Cold plasma technology maintains stored fresh in-hull pistachio quality by the improvement of physicochemical and antioxidant properties

IF 2.7 2区农林科学 Q1 ENTOMOLOGY

Journal of Stored Products Research Pub Date : 2025-03-13 DOI:10.1016/j.jspr.2025.102618

Samaneh Mollaei , Seyed Hossein Mirdehghan , Mahdi Shariat , Fatemeh Nazoori

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引用次数: 0

Abstract

The present investigation examined the influences of cold plasma (CP) on microbial inhibition and physicochemical properties of fresh pistachio. Fresh pistachio was treated with CP at different applied voltage (5 and 8 kV) using various input gases (argon (Ar), nitrogen (N₂), and oxygen (O₂)). The percentage of weight loss in Ar CP-treated samples was significantly lower (52.96%) than control group. The highest anthocyanin content (41.79 mg/g) was observed in Ar-CP treatment at 5 kV. CP-treated fruit exhibited higher antioxidant activity, along with a substantial reduction in polyphenol oxidase (PPO) activity and increase in glutathione peroxidase (GPx) activity. Furthermore, microbial activity was notably affected by CP treatment, which effectively reduced microbial counts and enhanced the safety and longevity of fresh pistachio. In conclusion, CP treatment, influenced by voltage and gas type, is a promising method for sanitizing and improving fresh in-hull pistachio quality, thereby contributing to its commercial marketing and consumer satisfaction.

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冷等离子体技术通过改善理化和抗氧化特性来保持贮藏的新鲜带壳开心果的品质

本文研究了冷等离子体（CP）对新鲜开心果微生物抑制和理化性质的影响。采用不同的输入气体(氩气（Ar）、氮气（N2）和氧气（O2），在不同的施加电压（5和8 kV）下对新鲜开心果进行CP处理。经Ar cp处理的样品失重率（52.96%）显著低于对照组。5 kV Ar-CP处理下花青素含量最高，为41.79 mg/g。cp处理的果实具有较高的抗氧化活性，多酚氧化酶（PPO）活性显著降低，谷胱甘肽过氧化物酶（GPx）活性显著增加。此外，CP处理显著影响了微生物活性，有效降低了微生物数量，提高了新鲜开心果的安全性和保鲜期。综上所述，CP处理受电压和气体类型的影响，是一种很有前途的消毒和提高新鲜壳开心果质量的方法，从而有助于其商业营销和消费者满意度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.