Cold plasma: a new technology to modify wheat flour functionality

Bahrami, Niloufar and Bayliss, Danny and Chope, Gemma and Penson, Simon and Perehinec, Tania and Fisk, Ian D. (2016) Cold plasma: a new technology to modify wheat flour functionality. Food Chemistry, 202 (1). pp. 247-253. ISSN 0308-8146

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Abstract

Atmospheric pressure cold plasma has the potential to modify biological chemistry and modulate physical surface properties. Wheat flour was treated by low levels of cold plasma (air, 15 V and 20 V) for 60 or 120 s. There was no change in the total aerobic bacterial count or total mould count as a result of treatment. Treatment did not impact the concentration of total non-starch lipids, or non-polar and glycolipids. However, treatment did reduce total free fatty acids and phospholipids and was dose dependent. Oxidation markers (hydroperoxide value and head space n-hexanal) increased with treatment time and voltage, which confirmed the acceleration of lipid oxidation. Total proteins were not significantly influenced by treatment although there was a trend towards higher molecular weight fractions which indicated protein oxidation and treated flour did produce a stronger dough. This study confirms the potential of cold plasma as a tool to modify flour functionality.

Item Type: Article
RIS ID: https://nottingham-repository.worktribe.com/output/791833
Keywords: Wheat, Cold Plasma, Food Processing, Flour Functionality
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number: https://doi.org/10.1016/j.foodchem.2016.01.113
Depositing User: Fisk, Dr Ian
Date Deposited: 11 Feb 2016 10:45
Last Modified: 04 May 2020 17:53
URI: http://eprints.nottingham.ac.uk/id/eprint/31625

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