RESUMO
Microparticles loaded with rice bran oil were produced by spray drying. Rice flour (RF) and rice protein (RP), considered as co-products of the cereal production chain, were tested as stabilizers in the encapsulation process to improve emulsion stability and the properties of the particles. Rice bran oil presented 1.75% É£-oryzanol, a powerful antioxidant with health benefits. AG/RP treatment (10% of rice protein): no phase separation after 24 h, higher zeta potential (-29.09 mV ± 0.67), encapsulation efficiency (73.90% ± 0.22), real density (1.27 g/cm-3), and smaller particle size (8.27 µm ± 0.13). Microparticles containing co-products were the most appropriate to slow down the autooxidation (at 60°C for 8 weeks), especially associated with the use of rice flour. The co-products improve the emulsion characteristics, particle properties and stability of the encapsulated oil. This study presented the technological effects of the use of rice chain co-products, which is in line with the current scenario of sustainability.