Structural and physico-chemical properties of insoluble rice bran fiber: effect of acid–base induced modifications

Qi, Jing; Yokoyama, Wallace; Masamba, Kingsley; Majeed, Hamid; Zhong, Fang; Li, Yue

doi:10.1039/c5ra15408a

Cited by 63 publications

(51 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A mass loss of about 10% was observed at 120 °C for all rice cultivars, which could be related to sample water loss, corroborating the moisture values obtained (Table 1). Accentuated mass loss was observed above 300 °C in all cultivars analyzed, which characterizes pyrolysis (Qi et al, 2015) and the beginning of thermal degradation.…”

Section: Resultsmentioning

confidence: 89%

Rice and rice bran from different cultivars: physicochemical, spectroscopic, and thermal analysis characterization

Kalschne

Silva‐Buzanello

Byler

et al. 2020

Semina: Ciênc. Agrár.

View full text Add to dashboard Cite

Different rice cultivars have been developed in order to obtain grains with optimal cultivation and compositional characteristics, which affect their potential applications. Therefore, the characterization of these different rice cultivars is required. In the present study, white rice and rice bran from the cultivars BRS AG, BRS Pampa, and BRS 358 provided by EMBRAPA were characterized by physicochemical means, infrared spectroscopy (FTIR-ATR), and thermal analyses. The moisture, lipid, and ash contents did not differ among the white rice cultivars. The cultivar BRS Pampa exhibited the highest protein and lowest total carbohydrate contents. Both BRS Pampa and BRS 358 showed a higher phytic acid content than BRS AG. The highest total carbohydrate content was observed in BRS AG white rice samples, which confirmed its suitability for use in ethanol production. Among the rice bran samples, BRS 358 demonstrated the highest contents of lipid, protein, and phytic acid, and the lowest total carbohydrate content. FTIR-ATR and thermal analyses were suitable for correlating the physicochemical properties of white rice and rice bran with the molecular composition in the respective cultivars studied. Both white rice and rice bran exhibited a thermal degradation temperature at 300 °C. Lipids, protein, ash and phytic acid were considerably higher in rice bran than white rice in all cultivars studied, which demonstrates the importance of the use of this by-product.

show abstract

Section: Resultsmentioning

confidence: 89%

Rice and rice bran from different cultivars: physicochemical, spectroscopic, and thermal analysis characterization

Kalschne

Silva‐Buzanello

Byler

et al. 2020

Semina: Ciênc. Agrár.

View full text Add to dashboard Cite

show abstract

“…However, the crystallinity of DBDF exhibited a significant increase (from 23.01% to 33.53%), which indicated that DHPM treatment exhibited a higher efficiency on the disruption of amorphous region, and most of starch, lignin and hemicellulose were removed (Luo et al ., 2018). The increase of crystallinity of fibre could improve its thermal stability, which contribute to the potential of using as reinforcing materials processed at high temperature (Qi et al ., 2015).…”

Section: Resultsmentioning

confidence: 99%

“…However, dietary fibres extracted from food processing by‐products are mostly insoluble fibres, which could adversely impact on the colour, texture, flavour, and taste in food products when they are incorporated in food products without any further modification (Robin et al ., 2012). Nowadays, these negative impacts would not be completely neutralized, but various modification methods have been applied to reduce them by modifying the particle size, surface area and microstructure of dietary fibres (Qi et al ., 2015; Ullah et al ., 2017; Liu et al ., 2018; Yang et al ., 2018). Among these methods, enzymatic hydrolysis and dynamic high‐pressure micro‐fluidisation (DHPM) have been proven to be effective and eco‐friendly compared to chemical methods traditionally used in the industry.…”

Section: Introductionmentioning

confidence: 99%

Structural characteristics, physicochemical properties and prebiotic potential of modified dietary fibre from the basal part of bamboo shoot

Fang

Wang

Chen

et al. 2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The basal part of bamboo shoot is a novel resource to produce dietary fibre (BDF). However, its insolubility in water, stiff texture and low degradability limit its applicability in foods. This study explored the feasibility of improving the structural and functional properties of BDF by enzymatic hydrolysis and dynamic high‐pressure micro‐fluidisation (DHPM). Both methods are efficient to reduce the fibre particle size and caused significantly increased roughness on the fibre surface, especially for the porous structure after DHPM treatment. Crystallinity of DHPM‐modified fibres was increased from 23.01% to 33.53%, due to the disruption of lignin and hemicellulose, which was further confirmed by the FT‐IR spectra. The modified fibres exhibited significantly enhanced swelling capacity and holding water/oil capacities. Moreover, the modified fibres exhibited improved in vitro prebiotic property, which could constantly supply the carbon source and stimulate the growth of Lactobacillus acidophilus ATCC 4356 and Bifidobacterium longum ATCC 15707.

show abstract

“…White spots in Fig. 1 (c) are white agglomerates, which are removed by chemical modification of rice bran [40]. These modifications are the result of sulfonation and hydrolysis in the acidic environment.…”

Section: Mrb Characterizationmentioning

confidence: 99%

Adsorption of crystal violet dye by agricultural rice bran waste: Isotherms, kinetics, modeling and influencing factors

Rezazadeh

Baghdadi

Mehrdadi

et al. 2020

Environmental Engineering Research

View full text Add to dashboard Cite

In this study, the potential of modified rice bran (MRB) was investigated for the elimination of crystal violet (CV) from plotted effluent. In this regard, rice bran (RB) was modified by chlorosulfonic acid. The results of FTIR, EDX, and SEM analysis showed structural change, an increase in the amount of sulfur, and the formation of a new band (998 and 1,225 cm-1) in MRB, respectively. The impact of different variables such as contact time, MRB dosage, pH, CV concentration, and ions content on removal efficiency was studied by using batch experiments. In addition, response surface methodology was employed to optimize the experiments. The maximum removal efficiency of 97.4% was obtained at the adsorbent dosage of 2 g L-1 , initial CV concentration of 100 mg L-1 , and contact time of 42.75 min. The highest adsorption capacity of 603 mg g-1 was acquired by the Langmuir model. The best description of kinetic data was achieved by the Elovich model. The thermodynamic study of the adsorption indicated an endothermic and spontaneous reaction. MRB could be regenerated by HCl 0.5 mol L-1 and removal efficiency was declined 10 percent after 5 adsorption/desorption cycles. It was concluded that MRB is an operational adsorbent to remove CV from effluents.

show abstract

Structural and physico-chemical properties of insoluble rice bran fiber: effect of acid–base induced modifications

Abstract: Various acid–base regimes induced structural and physicochemical modifications of IRBF.

Cited by 63 publications

References 32 publications

Rice and rice bran from different cultivars: physicochemical, spectroscopic, and thermal analysis characterization

Rice and rice bran from different cultivars: physicochemical, spectroscopic, and thermal analysis characterization

Structural characteristics, physicochemical properties and prebiotic potential of modified dietary fibre from the basal part of bamboo shoot

Adsorption of crystal violet dye by agricultural rice bran waste: Isotherms, kinetics, modeling and influencing factors

Contact Info

Product

Resources

About