Journal
JOURNAL OF MICROENCAPSULATION
Volume 39, Issue 4, Pages 314-326Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/02652048.2022.2079743
Keywords
Emulsions; encapsulation; gamma-oryzanol; linoleic acid; rice protein; oxidative stability
Funding
- Conselho Nacional de Desenvolvimento Cient~ifico e Tecnol~ogico, CNPq, Brazil [N.H.N 131589/2019-9, D.C.L 131555/2019-7]
- Coordenacao de Aperfeicoamento de Pessoal de N~ivel Superior, Capes, Brazil [J.C.M.K.F 88887.489743/2020-00]
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Microparticles loaded with rice bran oil were produced using rice co-products as stabilizers, improving emulsion stability and particle properties while slowing down autooxidation. This study aligns with current trends in sustainability.
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% gamma-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 mu m +/- 0.13). Microparticles containing co-products were the most appropriate to slow down the autooxidation (at 60 degrees 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.
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