Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts
-
Veronika Medvecká
,
Anna Mikulajová
Abstract
Consuming nuts in their raw form becomes a significant concern due to the presence of microbial contamination. The efficacy of low-temperature plasma (LTP) for inactivating fungi on nuts is already known. However, it is also necessary to examine the impact of this technique on physiochemical parameters to demonstrate the safety of LTP, especially when considering its practical application. The aim of the study is the investigation of the effect of LTP on physiochemical parameters, and the possible impact on the ageing of selected nut samples. LTP was generated in ambient air using diffuse coplanar surface barrier discharge (DCSBD). Based on FTIR analysis, no significant changes were detected on the surface of peanuts. In hazelnuts, moderate changes were recorded mainly in regions belonging to lipids. Changes inside the samples were not detected. A slight increase of polyphenol, flavonoid content and antioxidant activity was observed.
Funding source: the Slovak Grant Agency
Award Identifier / Grant number: 1/0515/21
Award Identifier / Grant number: 1/0688/22
Funding source: the Slovak Research and Development Agency
Award Identifier / Grant number: APVV-21-0147
Acknowledgment
This work was supported by the Slovak Research and Development Agency under the contract No. APVV-21-0147 and the Slovak Grant Agency No. 1/0515/21 and No. 1/0688/22.
-
Research ethics: Not applicable.
-
Author contributions: Conceptualization, writing—original draft preparation and review: S.M., V.M., A.M. and A.Z.; data analysis: S.M., V.M.; funding acquisition: S.M., V.M. and A.Z.
-
Competing interest: The authors declare no competing interests.
-
Research funding: This work was supported by the Slovak Research and Development Agency under the contract No APVV-21-0147 and the Slovak Grant Agency No1/0515/21 and No 1/0688/22.
-
Data availability: The data that support the fndings of this study are available from the corresponding author, [S.M.], upon reasonable request.
References
1. King, JC, Blumberg, J, Ingwersen, L, Jenab, M, Tucker, KL. Tree nuts and peanuts as components of a healthy diet. J Nutr 2008;138:1736S–40S. https://doi.org/10.1093/jn/138.9.1736s.Search in Google Scholar
2. Atungulu, GG, Pan, Z. Microbial decontamination of nuts and spices. In: Microbial decontamination in the food industry. Cambridge, United Kingdom, Sawaston: Woodhead Publishing Limited; 2012:125–62 pp.10.1533/9780857095756.1.125Search in Google Scholar
3. Ono, EYS, Hirooka, EY, Rossi, CN, Ono, MA. Mycotoxins in seeds and nuts. In: Nuts and seeds in health and disease prevention. Cambridge, Massachusetts, USA: Academic Press; 2011:121–7 pp.10.1016/B978-0-12-375688-6.10013-1Search in Google Scholar
4. Clavel, D, Brabet, C. Mycotoxin contamination of nuts. In: Improving the safety and quality of nuts. Cambridge, United Kingdom, Sawston: Woodhead Publishing Limited; 2013:88–118 pp.10.1533/9780857097484.1.88Search in Google Scholar
5. Kaya-Celiker, H, Mallikarjunan, PK, Schmale, D, Christie, ME. Discrimination of moldy peanuts with reference to aflatoxin using FTIR-ATR system. Food Control 2014;44:64–71. https://doi.org/10.1016/j.foodcont.2014.03.045.Search in Google Scholar
6. Amini, M, Ghoranneviss, M. Effects of cold plasma treatment on antioxidants activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.) cultivars during storage. LWT--Food Sci Technol 2016;73:178–84. https://doi.org/10.1016/j.lwt.2016.06.014.Search in Google Scholar
7. Mandal, R, Singh, A, Pratap Singh, A. Recent developments in cold plasma decontamination technology in the food industry. Trends Food Sci Technol 2018;80:93–103. https://doi.org/10.1016/j.tifs.2018.07.014.Search in Google Scholar
8. Kong, MG. Microbial decontamination of food by non-thermal plasmas. In: Microbial decontamination in the food industry: novel methods and applications. Cambridge, United Kingdom, Swaston: Woodhead Publishing Limited; 2012:472–92 pp.10.1533/9780857095756.2.472Search in Google Scholar
9. Basaran, P, Basaran-Akgul, N, Oksuz, L. Elimination of Aspergillus parasiticus from nut surface with low pressure cold plasma (LPCP) treatment. Food Microbiol 2008;25:626–32. https://doi.org/10.1016/j.fm.2007.12.005.Search in Google Scholar PubMed
10. Sen, Y, Onal-Ulusoy, B, Mutlu, M. Detoxification of hazelnuts by different cold plasmas and gamma irradiation treatments. Innov Food Sci Emerg 2019;54:252–9. https://doi.org/10.1016/j.ifset.2019.05.002.Search in Google Scholar
11. Dasan, BG, Boyaci, IH, Mutlu, M. Nonthermal plasma treatment of Aspergillus spp. spores on hazelnuts in an atmospheric pressure fluidized bed plasma system: impact of process parameters and surveillance of the residual viability of spores. J Food Eng 2017;196:139–49. https://doi.org/10.1016/j.jfoodeng.2016.09.028.Search in Google Scholar
12. Zahoranova, A, Henselová, M, Hudecová, D, Kaliňáková, B, Kováčik, D, Medvecká, V, et al.. Effect of cold atmospheric pressure plasma on the wheat seedlings vigor and on the inactivation of microorganisms on the seeds surface. Plasma Chem Plasma Process 2016;36:397–414. https://doi.org/10.1007/s11090-015-9684-z.Search in Google Scholar
13. Zahoranová, A, Hoppanová, L, Šimončicová, J, Tučeková, Z, Medvecká, V, Hudecová, D, et al.. Effect of cold atmospheric pressure plasma on maize seeds: enhancement of seedlings growth and surface microorganisms inactivation. Plasma Chem Plasma Process 2018;38:969–88. https://doi.org/10.1007/s11090-018-9913-3.Search in Google Scholar
14. Mošovská, S, Medvecká, V, Halászová, N, Ďurina, P, Valík, Ľ, Mikulajová, A, et al.. Cold atmospheric pressure ambient air plasma inhibition of pathogenic bacteria on the surface of black pepper. Food Res Int 2018;106:862–9. https://doi.org/10.1016/j.foodres.2018.01.066.Search in Google Scholar PubMed
15. Mošovská, S, Medvecká, V, Gregová, M, Tomeková, J, Valík, Ľ, Mikulajová, A, et al.. Plasma inactivation of Aspergillus flavus on hazelnut surface in a diffuse barrier discharge using different working gases. Food Control 2019;104:256–61. https://doi.org/10.1016/j.foodcont.2019.05.003.Search in Google Scholar
16. Černák, M, Černáková, Ľ, Hudec, I, Kováčik, D, Zahoranová, A. Diffuse coplanar surface barrier discharge and its applications for in-line processing of low-added-value materials. Eur J Appl Physiol 2009;47:1–6.10.1051/epjap/2009131Search in Google Scholar
17. Černák, M, Kováčik, D, Ráhel, J, Sťahel, P, Zahoranová, A, Kubincová, J, et al.. Generation of a high-density highly non-equilibrium air plasma for high-speed large-area flat surface processing. Plasma Phys Contr F 2011;53:124031. https://doi.org/10.1088/0741-3335/53/12/124031.Search in Google Scholar
18. Ruiz, RP. Gravimetric determination of water by drying and weighing. In: Current protocols in food analytical chemistry. Hoboken, New Jersey: John Wiley & Sons, Inc.; 2001:A1.1.1–A1.1 pp.10.1002/0471142913.faa0101s00Search in Google Scholar
19. Yu, L, Haley, S, Perret, J, Harris, M. Comparison of wheat flour grown at different locations for their antioxidant properties. Food Chem 2004;86:11–16. https://doi.org/10.1016/j.foodchem.2003.08.037.Search in Google Scholar
20. Kreft, I, Fabjan, N, Yasumoto, K. Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chem 2006;98:508–12. https://doi.org/10.1016/j.foodchem.2005.05.081.Search in Google Scholar
21. Arts, MJTJ, Haenen, GRMM, Voss, HP, Bast, A. Antioxidant capacity of reaction products limits the applicability of the trolox equivalent antioxidant capacity (TEAC) assay. Food Chem Toxicol 2004;42:45–9. https://doi.org/10.1016/j.fct.2003.08.004.Search in Google Scholar PubMed
22. Niemeyer, HB, Metzler, M. Differences in antioxidant activity of plant and mammalian lignans. J Food Eng 2003;56:255–6. https://doi.org/10.1016/s0260-8774(02)00263-7.Search in Google Scholar
23. Dogan, A, Siyakus, G, Severcan, F. FTIR spectroscopic characterization of irradiated hazelnut (Corylus avellana L.). Food Chem 2007;100:1106–14. https://doi.org/10.1016/j.foodchem.2005.11.017.Search in Google Scholar
24. Kaya-Celiker, H, Mallikarjunan, PK, Kaaya, A. Mid-infrared spectroscopy for discrimination and classification of Aspergillus spp. contamination in peanuts. Food Control 2015;52:103–11. https://doi.org/10.1016/j.foodcont.2014.12.013.Search in Google Scholar
25. Manfredi, M, Robotti, E, Quasso, F, Mazzucco, E, Calabrese, G, Marengo, E. Fast classification of hazelnut cultivars through portable infrared spectroscopy and chemometrics. Spectrochim Acta Mol Biomol Spectrosc 2018;189:427–35. https://doi.org/10.1016/j.saa.2017.08.050.Search in Google Scholar PubMed
26. Jensen, PN, Christensen, J, Engelsen, SB. Oxidative changes in pork scratchings, peanuts, oatmeal and muesli viewed by fluorescence, near-infrared and infrared spectroscopy. Eur Food Res Tech 2004;219:294–304. https://doi.org/10.1007/s00217-004-0954-x.Search in Google Scholar
27. Kos, G, Sieger, M, McMullin, D, Zahradnik, C, Sulyok, M, Öner, T, et al.. A novel chemometric classification for FTIR spectra of mycotoxin-contaminated maize and peanuts at regulatory limits. Food Addit Contam A 2016;33:1596–607. https://doi.org/10.1080/19440049.2016.1217567.Search in Google Scholar PubMed
28. Ciemniewska-Żytkiewicz, H, Bryś, J, Sujka, K, Koczoń, P. Assessment of the hazelnuts roasting process by pressure differential scanning calorimetry and MID-FT-IR spectroscopy. Food Anal Methods 2015;8:2465–73. https://doi.org/10.1007/s12161-015-0133-7.Search in Google Scholar
29. Xiang, Q, Liu, X, Liu, S, Ma, Y, Xu, C, Bai, Y. Effect of plasma-activated water on microbial quality and physicochemical characteristics of mug bean sprouts. Innov Food Sci Emerg 2019;52:49–56. https://doi.org/10.1016/j.ifset.2018.11.012.Search in Google Scholar
30. Everette, JD, Bryant, QM, Green, AM, Abbey, YA, Wangila, GW, Walker, RB. A thorough study of reactivity of various compound classes towards the Folic-Ciocalteu reagent. J Agric Food Chem 2010;58:8139–44. https://doi.org/10.1021/jf1005935.Search in Google Scholar PubMed PubMed Central
31. Zhao, J, Wang, X, Lin, H, Lin, Z. Hazelnut and its by-products: a comprehensive review of nutrition, phytochemical profile, extraction, bioactivities and applications. Food Chem 2023;413:135576. https://doi.org/10.1016/j.foodchem.2023.135576.Search in Google Scholar PubMed
32. Zhang, X, Wang, C, Qi, Z, Zhao, R, Wang, C, Zhang, T. Pea protein based nanocarries for lipophilic polyphenols: spectroscopic analysis, characterization stability, antioxidant and molecular docking. Food Res Int 2022;160:111713. https://doi.org/10.1016/j.foodres.2022.111713.Search in Google Scholar PubMed
33. Tas, NG, Gökmen, V. Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey. J Food Compos Anal 2015;44:115–21. https://doi.org/10.1016/j.jfca.2015.08.010.Search in Google Scholar
34. Qui, C, Wang, H, Guo, Y, Long, S, Wang, Y, Abbasi, AM, et al.. Comparison of fatty acids composition, phytochemical profile and antioxidant activity on four flax (Linum usitatissimum L.) varieties. Oil Crop Sci 2020;5:136–41.10.1016/j.ocsci.2020.08.001Search in Google Scholar
© 2023 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Critical Review
- Research progress on the effect of cooking and freezing processes on the quality of frozen dough steamed buns
- Articles
- Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
- Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts
- Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations
- Probiotic set-yogurt fortified with cranberry fruit powder: physicochemical properties and health effect on ulcerative colitis in mice
- Incorporation of oyster mushroom powder and pearl millet flour improves the nutritional quality and glycemic response of Indian flatbread
Articles in the same Issue
- Frontmatter
- Critical Review
- Research progress on the effect of cooking and freezing processes on the quality of frozen dough steamed buns
- Articles
- Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
- Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts
- Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations
- Probiotic set-yogurt fortified with cranberry fruit powder: physicochemical properties and health effect on ulcerative colitis in mice
- Incorporation of oyster mushroom powder and pearl millet flour improves the nutritional quality and glycemic response of Indian flatbread
