Rice bran oil

About: Rice bran oil is a research topic. Over the lifetime, 2102 publications have been published within this topic receiving 32504 citations.

Evaluation of a rice bran oil‐derived spread as a functional ingredient

Abstract: As consumers continue to become more interested in the health properties of the food ingredients they purchase, the market potential for new functional ingredients, such as structured lipids and spreadable products, continues to grow. Recently we reported a solvent fractionation procedure for the production of a spreadable product derived from rice bran oil. This material is enriched in phytosterols and rice bran wax relative to crude rice bran oil and has rheological properties that differ vastly from the constituent oil. Here we evaluate the suitability of such a spread for use as a functional ingredient. Two potential avenues are explored: the use of the material as an antioxidant source in frying oils, and the use of this material as a fat replacer in baked goods. As an additive, the material was shown to impart oxidative stability to the oil. This spread was also successfully incorporated into two baked goods with consistently high acceptability ratings for both baked goods tested. Practical applications: We have created a novel semisolid material from crude rice bran oil that can serve as a functional ingredient in a variety of capacities. In this work we incorporate the material into edible oils and baked goods to evaluate its suitability for continued development as an ingredient. In a frying oil, this material may extend the life of the oil by protecting the oil from oxidation during heating. We also show through sensory studies that this material can be successfully used in a bread or granola as a substitute for a portion of the butter or margarine. The high stability and positive sensory reception of this ingredient suggest that this spread might be suitable for further development into a functional food that is allergen-free, trans-fat free, and high in antioxidants.

Enzymatic Synthesis of Low Trans Fats Using Rice Bran Oil, Palm Stearin and High Oleic Sunflower Seed Oil

Abstract: Dept. of Food Science and Technology, Chungnam National University, Daejeon 305-764, KoreaAbstractLow trans fats were synthesized by interesterification of rice bran oil (RBO), palm stearin (PS) and high oleic sunflower seed oil (HO) using TLIM from Thermomyces lanuginosa. After 24-h reaction, physicochemical characteristics such as fatty acid and triacylglycerol composition, solid fat content, melting point, tocopherol, oryzanol and phytosterol contents were evaluated. Trans fatty acid contents of the produced low-trans fats showed less than 0.5 wt%. Mostly, triacylglycerol species in the products were palmitoyl-linoleoyl-oleoyl-glyc-erol (PLO), palmitoyl-oleoyl-oleoyl-glycerol (POO) and palmitoyl-oleoyl-palmitoyl-glycerol (POP). Total toco-pherol contents ranged from 6.94 to 11.83 mg/100 g while 0.18～0.49 mg/100 g of γ-oryzanol and 182.47～269.08 mg/100 g of phytosterols were observed depending on the substrates ratios. When the content of PS in the reaction substrate was increased, solid fat content and slip melting points were increased.Key words: interesterification, rice bran oil, palm stearin, high oleic sunflower seed oil

Facial cleansing soap and manufacturing method thereof

Abstract: The invention provides a facial cleansing soap and its manufacturing method The invention is characterized in that raw materials of the facial cleansing soap comprise the following ingredients, by weight, 10-30% of camellia-seed oil, 5-15% of sweet almond oil, 5-15% of palm kernel oil, 3-10% of shea butter, 1-10% of meadowfoam seed oil, 2-8% of castor oil, 2-8% of rice bran oil, 2-8% of cocoa butter, 5-15% of palm oil, 3-6% of essential oil and 01-1% of tourmaline powder According to the handmade soap, natural grease is retained The soap has an outstanding moisture retention effect, is very mild and nonirritating to skin, has fine and abundant foams, and can be used to thoroughly remove superfluous grease, dirt, blackhead, microbes and mites, adsorb haze pm25 particles in skin pores and simultaneously mildly remove cutin and aged dead skin By the use of the soap, skin is moistened, is glossy and has elasticity

Rice Bran Oil Attenuates Chronic Inflammation by Inducing M2 Macrophage Switching in High-Fat Diet-Fed Obese Mice

Abstract: Macrophages are involved in all inflammatory processes from killing pathogens to repairing damaged tissue. In the obese state, macrophages infiltrate into enlarged adipose tissue and polarize into pro-inflammatory M1 macrophages, resulting in chronic low-grade inflammation due to the secretion of inflammatory mediators. Rice bran oil (RBO) is an edible oil containing tocopherols, tocotrienols, and γ-oryzanol. Previous research in normal diet-fed mice suggested that RBO mitigates inflammatory responses by modulating mitochondrial respiration of macrophages. Therefore, we investigated if RBO had an anti-inflammatory effect in diet-induced obese mice by assessing the expression of inflammatory markers in epididymal white adipose tissue (eWAT) and polarization of bone marrow-derived macrophages (BMDMs). Rice bran oil exerted a local anti-inflammatory effect in white adipose tissue by suppressing the production of inflammatory mediators and upregulating transcription of anti-inflammatory genes. Rice bran oil also promoted anti-inflammatory M2 macrophage polarization in BMDMs thereby affecting systemic inflammation. Overall, our in vivo and ex vivo results highlight the potential of RBO as a dietary mediator that can ameliorate obesity-induced chronic low-grade inflammation by mediating the expression of inflammation-related factors and macrophage polarization.

Effect of nanoparticles on the droplet combustion of rice bran oil biodiesel

Abstract: The present study is dealt with the phenomenon of combustion for rice bran oil (RBO) methyl ester blends with diesel along with nanoparticles of magnelium. Nanoparticles composition of 25 ppm, 50 ppm, and 75 ppm are added to blends of B20, B40, and B60 in the study. A conversion rate of 89.64 ± 2.8% is observed during the transesterification reaction performed at 5 wt% of potassium hydroxide (KOH) catalyst, 10:1 alcohol to oil ratio (methanol), 75 °C reaction temperature, and 60 min reaction time. During the combustion study, few samples displayed the puffing characteristics, which are caused by popping of bubbles at lower pressure. The summary of the present study suggested that blend B20 with 25 ppm nanoparticles has the potential to be used as fuel and further proposed that the fuel will be more economical if the injection droplet diameter is 0.77 mm. Other blends like B20 with 75 ppm are also likely to be used as fuel due to its exhibition of lesser threat towards combustion. Bubble formation followed by micro-explosion is observed in B60 with 25 ppm blend. The present study hoped to enrich future researchers working in similar area for signifying the importance of understanding droplet combustion of biofuels.