RESUMO
BACKGROUND: Rice bran, a by-product of rice processing, has not been fully utilized except for the small amount used for raising animals. The raw material source requirements of microcrystalline cellulose are becoming increasingly extensive. However, the characteristics of preparing microcrystalline cellulose from rice bran have not been reported, which limits the application of rice bran. RESULTS: Microcrystalline cellulose was obtained from rice bran by alkali treatment, delignification, bleaching and acid hydrolysis. The morphology, particle size distribution, degree of polymerization, crystallinity, and thermal stability of rice bran microcrystalline cellulose were analyzed. The chemical compositions, scanning electron microscopy and Fourier-transform infrared analysis for rice bran microcrystalline cellulose showed that the lignin and hemicellulose were successfully removed from the rice bran fiber matrix. The morphology of rice bran microcrystalline cellulose was shown to be of a short rod-shaped porous structure with an average diameter of 65.3 µm. The polymerization degree of rice bran microcrystalline cellulose was 150. The X-ray diffraction pattern of rice bran microcrystalline cellulose showed the characteristic peak of natural cellulose (type I), and its crystallization index was 71%. The rice bran microcrystalline cellulose may be used in biological composites with temperatures between 150 °C and 250 °C. CONCLUSION: These results suggest the feasibility of using rice bran as a low-price source of microcrystalline cellulose. © 2024 Society of Chemical Industry.
RESUMO
A novel antibacterial indicator film was prepared by mixing corn starch with tangerine peel essential oil (TEO) Pickering emulsion emulsified by ultrasonic and esterified modified starch (UDSt), and then incorporated with purple corncob anthocyanin (PCA), which was used to monitor the freshness of pork. The results showed that the UDSt can effectively stabilize the TEO emulsion. PCA showed obvious color changes at different pH. With the increase of pH, the color of film changed from red to yellow, and its response to volatile ammonia changed from pink to cyan, showing better response ability. The loading of TEO conferred the film excellent bacteriostatic ability against E. coli and S. aureus. The film also had good ability of light blocking and free radical scavenging. In the process of pork deterioration, the antibacterial indicator film changed from pink to yellow, which was closely related to pork quality and had a good linear indicator correlation. The addition of TEO reduced the release of PCA in the antibacterial indicator film and helped to maintain the functional properties of the film. This type of antibacterial indicator film had considerable application potential in indicating food freshness.
RESUMO
Rice bran dietary fiber (ERBDF) subjected to pre-water-washing and complex enzyme treatment using heat-stable α-amylase, alcalase, and glucoamylase had significantly higher (p < 0.05) proportions of cellulose, hemicellulose, lignin, and lower proportions of lipid, protein, and starch than rice bran dietary fiber subjected to complex enzyme treatment without pre-water-washing. Cellulase modification of ERBDF significantly decreased (p < 0.05) cellulose, hemicellulose, starch, and protein contents while the relative lignin content increased. Cellulase modification significantly improved (p < 0.05) water-holding capacity, oil-holding capacity, swelling capacity, cholesterol absorption capacity, and glucose adsorption capacity, while decreasing the emulsifying capacity and glucose dialysis retardation index. The changes of physicochemical and functional properties of fiber samples after cellulase modification were attributed to the increased porosity of the fiber surface, greater exposure of binding sites caused by reduced crystallinity, and changes to the chemical composition.