Rice bran and rice bran oil : chemistry, processing and utilization / edited by Ling-Zhi Cheong, Xuebing Xu.

Format:

Book

Contributor:

Cheong, Lingzhi, editor.

Xu, Xuebing, editor.

Language:

English

Subjects (All):

Rice bran.

Physical Description:

1 online resource (318 pages)

Place of Publication:

London, England : Academic Press : AOCS Press, 2019.

Summary:

Rice Bran and Rice Bran Oil (RBO) provides much-needed best practices on the science and technology of RBO, including the chemistry, dectection methods, nutrition (including the effect of processing technologies on micronutrients) and applications. RBO contains many nutritional components, including up to 2% oryzanol, tocotrienol, and phytosterols. In addition, the fatty acid composition is well balanced with mainly oleic acid and very little linolenic acid, which allows for versatile uses in frying, cooking, and in formulating oil blends for food uses, especially as a trans-free alternative. Many food industrial sectors are seeking possibilities to use RBO in their products from not only Asia and South America, but also Europe and North America. However, there are many processing, analytical, and nutritional considerations that must be documented in one resource. This volume is perfect for those interested in understanding the many emerging potential uses for this alternative oil.Written by a team of experts from academia and industry, this book is the first of its kind. In addition, it provides an overview of related rice bran products and their development, including: * Rice bran protein* Rice dietary fiber* Dietary rice bran/meal* Rice husk/ash applications* Paddy straw applications* Valued added products, including rice bran wax- Delivers practical application guidance in the selection and storage of raw materials, ensuring processing conditions address stability concerns during production- Presents simple and reliable detection methods, as well as the international and national rice bran oil standards- Provides core scientific insights into this trans-free oil option

Contents:

Front Cover

Rice Bran and Rice Bran Oil: Chemistry, Processing and Utilization

Copyright

Contents

Contributors

Preface

Chapter 1: Chemistry of Rice Bran Oil

1. Introduction

2. Oil Content of Rice Bran

3. Fatty Acid Composition of Rice Bran Oil

4. Free Fatty Acid Content of Rice Bran Oil and Various Neutralization Approaches

4.1. Free Fatty Acid Content

4.2. Rice Bran Oil Neutralization Techniques

5. Rice Bran Oil Oxidation

6. Other Chemical Reactions With Rice Bran Oil

7. Conclusions

References

Chapter 2: Nutritional Studies of Rice Bran Oil

1.1. Composition and Nutritive Value

1.2. Clinical Trials in Humans using Rice Bran Oil

2. Oryzanol

2.1. Functions of Oryzanol

2.1.1. Antioxidant

2.1.2. Hypolipidemic Effect

2.1.3. Antidiabetic Effect

2.1.4. Anticancer Effect

2.1.5. Effect on Menopause

2.1.6. Effects on Dementia

2.1.7. Other Effects

3. Phytosterols and Squalene

4. Waxes and Policosanol

5. Vitamin E

5.1. Tocotrienols

5.2. Antitumor Effects

5.3. Antiinflammatory Effects

5.4. Cardioprotective Effects

5.5. Antidiabetic Effects

5.6. Bone-Protective Effects

5.7. Immunomodulatory Effects

6. Concluding Remarks

Chapter 3: Processing Technology of Rice Bran Oil

2. Stabilization of Rice Bran

3. Preferred Process for Refining of Rice Bran Oil

3.1. Physical Refining Versus Chemical Refining

4. Problems With Physical Refining

5. Quality Requirement of Oils Meant for Physical Refining

6. Pretreatment-The Key Factor

7. Degumming of Rice Bran Oil

8. Commonly Used Degumming Techniques

8.1. Water Degumming

8.2. Acid Degumming

8.3. Super Degumming

8.4. Total Degumming Process (TOP)

8.5. Enzymatic Degumming

8.6. Membrane Degumming.

9. Bleaching of Rice Bran Oil

9.1. Bleaching of RBO in a Batch Process

9.2. Challenges During Bleaching and Recommended Precautions

9.3. Industrial Bleaching Processes

9.4. Dry Bleaching Process

9.5. Wet Bleaching Process

9.6. Two-Stage Bleaching Process

9.7. Countercurrent Bleaching

10. Dewaxing of Rice Bran Oil

10.1. Factors Affecting Dewaxing Process

10.2. Miscella Dewaxing

11. Winterization of Rice Bran Oil

12. Deodorization/Deacidification of Rice Bran Oil

12.1. Various Studies on Rice Bran Oil Deodorizing Conditions

12.2. Different Types of Deodorizers and Problems Encountered in Deodorization

12.3. Effect of Deodorization Conditions on the Minor Components/Micronutrients

12.3.1. Effect of Deodorization Temperature and Time on the Oryzanol Content

12.4. Effect of Deodorizing Conditions on the Content of Trans Fatty Acid

13. Value Addition to Rice Bran Oil Refining Byproducts

14. Conclusion

Further Reading

Chapter 4: Bioprocessing Technology of Rice Bran Oil

2. Enzymatic Stabilizing of Rice Bran

2.1. Introduction

2.2. Enzymatic Stabilizing

2.3. Section Summary

3. Enzymatic Degumming of rice bran oil

3.1. Introduction

3.2. Phospholipase

3.3. Enzymatic Degumming Processes

3.4. Enzymatic Degumming of RBO

3.4.1. Liquid Enzyme

3.4.2. Immobilized Enzymes

3.5. Section Summary

4. Enzymatic Deacidification of rice bran oil

4.1. Introduction

4.2. Lipase for Deacidification

4.3. Acyl Acceptor for Enzymatic Deacidification

4.3.1. Glycerol and its Ester Derivatives as Acyl Acceptor

4.3.2. Other Acyl Acceptors

4.4. Enzymatic Deacidification Process Development

4.5. Enzyme Reusability for Industrialization Purpose

4.6. Section Summary

5. Enzymatic Interesterification of rice bran oil.

5.1. Introduction

5.2. Industrialization in Food Industry

5.3. EIE Application in RBO

5.4. Section Summary

6. Chapter Summary

Chapter 5: Micronutrients in Rice Bran Oil

2. Gamma-Oryzanol

2.1. Chemical Structure

2.2. Properties

2.3. Analysis, Extraction, and Purification

2.4. Uses and Applications

3. Tocopherols

3.1. Chemical Structure

3.2. Properties

3.3. Analysis, Extraction, and Purification

3.4. Uses and Applications

4. Tocotrienols

4.1. Chemical Structure

4.2. Properties

4.3. Analysis, Extraction, and Purification

4.4. Uses and Applications

5. Phytosterol

5.1. Chemical Structure

5.2. Properties

5.3. Analysis, Extraction, and Purification

5.4. Uses and Applications

6. Squalene

6.1. Chemical Structure

6.2. Properties

6.3. Analysis, Extraction, and Purification

6.4. Uses and Applications

7. Phospholipids

7.1. Chemical Structure

7.2. Properties

7.3. Analysis, Extraction, and Purification

7.4. Uses and Applications

8. Conclusion

Chapter 6: Applications of Rice Bran Oil

2. Food Applications

2.1. Cooking

2.2. Deep Frying

2.2.1. Stability

2.2.2. Flavor

2.2.3. Cuisine Case: Tempura

2.3. Salad Dressing and Baking

3. Functional Food Applications

4. Pharmaceutical Applications

4.1. Cholesterol-Lowering Effect

4.2. Antihypertension

4.3. Hyperglycemia-Lowering Effect

4.4. Insomnia Alleviation

4.5. Other Functions

5. Cosmetic Applications

6. Industrial Applications

6.1. Byproducts

6.2. Biodiesels

7. Conclusion

Chapter 7: Analytical Aspects of Rice Bran Oil

1. Compositional Analysis

1.1. Fatty Acid Composition

1.2. γ-Oryzanol

1.3. Vitamin E Homologues and Derivatives.

1.4. Phenolic Compounds

1.5. Phospholipids

2. Quality Analysis

2.1. Sensory Analysis

2.2. Chemical Analysis

2.2.1. Color

2.2.2. Primary Oxidation Products

2.2.3. Secondary Oxidation Products

2.2.4. Free Fatty Acid (FFA)

2.2.5. Iodine Value (IV)

2.2.6. Polar Compounds (PC)

2.2.7. Oxidative Stability Index (OSI)

2.3. Analysis of Hazardous Materials

2.3.1. Trans-Fatty Acid (TFA)

2.3.2. Polycyclic Aromatic Hydrocarbons (PAH)

3. Challenges Concerning the Analysis of Rice Bran Oil

Chapter 8: Development of Rice Bran Functional Food and Evaluation of Its Healthful Properties

2. Basic Composition of Rice Bran

3. Fermented Rice Bran Preparation and Functional Improvement

4. Rice Bran-Based Functional Food, a Drug Alternative

4.1. Anticolitis Effects of Fermented Rice Bran

4.2. FRB in DSS-Induced Colonic Cancer and Gastrointestinal Disorders

4.3. Preventive Role of FRB on Tumorigenesis

4.4. Role of FRB on Metabolic Disorders

5. Fermented rice bran Modulates Multifactorial Metabolic Disease and Its Sensor (Glucose, Insulin, and Transcription Fac ...

6. Conclusion

Chapter 9: Rice Husk, Rice Husk Ash and Their Applications

2. Characterizations of Rice Husk/Rice Husk Ash

2.1. Characterizations of RH

2.2. Characterizations of RHA

2.3. Characterization of Silica in RH/RHA

2.4. Factors Affecting the Properties of RHA

3. Production of Silica From rice husk ash

3.1. Alkaline Extraction and Acid Precipitation of Silica

3.2. Recyclable Routes for Production of Silica

3.3. Sodium Carbonate Activation

3.4. Other Methods

4. Production of Silica Aerogel From rice husk ash

5. Application of rice husk/rice husk ash as Bioadsorbent

5.1. Adsorbent in Vegetable Oils Refining.

5.2. Adsorbent for Removal of Heavy Metals

5.2.1. Removal of Heavy Metals by RH

5.2.2. Removal of Heavy Metals by RHA

Chapter 10: Nutritional Ingredients and Active Compositions of Defatted Rice Bran

2. Nutritional Ingredients and Their Contents in Rice Bran and Defatted RICE Bran

3. Starch in Rice and Rice Bran

3.1. Properties of Starch in Rice and Rice Bran

3.2. Digestibility of Starch

3.3. Applications of Rice Starch

4. Nonstarch Polysaccharides

4.1. Different Kinds of Nonstarch Polysaccharides

4.1.1. Cellulose

4.1.2. Mixed-Linked β-Glucans

4.1.3. Mixed-Linked α-Glucans

4.1.4. Arabinoxylan

4.2. Preparation of Nonstarch Polysaccharides

5. Rice Bran Proteins

6. Other Active Phytochemicals in defatted rice bran

7. The Development Prospect of Defatted Rice Bran

Chapter 11: Rice Bran Protein: Extraction, Nutraceutical Properties, and Potential Applications

2. Nutraceutical Properties and Health Benefits of Rice Bran Protein

2.1. Protein Quality

2.2. Hypoallergenicity

2.3. Health Benefits of Rice Bran Protein

2.3.1. Antioxidant Capacity

2.3.2. Antihypertensive Effect

2.3.3. Antidiabetic Effect

2.3.4. Anticancer Activity

2.3.5. Cholesterol-Lowering Effect

3. Extraction of Rice Bran Protein

3.1. Alkali Extraction

3.2. Enzymatic Extraction

3.3. Sequential Solvent Extraction and Dissociating Agent

3.4. Physical Methods

3.5. Subcritical Water

4. Rice Bran Protein Application

4.1. Protein Supplement

4.2. Rice Bran Proteins as Bioactive Compounds Carrier

4.3. Flavor Enhancer

4.4. Antiretrogradation

4.5. Rice Bran Proteins in Cereal Products

4.6. Rice Bran Protein-Based Film

4.7. Rice Bran Protein-Related Commercial Products

5. Closing Remarks.

References.

ISBN:

9780128128299

0128128291