Optimisation and characterization of double emulsion derived from rice starch, rice protein isolates and rice bran oil

Hadiza Kabir Bako; Henry Isaiah Ibeogu; Anthony Pius Bassey; Muhammad Shahar Yar; Tianming Zhou; Chunbao Li

doi:10.1016/j.ijbiomac.2023.128966

Optimisation and characterization of double emulsion derived from rice starch, rice protein isolates and rice bran oil

Int J Biol Macromol. 2024 Feb;258(Pt 2):128966. doi: 10.1016/j.ijbiomac.2023.128966. Epub 2023 Dec 24.

Authors

Hadiza Kabir Bako¹, Henry Isaiah Ibeogu², Anthony Pius Bassey², Muhammad Shahar Yar², Tianming Zhou², Chunbao Li³

Affiliations

¹ State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China; Department Of Food Science and Technology Bayero University Kano, Nigeria.
² State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China.
³ State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing, and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China. Electronic address: [email protected].

PMID: 38147970
DOI: 10.1016/j.ijbiomac.2023.128966

Abstract

This study focused on the development and evaluation of a stable emulsion system using rice starch, protein isolates, and bran oil as food ingredients. This was performed using a one-factor-at-a-time (OFAT) experimental strategy, which was subsequently refined using response surface modeling (RSM), and the emulsion was then characterized. The resulting quadratic polynomial model effectively captured all the responses, with regression coefficients exceeding 0.90. The emulsion activity index, emulsion stability index, and droplet size were 86.29 %, 93.44 %, and 100.59 nm, respectively. Turbidity was significantly influenced by particle size, with the double emulsion (sample B) exhibiting higher turbidity index (43,250.34 ± 0.046) than the reference sample (29,433.303 ± 0.018). The viscosity of the emulsion increased with the addition of the protein isolates. This inferred that a stable emulsion system derived from rice could serve a multifunctional purpose as carriers, fillers, and binders to enhance the physical, functional and sensory properties of foods.

Keywords: Functional stability; Optimization; Rice derivatives.

MeSH terms

Emulsions
Oryza*
Rice Bran Oil
Starch*

Substances

Emulsions
Rice Bran Oil
Starch