| Title: | Effect of dielectric barrier discharge cold plasma treatments on flavor fingerprints of brown rice |
| Author(s): | Liu Q; Wu H; Luo J; Liu J; Zhao S; Hu Q; Ding C; |
| Address: | "College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, China. Nanjing Institute for Food and Drug Control, Nanjing, Jiangsu 210038, China. College of Life Science, Anhui Normal University, Wuhu, Anhui 241000, China. College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, China. Electronic address: cding@nufe.edu.cn" |
| DOI: | 10.1016/j.foodchem.2021.129402 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "A non-thermal processing method was developed to promote preservation of brown rice using dielectric barrier discharge cold plasma (DBD-CP). Physicochemical properties including free fatty acid (FFA) content, surface color change, volatile organic components (VOCs) and flavor fingerprints were evaluated in brown rice submitted to DBD-CP. FFA levels were 25.2% lower in treated samples compared to the control, and a more stable surface color was obtained at the end of the storage period. A total of 35 major VOCs could be detected in treated samples, and reduced levels of hexanal can be used as an indicator of DBD-CP treatment in brown rice during storage. Moreover, the flavor fingerprints in DBD-CP treated groups can be successfully distinguished through headspace gas chromatography ion mobility spectrometry. Collectively, application of DBD-CP treatment could be utilized as a feasible approach to promote stabilization of brown rice and preserve flavor during storage" |
| Keywords: | *Cold Temperature Electric Impedance Oryza/*chemistry Plasma Gases/*chemistry *Taste Volatile Organic Compounds/analysis Brown rice Cold plasma Flavor fingerprints Gc-ims Gc-ms; |
| Notes: | "MedlineLiu, Qiang Wu, Haijing Luo, Ji Liu, Jiwei Zhao, Siqi Hu, Qiuhui Ding, Chao eng England 2021/03/11 Food Chem. 2021 Aug 1; 352:129402. doi: 10.1016/j.foodchem.2021.129402. Epub 2021 Feb 26" |
