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

ABSTRACT ii

LIST OF TABLES iv

LIST OF FIGURES vi

CHAPTER ONE 1

INTRODUCTION 1

1.2 Black Rice Bran 3

1.3.1 History 6

1.3.2 Principle of Operation 7

1.3.3 Advantages 9

1.3.4 Disadvantages 10

1.3.5 Flow chart and Key Equipment. 11

1.3.6 Equipment design 11

1.3.6 Major challenges and needs for future research and development 13

CHAPTER TWO 17

MATERIALS AND METHODS 18

2.6.1. Preparation of sample extract. 22

2.8.1 Solubility 24

2.8.3 Bulk Density 25

CHAPTER THREE 26

RESULTS AND DISCUSSIONS 26

CHAPTER 4 43

CONCLUSIONS 43

REFERENCES 44

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

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