Rotational chamber cold plasma: A novel approach to enhance the nutritional and antioxidant value of golden milk

Amorphophallus paeoniifolius Dennst-Nicolson, commonly known as the Elephant foot yam, is a highly potential edible aroid of Araceae family. Fresh yams are difficult to store due to their perishable nature and deteriorate in quality during storage. Therefore, making processed products viz ., dry and fry cubes will be an alternative value added product with nutritional value. In this experiment, elephant foot yam corm cubes were stored to analyze the nutritional and antioxidant values at monthly intervals. The cv ., BCA-1 dry cubes (soaking in 2% salt followed by blanching) had the highest ascorbic acid and total phenol throughout the storage period. Highest β-carotene was observed in cv ., IGAM-1 dry cubes (2% alum) and fry cubes (2% alum) at 0 and 13 months after storage, respectively. The cv., BCA-1 had the highest starch in dry cubes (1.5% alum) and fry cubes (2% salt) at 0 and 13 months after storage, respectively. The protein and organoleptic values were the highest throughout the storage in cv ., BCA-1, both dry and fry cubes, were from soaking in 1.5% alum and blanching.

For 10 days before harvest, supplemental 50 μmol m−2 s−1 blue light (430 nm) was applied in greenhouse conditions in order to evaluate the influences of pre-harvest supplemental blue light on both antioxidants and nutrition of the flower stalk of Chinese kale during storage. The weight loss of the flower stalk of Chinese kale treated with supplemental blue light was generally lower than control during storage. Higher antioxidant activity was maintained during storage by supplemental blue light. Meanwhile, supplemental blue light derived higher contents of vitamin C, soluble protein, free amino acids, and chlorophyll at harvest. The samples exposed to supplemental blue light possessed both higher nutrition and antioxidant values. Thus, pre-harvest supplemental blue light treatment might be a promising strategy to enhance the antioxidant activity and nutritional values and extend the shelf-life of the flower stalk of Chinese kale.

ABSTRACTQuinoa (Chenopodium quinoa Willd.) is a pseudocereal of great nutritional, pharmacological, and antioxidant value. It has the highest nutritional value of any food, including all fractions of amino acids, and is used as a complete protein food, especially for vegetarians and vegans. This work assessed the effectiveness of using quinoa‐flour fortified biscuits compared to wheat flour biscuits in terms of their physical appearance, chemical composition, antioxidants, phenolic acids, vitamins, microbial load, and sensory evaluation. Different types of treatment ratios of wheat and quinoa flour were considered: {0:100 (T0), 90:10 (T1), 80:20 (T2), 70:30 (T3), 60:40 (T4), and 50:50 (T5)}. The results indicated that the width and weight of the biscuits were significantly increased with increasing concentration of quinoa flour, while a significant decrease was observed in the biscuit diameter. Based on chemical composition values, quinoa fortified biscuits with the ratio (50:50) were acceptable as they contained higher protein content, fat content, fiber content, and ash content as compared to the control. Similarly, the content of minerals, total phenolics, total flavonoids, and vitamins increased as the concentration of quinoa flour increased in all treatments. Regarding the microbial count, quinoa fortified biscuits showed more resistance against bacterial and fungal colonization. Notably, Fourier transform infrared spectroscopy (FTIR) analysis revealed amines, esters, alcohols, and phenols functional groups responsible for the nutritional and sensory attributes of the biscuits. Therefore, sensory evaluation established high consumer acceptability, especially for biscuits with the ratio (50:50). This research work proves that fortification with quinoa adds nutritional value and may be stored for a long time without effect on sensory properties.

The hawthorn Crataegus mexicana is a traditional Mexican fruit with properties that make this fruit useful for the treatment of many ailments, including diseases of the respiratory and urinary tract. This paper reports the antioxidant capacity of the n-hexane, dichloromethane, ethyl acetate, acetone, ethanol and methanol extracts of C. mexicana. Samples were evaluated for total phenolic and carotenoid contents, 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging, the inhibition of the formation of thiobarbituric acid reactive species (TBARS) and the neutralization of the cation-radical 2,2´-azino-bis(3ethyl benzothiazoline-6-sulfonic acid) diammonium salt (ABTS). The total phenolic content was 2.65 ± 0.23 mg of gallic acid equivalents per gram, and the carotenoid content was 26.4 ± 0.02 µg/g in dry hawthorn skin. The most active extract in scavenging DPPH radicals and inhibiting TBARS formation was the acetone extract, with activities of 21.9 ± 0.15 and 13.27 ± 0.70%, respectively, at 10 mg/L. The extracts were compared for activity against ascorbic acid, caffeic acid, α- tocopherol and quercetin. The acetone extract was the most active, with an IC50 value of 15.2 mg/L in DPPH and 17.7 mg/L in TBARS. A high correlation was observed between the results for TBARS and DPPH. These results demonstrate the potential nutritional and antioxidant value of this Mexican fruit.

Traditional dietary habits, including the consumption of ultra-processed foods low in calories, high in sugar and salt, and insufficient consumption of fresh fruits and vegetables, negatively impact human health. Due to the seasonality of raw materials and limited access to fresh fruits and vegetables, these products are often available on the market in dried form, which ensures a long shelf life. The aim of this study is to review and analyze modern technologies and methods for producing high-quality dried fruits and fruit-based snacks with high nutritional value and acceptable organoleptic properties. The materials for this review are the results of scientific studies published between 2015 and 2025. A scientific search for sources on the topic of study was conducted using keywords in the bibliographic databases Scopus, Web of Science, PubMed, and Google Scholar. The data analysis included their systematization, generalization, interim findings, and an overall conclusion. A review of scientific publications revealed that various modern non-thermal pre-drying treatment methods, such as pulsed electric fields, ultrasonic treatment, high-hydrostatic treatment, pulsed light, and cold plasma, are used to ensure high nutritional value, maximum preservation of bioactive compounds, quality and safety, and a long shelf life of dried fruits and snacks. Vacuum impregnation and osmotic dehydration before drying contribute to increasing the nutritional value of dried fruits and improving the energy efficiency of the drying process. An important and promising approach to the production of dried snacks involves the use of food industry by-products, including fruit waste. This strategy not only addresses food waste but also creates nutrient-rich snacks or ingredients. Further research should be aimed at establishing optimal raw material processing regimes to improve the energy efficiency of the fruit and vegetable drying process for snack production, maximizing nutritional value preservation, improving organoleptic quality, and enhancing overall consumer acceptance

Using organic fertilizer as part of plant nutrition for decreasing using chemical fertilizer and increasing plants’ nutritional value is scientists’ concern. Treatments were three concentrations of a mixture of 16 different AAs (amino acid) (0, 150 and 300 mg/L), sprayed every 7 days for 2 months on 4 leafy cabbages. Results showed 300 mg/L AAs increased anthocyanin, flavonoids, phenol, protein and proline. The SOD, POX and APX rose upon AAs usage. The application of AA significantly increased the total chlorophyll, proline, carotenoid, anthocyanin, phenol, protein and flavonoids compared to control plants. The levels of glucosinolate were increased especially in the treatment of 300 mg/L of AAs and glucobrassicin and gluconapin, both of these together represent more than 50% of the total glucosinolate contents. The highest levels of phenolic and flavonoids mostly belonged to quercetin and catechin. Total AAs and total non-essential AAs showed the highest amounts in all treatments in leaves. AAs with different concentrations by foliar application in “Ka- scotch” variety were effective in growth, physiological parameters such as plant height and shoot dry weight, while AA changes were effective in most of the biochemical and nutritional traits of “Ka-red” variety. Conclusively, the glucosinolate, phenolic and flavonoid contents and AAs varied between four cabbage cultivars. Exogenous AAs application at 300 mg/L could be recommended for cabbage cultivation to improve growth, biochemical traits, productivity and nutritional value.

Background: banana passion fruit is a tropical fruit whose nutritional value and bioactive compounds are little known and have not been studied enough. Objective: based on the nutritional and antioxidant characteristics of banana passion fruit we show the nutritional value and the impact to human health. Methodology: characteristics of fruit and production were described. Proximal composition of the fruit was analyzed. Micronutrients were known by scientific references related to banana passion fruit. Antioxidant capacity was analyzed by DPPH, FRAP and ORAC methods. Results: this is a source of vitamins A, C and niacin, minerals such as potassium, phosphorus, magnesium, sodium, chlorine, iron; provides moderate amounts of carbohydrates and calories. The content of total carotenoids, phenols and flavonoids was 118,8 mg βcarotene 460,1 mg galic acid galic and, 1.907,6 mg catechine/100 g respectively. The DPPH, FRAP and ORAC value was 60.843,1 µmol, 8.520,3 µmol and, 20.754,9 µmol trolox equivalents/100 g dehydrated fruit respectively. Conclusion: people in general and the food industry should take advantange of the nutritional and antioxidant value of banana passion fruit as well as raw material to improve the productive chain.

Objectives: To determine the food value and antioxidant activities of five underutilized leafy vegetables namely: Bidens pilosa L.-Beggar's ticks/ Cobbler's pegs; Celosia trigyna L.- Woolflower; Crassocephalum crepidioides (Benth) S. Moore - Fireweed/Redflower ragleaf; Launaea taracifolia (L.) Cars- Wild lettuce and Solanum nigrum L. - Black Nightshade/Sun berry. Materials and methods: Fresh shoots of the five vegetables were collected from the wild, cleaned and milled. Food values which include proximate, minerals, and vitamin C contents were analyzed following the routine chemical analytical methods of Association of Official Analytical Chemists. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging effect and phenolic compounds concentrations of the plants extracts were determined spectrophotometrically. Results: The antioxidant activities and nutrient contents of the five vegetables showed variable trends and considerable high values. Across the vegetables, antioxidant activities ranged from 67.2% (L. taracifolia) to 91.8% (B. pilosa) at a concentration of 1mg/ml of the extracted material. The total phenol contents were between 5953.5±1.5 and 10193.5±0.5 mg/100g. The flavonoid contents varied from 3438±1.00 to 4974±1.00 mg/100g. Anthocyanin content in mg/100g ranged from 0.385±0.005 to 5.065±0.015 while Proanthocyanidin content varied from 0.125±0.05 to 2.050±0.15 in the extract powder. Crude protein values ranged from 3.5 to 9.16 g/100g, Carbohydrate contents varied from 1.09 to 9.43 g/100g while ascorbic acid (Vitamin C) compositions ranged from 27.2 to 87.3 mg/100g. Ca content ranged from 31.23 to 54.90 mg/100g, while Fe content varied from 21.25 to 139.75 mg/100g. Conclusion: The vegetables contained appreciable quantities of protein, iron, calcium and vitamin C. The antioxidant activities and phenolic antioxidant contents of the vegetables were also high. The health claims associated with some of these food values and bioactive compounds are noteworthy, thereby underlining the potential role of these underutilized vegetables as functional foods.

Pre-sowing treatment of red clover seeds with cold plasma (CP) and electromagnetic field (EMF) was applied aiming to evaluate changes induced in germination and early seedling growth under controlled laboratory conditions, and to estimate treatment effects on plant growth, biomass production, nutritional value and the amounts of major leaf secondary metabolites under long-term field experimental conditions. The effects of seed treatment using radio-frequency EMF (5, 10, 15 min) and CP (2, 5, and 7 min) on seed germination kinetics, morphometric parameters of seedlings were assessed for two cultivars of red clover—‘Vyčiai’ and ‘Sadūnai’. Long-term observations revealed that the effects of seed treatments persist for the entire vegetation season, while the observed effects on germination (CP increased germination rate by 4%–20%) do not provide sufficient information to predict the impact on plants on a longer time scale. The effects on morphometric parameters were dependent on plant cultivar, and were much stronger (up to 24% for ‘Sadūnai’ and 49% for ‘Vyčiai’) after growing the plants in the field for 5 months in comparison to the effects (absent or below 10%) observed in the early growth stages. A minor improvement of nutritional value per biomass unit was observed for ‘Vyčiai’. Protein yield per plant increased substantially (up to 70%). Pre-sowing seed treatment with CP and EMF had an obvious impact on the amounts of major isoflavones in leaves, and the nature of these changes strongly depended on the vegetation stage of plants (before flowering or at flowering stage). CP treatment for 5 min was found to be the most effective in this respect in not flowering plants, inducing a strong increase in biochanin A/formononetin ratio in leaves of both cultivars. However, an opposite effect was observed in the flowering plants, where the CP and EMF treatments decreased biochanin A/formononetin ratio.

Plant proteins have emerged as key alternatives to animal-derived proteins due to their nutritional value, sustainability, and functional versatility. This chapter explores advances in plant protein structuring technologies, including high-pressure processing, ultrasound treatment, pulsed electric fields, enzymatic hydrolysis, cold plasma, and irradiation. These methods enhance solubility, emulsification, gelation, and digestibility while reducing allergenicity. Additionally, we examine protein–polysaccharide interactions, Maillard reaction-induced modifications, and encapsulation techniques to improve nutrient delivery and bioavailability. This chapter highlights challenges in functional performance, sensory attributes, and consumer acceptance, while outlining opportunities for regulatory adaptation, market expansion, and integration into next-generation food products.

The global demand for aromatic plants is rising due to their antimicrobial, antiviral, antioxidant, anticancer properties, and nutritional value. Ocimum basilicum L. (basil), an aromatic herb from the Mediterranean and member of the Lamiaceae family, is widely used for culinary and medicinal purposes. This study aimed to optimize basil leaf drying conditions to preserve nutritional and functional properties. Response Surface Methodology (RSM) with a centered composite design (CCD) was used to evaluate drying at 60, 70, and 80 °C over different durations. Moisture content, mineral levels, fiber, and phenolic compounds were measured to improve the drying process. The results showed that moisture diffusion increased with temperature (5.6 × 10-10 to 2.6 × 10-10 m2/s), with activation energy ranging from 9 to 33.2 kJ/mol. The logarithmic model best described moisture kinetics. The optimization model was highly significant, with R² values approaching 0.95. Moreover, optimal drying conditions were found to be 80 °C for 163 minutes, yielding the highest contents of minerals (6.82%), fiber (10.83%), and polyphenols (1.85 mg gallic acid equivalent/100 g). These findings offer an effective approach for basil drying that preserves its nutritional value and bioactive compounds, supporting its use in food and health-related applications.

Mulberry (Morus alba L.) is a traditional Chinese fruit used effectively in folk medicines to treat fever, protect the liver from damage, facilitate discharge of urine and lower blood pressure. Mulberry fruit contain large amounts of several antioxidants including anthocyanins, phenolic compounds and vitamin C. This study investigated the antioxidant activity, total phenolics, total flavonoids, vitamin C, anthocyanins and nutrient content of seven mulberry cultivars including: 1) ‘Vietnam GQ2’, 2) ‘Taiwan 46C019’, 3) ‘Taiwan 228’, 4) ‘Taiwan 203’, 5) ‘Taiwan 108’, 6) ‘Taiwan Miaoli No.2’, and 7) ‘Taiwan Miaoli No.1’. Mature mulberry fruit were collected from a plantation at the Royal Project Agricultural Station Pangda, in Samoeng District, Chiang Mai Province, during January 2016 to March 2017. The experiment was a completely randomized design. Fruit of ‘Taiwan 203’ had the highest antioxidant activity (7948 µmol Fe2+ g(‑1)), total phenolic compound (391.78 GAE 100 g(‑1) FW), total flavonoids (62.04 mg (CE) 100 g(‑1) FW), vitamin C (76.92 mg 100 g(‑1) FW), anthocyanins (808.00 mg 100 g(‑1) DW) and nutritional value (3.18% K, 0.53% Ca, 23.33 ppm Zn, 18.75 ppm Mn and 64.00 ppm Fe). Therefore, ‘Taiwan 203’ mulberry should be grown in the Samoeng District, Chiang Mai Province as a good source of natural antioxidants and nutrients that could be utilized in food, cosmetics and pharmaceutical products.

Fresh-cut fruits and vegetables refer to edible commodities that are free from large-scale and typical traditional processing operations. However, maintaining their nutritional value and microbiological integrity is challenging. The processing operations such as peeling, cutting, and trimming done in the fresh-cut industry can trigger deteriorative reactions such as tissue softening and enzymatic browning. As a countermeasure, cold plasma technology has emerged as an innovation for minimal processing of several edible foods including fresh-cut produce. Cold plasma may be generated using a variety of technologies, including microwave frequencies, infrared frequencies, radio-wave frequencies, dielectric barrier discharge, and plasma jet devices. This review enlightens the effects of cold plasma on fresh-cut produce from physicochemical and organoleptic aspects. Although cold plasma technology has proven to be beneficial for fresh-cut fruits and vegetables, several aspects, including its impact on nutrition and flavor, need to be investigated further. Novelty impact statement Cold plasma, being one of the most advanced and safest of techniques, has been extensively discussed with reference to different types, techniques, and operational parameters used in various studies. This review highlights non-thermal novelties in the processing and preservation of fresh-cut produce. The effects of cold plasma technology on the physicochemical attributes, organoleptic characteristics, and shelf life of fresh-cut fruits and vegetables have been reviewed.

With improving economic conditions, consumer demand for fresh-cut produce is rising. The development of the fresh-cut industry has been hindered by pathogenic contamination and quality deterioration. Scientific communities have developed novel preservation technologies for fresh-cut produce. As an innovative non-thermal processing method, cold plasma effectively preserves the nutritional value and inactivates pathogens in fresh-cut produce. This review delineates the principles of cold-plasma generation and concludes with the primary factors influencing its efficacy. These factors include the specifications and parameters of the equipment utilized, the properties of the conductive gas utilized, the method of treatment, and the intrinsic properties of a sample subjected to treatment. Furthermore, this review delineates various scenarios for cold-plasma applications. This review focuses on its effects on enzymatic activities (including peroxidase, polyphenol oxidase, and pectin methylesterase), pathogenic microorganisms, and nutritional value. This review concludes with the potential application of cold-plasma technology in the processing of fresh-cut products. This study proposes advancing plasma technology in fresh-cut produce processing by (1) optimizing cold-plasma parameters for diverse fruit and vegetable varieties and (2) scaling up to facilitate industrial application.

Recent advances in cold plasma technology for enhancing the safety and quality of meat and meat products: A comprehensive review.