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Ultrasound-Assisted Fermentation to Remove Cadmium from Rice and Its Application

文献类型： 外文期刊

作者： Yang, Xiaotong 1 ; Yin, Jie 1 ; Guo, Yahui 1 ; Yu, Hang 1 ; Yuan, Shaofeng 1 ; Qian, He 1 ; Yao, Weirong 1 ; Song, Jiangfeng 2 ;

作者机构： 1.Jiangnan Univ, Natl Ctr Technol Innovat Fast Biol Detect Grain Qu, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

关键词： rice; ultrasonic; Lactiplantibacillus plantarum; cadmium removal rate; rice noodles

期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：4.9 ）

ISSN：

年卷期： 2023 年 28 卷 10 期

页码：

收录情况： SCI

摘要： Rice, which is a major part of the daily diet, is becoming more and more contaminated by cadmium (Cd). This study combined low-intensity ultrasonic waves with the Lactobacillus plantarum fermentation method and optimized this technique by a single-factor and response surface experiment, aiming to solve the practical problems that the current Cd removal methods for rice cannot address, due to the fact that they require a long time (nearly 24 h), which prevents meeting the rice production demands. The described technique required a short time (10 h), and the highest Cd removal reached 67.05 +/- 1.38%. Further analysis revealed that the maximum adsorption capacity of Lactobacillus plantarum for Cd increased by nearly 75%, and the equilibrium adsorption capacity increased by almost 30% after the ultrasonic intervention. Additionally, a sensory evaluation and other experiments proved that the properties of the rice noodles prepared from Cd-reduced rice obtained by ultrasound-assisted fermentation were comparable to those of traditional rice noodles, indicating that this method can be used in actual rice production.

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