Cold plasma treatment to improve germination and enhance the bioactive phytochemical content of germinated brown rice

Yodpitak, Sittidet; Mahatheeranont, Sugunya; Boonyawan, Dheerawan; Sookwong, Phumon; Roytrakul, Sittiruk; Norkaew, Orranuch

doi:10.1016/j.foodchem.2019.03.061

Cited by 107 publications

(74 citation statements)

References 39 publications

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“…The authors observed that increasing the voltage applied on the plasma (range of 1-3 kV) improved the phenolic content of brown rice during germination, particularly after 18 h of imbibition. Similarly, Yodpitak et al [64] observed that the content of the phenolic compounds of brown rice was improved by a plasma treatment during the germination period. According to the authors, the optimum values for power, gas flow, and treatment time were 135 W, 22 mL/min, and 75 s, respectively.…”

Section: Germinated Seedsmentioning

confidence: 87%

“…In addition to the influences of the variables indicated previously, it is relevant to mention that the most successful outcomes on the polyphenols of germinated seeds were obtained after the treatment with DBD [63][64][65], whereas nonsignificant influences on the phenolic compounds were observed from germinated seeds treated with capillary tube equipment [60][61][62]. The main reason for this difference could be explained by differences in the treated areas between DBD and the capillary tube equipment (as indicated for the vegetable foods of Section 3.1) [14,38].…”

Section: Germinated Seedsmentioning

confidence: 94%

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Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

Munekata

Domínguez

Pateiro

et al. 2020

Foods

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The consumption of bioactive compounds, especially phenolic compounds, has been associated with health benefits such as improving the health status and reducing the risk of developing certain diseases such as cancer, cardiovascular diseases, and neurodegenerative disorders. However, the preservation of natural bioactive compounds in food products is a major challenge for the food industry. Due to the major impact of conventional thermal processing, nonthermal technologies such as cold plasma have been proposed as one of the most promising solutions for the food industry. This review will cover the current knowledge about the effects of cold plasma in polyphenols found in food products. The increasing number of studies in the last years supports the continuous search for specific treatment conditions for each type of food and the central role of plasma treatments as a food-processing technology.

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Section: Germinated Seedsmentioning

confidence: 87%

Section: Germinated Seedsmentioning

confidence: 94%

Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

Munekata

Domínguez

Pateiro

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…In another study, cold plasma treatment significantly improved the germination (up to ≥84%) with 57% increase in root length, and seedling height (69%) compared to the untreated brown rice (Yodpitak et al, 2019). The probable reasons of CAP effect on cereal grain germination are that plasma triggers the modification in seed coat structure and increase water uptake ratio which influences the germination of grains (Los et al, 2019;Sheteiwy et al, 2019).…”

Section: Effect Of Cap Treatment On Cerealsmentioning

confidence: 97%

“…Although, there were significant increment in essential amino acids of plasma‐treated rice such as threonine, tryptophan, isoleucine, phenylalanine, and proline, nonessential amino acids like glutamic acid, asparagine, serine, histidine, and γ‐aminobutyric acid were recorded low (Chen et al., 2019). Other heat‐sensitive phytosterols enhanced after CAP treatment in brown rice including γ‐oryzanols increased from 40.91 to 57.27 µg/g, and vitamin E from 14.4% to 29.8% using Ar‐gas‐DBD‐plasma for 25 and 300 s (Yodpitak et al., 2019).…”

Section: Current Status Of Cold Plasma In Food Applicationsmentioning

confidence: 99%

Application of cold plasma on food matrices: A review on current and future prospects

Ganesan

Tiwari

Ezhilarasi

et al. 2020

J Food Process Preserv

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Cold plasma technology (CPT) is considered as one of the emerging alternative techniques for preserving food commodities, extending shelf life, and retaining bioactive compounds in foods. Due to non‐thermal nature, CPT is a useful technology for the sterilization process, especially for heat‐sensitive foods. However, CPT in food is still an emerging process in terms of safety evaluation. Release of secondary products such as ozone, UV, and reactive oxygen species during plasma generation limits its competencies and usage in food industry. Therefore, this review focuses on the application of various types of cold plasma on plant and animal produces. The current state of the CPT application and its effect on food matrices, bioactive compounds, packaging materials, and specific nutrients of food, along with advantages, limitations, and future recommendations of this technique in food sector are discussed. Practical applications Cold plasma technology (CPT), an emerging green nonthermal process, offers numerous potential applications in food and biomedical industries. With rapid advancements in plasma science, the application of CPT for surface decontamination of both food products and food packaging materials is advancing. Though CPT is rapidly gaining acceptance among the food sector, the long‐lasting effect of generated reactive oxygen species is still unclear. This work summarizes the recent developments of CPT on various plant‐ and animal‐based food matrices and aims at highlighting its potential applications, current research, and trends in the area. By examining the safety of gases used in CPT, this review will help both consumers and food processors to understand the safety of the treatment and its wide‐scale commercial application in food.

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“…In recent years, there has been an increasing interest in the use of cold atmospheric plasma (CAP) as an energy source in modifying the surface of living materials because of its many advantages, such as treatment of larger areas without damaging thermally sensitive structures. There is a growing body of literature that recognizes the efficiency of CAP in the breaking of physical seed dormancy (Alves Júnior et al, 2016; Da Silva et al, 2017; De Groot et al 2018; Los et al 2019; Yodpitaka et al 2019). It has been observed that functional groups containing hydrogen, oxygen and/or nitrogen atoms increase the adsorption of water molecules on the seed's surface.…”

Section: Introductionmentioning

confidence: 99%

The water path in plasma-treatedLeucaenaseeds

et al. 2020

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AbstractThe effects of cold atmospheric plasma (CAP) of dielectric barrier discharges on the wettability, imbibition and germination of Leucaena leucocephala were investigated. It was established that CAP treatment markedly hydrophilized the seed coat, especially at longer treatment times. From the profile of the imbibition curve and visual observation, it was possible to verify that there are two resistance barriers to water penetration: integument surface and region of the macrosclereid cell wall (light line). Although the plasma interacts only in the integument, increasing the density of hydrophilic sites increases the capacity of water absorption, producing enough driving force to overcome the second resistance barrier. The existence of these two barriers changes the three-phase pattern generally observed during seed germination. Despite an increase in imbibition, the plasma treatment conditions used in this work, were not enough to overcome completely the dormancy barrier.

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Cold plasma treatment to improve germination and enhance the bioactive phytochemical content of germinated brown rice

Cited by 107 publications

References 39 publications

Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

Application of cold plasma on food matrices: A review on current and future prospects

The water path in plasma-treatedLeucaenaseeds

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