Effect of pin-to-plate atmospheric cold plasma on jackfruit seed flour functionality modification

Abstract

The effect of atmospheric pressure cold plasma was investigated on jackfruit seed flour (JSF) for functionality modification. Dynamic radicals and reactive species of cold plasma tend to initiate effective interactions with the food matrix which incur significant changes in the properties. The prepared jackfruit seed flour was treated with varying plasma voltages of 170, 200, and 230 V for 5–15 min and then analyzed for various physicochemical (Moisture, pH, flour compressibility, color) and functional properties (Water holding capacity, water/oil binding capacity, gel hydration properties). The modification in the morphology with increased surface roughness, loss in the degree of crystallinity (25.75% to 21.31%), and starch-protein modifications were observed after plasma treatment with the increase in the intensity of plasma at higher input voltage and exposure time. Because of this, the increase in the hydration properties such as water solubility (9.65 g/g to 14.11 g/g), absorption (6.39 g/g to 7.66 g/g), swelling power (7.28 g/g to 8.79 g/g), water-holding (2.93 g/g to 3.48 g/g), and flowability (reduction in Hausner's ratio), decrease in the pH (6.59 to 6.05), moisture (8.14% to 5.26%), and paste viscosity was acquired. Such modified properties unfold wide application opportunities for the treated JSF. Thus, cold plasma treatment was identified as a potential technology for functionality modification to employ the underutilized ingredients.