Journal of Food Processing and Preservation

Volume 41, Issue 5 e13149

Original Article

Development and characterization of emulsions containing purple rice bran and brown rice oils^†

Luis Alfaro,

Luis Alfaro

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

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Jie Zhang,

Jie Zhang

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

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Alexander Chouljenko,

Alexander Chouljenko

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

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Ronson Scott,

Ronson Scott

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

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Zhimin Xu,

Zhimin Xu

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

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David Bankston,

David Bankston

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

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Peter J. Bechtel,

Peter J. Bechtel

USDA/ARS Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA, USA

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Subramaniam Sathivel,

Corresponding Author

Subramaniam Sathivel

[email protected]

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

Correspondence Subramaniam Sathivel, School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4300, USA. Email: [email protected]Search for more papers by this author

Luis Alfaro,

Luis Alfaro

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

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Jie Zhang,

Jie Zhang

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

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Alexander Chouljenko,

Alexander Chouljenko

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

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Ronson Scott,

Ronson Scott

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

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Zhimin Xu,

Zhimin Xu

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

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David Bankston,

David Bankston

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

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Peter J. Bechtel,

Peter J. Bechtel

USDA/ARS Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA, USA

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Subramaniam Sathivel,

Corresponding Author

Subramaniam Sathivel

[email protected]

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

First published: 18 November 2016

https://doi.org/10.1111/jfpp.13149

Citations: 5

^†

Approved for publication by the director of the Louisiana Agricultural Experimental Station.

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Abstract

The aims of this study were to use extracted purple rice bran oil (PRBO) to produce oil-in-water (O/W) emulsions and to compare the emulsions to emulsions of conventional brown rice bran oil (BRBO). Four emulsions were produced: (1) a PRBO emulsion produced with ultrasonic processing (Emulsion I PRBO), (2) a BRBO emulsion produced with ultrasonic processing (Emulsion I BRBO), (3) Emulsion II PRBO produced from Emulsion I with an ultrashearing homogenizer and (4) Emulsion II BRBO produced from Emulsion I with an ultrashearing homogenizer. The emulsions were analyzed for stability, particle size, microstructure, thiobarbituric-acid-reactive-substances (TBARS) and rheological properties. The droplet size and microstructure of Emulsions II were significantly (p < .05) smaller (199 and 170 nm for Emulsion II PRBO and Emulsion II RBO, respectively) than that of the Emulsions I. The oxidative stability analyses indicated that Emulsions II had more oxidation than the Emulsions I when stored at 40C storage temperature.

Practical applications

Rice bran oil has gained more importance in the recent years due to its health benefits. Purple rice bran oil (PRBO) is balanced in saturated, monounsaturated and polyunsaturated fatty acids, which makes it an excellent nutritional oil source according to the American Heart Association (AHA). PRBO rich in antioxidants such as Tocopherols (vitamin E), Tocotrienols and Gamma Oryzanol provide health benefits such as lower cholesterol, immune system enhancement and the ability to control free radicals in the human body. Lately, the food industry has had a strong interest in nanoemulsions due to their benefits such as better delivery of bioactive components, and greater stability and functional performance. Using PRBO as an ingredient in a food emulsion will not only improve the nutritional profile of the emulsion but will also substantially increase the natural antioxidant content. This study describes the development and characterization of emulsions containing PRBO.

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Development and characterization of emulsions containing purple rice bran and brown rice oils^†