Abstract
Cold atmospheric plasma (CAP) is a non-thermal technology that could be applied for food decontamination from both biological (microorganisms) and chemical (pesticides, food allergens, mycotoxins) contaminants, thanks to the production of reactive species (RS). However, RS could also promote the onset and the progress of food lipid oxidation, which may limit the quality and acceptability of the final products. The aim of this work was to assess the oxidation degree of pistachio kernels after treatment in a surface dielectric barrier discharge (SDBD). Two different operative conditions for CAP generation were investigated, resulting in the production of high (800 ppm) or low (300 ppm) concentrations of ozone. Limited amounts of hydroperoxides (3.00–4.22 mEq O2/kg), thiobarbituric acid reactive substances (TBARS, 0.072–0.600 mg TEP/g oil), and phytosterol oxidation products (POPs, 14.43–17.20 μg/g) were observed in lipids of both control and plasma processed pistachios. Plasma treatments did not significantly affect the total fatty acid composition and the amounts of identified unsaponifiable matter constituents (4-desmethylsterols, 4,4-dimethylsterols, 4-methylsterols), except for an unexpected significant increase of γ-tocopherol content in extracted oils. These findings contribute to gaining further knowledge for the scale-up of CAP technology to industrial processing.
Highlights
The pistachio tree (Pistacia vera L.) produces seeds whose kernels are eaten whole and used as ingredient in a wide variety of traditional foods in several countries, such as mortadella, gelato, and spumone (Italy), baklava (Iran, Turkey), kulfi (Indian subcontinent), or lokum (Turkey)
Despite the limited contribution to the global production of pistachios, Italy has a significant history in the cultivation and processing of pistachio nuts: in 2010 the Green Pistachio coming from the small Sicilian town of Bronte was awarded the PDO (Protected Designation of Origin)
The low oleic/linoleic ratio did not come out in favor of an Italian origin of the nuts, as suggested by Arena et al [18] and by comparison with data collected from pistachios of different origins [27,28,29]
Summary
The pistachio tree (Pistacia vera L.) produces seeds whose kernels are eaten whole (fresh or roasted and salted) and used as ingredient in a wide variety of traditional foods in several countries, such as mortadella, gelato, and spumone (Italy), baklava (Iran, Turkey), kulfi (Indian subcontinent), or lokum (Turkey). The worldwide production of pistachio nuts was around 1 million t/year in 2015–2019, with the three major producers (Iran, Turkey, USA) accounting for about 85% of the total production [1]. Different strategies (physical, chemical, and biological) have been suggested to overcome the problem [3,4], but these treatments have been proved to be not completely suitable for different reasons (reliability, sensorial acceptability of the final product, production of toxic residues, costs) This has driven the researchers’ efforts to the development of new methods to prevent mold growth and to destroy mycotoxins
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
