Impact of ultrasonic treatment on rice starch and grain functional properties: A review

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dc.creatorBonto, Aldrin P.
dc.creatorTiozon, Rhowell N.
dc.creatorSreenivasulu, Nese
dc.creatorCamacho, Drexel H.
dc.date2021-03
dc.date2024-12-19T12:53:44Z
dc.date2024-12-19T12:53:44Z
dc.date.accessioned2026-06-27T04:15:16Z
dc.descriptionAs a green, nonthermal, and innovative technology, ultrasonication generates acoustic cavitation in an aqueous medium, developing physical forces that affect the starch chemistry and rice grain characteristics. This review describes the current information on the effect of ultrasonication on the morphological, textural, and physicochemical properties of rice starch and grain. In a biphasic system, ultrasonication introduced fissures and cracks, which facilitated higher uptake of water and altered the rice starch characteristics impacting textural properties. In wholegrain rice, ultrasonic treatment stimulated the production of health-related metabolites, facilitated the higher uptake of micronutrient fortificants, and enhanced the palatability by softening the rice texture. This review provides insights into the future direction on the utilization of ultrasonication for the applications towards the improvement of rice functional properties.
dc.identifierhttps://hdl.handle.net/10568/164325
dc.identifier.urihttp://hdl.handle.net/123456789/26689
dc.languageen
dc.publisherElsevier
dc.rightsOpen Access
dc.sourceBonto, Aldrin P.; Tiozon, Rhowell N.; Sreenivasulu, Nese and Camacho, Drexel H. 2021. Impact of ultrasonic treatment on rice starch and grain functional properties: A review. Ultrasonics Sonochemistry, Volume 71 p. 105383
dc.subjectacoustics and ultrasonics
dc.subjectchemical engineering (miscellaneous)
dc.subjectradiology
dc.subjectnuclear medicine and imaging
dc.titleImpact of ultrasonic treatment on rice starch and grain functional properties: A review
dc.typeJournal Article

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Instituto Internacional de Investigación del Arroz (IRRI)