MICROENCAPSULATION PROCESS OF RICE BRAN ETHANOL EXTRACT USING GUM ARABIC AND MALTODEXTRIN COATINGS WITH THE FREEZE DRYING METHOD AS A NUTRACEUTIC INGREDIENT TO SUPPORT BLOOD PRESSURE MANAGEMENT

Abstract

This invention relates to the microencapsulation process of rice bran ethanol extract as a nutraceutical ingredient to support blood pressure management. The invention process includes the stages of rice bran extraction using 96% ethanol with a ratio of 1:10 for 3 days, filtration, concentration using a rotary evaporator and water bath, dissolving the thick extract in ethanol, mixing with a coating solution containing gum arabic and maltodextrin in acetate buffer pH 5, homogenization using a magnetic stirrer for 60 minutes, and drying using the freeze drying method at a temperature of about -55 °C. This process produces rice bran ethanol extract microcapsule powder with an encapsulation efficiency of 54.12% and antioxidant activity with an ICâ‚…â‚€ value of 225.68 ± 1.56 µg / mL. The results of tests on animal models of hypertension showed that rice bran extract microcapsules have the potential to lower blood pressure, reduce serum malondialdehyde levels, and suppress iNOS expression in the kidneys.This invention provides a technological solution to improve the stability of bioactive compounds in rice bran, protect the active ingredients from degradation, and increase the added value of rice bran as a by-product of rice milling into high-value functional food or nutraceutical ingredients.