Impact of cold atmospheric plasma on microbial safety, total phenolic and flavonoid contents, antioxidant activity, volatile compounds, surface morphology, and sensory quality of green tea powder

Hemmati, Vahid; Garavand, Farhad; Khorshidian, Nasim; Cacciotti, Ilaria; Goudarzi, Mostafa; Chaichi, Maryam; Tiwari, Birjesh K.

doi:10.1016/j.fbio.2021.101348

Cited by 33 publications

(12 citation statements)

References 57 publications

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“…Prolonged treatment time at high voltage favored the production of more reactive species and free radicals, which was not sufficient for deactivation by the remaining antioxidants present in samples (Keshavarzi et al, 2020). Similar findings were stated by Zeng et al (2023) in brown rice and Hemmati et al (2021) in green tea powder after CP treatment.…”

Section: Resultssupporting

confidence: 90%

Effect of pin‐to‐plate atmospheric cold plasma on technological and nutritional functionality of horse gram (Macrotyloma uniflorum) flour

Patra,

Prasath,

Shende

et al. 2024

J Food Process Engineering

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Atmospheric cold plasma (CP), an acclaimed nonthermal technology, has gained popularity for its effective microbial inactivation in food materials, concurrently improving functional and nutritional aspects. Despite the nutraceutical benefits, horse gram (Macrotyloma uniflorum) is underutilized in baking and confectionery due to presence of major antinutrients. Our aim is to leverage CP to enhance horse gram's properties, promoting its viability in these sectors. The present study investigates the effect of CP treatment with varying output voltage (10–30 kV) and exposure time (5–25 min) on horse gram flour's nutritional, functional, and antinutritional properties. Moreover, the molecular interactions, crystallinity, thermal stability, and morphological characteristics were analyzed. CP treatment doubled the nutritional properties of horse gram flour and amplified the functional attributes by 1.5 times as compared to untreated flour, but excessively higher voltage (30 kV) and time (15 and 25 min) declined them. Whereas the antinutritional components—tannin, saponin, and phytic acid—were reduced to 1.43 ± 0.01 μg TAE/g, 0.72 ± 0.01 mg diosgenin/g, and 5.26 ± 0.03 mg phytate/g, respectively, after CP treatment, enhancing digestibility of the flour up to 75%. Principal component analysis illuminated the intricate relationship between CP treatment and flour attributes. Both low voltage (10 kV) with moderate exposure (15 and 25 min) and high voltage (30 kV) with shorter duration (5 min) exhibited favorable correlations with physiochemical, bioactive, and functional properties. Conversely, high voltage with prolonged exposure displayed a notable negative correlation with antinutritional properties, structural, and thermal characteristics, revealing the nuanced impact of treatment conditions on the quality of flour. Overall, CP can be recognized as a potential novel technique for the techno‐functional reformation of underutilized food materials.Practical applicationsThe horse gram is one of the underutilized crops rather than being a huge source of health and nutritional benefits. On the other hand, cold plasma is a novel technique in food processing which can be used for improvement of structural and functional properties of food products. That is why the purpose of the study not only was to enlighten the nutritional composition of the horse gram flour but also to improvise its techno functional qualities using cold plasma. However, the presence of the antinutrients in the horse gram flour acts as constraints for digestibility. The application of cold plasma on horse gram flour reduced the antinutrients present in it as well as improved the physiochemical and nutritional characteristics significantly. Moreover, the structural characteristics of the flour were affected by cold plasma which increased its stability for longer shelf life. Furthermore, the functionality of the flour was enhanced which showed an opportunity the better dough characteristic, emulsifying properties. These findings would help the usage of the horse gram flour as food ingredients in various bakery and confectionary food applications.

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Section: Resultssupporting

confidence: 90%

Effect of pin‐to‐plate atmospheric cold plasma on technological and nutritional functionality of horse gram (Macrotyloma uniflorum) flour

Patra,

Prasath,

Shende

et al. 2024

J Food Process Engineering

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“…On the other hand, Hemmati et al. ( 2021 ) reported that the FRAP values and DPPH scavenging activity of green tea powder followed a decreasing pattern with increasing cold plasma voltage and treatment time.…”

Section: Resultsmentioning

confidence: 99%

Quality and antioxidant activity of dandelion root infusions as affected by cold plasma pretreatment

Elcik,

Kirkin

2023

Food Science & Nutrition

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Ground and unground dandelion roots were subjected to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for 0 (control), 10, or 20 min. Then, infusions of the pretreated dandelion roots in water were prepared, and the changes in color, total phenolic content (TPC), antioxidant activity, and sensory properties were investigated. The 20‐min pretreatment increased the b* value, TPC, antioxidant activity, and sage odor of the ground dandelion root infusions compared with the control, whereas decreases in the TPC, antioxidant activity, and sage odor were noted in the 10‐min pretreated infusions of the unground roots. DBDCP pretreatment did not affect the overall likeliness of infusions of ground and unground roots. In addition, the TPC, antioxidant activity, and overall likeliness of infusions of the ground dandelion roots were higher than those of the unground samples. In conclusion, it can be said that the DBDCP pretreatment can be utilized to improve the TPC and antioxidant activity of ground dandelion roots.

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“…Our phytochemical analysis of ICFE revealed a high abundance of phenolics and triterpenoid glycosides. Similarly, plant extracts rich in flavonoids, phenolic chemicals, and triterpenoids have also been demonstrated to exhibit a strong association with antioxidant activity in multiple in vitro studies [ 32 – 35 ]. For example, phenolic compounds such as caffeic acid, chlorogenic acid and rutin are the primary components in Ilex paraguariensis which are associated with antioxidant functions [ 36 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of Ilicis Chinensis folium extract supplementation on growth performance, serum parameters, intestinal morphology, and antioxidant capacity of broiler chickens

Zhong

Liang²,

Chen

et al. 2023

BMC Vet Res

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Background Ilicis chinensis folium extract (ICFE) is a powder extracted and processed with Ilex chinensis Sims (ICS) which has numerous bioactivities and is conventionally used in traditional Chinese medicine. Nonetheless, there has been no definitive study evaluating ICFE’s application as a feed supplement for broilers. This research sought to determine the chemical composition and evaluate how dietary ICFE supplementation affects the growth performance, serum metrics, intestinal structure, and antioxidant capacity of broilers. Methods A total of 360 one-day-old broiler chicks were assigned to four treatments (with 9 replicates of 10 chicks, each) of dietary supplementation with ICFE at 0, 250, 500, and 1,000 mg /kg for 42 days. Results Ten polyphenolic compounds and two triterpenoid glycosides were detected by HPLC. In the grower stage and overall, broilers supplemented with 500 and 1,000 mg/kg ICFE exhibited a higher ADFI (P < 0.05) than the controls. Additionally, compared to the controls, broilers receiving low, medium, or high dosages of ICFE exhibited higher average daily gains (P < 0.05) throughout the starter stage and overall. Organ indices showed no significant variation, suggesting that ICFE was non-toxic. ICFE supplementation increased the height of villi in the duodenum and jejunum, reduced crypt depth, and increased the villus/crypt ratio in the duodenum (P < 0.05). Serum concentrations of IL-4 and IgA were increased in ICFE-supplemented broilers. The serum malondialdehyde concentration was reduced, whereas superoxide dismutase activity and total antioxidant capacity increased through supplementation with ICFE. Conclusion ICFE supplementation can improve intestinal morphology, antioxidant capacity, and growth performance of broilers. Hence, ICFE is a promising and safe alternative to antibiotics in broilers, and 500 mg/kg appears to be the optimal dose.

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Impact of cold atmospheric plasma on microbial safety, total phenolic and flavonoid contents, antioxidant activity, volatile compounds, surface morphology, and sensory quality of green tea powder

Cited by 33 publications

References 57 publications

Effect of pin‐to‐plate atmospheric cold plasma on technological and nutritional functionality of horse gram (Macrotyloma uniflorum) flour

Effect of pin‐to‐plate atmospheric cold plasma on technological and nutritional functionality of horse gram (Macrotyloma uniflorum) flour

Quality and antioxidant activity of dandelion root infusions as affected by cold plasma pretreatment

Effects of Ilicis Chinensis folium extract supplementation on growth performance, serum parameters, intestinal morphology, and antioxidant capacity of broiler chickens

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