Evidence map›Paper›PMID 42842345›Full record

ArticleJournal of food science2026

Plasma-Activated Water Primes Black Rice Starch for Amplified Hydrothermal Modification: Structural Insights and Enhanced Digestibility.

Raphael Lucas Jacinto Almeida, Newton Carlos Santos, João Vitor Fonseca Feitoza, Iêda Letícia de Souza Ferreira, Raphael da Silva Eduardo, André Miranda da Silva, Cecilia Elisa Sousa Muniz, Ellen Cristina Nabiça Rodrigues, Alison Bruno Borges de Sousa, Lícia Amazonas Calandrini Braga and 6 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

16 authors.

Raphael Lucas Jacinto AlmeidaDepartment of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil.ORCID https://orcid.org/0000-0001-7232-2373
Newton Carlos SantosDepartment of Food Engineering, Federal University of Campina Grande, Campina Grande, Paraíba, Brazil.ORCID https://orcid.org/0000-0002-9603-2503
João Vitor Fonseca FeitozaInstitute of Rural Development, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Redenção, Ceará, Brazil.
Iêda Letícia de Souza FerreiraDepartment of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil.ORCID https://orcid.org/0000-0002-5711-3482
Raphael da Silva EduardoDepartment of Chemical Engineering, Federal University of Campina Grande, Campina Grande, Paraíba, Brazil.
André Miranda da SilvaDepartment of Chemical Engineering, Federal University of Campina Grande, Campina Grande, Paraíba, Brazil.
Cecilia Elisa Sousa MunizDepartment of Chemical Engineering, Federal University of Campina Grande, Campina Grande, Paraíba, Brazil.
Ellen Cristina Nabiça RodriguesDepartment of Food Engineering, Federal Institute of Education, Science and Technology of Piaui, Uruçuí, Piaui, Brazil.
Alison Bruno Borges de SousaDepartment of Agroindustry, Federal Institute of Education, Science and Technology of Pernambuco, Vitória de Santo Antão, Pernambuco, Brazil.
Lícia Amazonas Calandrini BragaDepartment of Agroindustry, Federal Institute of Education, Science and Technology of Pará, Castanhal, Pará, Brazil.
Adriano Cesar Calandrini BragaDepartment of Food Technology, State University of Pará, Belém, Pará, Brazil.
Victor Herbert de Alcântara RibeiroDepartment of Agricultural Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil.ORCID https://orcid.org/0000-0001-6286-5403
Ynis Thaciane Felix da SilvaDepartment of Chemical Engineering, Federal University of Paraiba, João Pessoa, Paraíba, Brazil.
Martha Maria Gomes NóbregaDepartment of Chemical Engineering, Federal University of Paraiba, João Pessoa, Paraíba, Brazil.
Ana Carla Oliveira de BritoDepartment of Materials Engineering, Federal University of Campina Grande, Campina Grande, Paraíba, Brazil.
Virgínia Mirtes de Alcantara SilvaDepartment of Food Quality and Safety Management, State University of Campinas, Campinas, São Paulo, Brazil.ORCID https://orcid.org/0000-0001-6493-3203

Funding

National Council for Scientific and Technological Development 151292/2025-6
6 · The paper itself

Abstract

This study evaluated the ability of plasma-activated water (PAW) to modulate black rice starch response to autoclaving. Six formulations were prepared: native starch (Native), starch treated with PAW for 30 or 60 min (P30, P60), starch autoclaved only (AC), and starch subjected to PAW for 30 or 60 min prior to autoclaving (P30AC, P60AC). PAW pretreatment intensified autoclaving-induced depolymerization, as reflected by pronounced reductions in the hydrodynamic radius (Rh) of amylose and amylopectin chains. This molecular breakdown was accompanied by a redistribution of linear glucan chains toward shorter fractions (DP 6-12 increasing to 20.17%) and a decrease in apparent amylose content (up to 16.76%). Solubility increased nearly fivefold in P60AC (31.57%), while relative crystallinity declined from 25.18% to 19.68%, indicating partial loss of ordered lamellae. Gelatinization enthalpy (ΔH) was markedly reduced to 5.32 J g

Indexed as

OryzaStarchWaterAmylopectinAmyloseDigestionFood HandlingHot TemperatureSolubilityViscosityAmylopectinAmyloseStarchWaterfunctional foodsphysical processingsustainable modification

Identifiers

PMID42842345
PMCPMC13644908

What OpenQuestion holds

Textmetadata
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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.