Applications of novel non-thermal physical field technologies in enhancing the quality and storage stability of grains

Abstract

The quality and storage stability of grains are crucial for global food security. However, these properties can deteriorate due to internal respiratory processes and external factors, leading to drawbacks such as color change, lipid deterioration, starch aging, and protein denaturation. Traditional thermal processing techniques often result in nutrient loss and quality deterioration, prompting an increased focus on novel non-thermal treatment technologies in grain storage research. This review focuses on the application of four non-thermal physical field technologies in grain storage: cold plasma, pulsed electric field, ionizing radiation, and ultrasonic treatment. It presents the fundamental principles and mechanisms of these non-thermal physical field technologies, outlining their impact on quality attributes such as color, texture, and flavor, as well as nutrients such as starch, protein, fat, and bioactive substances during grain storage. This review also discusses the application of non-thermal treatments to enhance grain quality and extend shelf life. The review also addresses challenges and future trends in applying these physical field technologies to grain storage, emphasizing the need for further research to understand the interaction between non-thermal processing techniques and grains. This understanding will facilitate the early adoption of these technologies in the food industry.