Effect of low temperature plasma on the functional properties of basmati rice flour

Abstract

The present study deals with the application of low temperature plasma on basmati rice flour and its effect on functional properties such as gel hydrations properties, flour hydration properties, gelatinization temperatures and antioxidant properties. The water holding capacity and water binding capacity were observed to be increased with increase in plasma power and time of treatment as the air plasma is known to make the surface more hydrophilic. XRD analysis revealed there is no significance difference in the crystalline structure after the plasma treatment. DSC shows a decrease in peak temperatures (Tp) after the treatment. Hot paste viscosities were observed to be decease from 692 to 591 BU was corresponded to decrease in peak temperature. The total polyphenolic content and reducing power was observed to be increased. The effects of plasma treatment on functional groups of polyphenols were observed by changes in absorption intensities using FTIR. This study demonstrates that the low temperature plasma treatmentis capable of improving the functional properties of basmati rice.

Modification of the physicochemical and structural characteristics of zein suspension by dielectric barrier discharge cold plasma treatment

“…These changes increased the sites of action for water molecules and led to higher wettability, thus causing the concentration of the suspension to increase further. Homologous results have been reported for rice flour subjected to atmospheric cold plasma (ACP) treatment (Thirumdas et al, 2016). However, further increasing the plasma intensity and treatment time may cause cross-linking of the protein, resulting in a decrease in protein concentration.…”

“…In the plasma environment, active species that possess energies similar to or exceeding those of the bonds in the protein system, are responsible for initiating chemical reactions. These reaction can result in modifications such network formation between polymer chains, molecular weight reduction by chain scission, monomer polymerization, grafting a substance onto polymer chains (Thirumdas, Deshmukh, & Annapure, 2016), or surface etching. Misra, Yong, Phalak, and Jo (2018) exploited CP to improve the viscosifying and emulsion stabilizing properties of xanthan gum.…”

Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

“…The use of a plasma treatment on onion powder did not influence the quercetin content during storage [19]. Interestingly, the study carried out by Thirumdas et al [37] indicated that a plasma treatment increased the contents of phenolic compounds in basmati rice flour. In this experiment, the authors observed that the highest phenolic content was obtained by reducing the power from 40 to 30 W and treatment time from 10 to 5 min.…”

“…However, this effect was noticed in the first day of storage and did not last until the end of storage (7 and 28 days at 25 and 4 • C, respectively). After treatment Increase TPC content by reducing time and power [37] Ar: argon, He: helium, N 2 : nitrogen, TPC: total phenolic content, MW: microwave, and RF: radio frequency.…”

Effect of Cold Plasma Processing on Botanicals and Their Essential Oils

“…4 When studyfound that increasing plasma power resulted in 3+ to Fe 2+ ) that may be due to then augmentation in total polyphenols. 5 Once enhanced food production is achieved, the preservation and increased shelf life of food products is paramount. One common type of food preservative is the antioxidant, which helps to prevent or retard lipid oxidation.…”