Turning Rice Husks Into Sustainable Materials

Turning Rice Husks Into Sustainable Materials Rice husks have long been considered a low-value byproduct of rice production, often posing disposal challenges for farmers and processors. Now, researchers are exploring ways to transform this agricultural waste into valuable, environmentally friendly materials. Ali Ubeyitogullari, an associate professor in the Department of Food Science and the Department of Biological & Agricultural Engineering at the University of Arkansas Division of Agriculture, is leading studies focused on upcycling rice husks into advanced porous materials known as aerogels for use in drug delivery systems and sustainable packaging. “Rice husk is an underutilized byproduct of rice processing, generated in large quantities. This creates challenges for farmers due to the limited value of the material and environmental disposal issues,” he says. Ubeyitogullari collected rice husks from rice farmers and processors across Arkansas for a project supported by the National Science Foundation Faculty Early Career Development Program (CAREER) Award. The research, conducted at the Arkansas Agricultural Experiment Station with a team of collaborators, aims to advance understanding of how agricultural and food-processing byproducts can be converted into high-value aerogels. “The goal of this research is to improve our understanding of how nanoporous aerogels can be made from agricultural and food-processing byproducts. Specifically, we’re upcycling rice husks into high-value aerogels using a technology called supercritical carbon dioxide drying,” Ubeyitogullari says. In this process, carbon dioxide acts as a nontoxic, abundant and recyclable solvent, offering a more sustainable alternative to traditional manufacturing methods. According to Ubeyitogullari, the specialized drying process helps maintain the material’s structure and performance. “Supercritical carbon dioxide drying allows us to produce highly porous materials while preventing the shrinkage that typically occurs during conventional drying methods such as air drying or freeze drying,” he says. “The resulting materials are biodegradable aerogels made from agricultural byproducts. Because they come from natural materials, they can break down in the environment and don’t accumulate like traditional plastics.” The aerogels could be used in a variety of applications, including food-ingredient delivery systems, sustainable packaging, and other value-added products. The research may also help reduce waste and support more sustainable manufacturing practices. “This research can help reduce waste, add value to agricultural materials that are often discarded, and support the development of more sustainable materials for different applications,” Ubeyitogullari says. Although the project is still in its early stages, the long-term vision is to move these innovations beyond the laboratory and into real-world use. “In the long term, we’d like to find practical uses in areas such as food systems, packaging, and other sustainable products,” Ubeyitogullari says. “Our goal is to create new opportunities for agricultural byproducts while reducing waste and supporting a more sustainable economy.” Contact: FARM SHOW Followup, Ali Ubeyitogullari, PhD, Dept. of Food Science, University of Arkansas Division of Agriculture, 2650 N. Young Ave., Fayetteville, Ark. 72704 (uali@uark.edu; https://foodeng4health.uark.edu).

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