Skip to main content
Springer Nature Link
Log in

The effects of Michelia alba oil against mould on brown rice and assessing the brain response using electroencephalogram (EEG)

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The objective of this study was to develop antifungal fragrant brown rice using the vapour phase of Michelia alba oil and to understand the effects of fragrant brown rice on consumer reactions using an electroencephalography (EEG) technique. The effect of M. alba oil vapour (300–900 µL/L) on the growth of moulds was studied in brown rice. Then, optimisation of the M. alba oil vapour (300–900 µL/L) was studied through sensory evaluation. Next, EEG was used to investigate the effect of fragrant cooked brown rice on human brain activity. In addition, the key components of M. alba oil on the sensory effects were determined. The results indicated that M. alba oil vapour ≥ 450 µL/L provided effective antifungal activity against natural moulds on brown rice for at least 90 days of storage at 25 °C at 100% RH. Furthermore, the optimal concentration of M. alba oil vapour for enhancing consumer preference and acceptance of cooked brown rice was 300–600 µL/L with a rejection threshold of 2,052 µL/L. Moreover, it was found that linalool was the main key component and caryophyllene and β-elemene were the minor components affecting the sensory quality enhancement. Interestingly, the EEG results showed that fragrant cooked brown rice could increase the power of alpha and beta waves in the human brain, indicating anti-stress effects and a relaxed mood. Therefore, M. alba oil vapour demonstrated good potential to enhance consumer acceptance and preference for cooked brown rice while controlling the significant growth of moulds in brown rice.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Explore related subjects

Discover the latest articles and news from researchers in related subjects, suggested using machine learning.

References

  • Aprotosoaie AC, Hăncianu M, Costache II, Miron A (2014) Linalool: a review on a key odorant molecule with valuable biological properties. Flavour Fragr J 29:193–219

    Article  CAS  Google Scholar 

  • Asaruddin MR, Honda G, Tsubouchi A, Nakajima-Shimada J, Aoki T, Kiuchi F (2003) Trypanocidal constituents from Michelia alba. Nat Med 57:61–63

    CAS  Google Scholar 

  • Asikin Y, Kawahira S, Goki M, Hirose N, Kyoda S, Wada K (2018) Extended aroma extract dilution analysis profile of Shiikuwasha (Citrus depressa Hayata) pulp essential oil. J Food Drug Anal 26:268–276

    Article  CAS  PubMed  Google Scholar 

  • Association of Official Analytical Chemists (2019) Official methods of analysis, 21st edn. Association of Official Analytical Chemists, Washington

    Google Scholar 

  • Basha RH, Sankaranarayanan C (2016) β-Caryophyllene, a natural sesquiterpene lactone attenuates hyperglycemia mediated oxidative and inflammatory stress in experimental diabetic rats. Chem Biol 245:50–58

    CAS  Google Scholar 

  • Della Lucia SM, Rodrigues Minim VP, Osório Silva CH, Minim LA, De Aguiar CP (2014) Use of relative risk test to evaluate the influence of the brand on beer acceptability. Semin Cienc Agrar 35:267–276

    Article  Google Scholar 

  • Desmet PMA, Hekkert P (2009) Special issue editorial: design & emotion. Int J Des 3:1–6

    Google Scholar 

  • Espina L, García-Gonzalo D, Pagán R (2014) Impact of essential oils on the taste acceptance of tomato juice, vegetable soup, or poultry burgers. J Food Sci 79:1575–1583

    Article  Google Scholar 

  • Galanakis CM (2012) Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends Food Sci Technol 26:68–87

    Article  CAS  Google Scholar 

  • Galanakis CM (2013) Emerging technologies for the production of nutraceuticals from agricultural by-products: a viewpoint of opportunities and challenges. Food Bioprod Process 91:575–579

    Article  CAS  Google Scholar 

  • Galanakis CM (2015) Separation of functional macromolecules and micromolecules: from ultrafiltration to the border of nanofiltration. Trends Food Sci Technol 42:44–63

    Article  CAS  Google Scholar 

  • Galanakis CM (2020) The food systems in the era of the coronavirus (COVID-19) pandemic crisis. Foods 9(523):1–10

    Google Scholar 

  • Hongratanaworakit T, Buchbauer G (2004) Evaluation of the harmonizing effect of ylang-ylang oil on humans after inhalation. Planta Med 70:632–636

    Article  CAS  PubMed  Google Scholar 

  • Kalpanadevi C, Singh V, Subramanian R (2018) Influence of milling on the nutritional composition of bran from different rice varieties. J Food Sci Technol 55:2259–2269

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Kaneda H, Goto N, Kobayakawa T, Takashio M, Saito S (2004) Measurement of human brain activity evoked by stimulation of beer bitterness using magnetoencephalography. J Food Sci 69:156–160

    Article  Google Scholar 

  • Kim IH, Lee H, Kim JE, Song KB, Lee YS, Chung DS, Min SC (2013) Plum coatings of lemongrass oil-incorporating carnauba wax-based nanoemulsion. J Food Sci 78:1551–1559

    Article  Google Scholar 

  • King SC, Meiselman HL (2010) Development of a method to measure consumer emotions associated with foods. Food Qual Perfer 21:168–177

    Article  Google Scholar 

  • Klimesch W (1999) EEG alpha and theta oscillations reflect cognitive and memory performance: a review and analysis. Brain Res Rev 29:169–195

    Article  CAS  PubMed  Google Scholar 

  • Labbe D, Martin N, Le Coutre J, Hudry J (2011) Impact of refreshing perception on mood, cognitive performance and brain oscillations: an exploratory study. Food Qual Perfer 22:92–100

    Article  Google Scholar 

  • Lagast S, Gellynck X, Schouteten JJ, De Herdt V, De Steur H (2017) Consumers’ emotions elicited by food: a systematic review of explicit and implicit methods. Trends Food Sci Technol 69:172–189

    Article  CAS  Google Scholar 

  • Lee J, Jung E, Park J, Jung K, Lee S, Hong S et al (2005) Anti-inflammatory effects of magnolol and honokiol are mediated through inhibition of the downstream pathway of MEKK-1 in NF-κB activation signaling. Planta Med 71:338–343

    Article  CAS  PubMed  Google Scholar 

  • Lima Filho T, Minim VPR, Dos Santos Navarro RDC, Della Lucia SM, Minim LA (2015) Methodology for determination of two new sensory thresholds: compromised acceptance threshold and rejection threshold. Food Res Int 76:561–566

    Article  PubMed  Google Scholar 

  • Meilgaard MC, Carr BT, Civille GV (1999) Sensory evaluation. CRC Press, Boca Raton

    Book  Google Scholar 

  • Murao S, Yoto A, Yokogoshi H (2013) Effect of smelling green tea on mental status and EEG activity. Int J Affect Eng 12:37–43

    Article  Google Scholar 

  • Rout PK, Naik SN, Rao YR (2006) Composition of the concrete, absolute, headspace and essential oil of the flowers of Michelia champaca Linn. Flavour Frag J 21:906–911

    Article  CAS  Google Scholar 

  • Sapna I, Kamaljit M, Priya R (2019) Milling and thermal treatment induced changes on phenolic components and antioxidant activities of pigmented rice flours. J Food Sci Technol 56:273–280

    Article  CAS  PubMed  Google Scholar 

  • Sauseng P, Klimesch W, Gerloff C, Hummel FC (2009) Spontaneous locally restricted EEG alpha activity determines cortical excitability in the motor cortex. Neuropsychologia 47:284–288

    Article  CAS  PubMed  Google Scholar 

  • Songsamoe S, Matan N, Matan N (2016) Effect of UV-C radiation and vapor released from a water hyacinth root absorbent containing bergamot oil to control mold on storage of brown rice. J Food Sci Technol 53:1445–1453

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Songsamoe S, Matan N, Matan N (2017) Antifungal activity of Michelia alba oil in the vapor phase and the synergistic effect of major essential oil components against Aspergillus flavus on brown rice. Food Control 77:150–157

    Article  CAS  Google Scholar 

  • Subha DP, Joseph PK, Acharya R, Lim CM (2010) EEG signal analysis: a survey. J Med Syst 34:195–212

    Article  PubMed  Google Scholar 

  • Suhem K, Matan N, Matan N, Danworaphong S, Aewsiri T (2015) Improvement of the antifungal activity of Litsea cubeba vapor by using a helium–neon (He–Ne) laser against Aspergillus flavus on brown rice snack bars. Int J Food Microbiol 215:157–160

    Article  CAS  PubMed  Google Scholar 

  • Suppakul P, Sonneveld K, Bigger SW, Miltz J (2011) Diffusion of linalool and methylchavicol from polyethylene-based antimicrobial packaging films. LWT Food Sci Technol 44:1888–1893

    Article  CAS  Google Scholar 

  • Tyagi AK, Malik A, Gottardi D, Guerzoni ME (2012) Essential oil vapour and negative air ions: a novel tool for food preservation. Trends Food Sci Technol 26:99–113

    Article  CAS  Google Scholar 

  • Vollmuth TA, Heck JD, Ratajczak HV, Thomas PT (1989) Immunotoxicity assessment of flavoring ingredients using a rapid and economical screen. Toxicologist 9:206

    Google Scholar 

  • Worch T, Sinesio F, Moneta E, Abbà S, Dreyfuss L, McEwan JA, Porcherot-Lassallette C (2020) Influence of different test conditions on the emotional responses elicited by beers. Food Qual Perfer 83:103895

    Article  Google Scholar 

  • Xiao Z, Chen J, Niu Y, Chen F (2017a) Characterization of the key odorants of fennel essential oils of different regions using GC–MS and GC–O combined with partial least squares regression. J Chromatogr B1063:226–234

    Google Scholar 

  • Xiao Z, Li Q, Niu Y, Zhou X, Liu J, Xu Y, Xu Z (2017b) Odor-active compounds of different lavender essential oils and their correlation with sensory attributes. Ind Crops Prod 108:748–755

    Article  CAS  Google Scholar 

  • Zeng WC, Zhu RX, Jia LR, Gao H, Zheng Y, Sun Q (2011) Chemical composition, antimicrobial and antioxidant activities of essential oil from Gnaphlium affine. Food Chem Toxicol 49:1322–1328

    Article  CAS  PubMed  Google Scholar 

  • Zhao J, Li QQ, Zou B, Wang G, Li X, Kim JE et al (2007) In vitro combination characterization of the new anticancer plant drug β-elemene with taxanes against human lung carcinoma. Int J Oncol 31:241–252

    CAS  PubMed  Google Scholar 

Download references

Acknowledgements

This study was supported by the Thailand Research Fund (TRF) and was partially supported by the Institute of Research and Innovation, Walailak University, Thailand (Contract Number WU62258). EEG tracings were supported by Research Institute of Health Sciences, Walailak University.

Author information

Authors and Affiliations

  1. Food Science and Technology, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat, 80160, Thailand

    Sumethee Songsamoe & Narumol Matan

  2. School of Medicine, Walailak University, Nakhon Si Thammarat, 80160, Thailand

    Phanit Koomhin

  3. Research Center of Excellence in Innovation of Essential Oil, Walailak University, Nakhon Si Thammarat, 80160, Thailand

    Sumethee Songsamoe, Phanit Koomhin & Narumol Matan

Authors
  1. Sumethee Songsamoe
    View author publications

    Search author on:PubMed Google Scholar

  2. Phanit Koomhin
    View author publications

    Search author on:PubMed Google Scholar

  3. Narumol Matan
    View author publications

    Search author on:PubMed Google Scholar

Corresponding author

Correspondence to Narumol Matan.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Songsamoe, S., Koomhin, P. & Matan, N. The effects of Michelia alba oil against mould on brown rice and assessing the brain response using electroencephalogram (EEG). J Food Sci Technol 58, 1776–1787 (2021). https://doi.org/10.1007/s13197-020-04689-8

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-020-04689-8

Keywords