Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10144918 | Food Control | 2019 | 9 Pages |
Abstract
The microbial and physicochemical properties of tiger nut milk were studied under different dielectric barrier discharge (DBD) plasma exposure time: 2, 4, 6, 8, and 12â¯min. Following the plasma treatment, a significant reduction in the microflora was observed at 2, 4, 6 and 8â¯min treatment time with 12â¯min reaching the undetectable limit. The treatment did not result in any significant change in soluble solids and fat contents. Significant reduction in pH was recorded after 8 and 12â¯min treatment, whereas heightened titratable acidity and lipid oxidation were noticed in all the treated samples. The protein content decreased significantly in all the treated samples, while peroxidase activity only decreased when the treatment time was extended beyond 4â¯min. The loss in enzyme activity was due to the oxidation effect plasma reactive species including atomic oxygen, ozone, and hydroxyl radicals, which might have oxidized the amino acid side chain. The findings presented here could be a prelude for the potential application of DBD plasma treatment of tiger nut milk in the food industry.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Aliyu Idris Muhammad, Yang Li, Xinyu Liao, Donghong Liu, Xingqian Ye, Shiguo Chen, Yaqin Hu, Jun Wang, Tian Ding,