Analysis of the characteristics of foxtail millet during storage under different light environments. (September 2021)

• Record Type: Journal Article
• Authors: Liang, Kehong; Liu, Yuhang; Liang, Shan
• Is Part Of: Journal of cereal science. Volume 101(2021)
• Publication Date: 2021-09
• Subjects: Foxtail millet -- Lipid oxidation -- Light exposure -- Storage -- Volatile compounds; Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2021.103302
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: In this work, the impacts of white, red and blue light-emitting diodes on the quality of millet during long-term storage were investigated. It was found that millet stored under blue light for 90 days showed a significantly slower reduction in malondialdehyde (MDA) content and fatty acid value, and a higher iodine value, than that stored under white- or red-light conditions. Furthermore, blue light was also shown to lower lipoxygenase (LOX) and lipopolysaccharide (LPS) activity during storage. Scanning electron microscope observation revealed that narrow cracks became wider as storage time increased, while a rougher texture and more cracks were seen after 90 days in the millet irradiated with red light than in those either irradiated with blue light or stored in dark conditions. The components related to oxidation, such as 5-hexyldihydro-2(3h)-furanone, 3-octen-2-one, trans-β-ionone, and hexanal contents, were found to be lower under blue light than under either red or white light. Moreover, principal component analysis indicated that the volatile components present in the of millet during storage under different light conditions were mainly aldehydes, ketones, esters, alcohols and hydrocarbons. In order to limit the adverse effects of these volatile components during long-term storage, based on the results of this study, we recommend that blue light could be applied as a clean and cheap technology to extend the shelf life of millet. Graphical abstract: Image 1 Highlights: Blue light showed slower reduction in MDA content and fatty acid value. Blue light irradiation exhibited lower LOX and LPS activity. SEM and TEM reflect the morphology changes in the millet during storage. Volatile components of millet were investigated under different light conditions.