Pulsed electric field pretreatment modifying digestion, texture, structure and flavor of rice

Bai, Tong-Ge; Zhang, Liang; Qian, Jian‐Ya; Jiang, Wei; Wu, Mangang; Rao, Shengqi; Li, Qian; Zhang, Chen; Wu, Chunsen

doi:10.1016/j.lwt.2020.110650

Cited by 40 publications

(27 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…5 e1–2 which shows more quantity and larger size of swell starch granules. Similarly, the losing of cell structure of rice grains and the starch granules was reported on pretreatment rice at 6 and 18 kV/cm by PEF 39 . According to the results reported in SEM and FT-IR analysis, PEF-AWE can improve extraction ability of BRG by attach grain surface and enhance diffusivity of interested components in pericarp of rice grain.…”

Section: Discussionsupporting

confidence: 60%

Optimization of the pulse electric field assisted extraction of black rice grain for antioxidant and sirtuin1 enzyme stimulation activities

Salee

Chaiyana

Yawootti

et al. 2022

Sci Rep

View full text Add to dashboard Cite

Cyanidin-3-glucoside (C3G) and peonidin-3-glucoside (P3G) in black rice grain (BRG) demonstrate many beneficial health effects, including antioxidant and anti-aging properties. This research aimed to study on pulsed electric field assisted water extraction (PEF-AWE) on BRG using pre-treatment technique, which was determined for enhanced yields of C3G and P3G, antioxidant and sirtuin1 enzyme stimulation activities. The effects of operating parameters for PEF-AWE (intensity of electric field, X1: 3–5 kV/cm, number of pulse, X2: 1000–3000 pulse and BRG/water ratio, X3: 0.1–0.5 g/mL) were determined using regression analysis and optimized PEF-AWE condition using the response surface methodology. Regression models showed the intensity of electric field and BRG/water ratio were the strong influence parameters significantly on C3G (p < 0.01). The results highlighted optimized conditions of PEF-AWE followed by 5 kV/cm, 3000 pulse and 0.5 g/mL leading to achieve higher C3G (92.59 ± 4.79 mg/g) and P3G (4.59 ± 0.27 mg/g) than no pre-treatment by PEF process, approximately 60%. Additionally, PEF extracts of BRG can modulate the ability of surtuin1 enzyme to deacetylate substrate proteins (26.78 ± 0.50 FIR). Thus, PEF-AWE can be applied to produce BRG extract as natural antioxidant compound and functional ingredient.

show abstract

Section: Discussionsupporting

confidence: 60%

Optimization of the pulse electric field assisted extraction of black rice grain for antioxidant and sirtuin1 enzyme stimulation activities

Salee

Chaiyana

Yawootti

et al. 2022

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Cohesiveness is defined as maximum degree to which the sample bonding in a mass while chewing (Champagne et al., 1999). In addition, chewiness is a mechanical texture property that describes the energy required from chewing to swallowing (Bai et al., 2021). Therefore, the rice with a good integral mouthfeel has a moderate viscosity, higher springiness, cohesiveness, and chewiness.…”

Section: Resultsmentioning

confidence: 99%

New perspective to guide rice breeding: Evaluating the eating quality of japonica rice

Ren

Zhang

et al. 2022

Cereal Chem

View full text Add to dashboard Cite

Background and objectives Eating quality is an important quality index of rice, which also determines production and sales. However, previous rice breeding mainly took yield as the gold index, and almost no comprehensive consideration of its eating quality. In this study, to further select new high‐quality japonica rice variety, the eating quality differences in the physicochemical, texture, pasting properties, and volatile compounds between five newly bred varieties (JR5, JR6, JR8, JR9, and JR10) and one commercial variety (Kenyu38) were analyzed. Findings Correlation analysis results indicated that the taste value was negatively correlated with protein (r = −.953, p < .01), amylose content (r = −.915, p < .05), and setback value (r = −.902, p < .05). JR5 had a better appearance and taste quality with significantly lower protein content, amylose content, pasting temperature, and setback value. Moreover, the electronic nose could clearly distinguish JR5 from other rice samples. Aroma analysis showed that JR5 had the significantly higher content of 1‐octene‐3‐ol and hexanal, which were important odor‐active volatile compound in cooked rice. Conclusions JR5 had better eating quality than Kenyu38 and could be used as an excellent variety for further popularization. Significance and novelty This study provides a new perspective for the selection of high‐quality rice varieties.

show abstract

“…Because the part produces elasticity was the endosperm part of quinoa, the endosperm of quinoa was preserved after MW treatment, so there was no difference in elasticity. The stickiness of cooked grain is an important index to evaluate the taste quality and consumer acceptance ( Bai et al, 2021 ). As shown in Table 2 , with the increase of MW treated time, the stickiness of quinoa increased.…”

Section: Resultsmentioning

confidence: 99%

“…Accurately weigh 3 mg of sample into DSC aluminum plate (DSC 3500 Sirius, Germany), press the tablet after adding 6 μL water and balance it at room temperature for 24 h. The temperature was raised from 30 °C to 100 °C in the procedure of 5 °C/min. Record the start temperature (T 0 ), peak temperature (T P ), end temperature (T C ) and gelatinization enthalpy (△H) ( Bai et al, 2021 ).…”

Section: Methodsmentioning

confidence: 99%

Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure

et al. 2022

View full text Add to dashboard Cite

Pulsed electric field pretreatment modifying digestion, texture, structure and flavor of rice

Cited by 40 publications

References 23 publications

Optimization of the pulse electric field assisted extraction of black rice grain for antioxidant and sirtuin1 enzyme stimulation activities

Optimization of the pulse electric field assisted extraction of black rice grain for antioxidant and sirtuin1 enzyme stimulation activities

New perspective to guide rice breeding: Evaluating the eating quality of japonica rice

Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure

Contact Info

Product

Resources

About