Effect of Cold Plasma Treatment on Cooking, Thermomechanical and Surface Structural Properties of Chinese Milled Rice

Liu, Jingjing; Wang, Ruolan; Chen, Zhitian; Li, Xingjun

doi:10.1007/s11947-021-02614-1

Cited by 27 publications

(11 citation statements)

References 54 publications

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“…The conductivity of wheat flours was determined in a 50 ml plastic centrifugal tube according to Liu et al (2020) with some revision. Two grams of wheat flours were weighed and put into a 50 ml sharp-bottomed plastic centrifugal tube, then 25 ml deionized water was added and the mixture vortexed, and then a lid was put on.…”

Section: Conductivitymentioning

confidence: 99%

Effects of low‐pressure radio‐frequency cold plasma on the biochemical parameters and fatty acid profile of wheat flours

Gao

Wei

et al. 2022

Cereal Chem

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Background and Objectives Cold plasma (CP) treatment is a promising way to remove mycotoxins from cereal kernels, although its effects on nutrient contents remain unclear. This study evaluates the biochemical parameters, gelatinization properties, and fatty acid profile of Chinese hard‐white wheat flour treated with low‐pressure radio‐frequency (RF) CP (13.56 MHz, 140 Pa, helium or oxygen, 120 W, 0–180 s, 70 g sample). Findings 120 W oxygen and helium plasma respectively required 90 and 120 s treatment to remove 50% deoxynivalenol (DON) from hard‐white wheat flour samples with 1.22 μg/g DON. A General Linear Model–Univariate analysis shows that oxygen and helium plasma both significantly increased water absorption rate, conductivity, and contents of reducing sugars, amylose, soluble protein, and saturated fatty acids in wheat flours but decreased the contents of soluble amino acids, total, unsaturated, mono‐unsaturated and poly‐unsaturated fatty acids, and enthalpy of gelatinization, and kept gelatinization peak temperature. At the same treatment time, helium plasma induced a higher water absorption rate, conductivity, and contents of pentosan and sulfhydryl groups in wheat flours than oxygen plasma. Oxygen plasma induced more reductions in mono‐ and poly‐unsaturated fatty acids in wheat flours than helium plasma. Compared with the untreated samples, helium plasma increased the values of water SRC, NaHCO3 SRC, and sucrose SRC, but decreased the lactic acid SRC, suggesting that the flour functional polymers were modified by helium plasma treatment, but oxygen plasma kept these four SRC values and did not significantly alter the functional polymers in wheat flour. Conclusion The treatment with low‐pressure RF CP can increase hydrophilicity, and unsaturated fatty acid oxidation in wheat flours while kept starch gelatinization, and helium plasma can modify the flour's functional polymers. Significance and Novelty The suitable helium CP treatment (low‐pressure RF, 120 W, and 90–120 s) is a promising way to reduce the contaminants of wheat flours and improve their functional properties.

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Section: Conductivitymentioning

confidence: 99%

Effects of low‐pressure radio‐frequency cold plasma on the biochemical parameters and fatty acid profile of wheat flours

Gao

Wei

et al. 2022

Cereal Chem

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“…RF heating treatment generates heat within a product through the movement of polar molecules and charged ions in an alternating magnetic field. Earlier studies have explored the effect of the RF process on structural and functional changes in proteins, as well as the crystalline structure of starch to provide effective thermal treatment of food grains with better microstructural, textural, and nutritional qualities (Liu et al., 2021; Mahmood et al., 2023). RF waves are a feasible option because of their higher penetration depth and bulk thermal processes, which are vital for the industrial‐scale processing of materials (Oke & Baik, 2022).…”

Section: Effects Of Advanced Thermal Processing On Food Grain Texturementioning

confidence: 99%

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Mahmood,

Muhoza,

Kothakot

et al. 2023

Comp Rev Food Sci Food Safe

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Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high‐quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment‐induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in‐depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.

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“…This phenomenon can be termed as “plasma physical effect” as it majorly affects the physical structure of the product. This phenomenon of surface modification alters the surface area and porosity of the grains thereby directly influencing the heat and mass transfer processes such as drying (drying rate and time), extraction (extraction efficiency, and extraction yield), hydration (solubility, swelling index, water, and oil absorption) (Chaple et al, 2020) while these changes passively affect the functionality (emulsification, color, and appearance of the product), rheology (viscosity, dough strength, and dough texture), cooking (cooking time) (Liu et al, 2021) and germination abilities (germination rate) (Park et al, 2020).…”

Section: Principle Of Cp Interaction On the Grainsmentioning

confidence: 99%

Recent advances with cold plasma technology for millet processing: A brief review

Balendran,

Kalaivendan,

Theagarajan

2023

J Food Process Engineering

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As a grain with high nutritional content and tolerance to extreme weather, millet has a potential food business. However, the processing is necessary to enhance the physical and nutritional quality of millet. Food products with minimal processing, improved sensorial and natural flavors, with no added chemicals to preserve them are in greater demand among customers. High‐quality product produced using green alternative processing techniques significantly evolved in the last two decades. Moreover, recent years see potential study of cold plasma technology in the food industry for increased functional attributes and energy efficiency. This review has been framed to describe the impact of cold plasma on the quality attributes of millet and millet products exploring cold plasma research on millet products, focusing on nutrition, anti‐nutrient reduction, structural, physicochemical, digestive, hydration, and functional properties. Furthermore, this work pursues to improve interventions by identifying the knowledge gaps in the processing of millet using cold plasma.Practical ApplicationsThe shelf life of the millet products is extended as a result of the plasma treatment, through the reduction in the moisture content. During the early stages of storage, millet flour is affected by rancidity, which is positively treated by plasma processing. The water absorption and swelling capacity of the treated millet sample have increased along with a rise in solubility. Therefore, the hydration and pasting abilities of millet improved, making it possible to utilize it in complementary food formulations as well as for the development of viscous foods.

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Effect of Cold Plasma Treatment on Cooking, Thermomechanical and Surface Structural Properties of Chinese Milled Rice

Cited by 27 publications

References 54 publications

Effects of low‐pressure radio‐frequency cold plasma on the biochemical parameters and fatty acid profile of wheat flours

Effects of low‐pressure radio‐frequency cold plasma on the biochemical parameters and fatty acid profile of wheat flours

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Recent advances with cold plasma technology for millet processing: A brief review

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