College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, China.
Nanjing Institute for Food and Drug Control, Nanjing, Jiangsu 210038, China.
Food Chem. 2021 Aug 1;352:129402. doi: 10.1016/j.foodchem.2021.129402. Epub 2021 Feb 26.
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.
采用介质阻挡放电冷等离子体（DBD-CP）非热加工方法来促进糙米的保鲜。对经 DBD-CP 处理的糙米的理化性质（包括游离脂肪酸（FFA）含量、表面颜色变化、挥发性有机成分（VOCs）和风味指纹图谱）进行了评估。与对照组相比，处理组的 FFA 含量降低了 25.2%，并且在储存期末获得了更稳定的表面颜色。在处理样品中总共可以检测到 35 种主要的 VOCs，并且在储存过程中，己醛水平的降低可以用作 DBD-CP 处理糙米的指标。此外，通过顶空气相色谱离子迁移谱可以成功区分 DBD-CP 处理组的风味指纹图谱。总之，DBD-CP 处理的应用可以作为一种可行的方法，促进糙米的稳定，并在储存过程中保持其风味。
