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<p>This study explored the effects of dielectric barrier discharge non-thermal plasma (DBD-NTP) treatment on the physicochemical, cooking, antioxidant, and estimated glycemic index (eGI) properties of brown rice. Samples with 10% and 14% initial moisture content were treated with voltages from 5 to 15&#xa0;kV for 5 to 15&#xa0;min. Scanning electron microscopy revealed surface etching and fissuring, indicating increased permeability. In the 14% moisture group, NTP significantly reduced moisture, protein, ash, and fiber contents. Cooking quality improved with faster softening kinetics and higher water absorption, particularly in 10% moisture samples treated at 10&#xa0;kV for 10&#xa0;min. Antioxidant activity was enhanced, with total phenolic content (TPC) and total flavonoid content (TFC) significantly increasing from 1982 ± 80 to 2651 ± 44&#xa0;mg GAE/kg sample (dry basis) and from 1498 ± 75 to 2487 ± 83&#xa0;mg CE/kg sample (dry basis), respectively. The greatest increase in bioactive compounds occurred in 14% moisture samples treated at 5&#xa0;kV for 5&#xa0;min. While untreated brown rice had an eGI of 81 ± 2, treated samples ranged from 70 ± 4 to 88 ± 1. However, NTP did not significantly affect the eGI of 14% moisture samples from all treatments and 10% moisture sample treated at 15&#xa0;kV&#xa0;for&#xa0;15min. Overall, NTP shows promise as a value-adding, non-thermal technology that enhances brown rice’s functional and cooking qualities, offering glycemic stability under specific moisture and treatment conditions.</p>

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Effects of Non-thermal Plasma on Nutritional and Glycemic Properties of Brown Rice

  • 期刊论文

  • 发表日期：

    2026年2月2日

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  • Supawadee Nakban,
  • Jirarat Anuntagool,
  • Rattanawan Jansasithorn,
  • Pakamas Wongtay,
  • Pattarasaya Saiyued,
  • Kanyanee Wongphatkang

摘要

This study explored the effects of dielectric barrier discharge non-thermal plasma (DBD-NTP) treatment on the physicochemical, cooking, antioxidant, and estimated glycemic index (eGI) properties of brown rice. Samples with 10% and 14% initial moisture content were treated with voltages from 5 to 15 kV for 5 to 15 min. Scanning electron microscopy revealed surface etching and fissuring, indicating increased permeability. In the 14% moisture group, NTP significantly reduced moisture, protein, ash, and fiber contents. Cooking quality improved with faster softening kinetics and higher water absorption, particularly in 10% moisture samples treated at 10 kV for 10 min. Antioxidant activity was enhanced, with total phenolic content (TPC) and total flavonoid content (TFC) significantly increasing from 1982 ± 80 to 2651 ± 44 mg GAE/kg sample (dry basis) and from 1498 ± 75 to 2487 ± 83 mg CE/kg sample (dry basis), respectively. The greatest increase in bioactive compounds occurred in 14% moisture samples treated at 5 kV for 5 min. While untreated brown rice had an eGI of 81 ± 2, treated samples ranged from 70 ± 4 to 88 ± 1. However, NTP did not significantly affect the eGI of 14% moisture samples from all treatments and 10% moisture sample treated at 15 kV for 15min. Overall, NTP shows promise as a value-adding, non-thermal technology that enhances brown rice’s functional and cooking qualities, offering glycemic stability under specific moisture and treatment conditions.