International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:5, May, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(5): 91-97

Characterization of Refined Rice Bran Wax: An Alternative Edible Coating
Panoth Abhirami and N. Venkatachalapathy*
Dept. of Food Engineering, Indian Institute of Food Processing Technology, Thanjavur, India
*Corresponding author

Edible wax coating is one of the method for enhancing the shelf life of fruits and vegetables, thereby post-harvest losses of these can also be reduced. India ranks first in the production of rice bran oil and large amount of wax available from the oil refineries. At present Indian scenario this wax is more used in pharmaceutical and cosmetics industries even though it is edible. Lack of proper refining method constraints its use in food application. In this present study refining of locally procured crude rice bran wax was done and its purity was checked by analyzing some physico chemical parameters. Variation in color, moisture content, melting point, acid value, iodine value and saponification value are observed as refining proceeds. The obtained results are accordance with previously reported values and similar to carnauba wax. The potential of crude wax in India can be wisely use for edible coating purposes which make value addition to the rice byproducts.

Keywords: Edible coating; Rice bran wax; Refining; Value addition

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How to cite this article:

Panoth Abhirami and Venkatachalapathy, N. 2019. Characterization of Refined Rice Bran Wax: An Alternative Edible Coating.Int.J.Curr.Microbiol.App.Sci. 8(5): 91-97. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.