A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Jan 23

PMID 38254541

Authors

Chenguang Zhou

Bin Li

Wenli Yang

Tianrui Liu

Haoran Yu

Siyao Liu

Zhen Yang

Affiliations

Soon will be listed here.

Abstract

Enzyme inactivation is crucial for enhancing the shelf life of lightly milled rice (LMR), yet the impact of diverse superheated steam (SS) treatment conditions on lipolytic enzyme efficiency, physicochemical properties, and volatile profiles of LMR remains unclear. This study investigated varying SS conditions, employing temperatures of 120 °C, 140 °C, and 160 °C and exposure times of 2, 4, 6, and 8 min. The research aimed to discern the influence of these conditions on enzyme activities, physicochemical characteristics, and quality attributes of LMR. Results indicated a significant rise in the inactivation rate with increased treatment temperature or duration, achieving a notable 70% reduction in enzyme activities at 120 °C for 6 min. Prolonged exposure to higher temperatures also induced pronounced fissures on LMR surfaces. Furthermore, intensive SS treatment led to a noteworthy 5.52% reduction in the relative crystallinity of LMR starch. GC/MS analysis revealed a consequential decrease, ranging from 44.7% to 65.7%, in undesirable odor ketones post-SS treatment. These findings underscore the potential of SS treatment in enhancing the commercial attributes of LMR.

Citing Articles

Effect of Superheated Steam Treatment on Rice Quality, Structure, and Physicochemical Properties of Starch.

Wang Z, Xiao Z, Ye J, Li J, Zhang X, Li T Foods. 2025; 14(4).

PMID: 40002069 PMC: 11854516. DOI: 10.3390/foods14040626.

References

Wu J, Chen J, Liu W, Liu C, Zhong Y, Luo D . Effects of aleurone layer on rice cooking: A histological investigation. Food Chem. 2015; 191:28-35. DOI: 10.1016/j.foodchem.2014.11.058. View

Zhang G, Malik V, Pan A, Kumar S, Holmes M, Spiegelman D . Substituting brown rice for white rice to lower diabetes risk: a focus-group study in Chinese adults. J Am Diet Assoc. 2010; 110(8):1216-21. DOI: 10.1016/j.jada.2010.05.004. View

Xu J, Ma Z, Ren N, Li X, Liu L, Hu X . Understanding the multi-scale structural changes in starch and its physicochemical properties during the processing of chickpea, navy bean, and yellow field pea seeds. Food Chem. 2019; 289:582-590. DOI: 10.1016/j.foodchem.2019.03.093. View

Ren N, Ma Z, Xu J, Hu X . Insights into the supramolecular structure and techno-functional properties of starch isolated from oat rice kernels subjected to different processing treatments. Food Chem. 2020; 317:126464. DOI: 10.1016/j.foodchem.2020.126464. View

Fonseca L, El Halal S, Dias A, da Rosa Zavareze E . Physical modification of starch by heat-moisture treatment and annealing and their applications: A review. Carbohydr Polym. 2021; 274:118665. DOI: 10.1016/j.carbpol.2021.118665. View

Poudel R, Rose D . Changes in enzymatic activities and functionality of whole wheat flour due to steaming of wheat kernels. Food Chem. 2018; 263:315-320. DOI: 10.1016/j.foodchem.2018.05.022. View

Li N, Cai Z, Guo Y, Xu T, Qiao D, Zhang B . Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage. Food Chem. 2019; 295:475-483. DOI: 10.1016/j.foodchem.2019.05.151. View

Guo X, Wu S, Zhu K . Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle. Food Chem. 2020; 322:126738. DOI: 10.1016/j.foodchem.2020.126738. View

Mohammadi F, Marti A, Nayebzadeh K, Hosseini S, Tajdar-Oranj B, Jazaeri S . Effect of washing, soaking and pH in combination with ultrasound on enzymatic rancidity, phytic acid, heavy metals and coliforms of rice bran. Food Chem. 2020; 334:127583. DOI: 10.1016/j.foodchem.2020.127583. View

10.

Takemitsu H, Amako M, Sako Y, Kita K, Ozeki T, Inui H . Reducing the undesirable odor of barley by cooking with superheated steam. J Food Sci Technol. 2019; 56(10):4732-4741. PMC: 6801304. DOI: 10.1007/s13197-019-03907-2. View

11.

Concepcion J, Ouk S, Riedel A, Calingacion M, Zhao D, Ouk M . Quality evaluation, fatty acid analysis and untargeted profiling of volatiles in Cambodian rice. Food Chem. 2017; 240:1014-1021. DOI: 10.1016/j.foodchem.2017.08.019. View

12.

Liu Q, Wu H, Luo J, Liu J, Zhao S, Hu Q . Effect of dielectric barrier discharge cold plasma treatments on flavor fingerprints of brown rice. Food Chem. 2021; 352:129402. DOI: 10.1016/j.foodchem.2021.129402. View

13.

Liu Y, Li M, Jiang D, Guan E, Bian K, Zhang Y . Superheated steam processing of cereals and cereal products: A review. Compr Rev Food Sci Food Saf. 2023; 22(2):1360-1386. DOI: 10.1111/1541-4337.13114. View

14.

Jia W, Yang Z, Guo X, Zhu K . Effect of superheated steam treatment on the lipid stability of whole wheat flour. Food Chem. 2021; 363:130333. DOI: 10.1016/j.foodchem.2021.130333. View

15.

Bai Y, Zhou H, Zhu K, Li Q . Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley. Food Chem. 2021; 346:128657. DOI: 10.1016/j.foodchem.2020.128657. View

16.

Ma Z, Yin X, Hu X, Li X, Liu L, Boye J . Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments. Food Chem. 2018; 263:163-170. DOI: 10.1016/j.foodchem.2018.04.122. View