An improved process for high nutrition of germinated brown rice production: Low-pressure plasma

Cold atmospheric plasma manipulation of proteins in food systems

“…The treatment did not affect the activity of the lipase in the lipase-buffer mixture. Chen et al (2016) reported up to 162% increase in the activity of α-amylase in brown rice treated by low-pressure plasma at 3kV power input over 24 hours of germination (Chen et al, 2016). This result is in agreement with the findings of Lee et al (2016).…”

Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice

“…The activity of a-amylase significantly increased at 5, 10 and 20 min, with a maximum value 1.21-fold greater than the unexposed controls after 5 min of exposure. Chen et al (2016) reported that a-amylase activity of plasmaexposed germinated BR revealed significantly higher values than the unexposed controls in most stages. The bran layer of BR is a water-resistant material containing fat, fiber, protein, and ash (Khatoon & Gopalakrishna, 2004).…”

“…Activity of a-amylase by following the method described by Chen et al (2016). One gram of BR was ground in 10 mL of 0.1 M acetate buffer, pH 4.75, homogenized for 30 min, and centrifuged at 10,000 rpm for 10 min at 4 C. The supernatant was used for the enzyme assay.…”

“…Schutze et al (1998) reported that the density of charged species with low-pressure plasma discharge is around 10 8 e10 13 cm À3 . Furthermore, Chen et al (2016) and Sarangapani, Devi, Thirundas, Annapure, and Deshmukh (2015) have attempted to identify an efficient plasma system that is optimally suited to maintain rice quality characteristics after plasma treatment. However, there have been no reports on potential microbial (such as E. coli and B. cereus) reduction in commercial brown rice (BR) after plasma treatment.…”

Plazmové technologie v potravinářském průmyslu: mini-review

“…For instance Chen et al (2016) observed higher antioxidant activity of brown rice treated by cold plasma discharge, which can increase the nutrition value for consumers. Similar results were achieved by Lee et al (2016), who also found slight pH decrease.…”