The Effect of Non-Thermal Atmospheric Pressure Plasma Treatment of Wheat Seeds on Germination Parameters and α-Amylase Enzyme Activity

Ussenov, Y. A.; Akil’dinova, A. K.; Bissenbaev, Amangeldy K.; Serikovna, Kistaubayeva Aida; Габдуллин, М. Т.; Dosbolayev, M.K.; Daniyarov, T. T.; Рамазанов, Т. С.

doi:10.1109/tps.2022.3145831

Cited by 12 publications

(8 citation statements)

References 66 publications

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“…As reported for cereals, pseudo-cereals, and legumes [37][38][39], sprouting significantly promoted the hydrolysis of starch to glucose due to α-amylase activation in the scutellum and aleurone in response to providing energy for seed development [40]. Additionally, in the case of buckwheat, the total starch content decreased with increasing sprouting time (Figure 1A), leading to a release of free glucose (Figure 1B).…”

Section: Carbohydratessupporting

confidence: 56%

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Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum)

Borgonovi

Chiarello

Pasini

et al. 2023

Foods

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Buckwheat is a pseudo-cereal widely grown and consumed throughout the world. Buckwheat is recognized as a good source of nutrients and, in combination with other health-promoting components, is receiving increasing attention as a potential functional food. Despite the high nutritional value of buckwheat, a variety of anti-nutritional features makes it difficult to exploit its full potential. In this framework, sprouting (or germination) may represent a process capable of improving the macromolecular profile, including reducing anti-nutritional factors and/or synthesizing or releasing bioactives. This study addressed changes in the biomolecular profile and composition of buckwheat that was sprouted for 48 and 72 h. Sprouting increased the content of peptides and free-phenolic compounds and the antioxidant activity, caused a marked decline in the concentration of several anti-nutritional components, and affected the metabolomic profile with an overall improvement in the nutritional characteristics. These results further confirm sprouting as a process suitable for improving the compositional traits of cereals and pseudo-cereals, and are further steps towards the exploitation of sprouted buckwheat as a high-quality ingredient in innovative products of industrial interest.

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Section: Carbohydratessupporting

confidence: 56%

“…and aleurone in response to providing energy for seed development [40]. Additionally, in the case of buckwheat, the total starch content decreased with increasing sprouting time (Figure 1A), leading to a release of free glucose (Figure 1B).…”

Section: Carbohydratesmentioning

confidence: 98%

Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum)

Borgonovi

Chiarello

Pasini

et al. 2023

Foods

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“…The increase of gibberellic acid promotes the synthesis of amylase, causes starch hydrolysis, and contributes to seed germination. Ussenov et al [ 170 ] investigated the effect of SDBD plasma on wheat seed germination parameters and α-amylase enzyme activity, and they observed a significant increase in α-amylase enzyme activity after 15 s of plasma treatment and a significantly higher seed germination rate than the group without plasma treatment.…”

Section: T-2 and Ht-2 Toxinsmentioning

confidence: 99%

The Application of Cold Plasma Technology in Low-Moisture Foods

Rao

Dhaliwal

et al. 2023

Food Eng Rev

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Low-moisture foods such as spices, grains, and seeds constitute an important part of the human diet. Increased consumer concern for food safety and food quality has focused on the decontamination technologies required for low-moisture foods. Cold plasma treatment has been a promising novel technology in the food processing industry due to its advantages in safety, efficiency, versatility, and environmentally friendly nature. It has shown various capabilities on safety and quality control in low-moisture foods. This paper comprehensively reviewed the application of cold plasma in low-moisture foods, including inactivation of microorganisms, degradation of mycotoxins, influences on the quality of low-moisture foods, and promotion of seed germination. Cold plasma can inactivate the pathogenic microorganisms on the surface of low-moisture foods, by generating active species, ultraviolet radiation, and electric fields, which helps to extend the shelf life of foods while having minimal impact on food quality. Cold plasma technology is also an effective approach to detoxify mycotoxin-contaminated low-moisture foods by degrading various mycotoxins. With the manipulation of parameters for cold plasma generation, target functional properties of food products may be obtained. In addition, the application of cold plasma in seed germination is promising and could be of great significance to the global food crisis. This review also suggests that more systematic studies are needed to employ cold plasma in the low-moisture foods industry for selected applications.

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“…In correlation to the germination patterns, the activity of α-amylase enzyme is usually altered, as it is an important factor in grain germination. It enables the degradation of starchy endosperm, a nutritional reserve that is made available for the grain embryo to use for its growth and development upon imbibition [ [11] , [12] , [13] ]. CP discharge contains several components which can act as stressors for the grain.…”

Section: Introductionmentioning

confidence: 99%

Chemical alterations of grain surface by cold plasma technology: Comparison of buckwheat and wheat grain responses to oxygen low-pressure plasma

Starič,

Kolmanič,

Junkar

et al. 2023

Heliyon

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The Effect of Non-Thermal Atmospheric Pressure Plasma Treatment of Wheat Seeds on Germination Parameters and α-Amylase Enzyme Activity

Cited by 12 publications

References 66 publications

Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum)

Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum)

The Application of Cold Plasma Technology in Low-Moisture Foods

Chemical alterations of grain surface by cold plasma technology: Comparison of buckwheat and wheat grain responses to oxygen low-pressure plasma

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