Characterization of the physical properties of electron-beam-irradiated white rice and starch during short-term storage
Electron-beam irradiation (EBI) is a cold sterilization technology used in the irradiation processing of food, including rice. Herein, the effects of EBI on the swelling power, color, pasting, and sensory properties of white rice after short-term storage were analyzed. Samples were electron-beam irr...
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Published in | PloS one Vol. 14; no. 12; p. e0226633 |
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Main Authors | , , , , , , , , , |
Format | Journal Article |
Language | English |
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17.12.2019
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Abstract | Electron-beam irradiation (EBI) is a cold sterilization technology used in the irradiation processing of food, including rice. Herein, the effects of EBI on the swelling power, color, pasting, and sensory properties of white rice after short-term storage were analyzed. Samples were electron-beam irradiated at 0, 2, 4, 6, or 8 kGy and stored at 25 °C or 37 °C for up to 75 days. Results showed that swelling power and major pasting viscosities (including peak, breakdown, and setback viscosities) at both storage temperatures decreased with increased irradiation dose. Negative correlations were also observed between the major viscosities of pasting properties and irradiation dose at both storage temperatures. During sensory evaluation, extremely low scores for rice hardness, appearance, taste, and overall acceptability were obtained for rice subjected to high EBI dose (>4 kGy). However, rice stored at 37 °C showed lower performance than rice at 25 °C in terms of the abovementioned parameters. By contrast, the sensory properties at irradiation doses between 2 and 4 kGy were better than those of the control group at both storage temperatures. All these findings indicated the potential of low-dose (<4 kGy) EBI as pretreatment for improving the quality of white rice during storage. |
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AbstractList | Electron-beam irradiation (EBI) is a cold sterilization technology used in the irradiation processing of food, including rice. Herein, the effects of EBI on the swelling power, color, pasting, and sensory properties of white rice after short-term storage were analyzed. Samples were electron-beam irradiated at 0, 2, 4, 6, or 8 kGy and stored at 25 °C or 37 °C for up to 75 days. Results showed that swelling power and major pasting viscosities (including peak, breakdown, and setback viscosities) at both storage temperatures decreased with increased irradiation dose. Negative correlations were also observed between the major viscosities of pasting properties and irradiation dose at both storage temperatures. During sensory evaluation, extremely low scores for rice hardness, appearance, taste, and overall acceptability were obtained for rice subjected to high EBI dose (>4 kGy). However, rice stored at 37 °C showed lower performance than rice at 25 °C in terms of the abovementioned parameters. By contrast, the sensory properties at irradiation doses between 2 and 4 kGy were better than those of the control group at both storage temperatures. All these findings indicated the potential of low-dose (<4 kGy) EBI as pretreatment for improving the quality of white rice during storage. |
Author | Li, Xiaohong Li, Yulin Wang, Li Wang, Ren Liu, Yuntao Pan, Lihong Chen, Zhengxing Luo, Xiaohu Du, Zhihong Xing, Jiali |
AuthorAffiliation | 5 College of Food Science, Sichuan Agricultural University, Yaan, China 6 Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing, China Higher Institute of Applied Sciences and Technology of Gabes University of Gabes, TUNISIA 3 Ningbo Institute for Food Control, Ningbo, China 4 School of Marine Science, Ningbo University, Ningbo, China 1 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China 2 Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China |
AuthorAffiliation_xml | – name: 4 School of Marine Science, Ningbo University, Ningbo, China – name: 3 Ningbo Institute for Food Control, Ningbo, China – name: Higher Institute of Applied Sciences and Technology of Gabes University of Gabes, TUNISIA – name: 2 Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China – name: 5 College of Food Science, Sichuan Agricultural University, Yaan, China – name: 6 Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing, China – name: 1 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China |
Author_xml | – sequence: 1 givenname: Zhihong surname: Du fullname: Du, Zhihong organization: Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China – sequence: 2 givenname: Jiali surname: Xing fullname: Xing, Jiali organization: School of Marine Science, Ningbo University, Ningbo, China – sequence: 3 givenname: Xiaohu surname: Luo fullname: Luo, Xiaohu organization: Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China – sequence: 4 givenname: Li surname: Wang fullname: Wang, Li organization: National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China – sequence: 5 givenname: Lihong surname: Pan fullname: Pan, Lihong organization: National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China – sequence: 6 givenname: Yulin surname: Li fullname: Li, Yulin organization: Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China – sequence: 7 givenname: Ren surname: Wang fullname: Wang, Ren organization: National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China – sequence: 8 givenname: Yuntao surname: Liu fullname: Liu, Yuntao organization: College of Food Science, Sichuan Agricultural University, Yaan, China – sequence: 9 givenname: Xiaohong surname: Li fullname: Li, Xiaohong organization: Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing, China – sequence: 10 givenname: Zhengxing surname: Chen fullname: Chen, Zhengxing organization: National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China |
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SubjectTerms | Biology and Life Sciences Brittleness Dose-Response Relationship, Radiation Electron beams Electron irradiation Electrons Engineering Fermentation Food irradiation Food Irradiation - methods Food processing Food Storage - methods Food Storage - standards Insects Irradiation Laboratories Medicine and Health Sciences Methods Microorganisms Oryza - radiation effects Physical properties Physical Sciences Proteins Quality Control Radiation dosage Research and Analysis Methods Rice Sensory evaluation Sensory properties Starch Starch - radiation effects Sterilization Storage Swelling Viscosity |
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Title | Characterization of the physical properties of electron-beam-irradiated white rice and starch during short-term storage |
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