Journal
FOOD CHEMISTRY
Volume 352, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129402
Keywords
Cold plasma; Brown rice; Flavor fingerprints; GC?MS; GC-IMS
Funding
- National Key Research and Development Program of China [2019YFC1605301-4]
- Natural Science Foundation of Jiangsu Higher Education Institutions of China [20KJB550005]
- National Natural Science Foundation of China (NSFC) [31601402]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
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The study evaluated the effectiveness of using DBD-CP to treat brown rice, and found that treated samples had lower FFA levels, more stable surface color, and preserved flavor during storage. The results suggest that DBD-CP treatment could be a feasible approach to promote stabilization of brown rice and maintain flavor.
A non-thermal processing method was developed to promote preservation of brown rice using dielectric barrier discharge cold plasma (DBD-CP). Physicochemical properties including free fatty acid (FFA) content, surface color change, volatile organic components (VOCs) and flavor fingerprints were evaluated in brown rice submitted to DBD-CP. FFA levels were 25.2% lower in treated samples compared to the control, and a more stable surface color was obtained at the end of the storage period. A total of 35 major VOCs could be detected in treated samples, and reduced levels of hexanal can be used as an indicator of DBD-CP treatment in brown rice during storage. Moreover, the flavor fingerprints in DBD-CP treated groups can be successfully distinguished through headspace gas chromatography ion mobility spectrometry. Collectively, application of DBD-CP treatment could be utilized as a feasible approach to promote stabilization of brown rice and preserve flavor during storage.
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