Impact of plasma treatment on the physicochemical properties of rice starch, flour, and grain from basmati and japonica varieties

Plasma treatment is an emerging non-thermal technology for modifying the functional and structural properties of starches, offering a promising alternative to conventional treatments. This study investigates the effect of plasma exposure (20 and 40 min) on rice varieties, Basmati and Japonica, in di...

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Autores: Valdez Narváez, María Inés, Mysore Lokesh, Bhavya, Hoque, Monjurul, Gómez-Mascaraque, Laura G., Rodrigo Aliaga, Dolores, Tiwari, Brijesh K.
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2026
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:dnet:digitalcsic_::fc67fa63d0c45c960a380c555ad83f57
Acesso em linha:http://hdl.handle.net/10261/426468
Access Level:acceso abierto
Palavra-chave:Gel and flour hydration
Starch modification
Texture and pasting properties
rice starch
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dc.title.none.fl_str_mv Impact of plasma treatment on the physicochemical properties of rice starch, flour, and grain from basmati and japonica varieties
title Impact of plasma treatment on the physicochemical properties of rice starch, flour, and grain from basmati and japonica varieties
spellingShingle Impact of plasma treatment on the physicochemical properties of rice starch, flour, and grain from basmati and japonica varieties
Valdez Narváez, María Inés
Gel and flour hydration
Starch modification
Texture and pasting properties
rice starch
title_short Impact of plasma treatment on the physicochemical properties of rice starch, flour, and grain from basmati and japonica varieties
title_full Impact of plasma treatment on the physicochemical properties of rice starch, flour, and grain from basmati and japonica varieties
title_fullStr Impact of plasma treatment on the physicochemical properties of rice starch, flour, and grain from basmati and japonica varieties
title_full_unstemmed Impact of plasma treatment on the physicochemical properties of rice starch, flour, and grain from basmati and japonica varieties
title_sort Impact of plasma treatment on the physicochemical properties of rice starch, flour, and grain from basmati and japonica varieties
dc.creator.none.fl_str_mv Valdez Narváez, María Inés
Mysore Lokesh, Bhavya
Hoque, Monjurul
Gómez-Mascaraque, Laura G.
Rodrigo Aliaga, Dolores
Tiwari, Brijesh K.
author Valdez Narváez, María Inés
author_facet Valdez Narváez, María Inés
Mysore Lokesh, Bhavya
Hoque, Monjurul
Gómez-Mascaraque, Laura G.
Rodrigo Aliaga, Dolores
Tiwari, Brijesh K.
author_role author
author2 Mysore Lokesh, Bhavya
Hoque, Monjurul
Gómez-Mascaraque, Laura G.
Rodrigo Aliaga, Dolores
Tiwari, Brijesh K.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Ministerio de Ciencia e Innovación (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Gel and flour hydration
Starch modification
Texture and pasting properties
rice starch
topic Gel and flour hydration
Starch modification
Texture and pasting properties
rice starch
description Plasma treatment is an emerging non-thermal technology for modifying the functional and structural properties of starches, offering a promising alternative to conventional treatments. This study investigates the effect of plasma exposure (20 and 40 min) on rice varieties, Basmati and Japonica, in different forms: whole grain, flour and starch in comparison with commercial rice starch (CS). Results indicated that plasma exposure significantly reduced moisture content in Basmati variety experienced faster drying with short treatment time (20 min), however prolonged exposure (≥40 min) led to similar moisture losses across varieties. Colour variation increased with treatment time in grains and flours compared to starch which showed minimal changes, particularly in Japonica samples. Results of pasting profiles showed variety and matrix dependent effect. Plasma-treated Japonica grains and flours exhibited higher peak and breakdown viscosities, indicating lower stability, while Basmati grains and flours maintained more stable pasting profiles. In starches, Basmati starch and Japonica starch exhibited increased peak and breakdown viscosities with moderate plasma exposure (20 min), whereas in CS structural weakening was observed after prolonged treatment (40 min), that was confirmed by reduced crystallinity, and loss of gel-forming capacity. The hydration properties such as water absorption index, swelling power and water holding capacity were improved drastically in flour samples compared to other forms in both the varieties. Overall, plasma treatment induced surface-driven modifications improving hydration properties, emphasizing its potential application in tailoring the functional characteristics for the production of rice-based ingredients.
publishDate 2026
dc.date.none.fl_str_mv 2026
2026
2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
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Publisher's version
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dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/426468
url http://hdl.handle.net/10261/426468
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
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info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-116318RB-C31
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2023-149211OB-C32
International journal of biological macromolecules
https://doi.org/10.1016/j.ijbiomac.2026.151202
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dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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spelling Impact of plasma treatment on the physicochemical properties of rice starch, flour, and grain from basmati and japonica varietiesValdez Narváez, María InésMysore Lokesh, BhavyaHoque, MonjurulGómez-Mascaraque, Laura G.Rodrigo Aliaga, DoloresTiwari, Brijesh K.Gel and flour hydrationStarch modificationTexture and pasting propertiesrice starchPlasma treatment is an emerging non-thermal technology for modifying the functional and structural properties of starches, offering a promising alternative to conventional treatments. This study investigates the effect of plasma exposure (20 and 40 min) on rice varieties, Basmati and Japonica, in different forms: whole grain, flour and starch in comparison with commercial rice starch (CS). Results indicated that plasma exposure significantly reduced moisture content in Basmati variety experienced faster drying with short treatment time (20 min), however prolonged exposure (≥40 min) led to similar moisture losses across varieties. Colour variation increased with treatment time in grains and flours compared to starch which showed minimal changes, particularly in Japonica samples. Results of pasting profiles showed variety and matrix dependent effect. Plasma-treated Japonica grains and flours exhibited higher peak and breakdown viscosities, indicating lower stability, while Basmati grains and flours maintained more stable pasting profiles. In starches, Basmati starch and Japonica starch exhibited increased peak and breakdown viscosities with moderate plasma exposure (20 min), whereas in CS structural weakening was observed after prolonged treatment (40 min), that was confirmed by reduced crystallinity, and loss of gel-forming capacity. The hydration properties such as water absorption index, swelling power and water holding capacity were improved drastically in flour samples compared to other forms in both the varieties. Overall, plasma treatment induced surface-driven modifications improving hydration properties, emphasizing its potential application in tailoring the functional characteristics for the production of rice-based ingredients.This research is supported by Enterprise Ireland‘s Career-FIT PLUS: Career Development Fellowship in the National Technology Centre Programme (co-funded by Marie Skłodowska-Curie Actions) under grant number MF/2021/0195; Grant PID2020-116318RB-C31 and PID2023 149211OB C32, funded by Ministerio de Ciencia, Innovación y Universidades (MCIN). M. Inés Valdez-Narváez also acknowledges her scholarship from the Conselleria d'Innovació, Universitats, Ciència y Societat Digital ACIF/2021/424 and CIBEFP/2022/56 of Generalitat Valenciana. Finally, acknowledge the award of the Spanish government MICIU/AEI to the IATA-CSIC as Center of Excellence Accreditation Severo Ochoa (CEX2021-001189-S/ MICIU/AEI / 10.13039/501100011033).With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S).Peer reviewedElsevierMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)Ministerio de Ciencia e Innovación (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202620262026info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/426468reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX2021-001189-Sinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-116318RB-C31info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2023-149211OB-C32International journal of biological macromoleculeshttps://doi.org/10.1016/j.ijbiomac.2026.151202Síinfo:eu-repo/semantics/openAccessoai:dnet:digitalcsic_::fc67fa63d0c45c960a380c555ad83f572026-05-22T06:33:51Z
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