Effect of Low-Pressure Plasma Exposure on the Storage Characteristics of Brown Rice

Abstract

In the present study, the use of nonthermal plasma for the treatment of brown rice was pioneered with the aim to maintain the quality during storage and its potential application in the agro-food processes. Treatments were conducted on brown rice using a low-pressure plasma system at three different voltages: 1, 2, and 3 kV. Color, cooking properties (cooking time and hardness of cooked rice), fat acidity, and enzyme activity (α-amylase and lipoxygenase) were assessed immediately after the treatment and subsequently during storage for 3 months at 37 °C. During the storage of 3 months, the b value of unexposed brown rice was higher than that of brown rice with plasma exposure. In addition, the significant delays were observed in the increment of the optimum cooking time and hardness of cooked brown rice with plasma exposure compared to the control ones. The same tendencies were also observed in fat acidity, α-amylase, and lipoxygenase. This study demonstrated that low-pressure plasma preserved the major quality of brown rice, and hence is technically feasible for commercialization in the brown rice industry.