Harnessing Cold Plasma for Rice Grain Processing: A Systematic Review on Functional, Structural, and Nutritional Properties

Abstract

Rice (Oryza sativa, Oryza glaberrima) is a globally essential staple, providing vital nutrients such as carbohydrates, fiber, proteins, vitamins, and minerals. However, conventional processing methods (e.g., milling, parboiling) often degrade its physicochemical and nutritional properties, causing loss of essential components.This systematic review critically examines the potential of cold plasma (CP), an emerging non-thermal technology, for enhancing rice quality. Following PRISMA guidelines, an extensive literature search was conducted using databases including PubMed, Scopus, Web of Science, and Google Scholar. The review highlights the effects of CP on rice grain structure, starch and protein behavior, and key techno-functional and nutritional attributes. CP treatment improves water ab