Effect of cold plasma on physical–biochemical properties and nutritional components of soybean sprouts. (November 2022)

• Record Type: Journal Article
• Authors: Ji, Wenmin; Li, Man; Yang, Tianbao; Li, Hongyan; Li, Wenxiang; Wang, Jing; Ma, Meng
• Is Part Of: Food research international. Volume 161(2022)
• Publication Date: 2022-11
• Subjects: Cold-plasma-activated water -- Germination -- Reactive oxygen species -- Isoflavone -- Amino acid -- Molecular proteins; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111766
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Physiological properties and nutritional components could be changed by cold plasma. The total isoflavone content of soybean sprouts increased under cold plasma. Cold plasma changed protein molecular weight distribution but did not affect FT-IR. The solubility of proteins increased with PAW treatment. Cold plasma improved the edible quality of soybean sprouts. Abstract: Cold plasma has been used to promote seed germination. In this study, soybean seeds were directly treated with cold plasma (CP) for different durations (0, 30, 60, 120, and 180 s) and then cultivated with cold-plasma-activated water (PAW) during germination. The effects of CP and PAW treatment on the physical–biochemical properties and nutritional components of soybean sprouts were investigated. The results showed that sprout length increased by 41.07% after moderate CP (60 s) and further increased with PAW. The fresh weight increased by 11.24% after moderate CP treatment. Although sugar content decreased with CP, it increased with PAW. Total amino acid and isoflavone content increased after moderate CP treatment. Both CP and PAW treatments increased the intercellular water and weakened the fluidity of water, and small-molecule proteins were polymerized into large-molecule proteins. The solubility of protein was enhanced under PAW treatment. However, neither PAW nor CP treatment exerted a significant influence on the secondary structure of proteins. The hardness of the soybean sprouts decreased and their fracturability increased after moderate CP treatment. This study demonstrates that cold plasma has the potential to enhance the biomass and edible quality of soybean sprouts.