Non-thermal Technology Research Articles

Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review

Essential oils such as those from clove or oregano are considered as Generally Recognized as Safe (GRAS) food ingredients and natural sanitizers to control the growth of microorganisms. However, their utilization in food industry is seriously limited since their poor water solubility and toxicological effects at high doses. Generally, appropriate preparing method to make them into nanoemulsion as sanitizers has great potential to overcome these drawbacks. As a non-thermal technology, ultrasound is able to inactivate microorganisms. And the synergistic hurdle technology of ultrasound and essential oil nanoemulsion has acquired importance within the food industry because it is reasonably effective and environmentally-friendly. This paper reviews the preparation method and physicochemical properties of plant essential oil nanoemulsion and focuses on the research progress on the synergistic antimicrobial effect of nanoemulsion and ultrasound and their application in food industry, hoping to provide further research with detailed information and potential utilization of the technique.

Eco-Conscious Approach to Synthesizing Aluminum Oxides Using Nonthermal Plasma Technology

AlO is a prevalent oxide compound composed of aluminum and oxygen, with the chemical formula Al2O3. This study aims to prepare aluminum oxide nanoparticles using aluminum nitrate nonahydrate Al(NO[Formula: see text] 9H2O through direct exposure to a plasma jet system using argon gas, as plasma is the fourth state of matter and a common effective method. The major study in the preparation of Al2O3 nanoparticles, which is a physical method, examines the effect of aluminum oxide nanoparticles against bacteria and fungi. Different methods were used for diagnosis. The X-ray diffraction examination showed an average particle size of 37.8 nm. It was also found through the UV-Vis examination that a surface plasmon resonance was formed at 300 nm with an energy gap value of 4.21 eV. The electron microscope field emission scanning (FE-SEM) was used to study the surface morphology. The results of biological testing showed that aluminum oxide nanoparticles have high antibacterial and antifungal activity.

Insight into the conformational changes and allergenic reactivity of coarse wheat bran induced by ozone treatment.

Whole grain food has gradually come into view because of its high nutritional value, but the incidence of wheat allergies has been increasing year by year. Ozone is a new non-thermal desensitization technology in food processing, and its effect on coarse wheat bran protein has received little study. We investigated the effects of different ozone airflow rates and treatment times on wheat bran allergenic property and protein structure. The ozone treatment time of 30 min at an airflow rate of 5 L min-1 reduced the coarse wheat bran allergenic property by 61.14%; subunits of 33, 46, 48 and 68 kDa were significantly less allergenic via western blotting; and the lowest releasing rate of β-hexosaminidase was 25.32% in the cell model of rat basophilic leukaemia 2H3. According to secondary structure and chemical interaction determination, the protein molecules were reorganized and aggregated by disulfide bonds and hydrophobic contacts following ozone exposure. Ozone treatment has a beneficial potential in reducing the allergenic property of coarse wheat bran and improving the safety of whole wheat products. © 2024 Society of Chemical Industry.

Influence of (ultra-)processing methods on aquatic proteins and product quality.

Aquatic products are a high-quality source of protein for humans, and the changes in protein during aquatic product processing are crucial for nutritional value, product performance, and consumer health. With the advancement of science and technology, aquatic product processing methods have become increasingly diverse. In addition to traditional methods such as thermal processing (steaming, roasting, and frying) and pickling, emerging non-thermal processing technologies, such as high pressure, ultrasound, and irradiation, are also being applied. During (ultra-)processing, aquatic products undergo complex biochemical reactions, among which protein oxidation significantly affects the quality of aquatic products. Protein oxidation can alter the molecular structure of proteins, thereby changing their functional properties and ultimately impacting product quality. This paper primarily explored the effects of protein changes under different processing methods on aquatic product quality and human health, as well as techniques for controlling protein oxidation. It aims to provide a theoretical basis for selecting appropriate processing methods, improving aquatic product quality, and controlling protein oxidation in aquatic products, and to offer scientific guidance for practical production.

Hyperbaric inactivation at 150–250 MPa of Alicyclobacillus acidoterrestris spores at room temperature and effect of innovative technologies pre-treatments

This study evaluated hyperbaric inactivation (HI) at 150, 200 and 250 MPa, up to 24 h (at ambient temperatures,18–23 °C) to inactivate Alicyclobacillus acidoterrestris (ACB) spores in apple juice. The effects of pre-treatments on spores by thermal pasteurization (90 °C, 30 s), high pressure processing (600 MPa, 3 min, HPP), pulsed electric field (30 kV, 80 μs, 1400 Hz, PEF), and ultrasound (67 W, 20 kHz, 5 min, US) prior to HI was evaluated. The results were fitted to non-linear inactivation kinetic models, including Biphasic, Log-logistic, and Weibull. Without a previous pre-treatment, ACB spores were reduced ≈4.56 log units by HI after 24 h, regardless of the pressure level (initial load around 6 log CFU/mL). The pre-treatments did not affect ACB spores during HI (≈4–5 log units' inactivation after 24 h under pressure), except for PEF that resulted in a lower inactivation (≈3.5 log units after 24 h under pressure). Phase contrast microscopy revealed that the spores were unable to form a vegetative cell during HI. HI at 5 °C resulted in a lower inactivation level, with 3.86, 2.54 and 1.77 log units of inactivation, respectively, at 150, 200 and 250 MPa after 96 h. Industrial relevanceThe results of this work point to the possibility of using HI, before or after conventional thermal pasteurization and other nonthermal technologies (HPP, PEF, and US) to process apple juice, to inactivate ACB spores at room temperature and also under refrigeration. This methodology should be further studied in the context of ACB spores' high thermal stability and its industrial relevance.

Advances in non-thermal technologies: A revolutionary approach to controlling microbial deterioration, enzymatic activity, and maintaining other quality parameters of fresh stone fruits and their processed products

Advances in non-thermal technologies: A revolutionary approach to controlling microbial deterioration, enzymatic activity, and maintaining other quality parameters of fresh stone fruits and their processed products

Comparative life cycle assessment of non-thermal plasma for the removal of pharmaceuticals from wastewater

Wastewater effluents are a continuous source of pharmaceuticals in water bodies, which pose a serious environmental threat to aquatic ecosystems. This work provides a comprehensive technical, environmental and cost assessments of different advanced quaternary treatments for wastewater effluents, with special focus on novel Non-Thermal Plasma technology. For this porpouse Non-Thermal Plasma, Sand Filtration + Ozonation, Ultrafiltration, Ultrafiltration + Nanofiltration and Ultrafiltration + Reverse Osmosis technologies were compared with UV disinfection-based technology. This work applies the Life Cycle Analysis tool for the impact environmental assessment using both ReciPE 2016(H) method and, for a more detailed analysis of the contribution of pharmaceuticals to freshwater ecotoxicity category of impact, the USETOX method, which was integrated with 7 new characterisation factors. The results obtained showed overall removal efficiency of pharmaceuticals always higher than 80%, with performances in descending order of Ultrafiltration + Reverse Osmosis > Sand Filtration + Ozonation > Ultrafiltration + Nanofiltration > Non-Thermal Plasma, being Sand Filtration + Ultraviolet disinfection and standalone Ultrafiltration comparatively not suitable for pharmaceuticals removal. Regarding the target pharmaceuticals proposed on the EU Directive 271/91 revision, the Non-Thermal Plasma perform better towards venlafaxine than Sand Filtration + Ozonation, and towards diclofenac and carbamazepine than Ultrafiltration + Nanofiltration. Ultrafiltration + Nanofiltration and Non-Thermal Plasma showed better environmental performance than Sand Filtration + Ozonation and Ultrafiltration + Reverse Osmosis in 7 out of 18 categories of impact (ReciPe method), with Ultrafiltration + Nanofiltration being more advantageous than Non-Thermal Plasma in human and ecotoxicity-related categories of impact, and Non-Thermal Plasma more advantageous in Global Warming, Fossil Resource Scarcity, and Fine Particulate Matter Formation. Regrading Freshwater Ecotoxicity (USEtox method), the quaternary treatment configuration and its energy demand affect the Freshwater final value of impact more than the presence of pharmaceuticals. Under the conditions tested, the Non-Thermal Plasma provided the lower OPEX (0.24 € m−3) than other tested technologies, showing an interesting compromise between pharmaceuticals removal efficiency, environmental impacts, and economic operational cost.

Protein extraction from yellow mealworm (Tenebrio molitor) assisted by pulsed electric fields: effect on foaming properties

This study focuses on the use of Pulsed Electric Field (PEF) as a non-thermal technology to extract proteins from defatted Yellow Mealworm (Tenebrio molitor) meal. Additionally, the effect of PEF on the foaming properties of the extracted proteins was evaluated. An experimental design with two-factors and two levels, including the central point, was carried out: electric field (E: 1.5, 3.125 and 5 kV/cm) and number of pulses (N: 200, 1100 and 2000). The response variables studied were the protein extraction yield, the foam capacity (FC), and the foam stability constant (k) that was calculated by fitting the foam stability (FS) over the time to a first order exponential decrement equation. A positive effect of the crossed factor (EN) to the protein yield was found. Moreover, an increment of 27 % of the protein yield was observed when comparing PEF-based extracts to the control. Our results indicated that PEF contributed to reduce the molecular weight of the extracted proteins when compared with the control. Moreover, PEF induced modification of the protein structure as indicated by a reduction in fluorescence and content of β-sheet. The changes observed have an impact on the foaming properties measured, especially on FS which has decreased when applying PEF.

A Mathematical Model for the Combination of Power Ultrasound and High-Pressure Processing in the Inactivation of Inoculated E. coli in Orange Juice.

The mathematical modeling of a combination of non-thermal technologies for E. coli inactivation is of great interest for describing the dynamic behavior of microorganisms in food, with the goal of process control, optimization, and prediction. This research focused on the design and implementation of a mathematical model to predict the effect of power ultrasound (US), high-pressure processing (HPP), and the combination of both non-thermal technologies on the inactivation kinetics of E. coli (DSM682) inoculated in orange juice. Samples were processed by US, HPP, and a combination of both technologies at varying process parameters, and a mathematical model for microbial inactivation was developed using a System Dynamics approach. The results showed that the combination of these technologies exhibited a synergistic effect, resulting in no detectable colony-forming units per mL of juice. The developed model accurately predicted the inactivation of E. coli following the combination of these technologies (R2 = 0.82) and can be used to predict microbial load reduction or optimize it based on process parameters. Additionally, combining both techniques offers a promising approach for extending the shelf life of fresh juices using non-thermal stabilization technology.

Posterior wall isolation for persistent atrial fibrillation catheter ablation: an updated systematic review and meta-analysis

Abstract Background The ability of catheter ablation (CA) to prevent arrhythmic recurrences in patients with persistent atrial fibrillation (PeAF) remains suboptimal. In this context, the results of studies conducted with both thermal and non-thermal technologies, that evaluated the effect of adding electrical isolation of the posterior wall of the left atrium (PWI) to isolation of the pulmonary veins alone (PVI) have provided conflicting data. Purpose To compare the efficacy and safety of an ablative strategy with the addition of PWI to PVI versus PVI alone in patients with PeAF undergoing a first ablation procedure. Methods We searched electronic databases for observational studies and randomized controlled trials (RCTs) comparing PVI+PWI versus PVI alone as first CA procedure for PeAF, regardless of the technologies used. The efficacy outcomes were recurrence of any atrial tachyarrhythmias lasting more than 30 seconds, recurrence of atrial fibrillation (AF) and atrial flutter/atrial tachycardia (AFlu/AT). The safety outcome was relevant procedural complications defined as a composite of vascular complications, pericardial effusion or tamponade, phrenic nerve palsy, stroke, atrio-esophageal fistula, and death. The procedural time was compared between the ablation strategies studied. The software RevMan 5.4 was used to estimate the risk ratio (RR) and mean difference (MD) with the relative confidence intervals (CI), using a random-effect model. Results Thirteen studies (8 RCTs and 5 observational studies) counting a total of 2994 PeAF patients (1304 treated with PVI+PWI and 1690 with PVI alone; 1847 RF, 600 cryo and 547 PFA) were included in the analysis. Mean age was 65.2±4.1 years, and 26% were female. Mean follow-up period was 14.5±4.8 years. There were no significant differences in the risk of recurrence of any atrial tachyarrhythmias (RR 0.88; 95% CI 0.68-1.14) between the ablation strategies studied. Patients treated with PWI+PVI experienced a reduced risk of recurrence of AF (RR 0.67; 95% CI 0.48-0.94; p = 0.02) balanced by a trend towards increased risk of AFlu/AT (RR 1.74; 95% CI 0.99-3.06; p = 0.06) as compared with PVI alone strategy. No statistically significant differences in the risk of relevant procedural complication were identified between the studied groups (RR 0.94; 95% CI 0.50-1.78 – Fig. 2A). Procedural time was longer in the PWI+PVI group as compared with PVI alone (MD 30.63 min; 95% CI 8.60-52.65 min; p=0.006 – Fig. 2B). Conclusions Our metanalysis shows that, in patients with PeAF treated for the first time with CA, PWI+PVI versus PVI alone was not associated with a reduction of atrial tachyarrhythmias recurrence and required longer procedural times. Nonetheless, a reduction in the risk of AF recurrence and a trend towards an increased risk of AFlu/AT were identified. No differences in the risk of relevant procedural complications were found between the ablation strategies studied.Figure 2

Effects of Discharge Parameters on the Thawing Characteristics and Physicochemical Properties of Beef in a Dielectric Barrier Discharge (DBD) System.

Traditional thawing techniques can cause certain losses to beef quality. Due to the increasing demand for high-quality beef, there is an urgent need to research new thawing techniques. Dielectric barrier discharge (DBD), as an innovative non-thermal thawing technology, still has a lot of work to be studied. In order to explore the influence of DBD on the thawing characteristics and quality of beef, different discharge parameters were used for thawing. The results show that voltage and needle distance have significant effects on ion wind speed and composition. Ion wind can improve the thawing rate, and the thawing time of DBD is 50% shorter than that of natural thawing. DBD improved the water-holding capacity, nutritional components, and color of beef, and the ordered structure of beef protein could be improved by 6.25% at most. The plasma emission spectrum shows that the plasma produced by DBD is mainly active substances of nitrogen and oxygen, which can reduce the fat oxidation of thawed beef and improve the quality of beef. This work provides the theoretical basis and practical guidance for deeply understanding the influencing parameters and thawing mechanism of DBD thawing technology.

Exploring Fish Processing By-Products as an Alternative Source of Bioactive Peptides: A Review on Extraction and Food Applications

Abstract Purpose of Review This review explores non-thermal-based extraction techniques for obtaining bioactive peptides from fish processing by-products. It emphasizes the potential of these peptides as alternatives in the development of functional foods. With a focus on preserving bioactivity, the review aims to explore the utilization of fish peptides in food applications. Recent Findings Recent research highlights the potential of bioactive peptides in the food, pharmaceutical, and cosmetic industries. Fish processing by-products are valuable sources of these peptides. Non-thermal technologies preserve their bioactivity, while encapsulation techniques further enhance peptide protection and efficacy in industrial applications. Summary This review highlights fish processing by-products as a source of bioactive peptides, with non-thermal extraction techniques preserving their bioactivity. It emphasizes their promising bioactivities for industrial use and the importance of encapsulation techniques in maintaining bioactivity. It provides comprehensive insights into their extraction, bioavailability, safety considerations, and food applications. Graphical Abstract

High-Speed Removal Process for Organic Polymers by Non-Thermal Atmospheric-Pressure Spark Discharge at Room Temperature and Its Mechanism

Heel marks (HMs) are a type of dirt stain consisting of polyester-based urethane rubber on polyvinyl chloride (PVC) floor surfaces. The rapid removal of HMs was achieved by using non-thermal atmospheric-pressure plasma technology. Mimetic HMs were prepared by coating PVC floor samples with HMs to a thickness of 13.9 μm. The removal area, thickness, and volume were measured after applying spark discharges at high voltage and a repetition rate of 50 kHz. The treated surfaces were analyzed by using X-ray photoelectron spectroscopy (XPS) and pyrolysis–gas chromatography with time-of-flight mass spectrometry (Py-GC/TOFMS). Removal rates of 20 mm2/min in area, 52 mm3/min in volume, and 7 μm/min in depth were achieved with an inter-electrode distance of 10.0 mm and an air flow rate of 20 standard liters per minute. A removal depth of 10 μm/min was achieved without air supply. The mechanism of stain removal by spark discharge was modeled by decomposing the original high-molecular-weight molecules in polyester-based urethane rubber into low-molecular-weight molecules, such as methylene diisocyanate (MDI) components. The results of this study may facilitate the development of a novel electric vacuum cleaner capable of removing floor stains.

Experimental Investigation on Compact Current Non Thermal Plasma Assisted Hydrocarbon Reforming Hydrogen Rich Gas

On-board vehicle hydrogen-rich gas extraction of gasoline reforming utilizing for fuel cells and GDI-engine lean burn combustion enhancement NOx trap applications. A non-thermal plasma discharge electrode that produces a reduce current, increased voltage 15kV source arc plasma fuel reformer is designed to operate at an arc frequency of 50 Hz. The operating factors gasoline equivalence ratio between 4 and 6.and electronically control by the fuel injector and eliminating ground spark plug plasma arc generation. The plasma arc non-thermal reformer gasoline converted into gas that contains partial oxidation contains combustible gases like hydrogen (H2), CO, non-combustible gases like CO2, N2, and a small quantity of H2O. The nonthermal plasma technology alternative for on-board hydrogen vehicle applications.

Sublethal Damage Caused by Cold Plasma on Bacillus cereus Cells: Impact on Cell Viability and Biofilm-Forming Capacity.

The Bacillus cereus group represents a serious risk in powdered and amylaceous foodstuffs. Cold plasma (the fourth state of matter) is emerging as an alternative effective nonthermal technology for pasteurizing a wide range of matrices in solid, liquid, and powder form. The present study aims to evaluate the mechanisms involved in Bacillus cereus inactivation via cold plasma, focusing on (i) the technology's ability to generate damage in cells (at the morphological and molecular levels) and (ii) studying the effectiveness of cold plasma in biofilm mitigation through the direct effect and inhibition of the biofilm-forming capacity of sublethally damaged cells post-treatment. Dielectric barrier discharge cold plasma (DBD-CP) technology was used to inactivate B. cereus, B. thuringiensis, and B. mycoides under plasma power settings of 100, 200, and 300 W and treatment times ranging from 1 to 10 min. Inactivation levels were achieved in 2-7 log10 cycles under the studied conditions. Percentages of sublethally damaged cells were observed in a range of 45-98%, specifically at treatment times below 7 min. The sublethally damaged cells showed poration, erosion, and loss of integrity at the superficial level. At the molecular level, proteins and DNA leakage were also observed for B. cereus but were minimal for B. mycoides. Biofilms formed by B. cereus were progressively disintegrated under the DBD-CP treatment. The greater the CP treatment intensity, the greater the tearing of the bacteria's biofilm network. Additionally, cells sublethally damaged by DBD-CP were evaluated in terms of their biofilm-forming capacity. Significant losses in the damaged cells' biofilm network density and aggregation capacity were observed when B. cereus was recovered after inactivation at 300 W for 7.5 min, compared with the untreated cells. These results provide new insights into the future of tailored DBD-CP design conditions for both the inactivation and biofilm reduction capacity of B. cereus sensu lato species, demonstrating the effectiveness of cold plasma and the risks associated with sublethal damage generation.

Exploring non-thermal plasma technology for microalgae removal

The global population and economic development surge has substantially increased water demand, resulting in heightened sewage and pollutant generation, posing environmental hazards. Addressing this challenge necessitates the implementation of efficient and cost-effective water reclamation methods. Non-thermal plasma technology (NTP) has emerged as a promising solution, garnering attention for its superior efficiency compared to alternatives. While existing studies have predominantly focused on energy efficiency and pollutant removal, limited research has delved into the biological removal aspect, particularly concerning algae. This study utilized a dielectric barrier plasma diffuser to eliminate Spirulina microalgae (Spirulina platensis) from wastewater solutions, demonstrating higher algae removal and superior mass transfer compared to alternative plasma methods. The effect of sample volume, input voltage and power, flow rate, and initial solution concentration on the algae removal was investigated. Investigation of operational parameters revealed the best condition resulting in a 98 % removal rate and 20 g/kWh energy efficiency. The best conditions for the removal of Spirulina microalgae were considered in a sample volume of 50 mL, a voltage of 7.6 kV, a flow rate of 700 mL/min, and an initial solution concentration of 1280 mg/liter. Scanning Electron Microscope (SEM) images illustrated the impact of active species on cell structure, leading to the destruction of spiral form and loss of reproductive ability. The study underscores the potential of NTP for efficient algae removal and identifies key active species involved in the process. The removal of Spirulina microalgae was attributed to a combination of singlet oxygen (1O2), hydroxyl radicals, and ozone.

Elevating anthocyanin extraction from mangosteen pericarp: A comparative exploration of conventional and emerging non-thermal technology

Mangosteen pericarp (MP) is abundant in bioactive compounds but is often discarded as waste, leading to environmental pollution. This study compared the extraction of dried MP using maceration and high-pressure processing (HPP). HPP at 10 min (500 MPa/20 °C) resulted in the highest ACNs, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities. It also significantly reduced residual enzyme activities (REA) of polyphenol oxidase (PPO) and peroxidase (POD) by 33.90 % and 8.27 %, respectively. Fourier-transform infrared spectroscopy (FT-IR) analysis revealed a new wavelength at 2665.25 cm−1, and scanning electron microscopy (SEM) showed significant pore formation in MP cells, indicating cell damage. HPP-10 min enhanced the extraction of bioactive compounds, which significantly elevated the thermal stability of ACNs at 60 °C. This suggests that HPP is a promising method for extracting and preserving ACNs and other bioactive compounds from dried MP, with potential applications as natural colorants.

Inactivation kinetics of Bacillus cereus and Aspergillus niger spores in dehydrated onion shreds after pulsed light and infrared treatments

Fresh onions are dehydrated to increase their shelf-life. Primarily, open dehydration techniques like solar dehydration come with the problem of contamination through natural air convection. A solar conduction dryer that uses conduction, convection, and radiation for dehydration of food samples is exploited in this study. The food samples are often contaminated by Bacillus and Aspergillus species spores. As a remedy, pulsed light treatment as a non-thermal technology and infrared treatment as a thermal technology are studied and compared. Bacillus cereus and Aspergillus niger spores are chosen as a representative of bacterial and fungal contamination in onions. Dehydrated onion shreds with varying water activities (0.4, 0.5, 0.6) were treated. The spore inactivation was best described by Weibull model as compared with first-order model. Scanning electron microscopy images of the microbial cells showed surface distortions on the bacterial and fungal spores. The effect of the treatment technologies on the colour, flavour (thiosulphinate and pyruvic acid concentration), total phenolic and flavonoid content, and ascorbic acid concentration are compared. Overall, pulsed light treatment showed promising inactivation with a maximum log reduction of 4.5 log B. cereus spores·g−1 and 3.1 log A. niger spores·g−1 at 2.131 J·cm−2 in samples with water activity 0.6. The inactivation rate increased with an increase in water activity. The colour was better retained in pulsed light treated samples. The thiosulphinate content (9.24 μmol·g−1), total phenolics (0.268 mg GAE·g−1), and flavonoid content (0.344 mg QE·g−1) in the sample were improved upon pulsed light exposure.Graphical

Insight into the oxidation mechanism of coconut globulin by atmospheric cold plasma focusing on side chain amino acids

Atmospheric cold plasma (ACP), a novel non-thermal processing technology, generates active substances that stimulate protein oxidation in protein-based foods. Nevertheless, the precise mechanism through which ACP initiates amino acid oxidation on protein side chains remains ambiguous. This study primarily aimed to elucidate the mechanism of ACP-induced oxidation of coconut globulin, focusing on the process of amino acid oxidation. Analysis of protein oxidation products indicated a positive correlation between the extent of protein oxidation and the voltage and duration of ACP treatment. By analyzing the composition of amino acids and active ingredients, the study identified that the most significant changes amino acids were methionine, cysteine, and arginine, and •OH was the primary free radicals. The findings from oxidation kinetics and dynamic simulation indicated that •OH predominantly oxidized methionine, followed by L-cysteine and L-arginine. These results offer theoretical framework for understanding protein oxidation by ACP and suggest potential applications in protein-based food.

High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time

High Hydrostatic pressure (HHP) represents an environmental-friendly and efficient non-thermal technology capable of inducing changes that can lead to functional improvements on starchy materials preserving the nutritional value of the original flours. The development of gluten-free (GF) flours and ingredients remain a challenge due to the need to improve the nutritional and techno-functional aspects of these commodities. Pre-soaked whole buckwheat (BW) grains were subjected to HHP treatment under different processing conditions: two pressure levels (300–600 MPa) and three holding times (0-5-15 min) to evaluate the techno-functional and nutritional response of the resulting flours. Significant (p < 0.05) increases in water absorption capacity and swelling capacity were observed in the flours resulting from longer treatment times (5–15 min) and the highest-pressure level (600 MPa). Higher thermal stability was also observed in the pasting profiles obtained for these flours. Flours resulting from HHP treatments at 600 MPa for 15 min also showed higher antioxidant capacity (DPPH and ORAC). The resulting flour from these processing conditions was used at different concentrations (15, 30, 50, and 70 %) in a GF bread formulation. An increase in the elastic modulus values of the doughs, the specific volume of the resulting bread and a reduction in the crumb firmness were observed in the formulations containing the BW-modified flour compared to the counterparts made with a native flour. Therefore, it can be concluded that the HHP treatment of whole buckwheat grains represents an interesting alternative for the development of ingredients with suitable technological and nutritional properties for gluten-free bakery formulations.