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<p>Brown rice, rich in nutritional benefits, is challenging to steam due to its bran layer. This research sought to explore how dielectric barrier discharge cold plasma (DBD-CP) processing enhances the quality and starch architectural traits of high moisture (17%) brown rice. The results showed that following DBD-CP treatment (100&#xa0;kV 2&#xa0;min, 100&#xa0;kV 4&#xa0;min, 100&#xa0;kV 8&#xa0;min, 70&#xa0;kV 4&#xa0;min, 130&#xa0;kV 4&#xa0;min), the free fatty acid level of brown rice remained within a safe range (≤ 30.0&#xa0;mg/100&#xa0;g). Texture analysis revealed a strong inverse correlation between brown rice hardness and both processing time and voltage, with brown rice hardness showing a pronounced decline that was coupled with a modest reduction in adhesion, pointing to enhanced edible quality. Additionally, exposure to plasma treatment causes notable alterations in brown rice starch, markedly decreasing its amylose levels, crystallinity, R<sub>1045/1022</sub> ratio, and gelatinization enthalpy, while also inducing more pronounced surface degradation. In contrast to the untreated starch, the processed starch exhibited a substantial rise in rapidly digestible starch (RDS), which makes it more conducive to efficient human absorption. The treatment of DBD-CP resulted in better edibility of brown rice.</p>

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Effect of Dielectric Barrier Discharge Cold Plasma Treatment On High Moisture Brown Rice and Its Starch Characteristics

  • 期刊论文

  • 发表日期：

    2026年1月12日

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  • Ziming Jin,
  • Yifan Ren,
  • Ying Wan,
  • Dan Ouyang,
  • Hao Zhang,
  • Kai Huang,
  • Shangyuan Sang,
  • Yanan Liu,
  • Jiali Xing,
  • Xiaohu Luo

摘要

Brown rice, rich in nutritional benefits, is challenging to steam due to its bran layer. This research sought to explore how dielectric barrier discharge cold plasma (DBD-CP) processing enhances the quality and starch architectural traits of high moisture (17%) brown rice. The results showed that following DBD-CP treatment (100 kV 2 min, 100 kV 4 min, 100 kV 8 min, 70 kV 4 min, 130 kV 4 min), the free fatty acid level of brown rice remained within a safe range (≤ 30.0 mg/100 g). Texture analysis revealed a strong inverse correlation between brown rice hardness and both processing time and voltage, with brown rice hardness showing a pronounced decline that was coupled with a modest reduction in adhesion, pointing to enhanced edible quality. Additionally, exposure to plasma treatment causes notable alterations in brown rice starch, markedly decreasing its amylose levels, crystallinity, R1045/1022 ratio, and gelatinization enthalpy, while also inducing more pronounced surface degradation. In contrast to the untreated starch, the processed starch exhibited a substantial rise in rapidly digestible starch (RDS), which makes it more conducive to efficient human absorption. The treatment of DBD-CP resulted in better edibility of brown rice.