Effect of novel combination processing technologies on extraction and quality of rice bran oil

Nikitha Modupalli, Anitha Krisshnan, Sunil C. K, Chidanand D. V, Venkatachalapathy Natarajan, Anastasios Koidis, Ashish Rawson*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

4 Citations (Scopus)
101 Downloads (Pure)

Abstract

Rice bran, a primary by-product from the rice processing industries, containing 10–15% oil, attracts significant attention from consumers due to its many health-promoting effects. The extraction methodology used is one of the most critical factors affecting the quality and yield of oil from rice bran. Using solvents is the current commercial process for rice bran oil extraction, which has its setbacks. It is challenging and expensive, and there is a risk of traces of solvent residue in the oil. Emerging combination extraction technologies offer zero to minimal solvent residues or chemical deformation while considering increasing environmental and energy footprint. Emerging combination processing technologies include new-age methods like supercritical fluid extraction, sub-critical fluid extraction, ultrasound-assisted enzymatic extraction, ohmic heating, and microwave-assisted extraction. These techniques have been reported to extract oil from rice bran, improving extraction efficiency and quality. These techniques demonstrate solid prospects for future applications. The present review discusses and compares these emerging technologies for oil extraction from rice bran commercially.

Original languageEnglish
JournalCritical Reviews in Food Science and Nutrition
Early online date15 Sept 2022
DOIs
Publication statusEarly online date - 15 Sept 2022

Bibliographical note

Publisher Copyright:
© 2022 Taylor & Francis Group, LLC.

Keywords

  • extraction
  • health effects
  • Rice bran oil
  • solvent contamination
  • techniques

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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