Rice Bran Oil Valorization: A Comprehensive Review of Minor Compounds, Extraction, Advancements, and Prospects

被引:0
|
作者
Ribas, Felipe Brondani Teixeira [1 ]
Gasparetto, Henrique [1 ]
Salau, Nina Paula Goncalves [1 ]
机构
[1] Univ Fed Santa Maria, Chem Engn Dept, BR-97105900 Santa Maria, RS, Brazil
来源
ACS FOOD SCIENCE & TECHNOLOGY | 2025年
关键词
Bioactive compounds; Antioxidant properties; Green solvent; Nutritional richness; SUPERCRITICAL-FLUID EXTRACTION; MICROWAVE-ASSISTED EXTRACTION; CARBON-DIOXIDE EXTRACTION; FATTY-ACID-COMPOSITION; SOYBEAN OIL; GAMMA-ORYZANOL; ANTIOXIDANT PROPERTIES; OXIDATIVE STABILITY; AVOCADO OIL; PHYSICOCHEMICAL PROPERTIES;
D O I
10.1021/acsfoodscitech.4c00781
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Rice bran (RB) is a byproduct with a high potential for valorization, particularly in the exploitation of its nutritional content. This study underscores promising avenues for valorizing RB, emphasizing a comprehensive approach from grain polishing to oil extraction. By adopting meticulous procedures and environmentally conscious choices, the industry benefits from high-quality rice bran oil (RBO) with preserved nutritional richness and antioxidative potential. This is paramount to preserving the nutritional value of RBO, endowing it with a high antioxidative potential suitable for industrial applications. The maintenance of the nutritional richness of RBO can be achieved through alternative methods that eschew the use of n-hexane, which is becoming increasingly impractical. Given the scarcity of published studies and the limited depth of analyzed data, exploring green solvents represents a sustainable avenue worth delving into. The choice of solvent should be deliberate, considering its effective interaction with the oil and the micronutrients of interest.
引用
收藏
页数:21
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