The edible coating is considered as one of the most-effective and safer ways to prolong the shelf-stability of the horticultural crops. Utilization of rice bran wax (RBW) as a coating substrate can be an excellent shelf-life extension strategy by transforming secondary by-product from rice processing into a useful coating substrate. This research was an attempt to use RBW as an edible coating and its effects on the shelflife extension of Marutham CO3 variety tomatoes. Crude RBW refined in laboratoryscale was undergone for free fatty acid profile analysis and found that contains 18 health-beneficial free fatty acids. RBW was made into an emulsion with different concentrations used for coating the tomatoes. Physiological loss weight, lycopene content, TSS, firmness, respiration rate, SEM structure, and thickness of the coatings were analyzed and observed that 10% emulsion coated tomatoes had shown a shelflife of 27 days, compared to 18 days of the control samples. Practical applications The concept of edible coating is one of the current global research trends that involve in the formulation of primary packaging material for food products that can be ingested safely along with the food. It is a cost-effective and sustainable solution to reduce the environmental pollution caused by conventional polymer packaging solutions. Rice bran wax is a secondary by-product separated from the rice bran oil during refining. It has good applicability in the formation of lipid-based edible coatings, after refining and removal of crude resinous matter. It is a hydrophobic substance and avoids moisture loss from the product during storage. Due to its water repellency, it also avoids microbial infestation. It can be beneficially used for horticultural crops, owing to their low shelf life due to high moisture content and metabolic activity. The rice bran wax-based coating can also delay the ripening process by modifying the immediate environment of the product. This coating can be used for high valued horticultural produce that tends to ripen or shrivel sooner. It can also be used as an obstruction against enzymatic browning in cut fruits and vegetables and for minimally processed and packaged foods. Rice bran wax-based edible coating can be used for shelf-life extension of horticultural produce and also for milk (e.g., Cheese) and meat (e.g., Cut meat) products.

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Physicochemical, functional, thermal, pasting and cooking properties of five Indian rice cultivars, ADT 36, 43, 39, IW PONNI and CR1009 were investigated. The starch, protein and fat contents varied from 1.321 to 2.489 mg/ml, 11.16-13.32% and 1.19-1.77% respectively, showing significant difference amongst the cultivars. ADT46 showed the highest amylose-amylopectin ratio. Water (103.55-132.48%) and oil (112.89-137.30%) absorption capacities also varied significantly. CR1009 showed highest swelling power at 60 °C, whereas IW PONNI exhibited the highest solubility (10.165%). The gel consistency of rice flours extended from 1.32 to 4.12 cm. The thermal properties of rice cultivars were found to be profoundly affected by amylopectin and showed correlation with amylose-amylopectin ratio. The pasting properties of rice flours also varied significantly, with peak viscosity and breakdown viscosity ranging between 2068.5-839 Cp and 1609.5-764.15 Cp respectively. The cooking time of the rice grains was found to be consistent with their shape and size. ADT43 and ADT46 showed the highest and least water uptake % on cooking. ADT46 showed the least cooking loss %, owing to the highest pasting viscosity. This study delivers the knowledge of the Indian rice cultivars, to be used for utilization of rice varieties for different products with relevance to the properties and enhance the post-harvest value chain improvement.

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The current study investigated the comparison of enzymatic (phospholipase A1) degumming of crude rice bran oil on the mechanical‐stirring and ultrasonic‐assisted systems. The effect of process parameters like, water (1.5%, 2%, 2.5%, 3%, and 3.5%) and enzyme dosage (1.2, 1.8, 2.4, 3, and 3.6 ml/kg) and temperature (35, 40, 45, 50, and 55°C) was studied for mechanical‐stirring enzymatic degumming process. The maximum removal of phospholipids by mechanical‐stirring enzymatic degumming was observed with 3% water and 3.6 ml/kg of the enzyme at 40°C. Using the optimized levels of water, enzyme, and temperature, enzymatic degumming was carried out under ultrasonication with different power levels (20%, 30%, 40%, and 50%). The ultrasonic power level of 325 W (50% amplitude) showed maximum phospholipid removal with lesser time. Compared to mechanical‐stirring enzymatic degumming, ultrasonic‐assisted enzymatic degumming had a higher cavitational yield, leading to enhanced enzyme activity and maximum phospholipids removal. The studies on the physicochemical properties showed that ultrasonic‐assisted enzymatic degumming induced hydrolytic rancidity and primary oil oxidation due to the cavitation effect. As a result, more emphasis should be paid to the oxidative stability of the oil in future applications. Practical Applications Degumming is the preliminary and important step in the refining of oil. Chemical degumming approaches don't remove maximum phospholipids and also cause higher neutralized oil loss. Enzymatic degumming results in maximum removal of phospholipids from the oil but also takes a long time to reduce the phosphorus content below the desired level. The application of ultrasound on enzymatic degumming effectively increases the reaction rate in lesser time. The ultrasonic‐assisted enzymatic degumming also results in better oil quality and physio‐chemical parameters. So, ultrasound can be effectively applied to enzymatic degumming of rice bran oil.