Application of Plasma-Activated Water on Lentil Seeds: Germination, Biochemical Changes, and Nutritional Quality Evaluation

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2025-01-29 DOI:10.1007/s11947-025-03754-4

Narmela Asefi, Sri S. J. Chandra Gone, Rakesh K. Singh

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引用次数: 0

Abstract

This study investigated the impact of plasma-activated water (PAW) treatment on lentil (Lens culinaris) seed germination, with exposure times of 1 to 15 min. PAW generated using an 80% nitrogen and 20% oxygen mixture significantly reduced pH from 7.4 to 2.92 (p < 0.05) and increased nitrate concentration 16-fold after 15 min of treatment, while H₂O₂ levels remained unchanged (p > 0.05). Ten minutes of PAW exposure yielded the highest rates and sprouts growth (p < 0.05). Protein solubility increased in all PAW-treated samples, peaking at 51% after one minute of treatment (p < 0.05). Phytase and α-amylase activities were initially elevated in seeds treated for 1–4 min but declined with longer exposures (p < 0.05), likely due to the change in pH. PAW-10 treatment significantly increased GABA content by four-fold than that in untreated lentils (p < 0.05). Electrophoresis revealed similar protein banding patterns (17–170 kDa) across samples. FTIR analysis indicated the breakdown of structural components in PAW-treated seeds, except for the antiparallel β-sheet in the control sample. A β-turn was observed in the treated samples, and β-sheet aggregates appeared in the 4-min treatment. Nuclear magnetic resonance (NMR) analysis showed the disappearance of α C₁H and β C₁H anomer signals alongside increased methyl groups. In conclusion, PAW effectively enhances seed germination and nutritional quality, offering a sustainable, innovative method for sprouted seed flour production. However, further research is necessary to optimize industrial scalability and efficiency treatment.

Graphical Abstract

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等离子体活化水在小扁豆种子上的应用：萌发、生化变化及营养品质评价

本研究研究了等离子体活化水（PAW）处理对小扁豆（Lens culinaris）种子萌发的影响，暴露时间为1 ~ 15分钟。在80%氮和20%氧的混合条件下产生的PAW在处理15分钟后显著降低pH从7.4降至2.92 (p < 0.05)，硝酸盐浓度增加16倍，而H2O2水平保持不变（p > 0.05）。暴露于PAW 10分钟后，芽生长率和芽生长率最高（p < 0.05）。在所有经paw处理的样品中，蛋白质溶解度都有所增加，在处理1分钟后达到51%的峰值（p < 0.05）。处理1 ~ 4 min后，植酸酶和α-淀粉酶活性开始升高，但随着处理时间的延长而下降（p < 0.05），可能与ph变化有关。与未处理扁豆相比，PAW-10处理显著提高了4倍的GABA含量（p < 0.05）。电泳显示样品间相似的蛋白带模式（17-170 kDa）。FTIR分析表明，除对照样品中的反平行β-片外，经paw处理的种子结构成分均被破坏。在处理后的样品中观察到β转变，并且在处理4分钟后出现β片聚集体。核磁共振（NMR）分析表明，α C1H和β C1H异头信号消失，甲基增加。综上所述，PAW能有效提高种子发芽率和营养品质，为发芽粉生产提供了一种可持续的创新方法。然而，优化工业可扩展性和效率处理还需要进一步的研究。图形抽象

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.