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Journal cover: British Food Journal

British Food Journal

ISSN: 0007-070X

Online from: 1899

Subject Area: Industry and Public Sector Management

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Physical, chemical and physicochemical characterization of rice husk

Document Information:
Title:Physical, chemical and physicochemical characterization of rice husk
Author(s):Chiu-Yin Kuan, (School of Pharmaceutical Sciences, Universiti Sains Malaysia, Penang, Malaysia), Kay-Hay Yuen, (School of Pharmaceutical Sciences, Universiti Sains Malaysia, Penang, Malaysia), Min-Tze Liong, (School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia)
Citation:Chiu-Yin Kuan, Kay-Hay Yuen, Min-Tze Liong, (2012) "Physical, chemical and physicochemical characterization of rice husk", British Food Journal, Vol. 114 Iss: 6, pp.853 - 867
Keywords:Agricultural wastes, Agriculture, Agriculture and food technology, Electrospinning, Nanofibres, Rice, Rice husk
Article type:Research paper
DOI:10.1108/00070701211234372 (Permanent URL)
Publisher:Emerald Group Publishing Limited
Acknowledgements:This work was supported by the Research University Fundamental Grant (1001/PTEKIND/811141, 1001/PFARMASI/843071) and fellowship by Universiti Sains Malaysia.

Purpose – This paper aims to investigate the physical, chemical and physicochemical characteristics of rice husk on alkaline treatment.

Design/methodology/approach – Rice husk (RM) was alkaline treated to produce soluble (SR) and insoluble residues (IR). Each fraction was characterized and soluble fraction was used to produce nanofibres using electrospinning method.

Findings – Alkaline treatment was effective in isolating insoluble dietary fibre rich IR from the other interfering substances such as soluble dietary fibre, protein and lipids that originally present in RM and leached into SR. The problem of silica induced toxicity and indigestibility of rice husk was overcome by alkaline treatment. Alkaline treatment altered the inherent mineral content (calcium, copper, iron, potassium, magnesium, manganese, sodium, phosphorus, zinc) of rice husk, and increased physicochemical properties such as emulsification ability and stability, water holding ability, mineral binding capacity (calcium, copper, iron, zinc), and antioxidant activity. SR had been successfully electrospun into nanofibres with the addition of polyvinyl alcohol.

Originality/value – The paper investigated the characteristic of rice husk (RM and IR) for the development of functional foods, pharmaceutical products and new bioactives delivery system at the expense of reducing environmental liability.

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