Cold plasma: a new technology to modify wheat flour functionality
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 re...
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| Format: | Article |
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Elsevier
2016
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| Online Access: | https://eprints.nottingham.ac.uk/31625/ |
| _version_ | 1848794239307087872 |
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| author | Bahrami, Niloufar Bayliss, Danny Chope, Gemma Penson, Simon Perehinec, Tania Fisk, Ian D. |
| author_facet | Bahrami, Niloufar Bayliss, Danny Chope, Gemma Penson, Simon Perehinec, Tania Fisk, Ian D. |
| author_sort | Bahrami, Niloufar |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T19:13:02Z |
| format | Article |
| id | nottingham-31625 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T19:13:02Z |
| publishDate | 2016 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-316252020-05-04T17:53:35Z https://eprints.nottingham.ac.uk/31625/ Cold plasma: a new technology to modify wheat flour functionality Bahrami, Niloufar Bayliss, Danny Chope, Gemma Penson, Simon Perehinec, Tania Fisk, Ian D. 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. Elsevier 2016-07-01 Article PeerReviewed Bahrami, Niloufar, Bayliss, Danny, Chope, Gemma, Penson, Simon, 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 Wheat Cold Plasma Food Processing Flour Functionality http://www.sciencedirect.com/science/article/pii/S0308814616301224 doi:10.1016/j.foodchem.2016.01.113 doi:10.1016/j.foodchem.2016.01.113 |
| spellingShingle | Wheat Cold Plasma Food Processing Flour Functionality Bahrami, Niloufar Bayliss, Danny Chope, Gemma Penson, Simon Perehinec, Tania Fisk, Ian D. Cold plasma: a new technology to modify wheat flour functionality |
| title | Cold plasma: a new technology to modify wheat flour functionality |
| title_full | Cold plasma: a new technology to modify wheat flour functionality |
| title_fullStr | Cold plasma: a new technology to modify wheat flour functionality |
| title_full_unstemmed | Cold plasma: a new technology to modify wheat flour functionality |
| title_short | Cold plasma: a new technology to modify wheat flour functionality |
| title_sort | cold plasma: a new technology to modify wheat flour functionality |
| topic | Wheat Cold Plasma Food Processing Flour Functionality |
| url | https://eprints.nottingham.ac.uk/31625/ https://eprints.nottingham.ac.uk/31625/ https://eprints.nottingham.ac.uk/31625/ |