Evaluation of the Nutritional and Biochemical Variation in Pistachios Exposed to Dielectric Barrier Discharge Plasma
Cold plasma processing systems have proven to be promising tools for reducing biological and chemical contaminants in the food industry. However, little is known about the effects of plasma technology on the biochemical characteristics of food, particularly nuts. Therefore, this study evaluated the...
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| Language: | English |
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Elsevier
2025-12-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525002059 |
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| author | Mahdiyeh Bakhtiyari-Ramezani Fatemeh Amani Aboutorab Naeimabadi |
| author_facet | Mahdiyeh Bakhtiyari-Ramezani Fatemeh Amani Aboutorab Naeimabadi |
| author_sort | Mahdiyeh Bakhtiyari-Ramezani |
| collection | DOAJ |
| description | Cold plasma processing systems have proven to be promising tools for reducing biological and chemical contaminants in the food industry. However, little is known about the effects of plasma technology on the biochemical characteristics of food, particularly nuts. Therefore, this study evaluated the potential adverse effects of cold plasma on the biochemical characteristics of pistachio in 5, 10, 20, and 40 min of treatment. The results indicated that compared to the control group, there were no significant changes in photosynthetic pigments, malondialdehyde, catalase, peroxide value, acidity value, moisture content, and sensory attributes of pistachio. However, a significant decrease in the linoleic acid (5 %) alongside an increase in the palmitic acid (8 %) for 40-minute plasma treatment was observed. The total carbohydrates and protein content of pistachios remained unchanged for the 10-minute plasma treatment, while prolonged treatment (20 and 40 min) significantly reduced these compounds compared to the control group, with protein levels decreasing by 12.29 % and 14.56 %, and carbohydrate levels decreasing by 22.03 % and 44.0 %, respectively. Therefore, plasma treatment time is a critical factor in nut processing. Subsequent research should improve device design and optimize treatment duration to regulate the risk and food safety concerns. |
| format | Article |
| id | doaj-art-e8ed38bd0ab94fcc9db494ab2377bc4a |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-e8ed38bd0ab94fcc9db494ab2377bc4a2025-08-26T04:14:35ZengElsevierFuture Foods2666-83352025-12-011210074610.1016/j.fufo.2025.100746Evaluation of the Nutritional and Biochemical Variation in Pistachios Exposed to Dielectric Barrier Discharge PlasmaMahdiyeh Bakhtiyari-Ramezani0Fatemeh Amani1Aboutorab Naeimabadi2Plasma Physics and Nuclear Fusion Research School, Nuclear Science and Technology Research Institute (NSTRI), Tehran, Iran; Corresponding author.Plasma Technology Development Company, Tehran, IranDepartment of Energy Engineering and Physics, Amirkabir University of Technology, Tehran, IranCold plasma processing systems have proven to be promising tools for reducing biological and chemical contaminants in the food industry. However, little is known about the effects of plasma technology on the biochemical characteristics of food, particularly nuts. Therefore, this study evaluated the potential adverse effects of cold plasma on the biochemical characteristics of pistachio in 5, 10, 20, and 40 min of treatment. The results indicated that compared to the control group, there were no significant changes in photosynthetic pigments, malondialdehyde, catalase, peroxide value, acidity value, moisture content, and sensory attributes of pistachio. However, a significant decrease in the linoleic acid (5 %) alongside an increase in the palmitic acid (8 %) for 40-minute plasma treatment was observed. The total carbohydrates and protein content of pistachios remained unchanged for the 10-minute plasma treatment, while prolonged treatment (20 and 40 min) significantly reduced these compounds compared to the control group, with protein levels decreasing by 12.29 % and 14.56 %, and carbohydrate levels decreasing by 22.03 % and 44.0 %, respectively. Therefore, plasma treatment time is a critical factor in nut processing. Subsequent research should improve device design and optimize treatment duration to regulate the risk and food safety concerns.http://www.sciencedirect.com/science/article/pii/S2666833525002059Cold plasmaDielectric barrier dischargeNutritional characteristicPistachioPistachio biochemical characteristic |
| spellingShingle | Mahdiyeh Bakhtiyari-Ramezani Fatemeh Amani Aboutorab Naeimabadi Evaluation of the Nutritional and Biochemical Variation in Pistachios Exposed to Dielectric Barrier Discharge Plasma Future Foods Cold plasma Dielectric barrier discharge Nutritional characteristic Pistachio Pistachio biochemical characteristic |
| title | Evaluation of the Nutritional and Biochemical Variation in Pistachios Exposed to Dielectric Barrier Discharge Plasma |
| title_full | Evaluation of the Nutritional and Biochemical Variation in Pistachios Exposed to Dielectric Barrier Discharge Plasma |
| title_fullStr | Evaluation of the Nutritional and Biochemical Variation in Pistachios Exposed to Dielectric Barrier Discharge Plasma |
| title_full_unstemmed | Evaluation of the Nutritional and Biochemical Variation in Pistachios Exposed to Dielectric Barrier Discharge Plasma |
| title_short | Evaluation of the Nutritional and Biochemical Variation in Pistachios Exposed to Dielectric Barrier Discharge Plasma |
| title_sort | evaluation of the nutritional and biochemical variation in pistachios exposed to dielectric barrier discharge plasma |
| topic | Cold plasma Dielectric barrier discharge Nutritional characteristic Pistachio Pistachio biochemical characteristic |
| url | http://www.sciencedirect.com/science/article/pii/S2666833525002059 |
| work_keys_str_mv | AT mahdiyehbakhtiyariramezani evaluationofthenutritionalandbiochemicalvariationinpistachiosexposedtodielectricbarrierdischargeplasma AT fatemehamani evaluationofthenutritionalandbiochemicalvariationinpistachiosexposedtodielectricbarrierdischargeplasma AT aboutorabnaeimabadi evaluationofthenutritionalandbiochemicalvariationinpistachiosexposedtodielectricbarrierdischargeplasma |