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Volume 13
Issue 12
10.3390/pr13123898
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Nanoemulsion of γ-Oryzanol-Rich Rice Bran Oil Obtained by Ultrasound and Supercritical Fluid Extraction from White and Parboiled Rice Brans

by
Sarah Alves Prado
,
Micheli Legemann Monte
,
Mery Luiza Garcia Vieira
,
Anelise Christ Ribeiro
,
Débora Pez Jaeschke
,
Tito Roberto Sant’Anna Cadaval, Jr.
* and
Luiz Antonio de Almeida Pinto
School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Italia Avenue, Rio Grande 96203-900, RS, Brazil
*
Author to whom correspondence should be addressed.
Processes 2025, 13(12), 3898; https://doi.org/10.3390/pr13123898 (registering DOI)
Submission received: 26 October 2025 / Revised: 27 November 2025 / Accepted: 28 November 2025 / Published: 2 December 2025
(This article belongs to the Special Issue Drug Carriers Production Processes for Innovative Human Applications (2nd Edition))
Versions Notes

Abstract

This study aimed to extract rice bran oil rich in γ-oryzanol from white (WB) and parboiled rice bran (PB) using ultrasound as a pre-treatment to supercritical fluid extraction (US + SFE), supercritical fluid extraction (SFE), and conventional solvent extraction. PB oil exhibited superior quality compared to WB, with low free fatty acid (FFA) levels and higher γ-oryzanol content. PB oil extracted by US + SFE achieved a yield of 18.2 ± 0.4%, γ-oryzanol content of 1.53 ± 0.19 g 100 g−1, and low FFA content (0.27 ± 0.01%), showing improved oil quality compared to SFE (yield 13.5 ± 0.3%, γ-oryzanol 1.13 ± 0.08%, FFA 0.55 ± 0.01%) and conventional extraction (yield 25.0 ± 1.3%, γ-oryzanol 2.03 ± 0.04%, FFA 1.12 ± 0.01%). The US + SFE oil also showed lower peroxide value (1.7 mEq kg−1) and preserved fatty acid profiles containing palmitic, oleic, and linoleic acids. US induced structural disruption in bran, enhancing oil release. Additionally, chitosan–gelatin nanoemulsions were developed to protect the extracted oil. Formulations exhibited droplet sizes of 119–352 nm, polydispersity indices below 0.3, and zeta potentials from –12.4 to 38.8 mV. Gelatin-based nanoemulsions maintained FFAs at 0.56 ± 0.2% and peroxide values at 4.71 ± 0.2 mEq kg−1 over 90 days, demonstrating superior oxidative stability. These results highlight the potential of US and SFE combined with nanostructured delivery systems to valorize agro-industrial byproducts and develop stable, functional ingredients and drug carrier systems.
Keywords: agro-industrial waste; chitosan; gelatin; oxidative protection; biopolymeric carrier; functional ingredient agro-industrial waste; chitosan; gelatin; oxidative protection; biopolymeric carrier; functional ingredient

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MDPI and ACS Style

Prado, S.A.; Monte, M.L.; Vieira, M.L.G.; Christ Ribeiro, A.; Jaeschke, D.P.; Cadaval, T.R.S., Jr.; Pinto, L.A.d.A. Nanoemulsion of γ-Oryzanol-Rich Rice Bran Oil Obtained by Ultrasound and Supercritical Fluid Extraction from White and Parboiled Rice Brans. Processes 2025, 13, 3898. https://doi.org/10.3390/pr13123898

AMA Style

Prado SA, Monte ML, Vieira MLG, Christ Ribeiro A, Jaeschke DP, Cadaval TRS Jr., Pinto LAdA. Nanoemulsion of γ-Oryzanol-Rich Rice Bran Oil Obtained by Ultrasound and Supercritical Fluid Extraction from White and Parboiled Rice Brans. Processes. 2025; 13(12):3898. https://doi.org/10.3390/pr13123898

Chicago/Turabian Style

Prado, Sarah Alves, Micheli Legemann Monte, Mery Luiza Garcia Vieira, Anelise Christ Ribeiro, Débora Pez Jaeschke, Tito Roberto Sant’Anna Cadaval, Jr., and Luiz Antonio de Almeida Pinto. 2025. "Nanoemulsion of γ-Oryzanol-Rich Rice Bran Oil Obtained by Ultrasound and Supercritical Fluid Extraction from White and Parboiled Rice Brans" Processes 13, no. 12: 3898. https://doi.org/10.3390/pr13123898

APA Style

Prado, S. A., Monte, M. L., Vieira, M. L. G., Christ Ribeiro, A., Jaeschke, D. P., Cadaval, T. R. S., Jr., & Pinto, L. A. d. A. (2025). Nanoemulsion of γ-Oryzanol-Rich Rice Bran Oil Obtained by Ultrasound and Supercritical Fluid Extraction from White and Parboiled Rice Brans. Processes, 13(12), 3898. https://doi.org/10.3390/pr13123898

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