Evaluation of the Nutritional and Biochemical Variation in Pistachios Exposed to Dielectric Barrier Discharge Plasma

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods Pub Date : 2025-08-16 DOI:10.1016/j.fufo.2025.100746

Mahdiyeh Bakhtiyari-Ramezani , Fatemeh Amani , Aboutorab Naeimabadi

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引用次数: 0

Abstract

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.

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介质阻挡放电等离子体对开心果营养和生化变化的影响

冷等离子体处理系统已被证明是减少食品工业中生物和化学污染物的有前途的工具。然而，人们对等离子体技术对食品生化特性的影响知之甚少，尤其是坚果。因此，本研究评估了冷等离子体在处理5、10、20和40 min时对开心果生化特性的潜在不利影响。结果表明，与对照组相比，处理后开心果的光合色素、丙二醛、过氧化氢酶、过氧化物值、酸度值、水分含量和感官属性均无显著变化。然而，在40分钟的血浆治疗中，亚油酸显著减少（5%），棕榈酸显著增加（8%）。在10分钟血浆处理期间，开心果总碳水化合物和总蛋白质含量保持不变，但与对照组相比，延长血浆处理时间（20和40 min）显著降低了这两种化合物的含量，蛋白质含量分别下降了12.29%和14.56%，碳水化合物含量分别下降了22.03%和44.0%。因此，等离子体处理时间是坚果加工的关键因素。后续研究应改进设备设计，优化治疗时间，以调节风险和食品安全问题。

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来源期刊

Future Foods Agricultural and Biological Sciences-Food Science

CiteScore

8.60

自引率

0.00%

发文量

审稿时长

15 weeks

期刊介绍： Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing： Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP