Comparing impacts of dielectric barrier discharge plasma and electron beam irradiation processing on characteristics of Tartary buckwheat whole flour |
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| Affiliation: | 1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;2. Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling 712100, China;3. Key Laboratory of Physical Electronics and Devices of the Ministry of Education, Xi''an Jiaotong University, Xi''an, Shaanxi 710049, China;4. School of Electronic and Information Engineering, Xi''an Jiaotong University, Xi''an, Shaanxi 710049, China;1. Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany;2. Institute for Micro Process Engineering, Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany;1. Food Technology, Engineering and Nutrition, Lund University, PO Box 124, SE-221 00 Lund, Sweden;2. Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark;1. Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China;2. School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi''an 710021, China |
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| Abstract: | Dielectric barrier discharge (DBD) plasma, lower and higher dose electron beam irradiation (EBI) are used widely in food processing. In this research, impacts of DBD plasma and EBI processing on characteristics of Tartary buckwheat whole flour were investigated in the range of parameters used most often in food industry. Cross section, small granule and reaggregation of fragments appeared after processing as well as higher values of L*, a* and WI. DBD plasma processing altered the short range crystal structure and hydrogen-containing groups, increasing oil/water absorption and freeze-thaw stability. DBD plasma and EBI processing had a mostly positive effect on hydration properties at 50 to 70 °C, with contrast to a reduction effect at higher temperature. DBD plasma and EBI processing will not affect the nutrients content indeed. TPC, TFC and antioxidant activity increased significantly after EBI processing (≤ 10 kGy) with few free radicals generated.Industrial relevanceDBD plasma and EBI processing are widely used for flour in food industry, with limited focus on physicochemical properties promotion and antioxidant activity protection. This research indicates that DBD plasma processing can affect the properties of Tartary buckwheat whole flour (TBF) significantly, but it shows negative damage to bioactive compounds and antioxidant activity. EBI processing (≤ 10 kGy) can improve physicochemical properties of TBF, which is given slightly higher TPC, TFC and antioxidant activity simultaneously. Both of DBD plasma and EBI processing are safe methods that can improve processing characteristics of the flour, while lower dose EBI processing is more suitable for development of Tartary buckwheat and functional food industry with protection to bioactive compounds and antioxidant activity. |
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