Cold plasma: a new technology to modify wheat flour functionality

Bahrami, Niloufar; Bayliss, Danny; Chope, Gemma; Penson, Simon; Perehinec, Tania; Fisk, Ian D.

doi:10.1016/j.foodchem.2016.01.113

Cold plasma: a new technology to modify wheat flour functionality

Bahrami, Niloufar; Bayliss, Danny; Chope, Gemma; Penson, Simon; Perehinec, Tania; Fisk, Ian D.

Authors

Niloufar Bahrami

Danny Bayliss

Gemma Chope

Simon Penson

Tania Perehinec

Professor IAN FISK IAN.FISK@NOTTINGHAM.AC.UK
PROFESSOR OF FLAVOUR SCIENCE

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.

Citation

Bahrami, N., Bayliss, D., Chope, G., Penson, S., Perehinec, T., & Fisk, I. D. (2016). Cold plasma: a new technology to modify wheat flour functionality. Food Chemistry, 202(1), https://doi.org/10.1016/j.foodchem.2016.01.113

Journal Article Type	Article
Acceptance Date	Jan 27, 2016
Online Publication Date	Jan 29, 2016
Publication Date	Jul 1, 2016
Deposit Date	Feb 11, 2016
Publicly Available Date	Feb 11, 2016
Journal	Food Chemistry
Print ISSN	0308-8146
Electronic ISSN	1873-7072
Publisher	Elsevier
Peer Reviewed	Peer Reviewed
Volume	202
Issue	1
DOI	https://doi.org/10.1016/j.foodchem.2016.01.113
Keywords	Wheat, Cold Plasma, Food Processing, Flour Functionality
Public URL	https://nottingham-repository.worktribe.com/output/791833
Publisher URL	http://www.sciencedirect.com/science/article/pii/S0308814616301224
Contract Date	Feb 11, 2016