Molecular Hydrogen Improves Rice Storage Quality via Alleviating Lipid Deterioration and Maintaining Nutritional Values

Abstract

Improvement of the storage quality of rice is a critical challenge for the scientific community. This study assesses the effects of the irrigation with hydrogen nanobubble water (HNW) on the storage quality of rice (Oryza sativa ‘Huruan1212’). Compared with ditch water control, after one year of storage at 25 °C and 70% RH, the HNW-irrigated rice had higher contents of essential amino acids, especially lysine. Importantly, the generation of off-flavors in the stored rice was significantly decreased, which was confirmed by the lower levels of volatile substances, including pentanal, hexanal, heptanal, octanal, 1-octen-3-ol, and 2-heptanone. The subsequent results showed that the HNW-irrigated rice not only retained lower levels of free fatty acid values, but also had increased antioxidant capacity and decreased lipoxygenase activity and transcripts, thus resulting in decreased lipid peroxidation. This study opens a new window for the practical application of HNW irrigation in the production and subsequent storage of crops.

Room-Temperature Sensing Mechanism of GQDs/BiSbO4 Nanorod Clusters: Experimental and Density Functional Theory Study

“…The VOC detection on cooked rice prepared from coarse rice with different storage times (0, 1, 2, and 3 weeks) was performed by homemade equipment using 2GQD-BS sensor (Figure a and Figure S12). Apparently, as the storage time of fresh rice brought from supermarket the gradually increases, the response of the 2GQD-BS sensor to the corresponding cooked rice gradually augments, which was consistent with the slowly increasing heptanal concentration in the coarse rice during storage (Figure b,c) . This observation further corroborates the potential of the developed devices for evaluating the quality of agricultural products.…”

“…Apparently, as the storage time of fresh rice brought from supermarket the gradually increases, the response of the 2GQD-BS sensor to the corresponding cooked rice gradually augments, which was consistent with the slowly increasing heptanal concentration in the coarse rice during storage (Figure 8b,c). 53 This observation further corroborates the potential of the developed devices for evaluating the quality of agricultural products. The VOC detection data of cooked rice made from rice with different storage times possessed its specific pattern and rule, which provides an original strategy and idea for detection of grain and other agricultural products.…”

Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile

“…Despite the low concentrations of octen-3-ol detected, this compound has a very low odour threshold (>1 ppb) and may indicate an off-odour in oats ( 50 ). Octen-3-ol is produced by lipid oxidation, and increases greatly with storage time ( 51 ), therefore due to oats high lipid content, and active lipolytic enzymes ( 50 ), this may have resulted in the octen-3-ol detected within these samples. The sweet aroma detected in all samples may relate to the caramel note detected highly within all samples in the GC-O results and identified as butanedione.…”