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Effect of Soaking in Plasma-Activated Liquids (Pals) on Heavy Metals and Other Physicochemical Properties of Contaminated Rice Publisher



Bohlooli S1 ; Ramezan Y1, 2 ; Esfarjani F3 ; Hosseini H4, 5 ; Eskandari S6, 7
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
  2. 2. Nutrition & Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
  3. 3. Research Department of Food and Nutrition Policy and Planning, Faculty of Nutrition Sciences and Food Technology, National Nutrition & Food Technology Research Institute (NNFTRI), Shahid Beheshti University of Medical Sciences, Tehran, Iran
  4. 4. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  5. 5. Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  6. 6. Food and Drug Laboratory Research Center (FDLRC), Food and Drug Administration (IR-FDA), Ministry of Health and Medical Education (MOH+ME), Enghelab St., Fakhr-e Razi St., Tehran, Iran
  7. 7. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, 1416643931, Iran

Source: Food Chemistry: X Published:2024


Abstract

In this study, plasma-activated liquids (PALs) were produced by a cold plasma gliding arc device at two different exposure times (7.5 and 15 min) and compared with deionized water (DW) as a control. The results showed that the amount of arsenic (As: 98 %), cadmium (Cd: 93 %), and lead (Pb: 93.3 %) were significantly decreased in all samples after soaking in PALs and DW than raw rice (p < 0.05). However, 15-min PALs were more successful. All soaked samples did not exceed the maximum residue limits (MRLs). A softer and easier chewing texture was observed for rice samples soaked in PALs than the sample soaked in DW. The samples treated with PALs also showed a lower gelatinization temperature and enthalpy. The color parameters and microstructure of rice samples were affected by treatment with PALs. Therefore, soaking rice in PALs before cooking can be considered an effective method to reduce the heavy metals in rice. © 2024 The Author(s)
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