title: Formation, antioxidant property and oxidative stability of cold pressed rice bran oil emulsion.
abstract: Cold pressed rice bran oil (CPRBO) is used in foods, cosmetics, and pharmaceuticals due to its desirable health and functional attributes. The purpose of this work was to study the formation, antioxidant property and oxidative stability of oil-in-water emulsion of CPRBO. The influence of oil (10-40 % CPRBO) and surfactant (1-5 % glyceryl monostearate (GMS)) concentration on the properties of emulsions were studied. The lightness (L*) and yellowness (b*) of CPRBO emulsions decreased as GMS concentration increased, which was attributed to a decrease in droplet size after homogenization. The CPRBO emulsion was stable during storage at room temperature for 30 days. Increasing the oil concentration in the CPRBO emulsions increased their antioxidant activity, which can be attributed to the corresponding increase in phytochemical content. However, GMS concentration had little impact on the antioxidant activity of CPRBO emulsions. The storage of CPRBO emulsion at room temperature showed that lipid oxidation markers gradually increased after 30 days of storage, which was correlated to a decrease in gamma oryzanol content and antioxidant activity. These results have important implications for the utilization of rice bran oil (RBO) as a function ingredient in food, cosmetic, and pharmaceutical products.
authors.affiliation: Research Unit of Local Natural Resources and Biodiversity, Department of Food Science and Technology, Faculty of Technology and Community Development, Thaksin University, Phapayom, Phatthalung 93110 Thailand.
authors.forename: Amonrat
authors.initials: A
authors.lastname: Thanonkaew
authors.affiliation: Medicinal Products Department, Faculty of Oriental Medicine, Rangsit University, Paholyotin Road, MuangAek, Patumtani 12000 Thailand.
authors.forename: Surapote
authors.initials: S
authors.lastname: Wongyai
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003 USA.
authors.forename: Eric A
authors.initials: EA
authors.lastname: Decker
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA 01003 USA.
authors.forename: David J
authors.initials: DJ
authors.lastname: McClements
keywords: Antioxidant; Cold pressed; Emulsion; Quality; Rice bran oil