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Rice bran, a primary by-product from the rice processing industries, containing 10-15% oil, attracts significant attention from consumers due to its many health-promoting effects. The extraction methodology used is one of the most critical factors affecting the quality and yield of oil from rice bran. Using solvents is the current commercial process for rice bran oil extraction, which has its setbacks. It is challenging and expensive, and there is a risk of traces of solvent residue in the oil. Emerging combination extraction technologies offer zero to minimal solvent residues or chemical deformation while considering increasing environmental and energy footprint. Emerging combination processing technologies include new-age methods like supercritical fluid extraction, sub-critical fluid extraction, ultrasound-assisted enzymatic extraction, ohmic heating, and microwave-assisted extraction. These techniques have been reported to extract oil from rice bran, improving extraction efficiency and quality. These techniques demonstrate solid prospects for future applications. The present review discusses and compares these emerging technologies for oil extraction from rice bran commercially.

Background The growing concerns about food quality and safety among consumers have increased the need for food authentication, which can be a powerful tool to combat different types of food frauds in the supply chain. Spices are recognised as high-value products and often adulterated like other agricultural commodities, which can pose a serious health risk and economic damage. Therefore, rapid, precise, accurate and up-to-date sophisticated analytical methods are the prerequisite to detect adulterations/frauds in spices. Scope and approach The officially approved laboratory analytical testing methods for spices are time consuming and destructive. These limitations can be alleviated by search of rapid and precise non-destructive quality testing methods. The fact that spectroscopic, acoustic, and ultrasound and artificial sensing techniques have immense food quality testing and safety monitoring applications. Spectroscopy measures the electromagnetic radiation emits by substrates and uses the data to determine its properties, whereas artificial sensing methods replicate the human sensory responses mechanically. This review will present the emerging non-destructive quality testing methods used to authenticate spices, including determining the origin, identifying adulterants and contaminants. Moreover, challenges and future trends in spice authentication using non-targeted evaluation have been addressed. Key findings and conclusions The non-destructive techniques have been proven to be useful tools for the quality and safety monitoring of spices. The advances in the spectroscopy and e-sensing techniques have made the detection of adulteration in spices in a precise and fail-proof way, and have been efficient in authenticating the spices. Their utility in evaluating the quality and safety of spices needs to be improved using the new-age data analytics like big data and simplified into hand-held systems for efficient and simplified use.

The drastic increase in the utilization and conversion of biomass has been an effect of sustainability and circular economy in the food processing sector. Rice bran wax (RBW), an intermediate by-product of rice bran oil refining industries, has been one of the underutilized waste materials. The FT-IR analysis showed that RBW contains many similar compounds to that of beeswax (BW) and carnauba wax (CW). The DSC thermographs showed melting and crystallization temperatures of RBW as 78.55 and 73.43 °C, respectively, lesser than CW and more than BW. The peak profiling of XRD diffractographs has shown full-width at half-maximum of CW and RBW as 0.61 and 0.45, respectively, indicating distortion in crystal formation. The sequential extracts of RBW in hexane, dichloromethane, and ethylacetate have shown antimicrobial activity against E. coli and S. typhi. The research provides a baseline for extraction and separation of specialty compounds from RBW for by-product utilization.

Oilseeds are one of the major agricultural commodities. Oil plays an important role in maintaining the human health and growth. For the production of good quality of oil, the oilseeds have to be cleaned before refining processes and there should be effective refining steps including cleaning of seeds, mechanical expression, solvent extraction, degumming, neutralization, bleaching, and deodorization. These processes result in good quality of oil, along with a huge quantity of by-products. Disposal of these by-products leads to environmental pollution and causes many other problems. Instead, there are many possible ways to utilize the by-products like husk, hull, cake, pomace or meal, gum, soap stock, spent bleach earth/clay, and distillate. The main aim of this chapter is to know the possible sustainable approach to use the by-products from each step.

The present study has been undertaken to investigate the physico‐chemical, cooking qualities followed by proximate composition, phytochemical, and antioxidant properties of selected traditional and white rice varieties using standard procedures. It was observed that Basmati rice showed the highest length, breadth, and L/B ratio compared to the traditional varieties. The traditional rice varieties especially Navara was found to be superior in terms of protein (9.61 ± 0.1%) with comparatively low carbohydrates than that of white rice varieties. White rice varieties showed better cooking properties with maximum water absorption index and water solubility index than the traditional rice varieties due to more starch content. The microstructure of traditional rice varieties was appeared to be pigmented due to the presence of anthocyanin with surface pores. The studies revealed that among traditional rice varieties Mapillai Samba has got the highest total phenols (290.70 ± 4.39 mg) and antioxidant activity (72.96 ± 3.34%) followed by anthocyanins and flavonoids. PRACTICAL APPLICATIONS: Traditional rice varieties were found to be rich in antioxidant, phytochemical, and nutritional properties than white rice. Mapillai Samba and Navara varieties were consumed in many parts of India for its nutritional significance. Traditional rice varieties can be efficiently processed into products like tart, cosmetics, red koji, colored noodles, cake, and preparation of yeast due to its medicinal values to cure stomach problems, bruised muscles, promote blood circulation, indigestion, and lower cholesterol level. Thus, traditional rice varieties can be incorporated along with the white rice varieties in new product development to enhance the nutritional status of the growing population to combat lifestyle disorders.

It's a well-known fact that bitter gourd seed oil is a rich source of α-eleostearic acid that have positive effects on breast cancer, diabetes and coronary artery diseases. The conventional methods of oil extraction often lead to a lower yield and consumes more time. This study was carried out by using three different process intensification tools such as ultrasound assisted extraction (USAE); microwave assisted extraction (MWAE) and ohmic assisted extraction (OHAE) at different power level and solid to liquid ratio. P-cymene was used as a green solvent for extraction and Peleg's model was adopted to describe the kinetics of extraction process. The highest yield of 27.42% for USAE, 30.42% for MWAE and 25.34% for OHAE was observed. In addition, USAE extracted oil was better in quality aspects. The extracted oil mainly composed of poly-unsaturated fatty acids; α-eleostearic, linolenic acid, gamma linolenic acid and stearic acid. Among all the treatments, USAE gave best quality of oil with highest percentage of alpha-eleostearic (6.51%), linolenic acid (6.24%) and stearic acid (0.80%). The present study indicates that USAE and use of p-cymene serves as a potential sustainable approach for edible oil production without imposing environmental burden.