Ionizing Irradiation Regulation of Rice Product Quality: A Comprehensive Analysis Based on Starch Multiscale...

Area of Science:

• Food Science and Technology
• Materials Science
• Agricultural Science

Background:

• Rice is a global staple food requiring safe and effective processing technologies.
• Ionizing irradiation offers a non-thermal, residue-free method for food preservation.
• Starch structure in rice dictates its cooking, eating, and storage qualities.

Purpose of the Study:

• To review the effects of ionizing irradiation on rice starch structure.
• To link starch modifications to rice product quality and stability.
• To discuss current applications, limitations, and future directions for irradiation technology in rice.

Main Methods:

• Review of scientific literature on ionizing irradiation of rice starch.
• Analysis of structural changes in rice starch at multiple scales.
• Correlation of structural modifications with physicochemical and sensory properties.

Main Results:

• Ionizing irradiation alters the multiscale structure of rice starch.
• These structural changes impact rice cooking performance, eating quality, and shelf life.
• Specific irradiation types induce distinct structural modifications.

Conclusions:

• Ionizing irradiation is a promising technology for enhancing rice product quality and stability.
• Understanding starch structure-irradiation interactions is key for targeted applications.
• Further research can optimize irradiation strategies for the rice industry.