Harnessing Cold Plasma for Rice Grain Processing: A Systematic Review on Functional, Structural, and Nutritional...

Area of Science:

• Food Science and Technology
• Agricultural Engineering
• Biophysics

Background:

• Conventional rice processing methods like milling and parboiling often degrade its nutritional and physicochemical properties.
• Essential nutrients and beneficial components are lost during traditional rice treatments.
• There is a need for advanced, non-thermal processing techniques to preserve and enhance rice quality.

Purpose of the Study:

• To systematically review the potential of cold plasma (CP) technology for improving rice quality.
• To evaluate the effects of CP on rice grain structure, starch, protein, and techno-functional attributes.
• To assess CP's impact on nutritional value, microbial load, and shelf-life of rice.

Main Methods:

• A systematic literature review was conducted following PRISMA guidelines.
• Databases searched included PubMed, Scopus, Web of Science, and Google Scholar.
• The review focused on studies investigating CP effects on rice physicochemical, nutritional, and functional properties.

Main Results:

• CP treatment positively impacts rice water absorption, reduces cooking time, and modifies starch gelatinization and pasting.
• Enhanced protein solubility, emulsification, and texture were observed following CP application.
• CP processing increased nutrient bioavailability, reduced anti-nutritional factors, and extended shelf-life while ensuring microbial decontamination.

Conclusions:

• Cold plasma is a viable, energy-efficient, and cost-effective alternative to conventional thermal rice processing.
• CP technology preserves and enhances rice's nutritional and functional properties without negatively affecting sensory quality.
• CP offers a sustainable approach for value-added rice grain processing and innovation.