Structural and functional enhancement of gluten for digestive health through atmospheric cold plasma treatment
This study investigates the transformative potential of Atmospheric Cold Plasma (ACP) treatment on gluten. Gluten samples were treated with ACP at different time intervals (0, 5, 10, and 15 min) and input voltage levels (170, 200, and 230 V). SDS-PAGE was conducted to assess structural changes. An a...
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| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24001904 |
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| author | Ashish Dabade Suraj Kahar Uday Annapure |
| author_facet | Ashish Dabade Suraj Kahar Uday Annapure |
| author_sort | Ashish Dabade |
| collection | DOAJ |
| description | This study investigates the transformative potential of Atmospheric Cold Plasma (ACP) treatment on gluten. Gluten samples were treated with ACP at different time intervals (0, 5, 10, and 15 min) and input voltage levels (170, 200, and 230 V). SDS-PAGE was conducted to assess structural changes. An array of physicochemical properties, such as emulsification activity, foaming capacity, water holding capacity, molecular weight and in-vitro digestibility were meticulously evaluated. The results reveal significant improvements in gluten's in-vitro digestibility, increasing from 19.38 to 44.66 µg/ml. ACP treatment enhances emulsification activity, with the Emulsification Activity Index rising from 26.36 to 33.56 m²/gm. Foaming capacity improves from 77.53 % to 82.22 %, and water-holding capacity increases substantially from 163.57 % to 285.42 %. It addresses sustainability in food processing for digestive health. |
| format | Article |
| id | doaj-art-a0d3b09d09c44dfd86b074b394d3ff03 |
| institution | Kabale University |
| issn | 2772-753X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-a0d3b09d09c44dfd86b074b394d3ff032024-12-13T11:08:56ZengElsevierFood Chemistry Advances2772-753X2024-12-015100795Structural and functional enhancement of gluten for digestive health through atmospheric cold plasma treatmentAshish Dabade0Suraj Kahar1Uday Annapure2Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, IndiaDepartment of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, IndiaDepartment of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India; Institute of Chemical Technology, Marathwada Campus, Jalna, India; Corresponding author.This study investigates the transformative potential of Atmospheric Cold Plasma (ACP) treatment on gluten. Gluten samples were treated with ACP at different time intervals (0, 5, 10, and 15 min) and input voltage levels (170, 200, and 230 V). SDS-PAGE was conducted to assess structural changes. An array of physicochemical properties, such as emulsification activity, foaming capacity, water holding capacity, molecular weight and in-vitro digestibility were meticulously evaluated. The results reveal significant improvements in gluten's in-vitro digestibility, increasing from 19.38 to 44.66 µg/ml. ACP treatment enhances emulsification activity, with the Emulsification Activity Index rising from 26.36 to 33.56 m²/gm. Foaming capacity improves from 77.53 % to 82.22 %, and water-holding capacity increases substantially from 163.57 % to 285.42 %. It addresses sustainability in food processing for digestive health.http://www.sciencedirect.com/science/article/pii/S2772753X24001904Cold plasma processingGlutenStructural propertiesFunctional propertiesDigestibility enhancementDigestive health |
| spellingShingle | Ashish Dabade Suraj Kahar Uday Annapure Structural and functional enhancement of gluten for digestive health through atmospheric cold plasma treatment Food Chemistry Advances Cold plasma processing Gluten Structural properties Functional properties Digestibility enhancement Digestive health |
| title | Structural and functional enhancement of gluten for digestive health through atmospheric cold plasma treatment |
| title_full | Structural and functional enhancement of gluten for digestive health through atmospheric cold plasma treatment |
| title_fullStr | Structural and functional enhancement of gluten for digestive health through atmospheric cold plasma treatment |
| title_full_unstemmed | Structural and functional enhancement of gluten for digestive health through atmospheric cold plasma treatment |
| title_short | Structural and functional enhancement of gluten for digestive health through atmospheric cold plasma treatment |
| title_sort | structural and functional enhancement of gluten for digestive health through atmospheric cold plasma treatment |
| topic | Cold plasma processing Gluten Structural properties Functional properties Digestibility enhancement Digestive health |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24001904 |
| work_keys_str_mv | AT ashishdabade structuralandfunctionalenhancementofglutenfordigestivehealththroughatmosphericcoldplasmatreatment AT surajkahar structuralandfunctionalenhancementofglutenfordigestivehealththroughatmosphericcoldplasmatreatment AT udayannapure structuralandfunctionalenhancementofglutenfordigestivehealththroughatmosphericcoldplasmatreatment |