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Tropentag, September 14 - 16, 2022, Prague

"Can agroecological farming feed the world? Farmers' and academia's views."


A novel functional ingredient: Nanocapsules as prospective delivery vehicle for antioxidants derived from ethanolic extracts of pigmented rice-bran

Kristel Sartagoda1, Rhowell Jr. Tiozon2, Ezekiel Yudel Yungao 3, Nese Sreenivasulu4

1International Rice Research Institute, Consumer-driven Grain Quality and Nutrition, , Philippines
2International Rice Research Institute (IRRI), Grain Quality and Nutrition Center, Philippines
3De La Salle University, Department of Chemistry
4International Rice Research Institute (IRRI), Applied Functional Genomics and Phenomics, Philippines


Abstract


Every year, rice bran, a byproduct of the rice milling industry, makes up hundreds of tons of food waste. However, bioactive compounds such as phenolic acids, flavonoids, anthocyanins, and proanthocyanidins, which are renowned for their nutritional and therapeutic advantages for humans, are highly concentrated in this layer. Although the health-promoting properties of rice-bran phenolics depend on their stability under physiologic settings, nanoecapsulation provides a mechanism for their enhanced stability and regulated release inside the human body. The purpose of this study is to develop and characterise nanocapsules containing phenolic compounds derived from rice bran extracts with calcium-alginate that may be employed as a sustainable and safe functional ingredient. The phenolic content and antioxidant capacity of a vast variety (n=302) of coloured rice lines were evaluated in a preliminary screening investigation. Using Agglomerative Nesting Clustering, four lines with outstanding antioxidant characteristics were chosen. The bran layer was obtained by polishing and ethanol was used to extract phenolic compounds. Ultrasonication-assisted emulsion-gelation and freeze-drying were used to produce calcium-alginate nanocapsules loaded with antioxidants, resulting in a decrease in droplet size, improved size distribution, and increased encapsulation efficiency. The results of scanning electron microscopy and Fourier transform infrared spectroscopy indicated that encapsulation had been effective. Compared to the crude extract, the capsules exhibited greater thermal stability and a reduced breakdown rate of antioxidants in conditions approximating the gastrointestinal system. Furthermore, the capsules were tested in a food model system to determine the stability of the phenolic components. Nanocapsules were designed as a prospective delivery vehicle for phenolic compounds.


Keywords: Nanoencapsulation, phenolic compounds, pigmented rice, rice bran


Contact Address: Kristel Sartagoda, International Rice Research Institute, Consumer-driven Grain Quality and Nutrition, , International Rice Research Institute, Pili Drive Ave, UP Los Banos, Laguna, Maahas, 4031 Laguna, Philippines, e-mail: k.sartagoda@irri.org


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