Moisture-dependent cold plasma pretreatment enhances allergen Ara h 1 reduction during heat processing in peanuts

Food allergy affects millions worldwide, with peanuts being a common allergen. Atmospheric cold plasma (ACP) shows potential for reducing allergens by modifying protein structures but faces challenges in penetrating solid foods. This study investigates how internal moisture enhances ACP penetration and allergen reduction in peanuts. Raw peanut kernels with varying moisture contents (0 %-30 %) were treated with ACP. Ara h 1 was evaluated with western blot and ELISA, while protein structure, microstructure, and reactive species from plasma were analyzed. Results showed moisture positively correlated with Ara h 1 degradation (R² = 0.997). Secondary structure and microstructure analyses revealed structural changes only in rehydrated and fresh peanuts, which showed higher reactive species. Plasma treatment also reduced in heat stability, and roasting/boiling further decreased Ara h 1 content to 0.6 % and 0.3 %, respectively. Therefore, moisture enhanced plasma penetration and facilitated Ara h 1 degradation, suggesting cold plasma as a promising pretreatment to reduce peanut allergenicity.