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

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 fermentation method and optimized this technique by a single-factor and response surface experiment, aiming to solve the practical proble...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2023-05, Vol.28 (10), p.4127
Main Authors: Yang, Xiaotong, Yin, Jie, Guo, Yahui, Yu, Hang, Yuan, Shaofeng, Qian, He, Yao, Weirong, Song, Jiangfeng
Format: Article
Language:English
Subjects:
Adsorption
Biomass
Cadmium
Cadmium - analysis
cadmium removal rate
Crop production
Fermentation
Food
Food Handling - methods
Lactiplantibacillus plantarum
Lactobacilli
Lactobacillus plantarum
Microorganisms
Noodles
Oryza
Permeability
Pollution
Production processes
Proteins
Rice
rice noodles
Sensory evaluation
Soil
Soil Pollutants - analysis
ultrasonic
Ultrasonic imaging
Ultrasound
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Summary: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 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 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.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules28104127