Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials - An overview

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dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridSARANGI, PRAKASH KUMAR/0000-0003-2189-8828
dc.authoridJaddu, Samuel/0000-0002-3822-2157
dc.authoridDwivedi, Madhuresh/0000-0002-5454-1369
dc.authoridSETH, DIBYAKANTA/0000-0003-0477-1809
dc.contributor.authorJaddu, Samuel
dc.contributor.authorSonkar, Shivani
dc.contributor.authorSeth, Dibyakanta
dc.contributor.authorDwivedi, Madhuresh
dc.contributor.authorPradhan, Rama Chandra
dc.contributor.authorGoksen, Gulden
dc.contributor.authorSarangi, Prakash Kumar
dc.date.accessioned2025-03-17T12:27:16Z
dc.date.available2025-03-17T12:27:16Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractNon-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.
dc.description.sponsorshipScience and Engineering Research Board (SERB) , Core-Research Grant, Department of Science & Technology (DST) , New Delhi, Government of India [CRG/2020/002551]
dc.description.sponsorshipFunding was provided for this research by the Science and Engineering Research Board (SERB) , Core-Research Grant (File No.: CRG/2020/002551) , Department of Science & Technology (DST) , New Delhi, Government of India.
dc.identifier.doi10.1016/j.fochx.2024.101266
dc.identifier.issn2590-1575
dc.identifier.pmid38486618
dc.identifier.scopus2-s2.0-85186954171
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2024.101266
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2165
dc.identifier.volume22
dc.identifier.wosWOS:001218299900001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectCold plasma
dc.subjectGel hydration
dc.subjectRheology
dc.subjectNutritional profile
dc.subjectAnti -nutrients
dc.subjectWhiteness index
dc.titleCold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials - An overview
dc.typeArticle

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