for PHAs biosynthesis could transform PHA production into cheaper and more environmentally friendly bioprocess. This review collates in detail recent developments in the biosynthesis of various types of PHAs produced using waste derived from agrofood industries. Challenges associated with this production bioprocess were described, and new ways to overcome them were proposed.

scholarly journals Investigation of hydrolyzed ceramide in Thai color rice (Oryza sativa L.) and byproducts

Food Research ◽  
2020 ◽  
Vol 4 (S4) ◽  
pp. 56-64
Author(s):  
C. Paosila ◽  
P. Rumpagaporn ◽  
K. Na Jom
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Oryza Sativa L ◽  
Principal Component ◽  
Rice Bran Wax ◽  
Defatted Rice Bran ◽  
Targeted Analysis ◽  
Glutinous Rice ◽  
Ceramide Content ◽  
By Products

Ceramide is a sphingolipid, which provides health benefits. Gas chromatography coupled with flame ionized detector (GC-FID) was developed for targeted analysis of hydrolyzed ceramide in color rice and by-products. Method validation was done by means of linearity, repeatability and % recovery. R2 of 0.99 by means of linearity equation of the method was obtained. The recovery was in the range of 69.85 – 108.73% with RSD of normalized peak area lower than 10%. Hydrolyzed ceramide was found in unpolished rice, both glutinous and non-glutinous rice and its by-products including, defatted rice bran, rice bran wax and rice bran oil. The relationship between varieties of rice color and ceramide content was classified using principal component analysis (PCA) into 2 groups, including dark and pale color rice group. The highest levels of hydrolyzed ceramide as 21.11±0.02 mg/100 g was found in Mali Nil Surin (MNS), black non-glutinous rice. Whereas white non-glutinous rice named Seebukantang (SBK) contained the lowest content of hydrolyzed ceramide as 12.69±0.03 mg/100 g. The amount of ceramide in by-products found in defatted rice bran, rice bran oil and rice bran wax were 17.43±0.38, 14.67±0.16 and 12.54±0.41 mg/100 g, respectively.

scholarly journals Rasio Bekatul Padi dengan Pelarut pada Ekstraksi Minyak Bekatul Padi

2016 ◽  
Vol 3 (2) ◽  
pp. 82
Author(s):  
Fajriyati Mas’ud ◽  
Pabbenteng Pabbenteng
Keyword(s):  
Solvent Extraction ◽  
Rice Bran ◽  
Functional Food ◽  
Rice Bran Oil ◽  
Extraction Process ◽  
Edible Oil ◽  
Main Ingredient ◽  
Good For

Rice bran oil is the oil extracted from rice bran. This is edible oil that is very good for health so that potential as a functional food, and can be develop the agroindustry. Solvent extraction process is done using n-heksane and ethanol. The purpose of this study was to determine the best ratio of rice bran with n-heksane and ethanol to obtain the highest percentage of the oil. The main ingredient of this study is rice bran, n-heksane and ethanol. The extraction process is done at a temperature of 55° C, 200 rpm for 5 hours. The results showed that the best ratio of bran and n-heksan to produce  the ultimate percentage of oil is 1: 7 that is equal to 7,53%, as well as the best ratio of bran and ethanol to produce the ultimate percentage of oil is 1: 6 that is equal to 8,49%.

scholarly journals Composition, production, physicochemical properties and applications of lecithin obtained from rice (Oryza sativa L.) - A review

2019 ◽  
Vol 6 (sp1) ◽  
pp. 613-622
Author(s):  
Deepali Lehri ◽  
Nilima Kumari ◽  
Rajinder Pal Singh ◽  
Vinay Sharma
Keyword(s):  
Physicochemical Properties ◽  
Rice Bran ◽  
Food Industry ◽  
Rice Bran Oil ◽  
Oryza Sativa L ◽  
Acid Value ◽  
Vitamin B ◽  
Food Sector ◽  
Beneficial Effects ◽  
Future Work

Rice bran oil is a rich source of lecithin and has many beneficial effects on human health. Apart from phospholipids (1-2%), different nutrients like ?-oryzanol, ferulic acid, phytosterols and vitamin B are also present in rice bran oil. These impart emulsifying property, anti-spattering property etc. and therefore, serve as potential nutritional food and nutraceutical. This review describes the composition, production, physicochemical properties, separation of individual phospholipids from rice bran lecithin and its applications in food industry. It is difficult to handle as compared to soyabean lecithin due to the problem of wax entrapment during the isolation of gums. It is characterised on the basis of physicochemical properties viz. solubility in acetone and hexane, colour, peroxide value, moisture content and acid value. Rice bran lecithin can serve as an excellent substitute to the available lecithins as it is non-GM and its nutritional and fatty acid composition imparts many properties which help it to find applications in the food industry. Future work must focus on proper processing of rice bran oil so that the lecithin obtained during processing is of high quality so that it can pave a way in the food sector.

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