Cold Plasma Effects on Changes in Physical, Nutritional, Hydration, and Pasting Properties of Pearl Millet (<i>Pennisetum Glaucum</i>)

Lokeswari, R.; Sharanyakanth, P S; Stephen, Jaspin; Mahendran, R.

doi:10.1109/tps.2021.3074441

Cited by 27 publications

(37 citation statements)

References 36 publications

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“…It may be postulated that plasma treatment may break the crude fats into simpler compounds and improve the fat content. The present observation was supported by Lokeswari et al (2021). The protein content of the CP‐treated samples was found to differ significantly ( p < 0.05) with treatment conditions.…”

Section: Resultssupporting

confidence: 91%

Impact of cold plasma treatment on nutritional, antinutritional, functional, thermal, rheological, and structural properties of pearl millet flour

Sarkar

Niranjan

Patel

et al. 2023

J Food Process Engineering

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This study was planned to investigate the effect of atmospheric cold plasma (CP) treatment at different power levels (20–30 kV) for 10–20 min on physicochemical, technofunctional, and intermolecular changes of pearl millet flour (PMF). It was observed that exposure to plasma significantly modified the sample's proximate, antinutritional, functional, thermal, rheological, and morphological properties. A concomitant (p < 0.05) decreases in antinutritional factors (tannin and phytic acid) was noticed in CP‐treated PMF compared to the control sample. Maximum reduction in tannin and phytic acid was observed at 30 kV for 20 min‐treated PMF. However, scanning electron microscopy revealed significant changes in flour starch granular structure, while decreases in relative crystallinity were also observed in CP‐treated samples from 23.45% to 19.31%. In addition, an increase in water absorption capacity (1.32–1.62 g/g), oil absorption capacity (1.11–1.31 g/g), emulsifying capacity (EC; 86.58%–91.25%) and foaming capacity (FC; 10.67–12.84%), as well as a decrease in pH (7.83–6.97) were found at 30 kV for 20 min. Apart from this, high intensity CP‐treated samples showed shear thinning behavior. At the same time, the power–law model was more appropriate for determine the flow behavior index (n) and consistency coefficient (k). On the other hand, CP‐treated samples exhibit higher storage modulus values (G′), indicating an elastic response. Based on the observations, the 30 kV‐20 min‐treated sample could be used for product formulation, contains lower antinutritional factors and retaining the nutritional components and functional properties. Practical applications This work has identified that exposure to cold plasma improved the physicochemical, rheological, thermal, and functional properties of pearl millet flour with considerably reducing its antinutritional content, which can be helpful for various food industries. This possibly will encourage its application in the development of various food products, (like cookies, biscuits, bread, beverages, etc.) chiefly as a functional food ingredient.

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Section: Resultssupporting

confidence: 91%

Impact of cold plasma treatment on nutritional, antinutritional, functional, thermal, rheological, and structural properties of pearl millet flour

Sarkar

Niranjan

Patel

et al. 2023

J Food Process Engineering

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“…This might be because these water-loving compounds help to trap water molecules in the flour. Similar results were also found by Lokeswari et al (2021) stating that an increase in WAC with treatment may be due to a rise in hydrophilic compounds which are having positive affinity to H 2 O molecules.…”

Section: Effect Of Plasma On Functional Propertiessupporting

confidence: 86%

“…Previous studies on cold plasma have been used for many applications such as modification of food bio‐polymers structures, surface decontamination of fruits and vegetables, and packaging materials. This technology was applied for enhancing flour hydration and gel properties of wheat flour, rice flour, and pearl millet flour (Chaple et al, 2020; Lokeswari et al, 2021; Thirumdas et al, 2017). Several reactive species are generated during plasma treatment such as reactive oxygen species (ROS) and reactive nitrogen species (RNS) resulting in delinking of starch molecules in the treated flour (Jaddu et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Optimization of functional properties of plasma treated kodo millet (open air multipin) using response surface methodology (RSM) and artificial neural network with genetic algorithm (ANN‐GA)

Jaddu

Abdullah

Dwivedi

et al. 2022

J Food Process Engineering

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Functional properties of kodo millet flour were analyzed using multipin plasma system. The functional properties such as oil absorption capacity (OAC), water absorption capacity (WAC), swelling capacity (SC), and solubility index (SI) were analyzed at 10–20 kV of output voltage and duration of 10–30 min for kodo millet flour. Response surface methodology (RSM) and artificial neural network with genetic algorithm (ANN‐GA) were adopted for modeling and optimization. RSM optimized was found at 17.5 kV and 16 min and contrary, ANN‐GA optimal values were at 14.1 kV and 28 min. Optimized RSM values of OAC, WAC, SC, and SI were 1.39 g/g, 1.63 g/g, 3.91 g/g, and 0.08 g/g and optimized ANN‐GA values were 1.48 g/g, 1.65 g/g, 4.23 g/g, and 0.09 g/g, respectively. Different instrumental analysis was performed using X‐ray diffractometer, differential scanning calorimetry, fourier transmission infrared spectroscopy, and scanning electron microscopy. ANN showed lesser values of statistical parameters with higher value of R2 compared to RSM. Therefore, ANN‐GA was treated as the best model for optimization and modeling of cold plasma treated kodo millet flour. Hence, the ANN‐GA optimized values of cold plasma treated flour could be utilized for practical applications in food processing industries.Practical ApplicationsPlasma treated kodo millet flour with improved functionality makes the flour well suitable for various food applications due to increase in solubility, water absorption, and swelling ability. Increase in soluble solids can be helpful for better digestibility. This flour can be widely used for preparation of baked products, soups, and sausages and also will draws the attention of food processors in grain processing sector to enhance the properties, quality, and for developing new food products.

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“…However, as the treatment time or the voltage increased, the content of crude fiber in the maize showed a decreasing trend. It may be attributed to the breakdown of fiber through the interaction with high-energy species [ 36 , 37 ].…”

Section: Resultsmentioning

confidence: 99%

Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality

Zheng

Niu

Yang

et al. 2023

Foods

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In this study, a dielectric barrier discharge (DBD) cold plasma was used to degrade zearalenone, and the degradation efficiency and the quality of maize were evaluated. The results showed that the zearalenone degradation rates increased with the increase in voltage and time. When it was treated at 50 KV for 120 s, the degradation percentage of the zearalenone in maize could reach 56.57%. The kinetics’ analysis showed that the degradation followed a first-order reaction. The crude fiber of the maize reduced after the cold plasma treatment. In addition, cold plasma treatment did not significantly change the crude protein content, but slightly changed the fatty acid and color. The changes in maize quality are generally acceptable. DBD cold plasma may be a promising approach to reducing zearalenone in maize.

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Cold Plasma Effects on Changes in Physical, Nutritional, Hydration, and Pasting Properties of Pearl Millet (Pennisetum Glaucum)

Cited by 27 publications

References 36 publications

Impact of cold plasma treatment on nutritional, antinutritional, functional, thermal, rheological, and structural properties of pearl millet flour

Impact of cold plasma treatment on nutritional, antinutritional, functional, thermal, rheological, and structural properties of pearl millet flour

Optimization of functional properties of plasma treated kodo millet (open air multipin) using response surface methodology (RSM) and artificial neural network with genetic algorithm (ANN‐GA)

Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality

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