Cold Plasma Treatment of Little Millet Flour: Impact on Bioactives, Antinutritional Factors and Functional Properties

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED
Samuel Jaddu, Sibasish Sahoo, Shivani Sonkar, Khalid Alzahrani, Madhuresh Dwivedi, NN Misra, Rama Chandra Pradhan
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Abstract

This study delves into the transformative effects of atmospheric cold plasma (CP) treatment on little millet flour (LMF), specifically exploring alterations in bioactive compounds, antinutritional factors, and functional properties. Foaming and emulsification properties experienced noteworthy enhancements with plasma treatment, manifesting in significant increases in foaming capacity (up to 51.47 ± 0.49%), foaming stability, emulsification ability, and emulsion stability (up to 47.02 ± 0.35%). The treatment also positively influenced water absorption index and swelling power. Antinutritional factors, including tannins and saponins, exhibited substantial reductions following plasma treatment. Saponin content, for instance, decreased by an impressive 58% after exposure to 20 kV for 20 min. Conversely, bioactive compounds such as phenolic content and antioxidant activity saw significant increases. Total phenolic content (TPC) rose from 527.54 ± 8.94 to 575.82 ± 3.58 mg GAE/100 g, accompanied by a remarkable 59% boost in antioxidant activity. Interestingly, plasma treatment did not exhibit a discernible effect on pasting properties. These findings collectively underscore the potential of atmospheric CP treatment as a novel and effective method for enhancing the functional and nutritional attributes of LMF, thereby opening new avenues for its application in food science and technology.

Abstract Image

冷等离子体处理小米粉:对生物活性物质、抗营养因子和功能特性的影响
本研究深入探讨了常压冷等离子体(CP)处理对小米粉(LMF)的转化作用,特别是探索了生物活性化合物、抗营养因子和功能特性的变化。经等离子处理后,发泡和乳化特性显著增强,表现为发泡能力(高达 51.47 ± 0.49%)、发泡稳定性、乳化能力和乳化稳定性(高达 47.02 ± 0.35%)显著提高。处理还对吸水指数和膨胀力产生了积极影响。经等离子处理后,单宁酸和皂苷等抗营养因子大幅减少。例如,在 20 千伏电压下暴露 20 分钟后,皂苷含量大幅减少了 58%。相反,生物活性化合物(如酚含量和抗氧化活性)则显著增加。总酚含量(TPC)从 527.54 ± 8.94 mg GAE/100 g 上升到 575.82 ± 3.58 mg GAE/100g,同时抗氧化活性也显著提高了 59%。有趣的是,血浆处理对粘贴性能没有明显影响。这些研究结果共同强调了常压氯化石蜡处理作为一种新颖、有效的方法来提高低聚果糖功能和营养属性的潜力,从而为其在食品科学和技术领域的应用开辟了新的途径。
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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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