Impact of Encapsulation on Gamma Oryzanol Content and Physicochemical Properties of Jasmine Rice Bran Oil Powder Derived from Rice Dough Stage

Apichai Sawisit, Porntip Rodpon, Boonyabhorn Duangsa, Chompoonuch Khongla, Sumalee Musika, Phimnipha Rattanajun, Surawee Jampatesh, Anek Charoenphakdee, Pornsawad Singyam, Nawapon Panjaroen and Surachai Rattanasuk

Background and Objective: Rice bran oil is renowned for its nutritional richness and significant health benefits, but it is highly susceptible to oxidation, limiting its shelf life and application. This study aimed to optimize the encapsulation process of jasmine rice bran oil extracted at the dough stage to improve its stability and preserve its bioactive properties. Materials and Methods: Various parameters, including homogenization speed (8,000-15,000 rpm), inlet air temperature (150-180°C), types of wall materials (maltodextrin, sodium caseinate, tapioca starch and soy protein) and maltodextrin-to-sodium caseinate ratios (1:1-3.5:1), were evaluated for their effects on emulsion stability, gamma oryzanol retention and encapsulation efficiency. The characteristics of the emulsion and the resultant jasmine rice bran oil powder (DJRBOP) were also studied. The results were analyzed using Duncan’s Multiple Range Test (DMRT) which was used to determine significant mean differences at the 95% confidence level. Results: The findings revealed that encapsulation with a homogenization speed of 13,000 rpm, an inlet air temperature of 160°C and a maltodextrin-to-sodium caseinate ratio of 2.5:1 produced optimal results. This configuration yielded a high gamma oryzanol content of 6,685.65 mg/L, encapsulation efficiency of 77.44%, low moisture content (2.0%) and low water activity (a_w = 0.14). The morphology of the encapsulated powder was nearly spherical, with uniform and fine particle sizes, indicating effective encapsulation. Conclusion: This study demonstrates a novel encapsulation approach for jasmine rice bran oil using spray-drying at the dough stage, providing key insights into producing stable, high-quality functional food ingredients. The methodology enhances industrial applications, supporting improved product development and extended shelf life in functional food production.

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