Peroxidase inactivation by cold plasma and its effects on the storage, physicochemical and bioactive properties of brown rice

• Published in: Food bioscience Vol. 52; p. 102383
• Main Authors: Zeng, Zicong, Wang, Yiheng, Xu, Guorong, Zhou, Lei, Liu, Chengmei, Luo, Shunjing
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.04.2023
• Subjects: Brown rice; Cold plasma; Peroxidase inactivation; Physicochemical properties; Cold plasma; Peroxidase inactivation; Brown rice; Physicochemical properties
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2023.102383

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. [Display omitted] •Peroxidase is totally inactivated in brown rice powder compared to whole brown rice.•Stabilized brown rice powder shows the lowest fatty acidity during storage.•Starch/protein depolymerize in whole brown rice but crosslink in brown rice powder.•Effect of cold plasma on physicochemical properties depends on brown rice form.•Stabilized whole brown rice retains more phenolics and antioxidant activity.