OHMIC HEATING-ASSISTED EXTRACTION OF ANTHOCYANINS FROM BLACK RICE BRAN TO PREPARE A NATURAL FOOD COLOURANT

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ABSTRACT

Black glutinous rice bran (Oryza sativa L.) is a potential source of the dark purple anthocyanin pigments. This study investigated some quality aspects and bioactive compounds of the colourant powder obtained from rice bran extracted by ohmic heating (OHM) assisted solvent extraction. The moisture content (MC) of the bran sample investigated was adjusted to 30% and 40%. Four different levels of electric field strengths (E) of 50, 100, 150, and 200 V cm– 1 were applied. The results showed that OHM assisted solvent extraction was a promising method offering both high yield and high concentration of bioactive compounds. The solubility, aw, bulk density, and color values (L*, C*, and h°) of the colorant powder of all treatments were comparable. The colourant powder obtained from the bran extracted using OHM with 30% MC (E=100, 150, and 200 V cm– 1) and 40% MC (E = 50, 100, 150, and V cm– 1) had the highest level of bioactive compounds.

TABLE OF CONTENTS

ABSTRACTii

LIST OF TABLESiv

LIST OF FIGURESvi

CHAPTER ONE1

INTRODUCTION1

1.2Black Rice Bran3

1.3.1 History6

1.3.2 Principle of Operation7

1.3.3 Advantages9

1.3.4 Disadvantages10

1.3.5 Flow chart and Key Equipment.11

1.3.6 Equipment design11

1.3.6 Major challenges and needs for future research and development13

CHAPTER TWO17

MATERIALS AND METHODS18

2.6.1. Preparation of sample extract.22

2.8.1 Solubility24

2.8.3 Bulk Density25

CHAPTER THREE26

RESULTS AND DISCUSSIONS26

CHAPTER 443

CONCLUSIONS43

REFERENCES44

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OHMIC HEATING-ASSISTED EXTRACTION OF ANTHOCYANINS FROM BLACK RICE BRAN TO PREPARE A NATURAL FOOD COLOURANT

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