To meet market demands, soybean is predominantly grown with the excess use of harmful pesticides like chlorpyrifos, which leaves poisonous residues on seeds' surfaces. In this study, we have treated chlorpyrifos (1, 2 and 3 mg/kg) infused ozone (300–550 mg/l) low pressure (2 mbar) cold plasma (CP: 1.0–2.0 kV) for up to a period 30 min reduce pesticide residues. However, it was found that at higher concentrations, treatment can only cause 50% reduction after exposure, even 550 mg/l...

Abstract Naturally available foods contain nutrients like vitamins (A, C, E, and D), zinc, calcium, magnesium, folate iron, omega fatty acids, selenium, phytochemicals that have profound protective effects (boosting immunity) on human from diseases. The critical component of obtaining incredible health is to maintain proper diet with healthy food, sleep, regular exercise. This review drafted an aim lay out the importance consuming immune boosting foods, present various nutritional compounds...

A low-pressure plasma system was used to study the continuous decontamination of milk flowing at atmospheric pressure in a quartz tube. The discharge generated 2 kV, 1.5 cm electrode gap characterized by optical emission spectroscopy, and evaluated for microbial reduction flow rate 6 3 ml/min. It accounted maximum ~95% (coliforms) ml/min (5 min exposure time). No detrimental effects were detected during interaction on physicochemical properties such as pH, conductivity, acidity nutrient...

Atmospheric pressure cold plasma treatment on pearl millet (Pennisetum glaucum) with air as feed gas at an input voltage of 40 and 45 kV for 5, 10, 15-min exposure time was studied. The influence the physical, nutritional, hydration, pasting properties assessed. There no significant difference in loose tapped bulk density, whereas color intensity (ΔE) delta chroma (ΔC) have significantly differed treatment. nutritional properties, such crude fat (3.46% ± 0.25%-4.71% 0.07%) were increased,...

Sesame is a traditional oilseed comprising essential amino acids. However, the presence of allergens in sesame significant problem its consumption; thus, this study attempted to reduce these oilseeds.The present aimed evaluate effect cold plasma processing on structural changes proteins, and thereby alteration allergenicity milk. Method: milk (300 mL) was processed using atmospheric pressure bubbling unit (dielectric barrier discharge, power: 200 V, airflow rate: 16.6 mL/min) at different...

Abstract Avocado ( Persea americana Mill.) is an oil‐rich fruit that valued globally for its nutritional value and bioactive compounds. Intake of avocado in turn leads to immune system enhancements, protection oxidative damage mediated the organism through cellular metabolic activities. The significant challenge raise consumption maintaining high dietetic processing/supply chains. This accredited quick ripening caused by enzymatic concentration lipid auto‐oxidation. Darkening pulp also...

Abstract This study aims at integrating food material with processing to develop edible shape‐changing foods and investigate the effect of cold plasma treatment on their functionality. The anisotropic structure xerogel was obtained by sessile drop drying hydrogel. Xerogel discs were exposed glow discharge 7.32 W for 5 min. For harnessing shape transformation, ethyl cellulose (constraint material) applied in a single circle pattern. Upon immersing hot water transformation takes place,...

This work characterizes the oxidative changes that different plasma processing imparts on milk through volatile components analysis. Cow was subjected separately to two treatments (plasma bubbling and low-pressure plasma) in combination. Plasma altered milk's nature both treatments; combination amplified volatiles produced. The maximum of 1.23 log10 microbial reduction obtained when were combined together, however, count had less impact milk. Whereas, an increase carbonyl (2.42 8.18 n...

In the recent decade, consumers have preferred plant-based (vegan) foods due to maintenance of environmental sustainability. However, some a demerit presence anti-nutritional factors and allergenic components. Thus, current study was aimed at reducing these demerits in sesame milk without spoiling quality by use green, novel, cold plasma technology. This investigated effect low-pressure (LPP) system's power levels (25, 60 120 W) on physicochemical properties, nutritional changes, factors,...

Abstract Soybeans play a vital role in the world economy as an essential food commodity by fulfilling human dietary needs. Hence, seeds are commonly transported and stored bulk quantities various parts of which ultimately results infestation issues. Callosobruchus maculatus is one major storage pests that infest soybean cause losses both quantity quality seeds. Cold plasma (CP) emerging non‐thermal disinfestation technique can disinfest grain. we have used low pressure (<2 mbar) CP at...

Abstract This study was aimed to examine the assessment of temperature and concentration on tapioca hydrogel into xerogel formation during sessile drop drying. The processing conditions gelatinization flour had an impact characteristics. Various concentrations (5, 7.5, 10% [wt/vol]) dispersion were heated at a 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100°C for developing xerogel. Pasting parameters least gelation investigated confirm concentration. Contact angle, swelling power, solubility,...

The gelification behavior of starch in rice flour was investigated for its application on food structuring to produce xerogel. effect hydrogel nature drying studied the xerogel surface design. impact changes found by least gelation concentration and pasting properties. It exhibited 4% (w/v) gelatinized dispersion can form a 3D polymer network during cooling. Assessment preparation temperature examined swelling power, solubility, tension, contact angle, transmittance. An increase density is...

This study characterized the optical spectra of continuous low-pressure plasma system and evaluated its effect on milk processing. Plasma was at different input power levels (24.8, 58.9, 117.6 W which corresponds to voltage 1, 1.5, 2 kV) with a 1-cm electrode distance. Based characterization, level selected produce maximum reactive species. The operated decontaminate flowing inside quartz tube using three flow rates 3, 6, 9 mL/min (accounting for 5-, 2.5-, 1-min exposure time). reduction in...

Abstract This study is aimed to identify the effects of atmospheric and low‐pressure plasma on milk individually in combination, as generated applied at different conditions have variations effect food. Plasma bubbling unit (200 V 0.24 A) was used for Dielectric Barrier Discharge discharge (70 Pa) with passing between electrodes plasma. After treatment, initial coliform load 7.62 log CFU/ml decreased by a maximum 1.26, 1.58, 2.2 reduction, when treated using (2 kV 3 ml/min flow rate), (10...

Abstract This study was aimed to investigate the effect of low‐pressure plasma on physicochemical properties and solubility eggshell powder in black coffee. The exposed dielectric barrier discharge (DBD) at 1, 1.5, 2 kV for duration 5, 10, 15 min. Its physical properties, along with coffee water, estimated. Effect surface morphology distribution calcium determined using a Scanning electron microscope Energy Dispersive X‐ray spectroscopic analysis. treated min had (218.81 mg/L) coffee;...

Summary Shape transforming foods are an emerging area of interest that could be customised according to consumer needs with the desirable structure and reduced package space. The current work aims investigate shape transformation behaviour a 2D xerogel developed from rice hydrogel at concentration 4% 90 °C. This flat is coated ethyl cellulose as constraint material in form linear equally spaced strips. Immersing xerogels hot water over temperature 70 °C, resulted 3D discs 12 s (Video S1 )....

Abstract Food xerogel is a dried form of hydrogel prepared by drying the gelatinized starch or hydrocolloids. An adequately engineered flat 2D can change into programmed 3D structure under an external stimulus. The current study focuses on optimizing barley flour concentration (2, 4, 6, and 8%) gelatinization temperature (60, 70, 80, 90, 100°C) for obtaining xerogels through sessile drop drying. effect composition (amylose amylose content) (determined differential scanning calorimetry)...