研究射频冷等离子体(RF-CP)联合处理对山葵技术功能属性的影响

IF 2.7 2区 农林科学 Q1 ENTOMOLOGY
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引用次数: 0

摘要

在食品安全领域,干制食品往往处于风险频谱的有利一方,享有相对更安全的美誉。然而,据报道,干制食品受到的微生物污染超过了允许的限度,从而降低了其质量和保质期等,并对消费者构成威胁。本研究旨在探讨射频低压冷等离子体(RF-CP)加工对腰果的影响,使用了四种气体组合:氮气(N2)、氩气(Ar)、N2+O2 和 Ar + O2。在六种不同的功率选择(60、90、120、150、180 和 210 W)和四种不同的时间(5、10、15 和 20 分钟)下,对干腰果仁进行 RF-CP 处理。处理后,对样品进行近似物分析、微生物载量减少、感官分析、过氧化值和质地分析。研究结果表明,等离子体功率与处理持续时间之间存在直接关系,表明这两个参数的增加会成正比地提高微生物的减少率,N2+O2 和 Ar + O2 气体组合在 120 瓦 20 分钟和 150 瓦 15 分钟时,平板总数、酵母菌和霉菌数量的最大减少率分别超过 99%。经处理和未经处理的样品在感官、营养和过氧化值方面没有明显的统计学差异(p > 0.05)。不过,随着功率和 RF-CP 暴露时间的增加,处理过的样品水分含量降低,紧实度增加。这项研究证明了使用 RF-CP 通过灭活微生物、延长保质期和改变表面特性来消除腰果污染的可行性,这可能会改善腰果的质地和外观。不过,它也可能引起脂质和蛋白质的氧化变化,从而可能影响风味、营养质量和过敏性。在对坚果、香料、芳香植物和其他精致奢华食品等产品进行消毒时,它是高温加工的新兴替代品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Investigating the effect of combined radiofrequency cold plasma (RF-CP) treatment on techno-functional attributes of Cashewnut

In the realm of food safety, dried foods often find themselves on the favourable side of the risk spectrum, enjoying the reputation of being relatively safer. However, dried food products are reportedly contaminated by microorganism beyond permissible limits, thus, depleting their quality, shelf-life, etc. and pose a threat to the consumers. This study aims to explore the effect of radiofrequency low-pressure cold plasma (RF-CP) processing on cashew nuts, using four gas combinations: Nitrogen (N2), Argon (Ar), N2+O2, and Ar + O2. Dried cashew nut kernels underwent RF-CP treatment at six different power options (60, 90, 120, 150, 180, and 210 W), at four distinct time (5, 10, 15, and 20 min). Following the treatment, the samples underwent proximate analysis, microbial load reduction, sensory analysis, peroxide value, and texture analysis. The findings exhibited a direct relationship between plasma power and treatment duration, indicating that an escalation in both parameters induced proportional enhancement in the reduction rate of microbes, with a maximum reduction of over 99% in total plate count, yeast and mould count at 120 W for 20 min and 150 W for 15 min for N2+O2 and Ar + O2 gas combinations, respectively. No statistically significant difference was observed in the sensory, nutritional, and peroxide value between the treated and untreated samples (p > 0.05). However, the moisture content of treated sample decreased, and firmness increased with an increase of power and RF-CP exposure time. This research demonstrates the feasibility of using RF-CP to decontaminate cashews by inactivating microbes, extending shelf life, and altering surface properties, which may enhance texture and appearance. However, it may also induce oxidative changes in lipids and proteins, potentially affecting flavor, nutritional quality, and allergenicity. It is an emerging and alternative to high-temperature processing for disinfecting products like nuts, spices, aromatic plants, and other delicate and luxurious foods.

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来源期刊
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.
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