Yang_2026_Food.Chem_511_148782

This study investigates the discharge characteristics of dielectric barrier discharge (DBD) plasma in air and argon under various operating parameters and compares their effects on brown rice storage stability. Results show that air plasma activates enzymes at low doses and causes excessive oxidation at high doses due to the transition from filamentary to glow discharge mode. In contrast, argon plasma provides more uniform energy deposition and maintains a stable glow discharge. Using an 80% duty cycle at 20 kV as the benchmark, a 60 s argon treatment preserved antioxidant capacity, slowed the deterioration of rice flour structure and moisture migration, and reduced the activities of lipase (LA), lipoxygenase (LOX), and peroxidase (POD) by 37.0%, 36.3%, and 20.9%, respectively. These findings highlight the critical role of gas type and discharge mode in optimizing cold plasma treatment for brown rice preservation, thus enhancing the commercial value of brown rice.