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    Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials - An overview
    (Elsevier, 2024) Jaddu, Samuel; Sonkar, Shivani; Seth, Dibyakanta; Dwivedi, Madhuresh; Pradhan, Rama Chandra; Goksen, Gulden; Sarangi, Prakash Kumar
    Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhanced germination, improved functional and rheological properties, and microorganism destruction. This has sparked increased exploration across various domains, notably in hydration and rheological properties for creating new products. This review underscores the manifold benefits of applying cold plasma to diverse food materials, such as cereal and millet flours, and gums. Notable improvements encompass enhanced functionality, modified color parameters, altered rheological properties, and reduced anti-nutritional factors. The review delves into mechanisms like starch granule fragmentation, elucidating how these processes enhance the physical and structural properties of food materials. While promising for high-quality food development, overcoming challenges in scaling up production and addressing legal issues is essential for the technology's commercialization.
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    Effect of atmospheric cold plasma (pin type) on hydration and structure properties of kodo-millet starch
    (Elsevier, 2023) Sonkar, Shivani; Jaddu, Samuel; Pradhan, Rama Chandra; Dwivedi, Madhuresh; Seth, Dibyakanta; Goksen, Gulden; Sarangi, Prakash K.
    Kodo millet is an underutilized crop that could be used as a new starch source. Raw starch has many flaws that must be modified through treatment. Cold plasma is a well-adopted nonthermal technology for starch modification. In the current study, millet starch was treated in a plasma reactor at different voltages of 10 kV, 20 kV, and 30 kV for a duration of 10 min, 20 min, and 30 min. The effects of treatments on their hydration, structural, and physicochemical properties were explored. Water absorption and oil absorption capacities increased from 1.43 to 1.55 g/g and 1.01-1.34 g/g respectively. On the other hand, amylose content and pH of starch declined from 31.06 to 25.94 g/hg and 7.5 to 6.9 respectively. Whiteness index value increased from 82.71 to 84.45. IR spectra exhibited functional groups present in the starch. X-ray diffractogram showed changes in crystallinity along with treatment. Relative crystallinity decreased from 23.06 to 21.63%. The significance of the results was assessed at a 95% confidence level (& alpha;) at p & LE; 0.05. Scanning electron microscope (SEM) and Bright field microscopy (BFM) showed microstructural changes in the starch. Plasma improved the hydration and structural properties of kodo millet starch, and it can be useful for preparing various food products with good quality characteristics.
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    Effect of multi-pin (open air) atmospheric plasma on the rheological characteristics of locust bean gum
    (Wiley, 2024) Jaddu, Samuel; Abdullah, S.; Sonkar, Shivani; Dwivedi, Madhuresh; Seth, Dibyakanta; Goksen, Gulden; Sarangi, Prakash Kumar
    This study investigates the impact of atmospheric cold plasma on locust bean gum (LBG) rheology using a multi-pin configuration. LBG undergoes plasma treatment at 30 kV for durations of 10, 20, and 30 min. Evaluation of color attributes and total color difference revealed enhancements in LBG post-plasma treatment. The linear viscoelastic region, determined at a 0.5% strain, demonstrated improved storage modulus (G ') and loss modulus (G '') concerning frequency compared to the control. Additionally, viscosity and shear stress displayed an inverse relationship with increasing shear rate, indicating the pseudoplastic nature of LBG samples. Consistent trends in G ' and G '' values of treated LBG were observed across three temperature stages, except for the 30 kV and 10 min. Infrared spectra analysis of plasma-treated LBG samples indicated the preservation of most polysaccharide groups, with no significant peak alterations. Overall, cold plasma treatment modifies LBG rheology, making it suitable for diverse food applications. Atmospheric plasma effect on the rheological characteristics of locust bean gum. image