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Cold plasma: A new technology to modify wheat flour functionality.

Niloufar Bahrami1, Danny Bayliss2, Gemma Chope2

  • 1The University of Nottingham, Division of Food Sciences, School of Bioscience, Sutton Bonington Campus, Loughborough LE12 5RD, UK.

Food Chemistry
|February 28, 2016
PubMed
Summary
This summary is machine-generated.

Cold plasma treatment of wheat flour accelerated lipid oxidation and modified protein characteristics, enhancing dough strength. This suggests cold plasma is a promising tool for altering flour functionality without affecting microbial counts.

Keywords:
Cold plasmaFlour functionalityFood processingWheat

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Area of Science:

  • Food Science and Technology
  • Plasma Physics
  • Biochemistry

Background:

  • Atmospheric pressure cold plasma (ACP) is an emerging technology with the potential to alter biological and chemical properties.
  • Understanding ACP's effects on food components like wheat flour is crucial for its application in food processing.
  • Previous research indicates plasma can modify surface properties and chemical composition of various materials.

Purpose of the Study:

  • To investigate the impact of low-level atmospheric pressure cold plasma on the chemical composition and functional properties of wheat flour.
  • To determine the dose-dependent effects of cold plasma treatment (voltage and time) on lipid oxidation and protein structure in wheat flour.
  • To assess changes in microbial load and dough characteristics following cold plasma exposure.

Main Methods:

  • Wheat flour samples were treated with atmospheric pressure cold plasma using air at low voltages (15V and 20V) for short durations (60s and 120s).
  • Analysis included microbial counts (aerobic bacteria, mould), lipid profiling (total lipids, free fatty acids, phospholipids, glycolipids), and oxidation markers (hydroperoxide value, n-hexanal).
  • Protein analysis focused on molecular weight distribution, and dough strength was evaluated using rheological methods.

Main Results:

  • Cold plasma treatment did not alter total aerobic bacterial or mould counts.
  • A dose-dependent reduction in total free fatty acids and phospholipids was observed, alongside an increase in lipid oxidation markers.
  • While total proteins remained stable, a trend towards higher molecular weight fractions indicated protein oxidation, resulting in stronger dough properties.

Conclusions:

  • Atmospheric pressure cold plasma effectively modifies wheat flour's lipid and protein chemistry, accelerating lipid oxidation.
  • The treatment enhances dough strength, indicating a potential for functional modification of wheat flour.
  • Cold plasma presents a viable, non-thermal tool for tailoring flour functionality in food applications.