Comparing impacts of dielectric barrier discharge plasma and electron beam irradiation processing on characteristics of Tartary buckwheat whole flour

Abstract

Dielectric barrier discharge (DBD) plasma, lower and higher dose electron beam irradiation (EBI) are used widely in food processing. In this research, impacts of DBD plasma and EBI processing on characteristics of Tartary buckwheat whole flour were investigated in the range of parameters used most often in food industry. Cross section, small granule and reaggregation of fragments appeared after processing as well as higher values of L*, a* and WI. DBD plasma processing altered the short range crystal structure and hydrogen-containing groups, increasing oil/water absorption and freeze-thaw stability. DBD plasma and EBI processing had a mostly positive effect on hydration properties at 50 to 70 °C, with contrast to a reduction effect at higher temperature. DBD plasma and EBI processing will not affect the nutrients content indeed. TPC, TFC and antioxidant activity increased significantly after EBI processing (≤ 10 kGy) with few free radicals generated. Industrial relevanceDBD plasma and EBI processing are widely used for flour in food industry, with limited focus on physicochemical properties promotion and antioxidant activity protection. This research indicates that DBD plasma processing can affect the properties of Tartary buckwheat whole flour (TBF) significantly, but it shows negative damage to bioactive compounds and antioxidant activity. EBI processing (≤ 10 kGy) can improve physicochemical properties of TBF, which is given slightly higher TPC, TFC and antioxidant activity simultaneously. Both of DBD plasma and EBI processing are safe methods that can improve processing characteristics of the flour, while lower dose EBI processing is more suitable for development of Tartary buckwheat and functional food industry with protection to bioactive compounds and antioxidant activity.