Abstract
Dielectric barrier discharge cold plasma (DBD-CP) was applied to brown rice either in the form of whole brown rice or in brown rice powder in order to inactivate peroxidase. Afterwards, the DBD-CP stabilized whole brown rice (CPR) and brown rice powder (CPP) were compared through their storage, physicochemical and bioactive properties. Results demonstrated that peroxidase was completely inactivated in CPP rather than in CPR, and the fat acidity in CPP was significantly lower than that in CPR and raw brown rice during accelerated storage. Besides, the etching effect of DBD-CP induced many scorched spots and micropores respectively in the surface of CPR and CPP, which significantly increased their water absorption index and pasting viscosities. Specially, the starch and protein molecules were depolymerized in CPR, while they were cross-linked in CPP. Consequently, the effects of DBD-CP on gelatinization enthalpy, setback value and water solubility index differed in CPR and CPP. Furthermore, CPR was better for the retainment of phenolic compounds and antioxidant activity than CPP. Therefore, DBD-CP was useful to improve the shelf life of brown rice, and its effects on the storage, physicochemical and bioactive properties were highly depended on the form of brown rice to be processed.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
