Quality Changes of Herbal Vacuum Impregnated Rice during Storage
Abstract
This research investigated the quality changes of rice incorporated with herbal extracts viz. butterfly pea, red okra, pandan leaf and chrysanthemum treated by vacuum impregnation before drying until the water activity (aw) lower than 0.6. The herbal vacuum impregnated rice samples were vacuum-packed and then stored at room temperature for 12 weeks. Results showed that the color of herbal vacuum impregnated rice samples was trended to slightly decrease over the shelf life; the L* value (lightness) increased, but the a* value (redness/greenness) declined. The moisture content and aw of all samples found to be have slightly rose during storage, however they still had the moisture content lower than 14% and aw less than 0.6. Thiobarbituric acid values (TBA-values) of the samples were insignificantly trended to increase throughout the storage. Rice incorporated with chrysanthemum extract found to have the highest TBA-value followed by samples incorporated with red okra, butterfly pea and pandan leaf extracts, respectively. Moreover, it was found that the storage time had no effect on the sample’s rehydration ratio (P>0.05). For microbiological qualities, after storage for 12 weeks, the amounts of total plate counts and yeasts-molds in all samples were lower than 10 CFU/g. Therefore, this research displayed that rice incorporated with herbal extracts by vacuum impregnation can be kept at room temperature for at least 12 weeks, while the products were still acceptable in physical, chemical and microbiological qualities. Keywords : Rice ; Herbal extracts ; Vacuum impregnation process ; StorageReferences
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Betoret, E., Betoret, N., Arilla, A., Bennár, M., Barrera, C., Codoer, P., & Fito, P. (2012). No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori. Journal of Food Engineering, 110, 289-293.
Buggenhout, J., Brijs, K., Celus, I., & Delcour, J.A. (2013). The breakage susceptibility of raw and parboiled rice: A review. Journal of Food Engineering, 117, 304-315.
Chedoloh, R. (2017). Effects of packaging and shelf-life on quality and antioxidant property of defatted rice bran supplemented in raw fish crackers. The Journal of Applied Science, 16(2), 47-64.
Cheevitsopon, E., & Roonprasang, K. (2013). Effect of fluidized bed drying temperature on quality of instant germinated brown rice. Journal of Agricultural Science, 44(2)(Suppl.), 465-468.
Chiralt.A., Fito, P., Barat J.M., Andrés, A., González-Martínez, C., Eacriche, I., & Camacho, M.M. (2001). Use of vacuum impregnation in food salting process. Journal of Food Engineering. 49, 141-151.
Choi, H.S. & Kim, G.H. (2011). Volatile flavor composition of Gamguk (Chrysanthemum indicum) flower essential oils. Food Science and Biotechnology, 20(2), 319-325.
Dajanta, K., Chattong, U., & Rongkom, H. (2019). Color, Pigments and Antioxidant Quality of Red Yeast Rice (angkak) Fermented by Various Rice Varieties. KKU Science Journal, 47(3) 468-477. (in Thai)
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Krasaekoopt, W., & Suthanwong, B. (2008). Vacuum impregnation of probiotics in fruit pieces and their survival during refrigerated storage. Kasetsart Journal, 42, 723-731. (in Thai)
Kruawan K., & Kangsadalampai, K. (2006). Antioxidant activity, phenolic compound contents and antimutagenic activity of some water extract of herbs. Thai Journal of Pharmaceutical Sciences, 30, 28-35.
Mahattanatawee, K., Juntarasri, K., & Sawangphop, D. (2013). Quick-cooking mixed brown rice. Journal of Food Technology, Siam University, 8(1), 35-46. (in Thai)
Mohd-Esa, N., Hern, F.S., Ismail, A., & Yee, C.L. (2010). Antioxidant activity in different parts of roselle (Hibiscus sabdariffa L.) extracts and potential exploitation of the seeds. Food Chemistry, 122, 1055-1060.
Nachaisin, M., Phonken, T., Teeta, S., & Deejing, K. (2015). The study of the quality of pandan leaves instant rice. Journal of Research for Development Social and Community, Rajabhat Maha Sarakham University, 2, 72-79. (in Thai)
Prakotmak, P. (2016). Development of rice kernel coater with fluidized bed process. The Journal of KMUTNB, 26(3), 385-394. (in Thai)
Prasert, W., & Suwannaporn, P. (2009). Optimization of instant jasmine rice process and its physicochemical properties. Journal of Food Engineering, 95, 54-61.
Rongkom, H., Dajanta, K., Chattong, U., & Sungsub, S. (2021). Effect of vacuum and relaxation times on the quality of rice fortified with herbal plant extracts by vacuum impregnation technique. The Journal of Applied Science, 20(1), 118-136.
Rongkom, H., Phianmongkhol, A., & Wirjantoro, T. I. (2013). Physical properties of impregnated cantaloupe and apple affected by different pressure levels. Asian Journal of Agriculture and Food Sciences. 1(4): 163-171.
Smanalieva, J., Salieva, K., Borkoev, B., Windhab, E.J., & Fischer, Peter. (2015). Investigation of changes in chemical composition and rheological properties of Kyrgyz rice cultivars (Ozgon rice) depending on long-term stack-storage after harvesting. LWT - Food Science and Technology, 63, 626-632.
Soponronnarit, S., Chiawwet, M., Prachayawarorn, S., Tungtakul, P., & Taechapairoj, C. (2008). Comparative study of physicochemical properties of accelerated and naturally aged rice. Journal of Food Engineering, 85, 276-286.
Thanasukarn, P., Petlomtnog, P., Ratanatriwong, N., Prachaiyo, O., & Ratanatriwong, P. (2021). Effect of storage conditions on qualities of red jasmine rice (Oryza sativaL.). Naresuan agriculture journal, 18(1), e0180103.
Thatsanasuwan, N., Chupeerach, C., Kriengsinyos, W., & Suttisansanee, U. (2013). The investigation of anti-acetylcholinesterase activity from Pandanus amaryllifolius leaf extract. Agricultural Science Journal, 44(2)(Suppl.), 413-416.
Wu, L.Y., Gao, H.Z., Wang, X.L., Ye, J.H., Lu, J.L., & Liang, Y.R. (2010). Analysis of chemical composition of Chrysanthemum indicum flowers by GC/MS and HPLC. Journal of Medicinal Plants Research, 4(5), 421-426.
Youssef, F.S., Eid, S.Y., Alshammari, E., Ashour, M.L., Wink, M., & El-Readi, M.Z. (2020). Chrysanthemum indicum and Chrysanthemum morifolium: Chemical composition of their essential oils and their potential use as natural preservatives with antimicrobial and antioxidant activities. Foods, doi:10.3390/foods9101460.
Zhao, Y., & Xie, J. (2004). Practical applications of vacuum impregnation in fruit and vegetable processing. Trends in Food Science and Technology, 15, 434-451.
Association of Official Analytical Chemists. 2000. Official methods of analysis of AOAC International, 17th ed. AOAC International, Gaithersburg, USA.
Betoret, E., Betoret, N., Arilla, A., Bennár, M., Barrera, C., Codoer, P., & Fito, P. (2012). No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori. Journal of Food Engineering, 110, 289-293.
Buggenhout, J., Brijs, K., Celus, I., & Delcour, J.A. (2013). The breakage susceptibility of raw and parboiled rice: A review. Journal of Food Engineering, 117, 304-315.
Chedoloh, R. (2017). Effects of packaging and shelf-life on quality and antioxidant property of defatted rice bran supplemented in raw fish crackers. The Journal of Applied Science, 16(2), 47-64.
Cheevitsopon, E., & Roonprasang, K. (2013). Effect of fluidized bed drying temperature on quality of instant germinated brown rice. Journal of Agricultural Science, 44(2)(Suppl.), 465-468.
Chiralt.A., Fito, P., Barat J.M., Andrés, A., González-Martínez, C., Eacriche, I., & Camacho, M.M. (2001). Use of vacuum impregnation in food salting process. Journal of Food Engineering. 49, 141-151.
Choi, H.S. & Kim, G.H. (2011). Volatile flavor composition of Gamguk (Chrysanthemum indicum) flower essential oils. Food Science and Biotechnology, 20(2), 319-325.
Dajanta, K., Chattong, U., & Rongkom, H. (2019). Color, Pigments and Antioxidant Quality of Red Yeast Rice (angkak) Fermented by Various Rice Varieties. KKU Science Journal, 47(3) 468-477. (in Thai)
Danpikulthong, P., Dajanta, K., & Rongkom, H. (2017). Effect of steaming time and vacuum pressure level on physicochemical and antioxidant properties of vacuum impregnated rice. pp. 832-841. In The Proceeding Innovation and Technology Conference (ITC2017), 25-26 December 2017, Rajamangala University of Technology Isan Surin, Surin. (in Thai)
Gamage, G.C.V., Lim, Y.Y., & Choo, W.S. (2021). Anthocyanins from Clitoria ternatea flower: biosynthesis, extraction, stability, antioxidant activity, and applications. Frontiers in Plant Science, 12, doi: 10.3389/fpls.2021.792303.
Gras, M., Vidal-Brotons, D., Betoret, N., Chiralt, A., & Fito, P. (2002). The response of some vegetables to vacuum impregnation. Innovative Food Science and Emerging Technologies. 3, 263-269.
Hamathulin, A., Simla, S., Boontang, S., & Inchuen, S. (2012). Relationship between color value and anthocyanin content in purple waxy corn germplasm. Khon Kaen Agriculture Journal, 40(4), 59-64. (in Thai)
Krasaekoopt, W., & Suthanwong, B. (2008). Vacuum impregnation of probiotics in fruit pieces and their survival during refrigerated storage. Kasetsart Journal, 42, 723-731. (in Thai)
Kruawan K., & Kangsadalampai, K. (2006). Antioxidant activity, phenolic compound contents and antimutagenic activity of some water extract of herbs. Thai Journal of Pharmaceutical Sciences, 30, 28-35.
Mahattanatawee, K., Juntarasri, K., & Sawangphop, D. (2013). Quick-cooking mixed brown rice. Journal of Food Technology, Siam University, 8(1), 35-46. (in Thai)
Mohd-Esa, N., Hern, F.S., Ismail, A., & Yee, C.L. (2010). Antioxidant activity in different parts of roselle (Hibiscus sabdariffa L.) extracts and potential exploitation of the seeds. Food Chemistry, 122, 1055-1060.
Nachaisin, M., Phonken, T., Teeta, S., & Deejing, K. (2015). The study of the quality of pandan leaves instant rice. Journal of Research for Development Social and Community, Rajabhat Maha Sarakham University, 2, 72-79. (in Thai)
Prakotmak, P. (2016). Development of rice kernel coater with fluidized bed process. The Journal of KMUTNB, 26(3), 385-394. (in Thai)
Prasert, W., & Suwannaporn, P. (2009). Optimization of instant jasmine rice process and its physicochemical properties. Journal of Food Engineering, 95, 54-61.
Rongkom, H., Dajanta, K., Chattong, U., & Sungsub, S. (2021). Effect of vacuum and relaxation times on the quality of rice fortified with herbal plant extracts by vacuum impregnation technique. The Journal of Applied Science, 20(1), 118-136.
Rongkom, H., Phianmongkhol, A., & Wirjantoro, T. I. (2013). Physical properties of impregnated cantaloupe and apple affected by different pressure levels. Asian Journal of Agriculture and Food Sciences. 1(4): 163-171.
Smanalieva, J., Salieva, K., Borkoev, B., Windhab, E.J., & Fischer, Peter. (2015). Investigation of changes in chemical composition and rheological properties of Kyrgyz rice cultivars (Ozgon rice) depending on long-term stack-storage after harvesting. LWT - Food Science and Technology, 63, 626-632.
Soponronnarit, S., Chiawwet, M., Prachayawarorn, S., Tungtakul, P., & Taechapairoj, C. (2008). Comparative study of physicochemical properties of accelerated and naturally aged rice. Journal of Food Engineering, 85, 276-286.
Thanasukarn, P., Petlomtnog, P., Ratanatriwong, N., Prachaiyo, O., & Ratanatriwong, P. (2021). Effect of storage conditions on qualities of red jasmine rice (Oryza sativaL.). Naresuan agriculture journal, 18(1), e0180103.
Thatsanasuwan, N., Chupeerach, C., Kriengsinyos, W., & Suttisansanee, U. (2013). The investigation of anti-acetylcholinesterase activity from Pandanus amaryllifolius leaf extract. Agricultural Science Journal, 44(2)(Suppl.), 413-416.
Wu, L.Y., Gao, H.Z., Wang, X.L., Ye, J.H., Lu, J.L., & Liang, Y.R. (2010). Analysis of chemical composition of Chrysanthemum indicum flowers by GC/MS and HPLC. Journal of Medicinal Plants Research, 4(5), 421-426.
Youssef, F.S., Eid, S.Y., Alshammari, E., Ashour, M.L., Wink, M., & El-Readi, M.Z. (2020). Chrysanthemum indicum and Chrysanthemum morifolium: Chemical composition of their essential oils and their potential use as natural preservatives with antimicrobial and antioxidant activities. Foods, doi:10.3390/foods9101460.
Zhao, Y., & Xie, J. (2004). Practical applications of vacuum impregnation in fruit and vegetable processing. Trends in Food Science and Technology, 15, 434-451.
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2023-01-04
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