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Deacidification of high acid rice bran oil by the tandem continuous-flow enzymatic reactors

Lookup NU author(s): Dr Vladimir Zivkovic

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Abstract

Rice bran oil (RBO) contains a variety of nutrients, but the high acid values largely hinder its processing into edible oil. Thus, the tandem continuous-flow reactors are proposed and developed for the enzymatic deacidification of RBO and simultaneous production of functional oils. The results indicate that the Candida antarctica lipase B (CALB) immobilized on the hydrophobic ordered mesoporous silicon (OMS-C18) increased 6.6 times of the catalytic activity and improved at least 20 ℃ of temperature tolerance compared to the commercial Novozym 435. The tandem continuous-flow enzymatic reactors removed 91.4% of free fatty acid and increased 9 and 12 times of phytosterol ester and diacylglycerol in RBO, respectively. Moreover, the retention rate of γ-oryzanol was at least 40% higher than that obtained by traditional alkali refining. This study provides an effective and sustainable method to continuously convert the low-value RBO into value-added products, which brings huge potential to cleaner industrial production.

Publication metadata

Author(s): Xu L, Zhang Y, Zivkovic V, Zheng M

Publication type: Article

Publication status: Published

Journal: Food Chemistry

Year: 2022

Volume: 393

Print publication date: 01/11/2022

Online publication date: 09/06/2022

Acceptance date: 06/06/2022

Date deposited: 09/06/2022

ISSN (print): 0308-8146

ISSN (electronic): 1873-7072

Publisher: Elsevier BV

URL: https://doi.org/10.1016/j.foodchem.2022.133440

DOI: 10.1016/j.foodchem.2022.133440

ePrints DOI: 10.57711/y0f1-ya53

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