Storage Quality of Brown Rice as Affected by Packaging with and without Carbon Dioxide

Area of Science:

• Food Science
• Food Packaging Technology
• Microbiology

Background:

• Brown rice is susceptible to lipid oxidation and microbial spoilage during storage.
• Effective packaging is crucial for maintaining the quality and shelf-life of shelled brown rice.

Purpose of the Study:

• To evaluate the impact of different packaging methods on the shelf-life of shelled brown rice.
• To assess the efficacy of laminated bags with carbon dioxide (CO2) compared to regular plastic bags.

Main Methods:

• Shelled brown rice was packaged in regular plastic bags (air), laminated nylon-EVA bags (air), and laminated bags with CO2.
• Samples were stored in the dark at 4°C and 24°C for up to 7 months.
• Analyses included odor, free fatty acids, lipid peroxides, microbial counts, and gas chromatography volatiles.

Main Results:

• Brown rice in laminated bags with CO2 exhibited greater stability under refrigerated (4°C) conditions.
• At ambient temperature (24°C), CO2 packaging did not consistently reduce lipid oxidation or volatile compounds.
• Laminated bags, regardless of CO2, appeared to adversely affect total microbial populations at both temperatures.

Conclusions:

• CO2-enriched laminated packaging enhances brown rice stability primarily under refrigerated storage.
• The choice of packaging for brown rice depends on intended use, storage duration, and environmental conditions.
• Laminated packaging may have antimicrobial effects, warranting further investigation.