Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour

Document Type : Research Article

Authors

• Seyed Amir Tavakoli Lahijani ¹
• Fakhri Shahidi ¹
• Mahmoud Habibian ²
• Arash Koocheki ³

¹ Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

² Chemistry and Chemical Engineering Research Center of Iran, Tehran, Iran.

³ Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v19i1.88117

Abstract

[1]Introduction: Bread has a major role in the diet of people in Iran. One of the important factors affecting the quality of bread is the quality of wheat flour protein called gluten. Gluten is the principal structure forming elements of most baked products, contributing to the elasticity, cohesiveness and viscosity characteristics of the dough. Thus, gluten substantially control the quality of wheat flour based products. Due to the importance of the role of gluten and the requirement for improving the flour quality, providing a simple, economical, and efficient method to improve the technical quality of wheat and bread is also an important and controversial challenge. Oxidizing agents are generally added to the wheat flour to accelerate the natural maturing and the flour becomes paler and yields dough with improved baking properties. However, increasing concern about their adverse effects has highlighted the need for the development of alternative oxidants. Atmospheric cold plasma (ACP) is an emerging advanced oxidation process which has recently drawn considerable interest from food scientists. Therefore, the objective of this study was to investigate the effect of non-thermal plasma treatments on the properties of wheat flour.
 
Materials and Methods: For this purpose, medium wheat flour was prepared from local silages and treated with ACP at 25V for 0, 2, 4, 6, 8 and 10 min. Chemical composition of flour samples (moisture content, protein and ash) were determined using standard methods (AACC, 2002). Color properties, damaged starch water soluble index, wet gluten, gluten index, zeleny and falling number values, water and oil absorption capacities, swelling power and solubility of wheat flour samples were also measured.
 
Results and Discussion: The results obtained from the measurement of properties for the treated and untreated flour showed that the water and oil absorptions, swelling power, and solubility, wet gluten, gluten index, Zeleny number and whiteness increased significantly with increasing time, while the pH, moisture content, b * and a * indices, were decreased by plasma treatment. In addition, the results showed that ACP conditions have a significant effect on functional properties that can be created floursand products with various characteristics. The results showed that plasma treatment affected the gluten index and wet gluten and techno functional properties of wheat flour. Overall, this study demonstrated that non-thermal plasma is a quick, efficient way to improve the technological properties of wheat flour, as an alternative to chemical oxidants
 
 

Keywords

• Cold plasma
• Gluten
• modification
• Technological properties
• Wheat flour

References

1. American Association of Cereal Chemists. (2002). Approved methods of the AACC 10th ed. St. Paul. Minn.
2. AOAC. (1990). Official methods of analysis of AOAC International. AOAC International.
3. 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, 247-253. https://doi.org/10.1016/j.foodchem.2016.01.113
4. Boyaghchi, M. (2016). The effect of adding vitamin C and applying ultrasound waves on physicochemical, rheological properties and bakery quality of bug wheat flour. Master Thesis, Faculty of Agriculture, Islamic Azad University-Maku branch.
5. Bubler, S., Steins, V., Ehlbeck, J., & Schlüter, O. (2015). Impact of thermal treatment versus cold atmospheric plasma processing on the techno-functional protein properties from Pisum sativum ‘Salamanca’. Journal of Food Engineering, 167, 166-174. https://doi.org/10.1016/j.jfoodeng.2015.05.036
6. Cauvain, S.P. (2015). Technology of breadmaking. 3^nd Springer, Cham.
7. Chan, H. T., Bhat, R., Karim, A. A. (2009). Physicochemical and functional properties of ozone-oxidized starch. Journal of Agricultural and Food Chemistry. 57(13), 5965-5970. https://doi.org/10.1021/jf9008789
8. Chittrakorn, S., Earls, D., MacRitchie, F. (2014). Ozonation as an alternative to chlorination for soft wheat flours. Journal of Cereal Science, 60(1), 217-221. https://doi.org/10.1016/j.jcs.2014.02.013
9. Coultate, T. (2009). Food: the chemistry of components. 5th ed. R.S.C.London.
10. Fernández, A., & Thompson, A. (2012). The inactivation of Salmonella by cold atmospheric plasma treatment. Food Research International, 45(2), 678-684. https://doi.org/10.1016/j.foodres.2011.04.009.
11. Fernandez-Gutierrez, S. A., Pedrow, P. D., Pitts, M. J., Powers, J. (2010). Cold atmospheric-pressure plasmas applied to active packaging of apples. IEEE Transactions on Plasma Science, 38(4), 957- 965. DOI: 1109/TPS.2010.2042078.
12. Feyzi, S., Varidi, M., Zare, F., & Varidi, M. J. (2015). Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties. Journal of the Science of Food and Agriculture, 95(15), 3165-3176. https://doi.org/10.1002/jsfa.7056.
13. Lee, M. J., Kim, M. J., Kwak, H. S., Lim, S. T., Kim, S. S. (2017). Effects of ozone treatment on physicochemical properties of Korean wheat Food science and biotechnology, 26(2), 435-440. https://doi.org/10.1007/s10068-017-0059-5
14. MacRitchie, F. (1984). Baking quality of wheat flours. Advances in Food and Nutrition Research, 29, 201-277. https://doi.org/10.1016/S0065-2628(08)60058-0.
15. McDermott, E. E. (1980). The rapid non‐enzymic determination of damaged starch in flour. Journal of the Science of Food and Agriculture, 31(4), 405-413. https://doi.org/10.1002/jsfa.2740310411.
16. Mehrafza, E. (2016). Effect of Ozone constitutional water on physicochemical properties of bug wheat and its flour. Master Thesis, Faculty of Agriculture, SABA College of Higher Education.
17. Mei, J., Liu, G., Huang, X., Ding, W. (2016). Effects of ozone treatment on medium hard wheat (Triticum aestivum) flour quality and performance in steamed bread making. CyTA-Journal of Food, 14(3), 449-456. https://doi.org/10.1080/19476337.2015.1133714.
18. Mendez, F., Maier, D. E., Mason, L. J., Woloshuk, C. P. (2003). Penetration of ozone into columns of stored grains and effects on chemical composition and processing performance. Journal of Stored Products Research, 39(1), 33-44. https://doi.org/10.1016/S0022-474X(02)00015-2.
19. Menkovska, M., Mangova, M., Dimitrov, K. (2014). Effect of cold plasma on wheat flour and bread making quality. Macedonian Journal of Animal Science, 4(1), 27-3.
20. Misra, N. N., Kaur, S., Tiwari, B. K., Kaur, A., Singh, N., Cullen, P. J. (2015). Atmospheric pressure cold plasma (ACP) treatment of wheat flour. Food Hydrocolloids, 44, 115-121. https://doi.org/10.1016/j.foodhyd.2014.08.019.
21. Misra, N.N., Pankaj, S.K., Segat, A., Ishikawa, K. (2016). Cold plasma interactions with enzymes in foods and model systems, Trends in Food Science Technology, DOI: 10.1016/ tifs.2016.07.001.
22. Obadi, M., Zhu, K. X., Peng, W., Sulieman, A. A., Mohammed, K., Zhou, H. M. (2018). Effects of ozone treatment on the physicochemical and functional properties of whole grain flour. Journal of Cereal Science, 81, 127-132. https://doi.org/10.1016/j.jcs.2018.04.008
23. Pal, P., Kaur, P., Singh, N., Kaur, A., Misra, N. N., Tiwari, B. K., Cullen, P. J. Virdi, A. S. (2016). Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour. Food Research International, 81, pp.50- 57. https://doi.org/10.1016/j.foodres.2015.12.019
24. Pankaj, S. K., Bueno-Ferrer, C., Misra, N. N., O'Neill, L., Tiwari, B. K., Bourke, P., Cullen, P. J. (2015). Dielectric barrier discharge atmospheric air plasma treatment of high amylose corn starch films. LWT-Food Science and Technology, 63(2), 1076-1082. https://doi.org/10.1016/j.lwt.2015.04.027
25. Pankaj, S. K., Wan, Z., Keener, K. M. (2018). Effects of cold plasma on food quality: A review. Foods, 7(1), 4. https://doi.org/10.3390/foods7010004
26. Patrignani, M., Conforti, P. A., Lupano, C. E. (2014). The role of lipid oxidation on biscuit texture during storage. International Journal of Food Science & Technology, 49(8), 1925- https://doi.org/10.1111/ijfs.12550
27. Payan, R. (2006). Introduction to Technology of Cereal Products. Aige Pub. Iran.
28. Ravaghi, M., Mazaheri Tehrani, M., Asodeh, A. (2010). Evaluation of performance characteristics of four types of soy flour produced in Iran. Iranian Food Science and Technology Research Journal, 6(3), 223-228.
29. Sarangapani, C., Devi, Y., Thirundas, R., Annapure, U. S., Deshmukh, R. R. (2015). Effect of low-pressure plasma on physico-chemical properties of parboiled rice. LWT-food Science and Technology, 63(1), 452- 460. https://doi.org/10.1016/j.lwt.2015.03.026
30. Segat, A., Misra, N. N., Fabbro, A., Buchini, F., Lippe, G., Cullen, P. J., Innocente, N. (2014). Effects of ozone processing on chemical, structural and functional properties of whey protein isolate. Food Research International, 66, 365-372. https://doi.org/10.1016/j.foodres.2014.10.002
31. Segat, A., Misra, N. N., Cullen, P. J. Innocente, N. (2015). Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution, Innovative Food Science and Emerging Technologies, 29, 247-254. https://doi.org/10.1016/j.ifset.2015.03.014
32. Shahmiri, A., Seyedin Ardabili, S. M., Hosseini, S. A., Aghagholi zadeh, R. (2016). Effect of storage conditions on physicochemical and pharynographic properties of wheat flour. Food Science and Technology, 13(51), 89-102.
33. Sheikholeslami, Z., Mortazavi, S. A., Pourazarang, H., Nasiri, M. (2009). Effect of guar gum and ascorbic acid on rheological and baking properties of insect damaged wheat flour. Electronic Journal of Food Processing and Preservation, 1(3), 65-82.
34. Sheikholeslami, Z., Mortazavi, S. A., Pourazarang, H., Nasiri, M. (2010). The effect of ultrasound on Dough rheological properties and bread characteristics of wheat damaged by wheat bug. Food Science and Technology, 7(2), 39-49.
35. Singh, N., & Kaur, L. (2004). Morphological, thermal, rheological and retrogradation properties of potato starch fractions varying in granule size. Journal of the Science of Food and Agriculture. 84(10), 1241-1252. https://doi.org/10.1002/jsfa.1746
36. Sui, Z., Yao, T., Zhong, J., Li, Y., Kong, X., Ai, L. (2016). Ozonation treatment improves properties of wheat flour and the baking quality of cake. Philippine Agricultural Scientist, 99(1).
37. Thirumdas, R., Deshmukh, R. R., Annapure, U. S. (2015). Effect of low temperature plasma processing on physicochemical properties and cooking quality of basmati rice. Innovative Food Science & Emerging Technologies, 31, 83-90. https://doi.org/10.1016/j.ifset.2015.08.003
38. Thirumdas, R., Deshmukh, R. R., Annapure, U. S. (2016). Effect of low temperature plasma on the functional properties of basmati rice flour. Journal of food science and technology, 53(6), 2742-2751. https://doi.org/10.1007/s13197-016-2246-4
39. Thirumdas, R., Saragapani, C., Ajinkya, M. T., Deshmukh, R. R., Annapure, U. S. (2016). Influence of low pressure cold plasma on cooking and textural properties of brown rice. Innovative Food Science & Emerging Technologies, 37, 53-60. https://doi.org/10.1016/j.ifset.2016.08.009
40. Zare Bahnamiri, Z., Motamedzadegan, A., Naqhavi, M., Hamzeh, SH. (2016). The effect of conveying of flour on the qualitative indicators of wheat flour. Conference on Science & Technology of Cereals, Bread & Flour Products.
41. Zhang, B., Xiong, S., Li, X., Li, L., Xie, F. and Chen, L., (2014). Effect of oxygen glow plasma on supramolecular and molecular structures of starch and related mechanism. Food Hydrocolloids, 37, pp.69-76. https://doi.org/10.1016/j.foodhyd.2013.10.034.