Publicação
Cold plasma treatment as a non-thermal strategy to enhance chickpea flour for plant-based foods
| dc.contributor.author | Farrokhi, Mahsa | |
| dc.contributor.author | Pasotti, Giada | |
| dc.contributor.author | Ceccarelli, Alessia | |
| dc.contributor.author | Brandão, Teresa R. S. | |
| dc.contributor.author | Gonçalves, Elsa M. | |
| dc.contributor.author | Silva, Cristina L. M. | |
| dc.date.accessioned | 2025-12-02T12:22:09Z | |
| dc.date.available | 2025-12-02T12:22:09Z | |
| dc.date.issued | 2025-10-01 | |
| dc.description.abstract | Introduction: Plasma is a medium of free positive and negative particles that is overall electrically neutral. Non-thermal plasma has emerged as a sustainable technology in food processing, with potential to improve quality and microbial safety. As starch is a major food component, there is growing interest in using plasma to tailor its functionality through interactions with reactive species [1]. Objetive: To assess the effect of short cold plasma treatments (5-sec and 10-sec) on the thermal, structural, and rheological properties of chickpea flour. To evaluate the potential of cold plasma as a green, non-thermal modification method for plant-based applications. Methodology: Plasma treatment: Chickpea flour was treated using the Blown Arc cold plasma system under two conditions: 5 seconds (continuous exposure) and 10 seconds (pulsed exposure). For the pulsed treatment, plasma was applied for 5 seconds on, followed by 5 seconds off, with the plasma probe kept in the same position (4 cm from the sample) during the off period. The sample-to-source distance remained constant at 4 cm for both treatments. Thermal properties: Differential Scanning Calorimetry (DSC) was used to measure gelatinization temperatures (onset, peak, and endset). Structural analysis: Fourier Transform Infrared Spectroscopy (FTIR) (ATR mode) was employed to assess short-range molecular order, using band ratios (1047/1022 and 1022/995 cm⁻¹). Rheological behavior: Performed under temperature sweep conditions using a controlled-strain rheometer, evaluating elastic (G′) and viscous (G″) moduli during heating. Conclusion: Cold plasma, as a flour modification method: Acts as a green, non-thermal technology capable of tailoring functional properties without chemical additives. Modifies thermo-rheological behavior while preserving structural integrity of the flour. Improves thermal stability and gelation characteristics. Offers potential for enhancing functionality and sustainability in gluten-free and plant-based food systems. | eng |
| dc.identifier.citation | Farrokhi, M., Pasotti, G., Ceccarelli, A., & Brandão, T. R. S. et al. (2025). Cold plasma treatment as a non-thermal strategy to enhance chickpea flour for plant-based foods. Poster session presented at I International FoodTec Conference, Bragança, Portugal. | |
| dc.identifier.doi | 10.34632/3a4971fd-1cf7-4277-a318-851ad119eba9 | |
| dc.identifier.other | 3a4971fd-1cf7-4277-a318-851ad119eba9 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/55800 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.rights.uri | N/A | |
| dc.title | Cold plasma treatment as a non-thermal strategy to enhance chickpea flour for plant-based foods | eng |
| dc.type | conference poster not in proceedings | |
| dspace.entity.type | Publication | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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