Assessment of microbial safety and quality changes of brown and white cooked rice treated with atmospheric pressure plasma

Lee, Kyung Ha; Woo, Koan Sik; Yong, Hae In; Jo, Cheorun; Lee, Seuk Ki; Lee, Byong Won; Oh, Sea-Kwan; Lee, Yu-Young; Lee, Byoungkyu; Kim, Hyun‐Joo

doi:10.1007/s10068-017-0297-6

Cited by 38 publications

(16 citation statements)

References 26 publications

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“…These adverse effects were reported in meat products such as pork, beef, chicken, seafood, and sushi (Kulawik et al., 2018) whereby increased in the peroxide value and 2‐thiobarbituric acid reactive substances (TBRS) were observed. Similar oxidation has been noticed in cereal products including white rice, brown rice, and wheat flour (Lee et al., 2018). Therefore, all these applications involving CAP technology needs to be optimized for treating any food products with high lipid substance (Gavahian et al., 2018).…”

Section: Advantages and Disadvantages Of Capsupporting

confidence: 73%

Application of cold plasma on food matrices: A review on current and future prospects

Ganesan

Tiwari

Ezhilarasi

et al. 2020

J Food Process Preserv

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Cold plasma technology (CPT) is considered as one of the emerging alternative techniques for preserving food commodities, extending shelf life, and retaining bioactive compounds in foods. Due to non‐thermal nature, CPT is a useful technology for the sterilization process, especially for heat‐sensitive foods. However, CPT in food is still an emerging process in terms of safety evaluation. Release of secondary products such as ozone, UV, and reactive oxygen species during plasma generation limits its competencies and usage in food industry. Therefore, this review focuses on the application of various types of cold plasma on plant and animal produces. The current state of the CPT application and its effect on food matrices, bioactive compounds, packaging materials, and specific nutrients of food, along with advantages, limitations, and future recommendations of this technique in food sector are discussed. Practical applications Cold plasma technology (CPT), an emerging green nonthermal process, offers numerous potential applications in food and biomedical industries. With rapid advancements in plasma science, the application of CPT for surface decontamination of both food products and food packaging materials is advancing. Though CPT is rapidly gaining acceptance among the food sector, the long‐lasting effect of generated reactive oxygen species is still unclear. This work summarizes the recent developments of CPT on various plant‐ and animal‐based food matrices and aims at highlighting its potential applications, current research, and trends in the area. By examining the safety of gases used in CPT, this review will help both consumers and food processors to understand the safety of the treatment and its wide‐scale commercial application in food.

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Section: Advantages and Disadvantages Of Capsupporting

confidence: 73%

Application of cold plasma on food matrices: A review on current and future prospects

Ganesan

Tiwari

Ezhilarasi

et al. 2020

J Food Process Preserv

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“…The PEF inactivates the enzymes by changing their secondary, tertiary, and quaternary structures (Qian, Gu, Jiang, & Chen, ). In other studies, cold atmospheric plasma treatments protected BR against growth of microorganisms during storage (Lee, Kim, Woo et al., , ; Suhem, Matan, Nisoa, & Matan, ). Also, plasma treatment reduced the cooking time, fat acidity, and the activity of α‐amylase and lipoxygenase of BR during storage (Chen, Hung, Lin, & Liou, ).…”

Section: Preservation Technologiesmentioning

confidence: 83%

“…However, the lipid oxidation of cooked and plasma treated BR and WR samples was greater than that of plasma untreated samples. The enhanced lipid oxidation of the plasma treated rice may be attributed to radicals and reactive oxygen species produced by plasma‐induced oxidative stress (Lee et al., ). The influence of plasma treatment may vary depend on the amount of plasma or voltage and treatment time.…”

Section: Preservation Technologiesmentioning

confidence: 99%

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

206

123

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Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

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“…Lipid oxidation and increased rancidity have been previously reported, depending on the matrix and plasma conditions applied (Gavahian et al, 2018;Lee et al, 2018;Pérez-Andrés et al, 2020). According to Gebremical et al (2019), an increase of FFA in peanuts was observed with a power of 36 W in a DBD plasma.…”

Section: Quantification Of Free Fatty Acidsmentioning

confidence: 89%

Surface Micro Discharge–Cold Atmospheric Pressure Plasma Processing of Common House Cricket Acheta domesticus Powder: Antimicrobial Potential and Lipid-Quality Preservation

Pina-Pérez

Rodrigo

Ellert

et al. 2021

Front. Bioeng. Biotechnol.

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The growing world population and the need to reduce the environmental impact of food production drive the exploration of novel protein sources. Insects are being cultivated, harvested, and processed to be applied in animal and human nutrition. The inherent microbial contamination of insect matrices requires risk management and decontamination strategies. Thermal sterilization results in unfavorable cooking effects and oxidation of fatty acids. The present study demonstrates the risk management in Acheta domesticus (home cricket) powder with a low-energy (8.7–22.0 mW/cm2, 5 min) semi-direct surface micro discharge (SMD)–cold atmospheric pressure plasma (CAPP). At a plasma power density lower than 22 mW/cm2, no degradation of triglycerides (TG) or increased free fatty acids (FFA) content was detected. For mesophilic bacteria, 1.6 ± 0.1 log10 reductions were achieved, and for Enterobacteriaceae, there were close to 1.9 ± 0.2 log10 reductions in a layer of powder. Colonies of Bacillus cereus, Bacillus subtilis, and Bacillus megaterium were identified via the mass spectral fingerprint analyzed with matrix-assisted laser desorption/ionization time of flight (MALDI-TOF) mass spectrometry (MS). The spores of these Bacillus strains resisted to a plasma power density of 22 mW/cm2. Additional inactivation effects at non-thermal, practically non-oxidative conditions are supposed for low-intensity plasma treatments combined with the powder’s fluidization.

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Assessment of microbial safety and quality changes of brown and white cooked rice treated with atmospheric pressure plasma

Cited by 38 publications

References 26 publications

Application of cold plasma on food matrices: A review on current and future prospects

Application of cold plasma on food matrices: A review on current and future prospects

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Surface Micro Discharge–Cold Atmospheric Pressure Plasma Processing of Common House Cricket Acheta domesticus Powder: Antimicrobial Potential and Lipid-Quality Preservation

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