Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice Following Different Storage Temperatures and Its Cooked Brown Rice Flavor

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Feb 10

PMID 38338606

Authors

Lingyu Qu

Yan Zhao

Yanfei Li

Haoxin Lv

Affiliations

Soon will be listed here.

Abstract

The study proposed to investigate the impacts of storage temperatures (15, 20, 25 °C) on the oxidative stability (peroxide value, carbonyl value, malondialdehyde content) and sensory attributes (pasting properties, cooked brown rice flavor) of high-moisture japonica brown rice. According to the findings, the peroxide value, the carbonyl value, and the malondialdehyde content of high-moisture japonica brown rice stored at a temperature of 15 °C exhibited consistently low levels, and the pasting properties were favorable. In addition, 22 out of 51 flavor volatiles were screened as key differential volatile flavor compounds in cooked brown rice via a combination of ANOVA and orthogonal projections to latent structures-discriminant analysis (OPLS-DA). Among them, 3-heptylacrolein had an aroma of fat and mushroom, and its contents were higher at 15 °C and 20 °C. These findings could serve as a valuable reference for storing high-moisture japonica brown rice under low temperature conditions as well as for investigating the flavor characteristics of cooked brown rice derived from this variety.

References

Rashid M, Liu K, Han S, Jatoi M, Sarpong F . Optimization of Extrusion Treatments, Quality Assessments, and Kinetics Degradation of Enzyme Activities during Storage of Rice Bran. Foods. 2023; 12(6). PMC: 10048670. DOI: 10.3390/foods12061236. View

Qu L, Zhao Y, Xu X, Li Y, Lv H . Untargeted Lipidomics Reveal Quality Changes in High-Moisture Japonica Brown Rice at Different Storage Temperatures. Foods. 2024; 12(23). PMC: 10706144. DOI: 10.3390/foods12234218. View

Shi S, Pan K, Yu M, Li L, Tang J, Cheng B . Differences in starch multi-layer structure, pasting, and rice eating quality between fresh rice and 7 years stored rice. Curr Res Food Sci. 2022; 5:1379-1385. PMC: 9459690. DOI: 10.1016/j.crfs.2022.08.013. View

Sansenya S, Hua Y, Chumanee S . The Correlation between 2-Acetyl-1-pyrroline Content, Biological Compounds and Molecular Characterization to the Aroma Intensities of Thai Local Rice. J Oleo Sci. 2018; 67(7):893-904. DOI: 10.5650/jos.ess17238. View

Saleh A, Wang P, Wang N, Yang L, Xiao Z . Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies. Compr Rev Food Sci Food Saf. 2020; 18(4):1070-1096. DOI: 10.1111/1541-4337.12449. View

Zhong Y, Xiang X, Chen T, Zou P, Liu Y, Ye J . Accelerated aging of rice by controlled microwave treatment. Food Chem. 2020; 323:126853. DOI: 10.1016/j.foodchem.2020.126853. View

Zhang D, Duan X, Shang B, Hong Y, Sun H . Analysis of lipidomics profile of rice and changes during storage by UPLC-Q-extractive orbitrap mass spectrometry. Food Res Int. 2021; 142:110214. DOI: 10.1016/j.foodres.2021.110214. View

Maiti S, Banik A . Strategies to fortify the nutritional values of polished rice by implanting selective traits from brown rice: A nutrigenomics-based approach. Food Res Int. 2023; 173(Pt 1):113271. DOI: 10.1016/j.foodres.2023.113271. View

Akkad R, Buchko A, Johnston S, Han J, House J, Curtis J . Sprouting improves the flavour quality of faba bean flours. Food Chem. 2021; 364:130355. DOI: 10.1016/j.foodchem.2021.130355. View

10.

Elouafy Y, El Yadini A, El Moudden H, Harhar H, Alshahrani M, Abdullah Al Awadh A . Influence of the Extraction Method on the Quality and Chemical Composition of Walnut ( L.) Oil. Molecules. 2022; 27(22). PMC: 9694896. DOI: 10.3390/molecules27227681. View

11.

Yamashita K, Kato N, Sakakibara K, Seguchi A, Kobayashi A, Miyagawa S . Characterization of Cooked Nonglutinous Rice Cultivars Based on Flavor Volatiles and Their Change during Storage. ACS Omega. 2023; 8(16):14823-14829. PMC: 10134245. DOI: 10.1021/acsomega.3c01276. View

12.

Lee Y, Jang S, Koh H . Identification of volatile organic compounds related to the eating quality of cooked japonica rice. Sci Rep. 2022; 12(1):18133. PMC: 9616908. DOI: 10.1038/s41598-022-21863-4. View

13.

Zhang D, Huang S, Wang Q, Shang B, Liu J, Xing X . Lipidomics and volatilomics reveal the changes in lipids and their volatile oxidative degradation products of brown rice during accelerated aging. Food Chem. 2023; 421:136157. DOI: 10.1016/j.foodchem.2023.136157. View

14.

Choi S, Seo H, Lee K, Lee S, Lee J, Lee J . Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography-mass spectrometry. Food Chem. 2018; 276:572-582. DOI: 10.1016/j.foodchem.2018.10.052. View

15.

Ziegler V, Ferreira C, Hoffmann J, Clasen Chaves F, Levien Vanier N, Oliveira M . Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months. Food Chem. 2017; 242:427-434. DOI: 10.1016/j.foodchem.2017.09.077. View

16.

Biao Y, Chanjuan Z, Ming Y, Dechun H, McClements D, Zhigang H . Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile. Food Chem. 2019; 283:141-147. DOI: 10.1016/j.foodchem.2019.01.042. View

17.

Zheng Z, Zhang C, Liu K, Liu Q . Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor. Rice (N Y). 2022; 15(1):53. PMC: 9617995. DOI: 10.1186/s12284-022-00602-3. View