Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour. (December 2020)

• Record Type: Journal Article
• Authors: Chaple, Sonal; Sarangapani, Chaitanya; Jones, John; Carey, Edwin; Causeret, Lucie; Genson, Annaik; Duffy, Brendan; Bourke, Paula
• Is Part Of: Innovative food science & emerging technologies. Volume 66(2020)
• Publication Date: 2020-12
• Subjects: Cold atmospheric plasma -- Wheat flour -- Wheat grain -- Functionality -- Quality; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2020.102529
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: Atmospheric cold plasma (ACP) has emerged as a novel processing technology, with demonstrated efficiencies in microbial inactivation. However, studies on the effects of ACP and potential to modify the functional properties of foods are sparse. The objective of this study is to determine the effect of ACP on physico-chemical and functional properties of wheat flour. In this study, both whole wheat grains and wheat flour were subjected to a dielectric barrier discharge (DBD) contained plasma reactor for a range of treatment times (5–30 min) at 80 kV. Plasma treatment increased the flour hydration properties of wheat flour. Rapid visco-analyser results showed an increase in pasting and the final viscosities of wheat flour. The decrease in both endothermic enthalpies and crystallinity was attributed to the depolymerization of starch and plasma-induced changes. Overall DBD-ACP treatment can be tailored to develop a plasma process with potential to improve functionality of wheat flour. Highlights: Cold plasma treatment improved the functionality of wheat flour. Functionality adjustments were dependent on the stage of application of cold plasma treatment. XRD analysis showed a decrease in the crystallinity of wheat flour. Rapid visco-analyser showed an increase in the pasting and final viscosities of wheat flour.