Whole rice bran stabilization using a short chain organic acid mixture

• Whole rice bran was stored for 120 days using short chain organic acids.
• Organic acids yielded the highest gross energy values, lower lipid acidity increases.
• The yellow color (value ‘b’) was maintained after storage for 120 days with the acid.

Rice bran stabilization reduces normal peroxidase, lipoxygenase and auto-oxidation enzymatic activities. Depending on the stabilization treatment, lipolytic enzymes may be reversibly inhibited through partial or permanent denaturation. For effective rice bran stabilization, the treatment should inactivate the lipolytic enzymes and minimize decomposition of bioactive components. The objective of this study was to evaluate the effects of an acetic and propionic acid mixture on the proximal composition, colorimetric profile, gross energy, lipid acid and lipid oxidation products (K232, K270) in rice bran during storage. Whole rice bran treated with organic acids and stored for 120 days exhibited lower quality. However, no major proximal composition alterations were observed during storage or related to organic acid use. Furthermore, organic acids yielded the highest gross energy values, lower lipid acidity increases, less primary (K232) and secondary (K270) lipid oxidation product formation, and maintenance of the yellow color (value ‘b’) after storage for 120 days. This study shows that applying an acetic and propionic acid mixture conserves the bran well, which primarily supports its use for treating animal feed.