due to the presence of oil in the rice bran. Therefore, the extraction of oil from rice
bran could increase the butanol production by 88%.
16.8.5 In Packaging
In a study done by Nihul et al. (2014), a natural-based plasticizer, epoxidized rice
bran oil (ERBO), was produced by epoxidation of RBO with peroxy acid generated
in situ and then was added to polyvinyl chloride (PVC). It was found that 60% of
conventional plasticizer di-(octyl) phthalate (DOP) can be replaced by synthesized
ERBO. ERBO presented fairly good incorporation and plasticizing performance, as
revealed by the results of mechanical properties, exudation, migration tests, and
thermal stability, thus can be effectively used as a plasticizer in the plastic industry.
From the results obtained in a study by Kuriakose (1995), it was evident that raw rice
bran oil can be advantageously used in the sulfur vulcanization of styrene butadiene
rubber (SBR). This oil can very well replace the conventional processing oils, fatty
acid, an antioxidant in an SBR compound. Apart from the non-toxic nature of the
rice-bran oil, it is comparatively cheaper than the aromatic/naphthenic oils used in
rubber compounding.
16.9 Conclusion
Rice bran is a waste product of rice processing industries. This chapter explains how
rice bran and its products like rice bran oil, fiber, protein hydrolysates, etc., could
become the next simple, yet significant, opportunity in global health, nutrition, and
food security. Rice bran is an alternative and economic source of plant-based
hypoallergenic and high-quality protein that can be used in weaning and infant
foods. It can be used as food ingredients in many food products such as meatball,
noodles, biscuit, bread, and gluten-free products. Rice bran oil is also called wonder
oil, rich in vitamin E and gamma oryzanol, which contributes functional/health
properties making it suitable for nutraceutical products. The antioxidant properties
of RBO make it a potential food additive to be used to improve the storage stability.
Though challenges are apparent to increase dietary rice bran in the global food
market, upcoming technologies and continuous research are needed to utilize it
efficiently. Additional research and global funding opportunities are necessary to
tackle issues of hunger and nutrition-related disease through dietary rice bran
interventions.
16 Rice (Oryza sativa) Bran
417
bran could increase the butanol production by 88%.
16.8.5 In Packaging
In a study done by Nihul et al. (2014), a natural-based plasticizer, epoxidized rice
bran oil (ERBO), was produced by epoxidation of RBO with peroxy acid generated
in situ and then was added to polyvinyl chloride (PVC). It was found that 60% of
conventional plasticizer di-(octyl) phthalate (DOP) can be replaced by synthesized
ERBO. ERBO presented fairly good incorporation and plasticizing performance, as
revealed by the results of mechanical properties, exudation, migration tests, and
thermal stability, thus can be effectively used as a plasticizer in the plastic industry.
From the results obtained in a study by Kuriakose (1995), it was evident that raw rice
bran oil can be advantageously used in the sulfur vulcanization of styrene butadiene
rubber (SBR). This oil can very well replace the conventional processing oils, fatty
acid, an antioxidant in an SBR compound. Apart from the non-toxic nature of the
rice-bran oil, it is comparatively cheaper than the aromatic/naphthenic oils used in
rubber compounding.
16.9 Conclusion
Rice bran is a waste product of rice processing industries. This chapter explains how
rice bran and its products like rice bran oil, fiber, protein hydrolysates, etc., could
become the next simple, yet significant, opportunity in global health, nutrition, and
food security. Rice bran is an alternative and economic source of plant-based
hypoallergenic and high-quality protein that can be used in weaning and infant
foods. It can be used as food ingredients in many food products such as meatball,
noodles, biscuit, bread, and gluten-free products. Rice bran oil is also called wonder
oil, rich in vitamin E and gamma oryzanol, which contributes functional/health
properties making it suitable for nutraceutical products. The antioxidant properties
of RBO make it a potential food additive to be used to improve the storage stability.
Though challenges are apparent to increase dietary rice bran in the global food
market, upcoming technologies and continuous research are needed to utilize it
efficiently. Additional research and global funding opportunities are necessary to
tackle issues of hunger and nutrition-related disease through dietary rice bran
interventions.
16 Rice (Oryza sativa) Bran
417