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

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 absorption, reduces cooking time, and modifies starch gelatinization and pasting profiles. It also enhances protein solubility, emulsification properties, and textural characteristics, thus enhancing the sensory and functional profile of rice-based products. From a nutritional approach, CP contributes to increased nutrient bioavailability and reduction of anti-nutritional factors, while also offering microbial decontamination and shelf-life extension. CP represents a promising, energy and cost-efficient alternative to conventional thermal processing. Its ability to preserve and enhance nutritional and functional properties without compromising impact on sensory quality makes it an ideal tool in sustainable rice grain processing and value-added grain innovation.