Effect of atmospheric pressure cold plasma (ACP) treatment on technological characteristics of chia (Salvia hispanica L.) seeds
The highly nutritious nature of chia seeds drives its increased utilization by the consumer and industries. This study is done to investigate the impact of atmospheric pressure cold plasma (ACP) based on air gas and dielectric barrier discharge (DBD) design. ACP treatment as an emerging non-thermal...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224001276 |
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| author | Neda Mollakhalili-meybodi Narjes Jamali Mehdi Sharifian Mohammad Kiani Amene Nematollahi |
| author_facet | Neda Mollakhalili-meybodi Narjes Jamali Mehdi Sharifian Mohammad Kiani Amene Nematollahi |
| author_sort | Neda Mollakhalili-meybodi |
| collection | DOAJ |
| description | The highly nutritious nature of chia seeds drives its increased utilization by the consumer and industries. This study is done to investigate the impact of atmospheric pressure cold plasma (ACP) based on air gas and dielectric barrier discharge (DBD) design. ACP treatment as an emerging non-thermal processing at different time (3 and 8 min) and voltage (6.5 and 8.5 kV) on technological characteristics of chia seeds including physicochemical, rheological, thermal, textural and morphological characteristics which are generally induced by carbohydrate and protein fraction. Results indicated an increase in water absorption index (10.36 ± 0.10 g/g), swelling power (10.43 ± 0.94 g/g) and decrease in gelatinization enthalpy (313.7 ± 0.9 J/g) at samples treated for 8 min at 8.5 kV. The lowest hardness (1390.5 ± 50.4 g) and highest peak temperature (94.79 ± 0.5 °C) is also observed at samples treated for 3 min at 8.5 kV. Changes in technological properties observed through ACP treatment are generally determined by the interaction of plasma activated species with molecular components, their depolymerization and cross-link formation as verified by FTIR analysis. Regarding, ACP treatment influences the structure of protein and carbohydrate macromolecules on the basis of its intensity. |
| format | Article |
| id | doaj-art-25cc0ae47aa34c5ea6649ab7ec6cfb3a |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-25cc0ae47aa34c5ea6649ab7ec6cfb3a2025-08-20T02:49:01ZengElsevierApplied Food Research2772-50222024-12-014210051710.1016/j.afres.2024.100517Effect of atmospheric pressure cold plasma (ACP) treatment on technological characteristics of chia (Salvia hispanica L.) seedsNeda Mollakhalili-meybodi0Narjes Jamali1Mehdi Sharifian2Mohammad Kiani3Amene Nematollahi4Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran; Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, IranStudent Research Committee, Fasa University of Medical Sciences, Fasa, IranPhysics Department, Faculty of Physics, Yazd University, Yazd, IranStudent Research Committee, Fasa University of Medical Sciences, Fasa, IranDepartment of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran; Corresponding author.The highly nutritious nature of chia seeds drives its increased utilization by the consumer and industries. This study is done to investigate the impact of atmospheric pressure cold plasma (ACP) based on air gas and dielectric barrier discharge (DBD) design. ACP treatment as an emerging non-thermal processing at different time (3 and 8 min) and voltage (6.5 and 8.5 kV) on technological characteristics of chia seeds including physicochemical, rheological, thermal, textural and morphological characteristics which are generally induced by carbohydrate and protein fraction. Results indicated an increase in water absorption index (10.36 ± 0.10 g/g), swelling power (10.43 ± 0.94 g/g) and decrease in gelatinization enthalpy (313.7 ± 0.9 J/g) at samples treated for 8 min at 8.5 kV. The lowest hardness (1390.5 ± 50.4 g) and highest peak temperature (94.79 ± 0.5 °C) is also observed at samples treated for 3 min at 8.5 kV. Changes in technological properties observed through ACP treatment are generally determined by the interaction of plasma activated species with molecular components, their depolymerization and cross-link formation as verified by FTIR analysis. Regarding, ACP treatment influences the structure of protein and carbohydrate macromolecules on the basis of its intensity.http://www.sciencedirect.com/science/article/pii/S2772502224001276Cold plasma treatmentChia seedRheological propertiesHydrationNon-thermal processing |
| spellingShingle | Neda Mollakhalili-meybodi Narjes Jamali Mehdi Sharifian Mohammad Kiani Amene Nematollahi Effect of atmospheric pressure cold plasma (ACP) treatment on technological characteristics of chia (Salvia hispanica L.) seeds Applied Food Research Cold plasma treatment Chia seed Rheological properties Hydration Non-thermal processing |
| title | Effect of atmospheric pressure cold plasma (ACP) treatment on technological characteristics of chia (Salvia hispanica L.) seeds |
| title_full | Effect of atmospheric pressure cold plasma (ACP) treatment on technological characteristics of chia (Salvia hispanica L.) seeds |
| title_fullStr | Effect of atmospheric pressure cold plasma (ACP) treatment on technological characteristics of chia (Salvia hispanica L.) seeds |
| title_full_unstemmed | Effect of atmospheric pressure cold plasma (ACP) treatment on technological characteristics of chia (Salvia hispanica L.) seeds |
| title_short | Effect of atmospheric pressure cold plasma (ACP) treatment on technological characteristics of chia (Salvia hispanica L.) seeds |
| title_sort | effect of atmospheric pressure cold plasma acp treatment on technological characteristics of chia salvia hispanica l seeds |
| topic | Cold plasma treatment Chia seed Rheological properties Hydration Non-thermal processing |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224001276 |
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