2025-07-022025-07-022025-08Alonso González, M., Félix Ángel, M., Romero García, A. y Pollet, E. (2025). Combining extrusion and hot compression molding for the development of bioplastics and nano-biocomposites based on rice bran. Journal of Food Engineering, 396, 112559. https://doi.org/10.1016/j.jfoodeng.2025.112559.0260-8774https://hdl.handle.net/11441/174927The increasing interest in environmentally friendly plastic materials has driven the search for alternative raw materials to replace conventional oil-based plastics. Proteins and starches derived from renewable biomass have emerged as potential sources for the production of bioplastics due to their biodegradability and abundance. This research paper focuses on the development of bioplastics and nano-biocomposites based on rice bran through the combination of extrusion and compression molding. The study explores the optimization of processing conditions for the biopolymer matrix and investigates the influence of montmorillonite (MMT) nanoparticles as a reinforcement phase. The results demonstrate the successful development of rice bran-based bioplastics, where optimized extrusion and compression molding conditions enhanced mechanical performance (35% increase in storage modulus, 15% in tensile strength, and 30% in elongation at break). The addition of MMT nanoclay further enhances these properties, increasing rigidity and adjusting water uptake capacity. The study highlights the suitability of extrusion and hot compression molding for processing complex starch/protein mixtures, offering a viable approach for and the valorization of industrial by-products.application/pdf12 p.engAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/Compression moldingExtrusionNano-biocompositesNanoclayRice braninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccesshttps://doi.org/10.1016/j.jfoodeng.2025.112559