Assessment of physicochemical, functional, thermal, and phytochemical characteristics of refined rice bran wax

Nikitha Modupalli; Suka Thangaraju; G Mohan Naik; Ashish Rawson; Venkatachalapathy Natarajan

doi:10.1016/j.foodchem.2022.133737

Assessment of physicochemical, functional, thermal, and phytochemical characteristics of refined rice bran wax

Food Chem. 2022 Dec 1:396:133737. doi: 10.1016/j.foodchem.2022.133737. Epub 2022 Jul 18.

Authors

Nikitha Modupalli¹, Suka Thangaraju¹, G Mohan Naik¹, Ashish Rawson², Venkatachalapathy Natarajan³

Affiliations

¹ Department of Food Engineering, National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur, (formerly Indian Institute of Food Processing and Technology), Tamil Nadu, India.
² Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur, (formerly Indian Institute of Food Processing and Technology), Tamil Nadu, India. Electronic address: ashish.rawson@iifpt.edu.in.
³ Department of Food Engineering, National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur, (formerly Indian Institute of Food Processing and Technology), Tamil Nadu, India. Electronic address: venkat@iifpt.edu.in.

PMID: 35870241
DOI: 10.1016/j.foodchem.2022.133737

Abstract

The drastic increase in the utilization and conversion of biomass has been an effect of sustainability and circular economy in the food processing sector. Rice bran wax (RBW), an intermediate by-product of rice bran oil refining industries, has been one of the underutilized waste materials. The FT-IR analysis showed that RBW contains many similar compounds to that of beeswax (BW) and carnauba wax (CW). The DSC thermographs showed melting and crystallization temperatures of RBW as 78.55 and 73.43 °C, respectively, lesser than CW and more than BW. The peak profiling of XRD diffractographs has shown full-width at half-maximum of CW and RBW as 0.61 and 0.45, respectively, indicating distortion in crystal formation. The sequential extracts of RBW in hexane, dichloromethane, and ethylacetate have shown antimicrobial activity against E. coli and S. typhi. The research provides a baseline for extraction and separation of specialty compounds from RBW for by-product utilization.

Keywords: Physicochemical; Phytochemical; Rice bran wax; Sequential extraction; Valorization.

MeSH terms

Escherichia coli*
Oryza* / chemistry
Phytochemicals
Rice Bran Oil / chemistry
Spectroscopy, Fourier Transform Infrared

Substances

Phytochemicals
Rice Bran Oil