Improvement of the quality by the cold plasma on the sunn pest (Eurygaster Integriceps)-damaged wheat flour

Arzu Akın; Yaşar Karaduman; Tamer Akan

doi:10.55147/efse.1477768

EN

Improvement of the quality by the cold plasma on the sunn pest (Eurygaster Integriceps)-damaged wheat flour

Abstract

This study aimed to improve the quality of wheat flour affected by sunn bugs (Eurygaster integriceps) by examining the effects of cold plasma on its physicochemical and dough rheological properties. The sun-damaged wheat flour was treated with Surface Dielectric Barrier Discharge using atmospheric air cold plasma at different application times. The results demonstrated that modified sedimentation volumes increased with longer plasma treatment times and maximized in 60 s without causing sunn pest-damage. The alveograph tenacity (P) increased with plasma application, and as a result, the energy (W) reached approximately three times that of the application of 60 s. The results showed that cold plasma has a big potential for improving sunn pest-damage flour (SPDF) and dough properties. The plasma application caused this positive effect on dough properties at ≤ 60.0 s.

Keywords

cold plasma, improving dough properties, gluten quality, sunn-pest damaged flour

Supporting Institution

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Ethical Statement

The authors have read and followed the ethical requirements for publication and confirm that the current work does not involve human subjects, animal experiments, or any data collected from social media platforms.

Thanks

The authors greatly thank the Eskişehir Commodity Exchange Presidency for supplying sunn pest-damaged wheat grains.

References

AACCI (2010). AACC International. Approved Methods of Analysis, 11th edn., St. Paul, MN, US.
Akan, T., & Durmuş, Ç. (2023). A surface dielectric barrier discharge reactor for biological treatments. Journal of Electrostatics, 126, 103863. doi:10.1016/j.elstat.2023.103863
Akan, T., Demirkol, S., Ekem, N., Pat, S., & Musa, G. (2007). Study of metal and ceramic thermionic vacuum arc discharges. Plasma Science and Technology, 9(3), 280. doi:10.1088/1009-0630/9/3/06
Akan, T., Ekem, N., Akgun, Y., Kiremitci, A., Cabuk, A., Pat, S., & Musa, G. (2006). Plasma sterilization using the high voltage pulsed discharge at atmospheric pressure. Journal of Applied Sciences, 6(7), 1566-1570. doi:10.3923/jas.2006.1566.1570
Armstrong, P., Maghirang, E., & Ozulu, M. (2019). Determining damage levels in wheat caused by sunn pest (Eurygaster integriceps) using visible and near-infrared spectroscopy. Journal of Cereal Science, 86, 102-107. doi:10.1016/j.jcs.2019.02.003
Asl, P. J., Rajulapati, V., Gavahian, M., Kapusta, I., Putnik, P., Khaneghah, A. M., & Marszałek, K. (2022). Non-thermal plasma technique for preservation of fresh foods: A review. Food Control, 134, 108560. doi:10.1016/j.foodcont.2021.108560
Barbhuiya, R. I., Singha, P., & Singh, S. K. (2021). A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Research International, 149, 110647. doi:10.1016/j.foodres.2021.110647
Chu, P. K., & Lu, X. (Eds.). (2013). Low temperature plasma technology: methods and applications. CRC press. Desai, M., Chandel, A., Chauhan, O. P., & Semwal, A. D. (2024). Uses and future prospects of cold plasma in agriculture. Food and Humanity, 2, 100262. doi:10.1016/j.foohum.2024.100262
Dizlek, H., & Özer, M. S. (2021). Improvement bread characteristics of high-level sunn pest (Eurygaster integriceps) damaged wheat by modification in kneading and fermentation conditions. Journal of Cereal Science, 102, 103336. doi:10.1016/j.jcs.2021.103336
Dubois, M., Dubat, A., & Launay, B. (2008). AlveoConsistograph handbook. Elsevier.

Fridman, G., Friedman, G., Gutsol, A., Shekhter, A. B., Vasilets, V. N., & Fridman, A. (2008). Applied plasma medicine. Plasma processes and Polymers, 5(6), 503-533. doi:10.1002/ppap.200700154
Guzman, C., Peña, R. J., Singh, R., Autrique, E., Dreisigacker, S., Crossa, J., & Battenfield, S. (2016). Wheat quality improvement at CIMMYT and the use of genomic selection on it. Applied & Translational Genomics, 11, 3-8. doi:10.1016/j.atg.2016.10.004
Hrušková, M., & Švec, I. (2009). Wheat hardness in relation to other quality factors. Czech Journal of Food Sciences, 27(4), 240-248.
ICC (2011). ICC Standard Methods. International Association for Cereal Science and Technology (ICC), Vienna, Austria.
Ilik, E., & Akan, T. (2016). Optical properties of the atmospheric pressure helium plasma jet generated by alternative current (ac) power supply. Physics of Plasmas, 23(5), 053501. doi:10.1063/1.4948718
Jødal, A. S. S., & Larsen, K. L. (2021). Investigation of the relationships between the alveograph parameters. Scientific Reports, 11 (1), 5349. doi:10.1038/s41598-021-84959-3
Karaduman, Y., Özer, S.S., & Akın, A. (2023). Enrichment of a local sourdough bread with zinc and selenium through the use of biofortified whole wheat flour. Journal of Food Science Technology, 58 (9), 4562-4571. doi:10.1111/ijfs.16556
Menkovska, M., Mangova, M., & Dimitrov, K. (2014). Effect of cold plasma on wheat flour and bread making quality. Macedonian Journal of Animal Science, 4 (1), 27-30.
Misra, N. N., Schlüter, O., & Cullen, P. J. (Eds.). (2016). Cold plasma in food and agriculture: fundamentals and applications. Academic Press.
Misra, N. N., Kaur, S., Tiwari, B. K., Kaur, A., Singh, N., & Cullen, P. J. (2015). Atmospheric pressure cold plasma (ACP) treatment of wheat flour. Food Hydrocolloids, 44, 115-121. doi:10.1016/j.foodhyd.2014.08.019
Musa, G., Ekem, N., Akan, T., Pat, S., Zafer Balbag, M., Ilker Cenik, M., Vladoiu, R., Tanisli, M., & Ozen, O. (2007). Investigation of carbon produced by methane pulsed discharge. Physica Status Solidi (c), 4, 521-523. doi:10.1002/pssc.200673313
Pankaj, S. K., Bueno-Ferrer, C., Misra, N. N., Milosavljević, V., O'donnell, C. P., Bourke, P., ... & Cullen, P. J. (2014). Applications of cold plasma technology in food packaging. Trends in Food Science & Technology, 35(1), 5-17. doi:10.1016/j.tifs.2013.10.009
Pekarek, S. (2012). Experimental study of surface dielectric barrier discharge in air and its ozone production. Journal of Physics D: Applied Physics, 45, 075201. doi:10.1088/0022-3727/45/7/075201
Pemen, A., Beckers, F., & Van Heesch, E. (2009). Characterization of a surface dielectric barrier discharge, in Proc. 19th ISPC, 1-4.
Sandhu, H. P., Manthey, F. A., & Simsek, S. (2011). Quality of bread made from ozonated wheat (Triticum aestivum L.) flour. Journal Science of Food and Agriculture, 91 (9), 1576-1584. doi:10.1002/jsfa.4350
Saremnezhad, S., Soltani, M., Faraji, A., & Hayaloglu, A. A. (2021). Chemical changes of food constituents during cold plasma processing: A review. Food Research International, 147, 110552. doi:10.1016/j.foodres.2021.110552 SAS Institute (1998). INC SAS/STAT Users’ Guide Release 7.0, SAS Institute, Cary, NC, USA.
Shewry, P. R. (2024). Can we increase the use of wheat and other cereals as sources of protein?. Journal of Cereal Science, 117, 103899. doi:10.1016/j.jcs.2024.103899
Shewry, P. R., & Jones, H. D. (2020). Improving wheat protein quality for breadmaking: The role of biotechnology. Editor(s): Stanley P. Cauvain, In Woodhead Publishing Series in Food Science, Technology and Nutrition, Breadmaking (3rd Edition), Woodhead Publishing.
Tavakoli Lahijani, A., Shahidi, F., Habibian, M., Koocheki, A., & Shokrollahi Yancheshmeh, B. (2022). Effect of atmospheric nonthermal plasma on physicochemical, morphology and functional properties of sunn pest (Eurygaster integriceps)‐damaged wheat flour. Food Science & Nutrition, 10 (8), 2631-2645. doi:10.1002/fsn3.2868
Thirumdas, R., Sarangapani, C., & Annapure, U. S. (2015). Cold plasma: a novel non-thermal technology for food processing. Food biophysics, 10, 1-11. doi:10.1007/s11483-014-9382-z
Tömösközi, S., Nádosi, M., Balázs, G., Cavanagh, C., Morgunov, A., Salgó, A., & Békés, F. (2009). Revival of sedimentation value–method development, quality prediction and molecular background. In Proceedings of the 10th International Gluten Workshop, INRA (104-108).

Details

Primary Language

English

Subjects

Grain Technology

Journal Section

Research Article

Authors

Arzu Akın
0000-0001-9219-7776
Türkiye

Yaşar Karaduman ^*
0000-0003-1306-3572
Türkiye

Tamer Akan
0000-0003-0907-2724
Türkiye

Early Pub Date

June 13, 2024

Publication Date

June 30, 2024

Submission Date

May 3, 2024

Acceptance Date

June 11, 2024

Published in Issue

Year 2024 Volume: 5 Number: 1

DOI

https://doi.org/10.55147/efse.1477768

IZ

https://izlik.org/JA69RG75SM

APA

Akın, A., Karaduman, Y., & Akan, T. (2024). Improvement of the quality by the cold plasma on the sunn pest (Eurygaster Integriceps)-damaged wheat flour. European Food Science and Engineering, 5(1), 20-25. https://doi.org/10.55147/efse.1477768

AMA

1.Akın A, Karaduman Y, Akan T. Improvement of the quality by the cold plasma on the sunn pest (Eurygaster Integriceps)-damaged wheat flour. Eur. Food. Sci. Eng. 2024;5(1):20-25. doi:10.55147/efse.1477768

Chicago

Akın, Arzu, Yaşar Karaduman, and Tamer Akan. 2024. “Improvement of the Quality by the Cold Plasma on the Sunn Pest (Eurygaster Integriceps)-Damaged Wheat Flour”. European Food Science and Engineering 5 (1): 20-25. https://doi.org/10.55147/efse.1477768.

EndNote

Akın A, Karaduman Y, Akan T (June 1, 2024) Improvement of the quality by the cold plasma on the sunn pest (Eurygaster Integriceps)-damaged wheat flour. European Food Science and Engineering 5 1 20–25.

IEEE

[1]A. Akın, Y. Karaduman, and T. Akan, “Improvement of the quality by the cold plasma on the sunn pest (Eurygaster Integriceps)-damaged wheat flour”, Eur. Food. Sci. Eng., vol. 5, no. 1, pp. 20–25, June 2024, doi: 10.55147/efse.1477768.

ISNAD

Akın, Arzu - Karaduman, Yaşar - Akan, Tamer. “Improvement of the Quality by the Cold Plasma on the Sunn Pest (Eurygaster Integriceps)-Damaged Wheat Flour”. European Food Science and Engineering 5/1 (June 1, 2024): 20-25. https://doi.org/10.55147/efse.1477768.

JAMA

1.Akın A, Karaduman Y, Akan T. Improvement of the quality by the cold plasma on the sunn pest (Eurygaster Integriceps)-damaged wheat flour. Eur. Food. Sci. Eng. 2024;5:20–25.

MLA

Akın, Arzu, et al. “Improvement of the Quality by the Cold Plasma on the Sunn Pest (Eurygaster Integriceps)-Damaged Wheat Flour”. European Food Science and Engineering, vol. 5, no. 1, June 2024, pp. 20-25, doi:10.55147/efse.1477768.

Vancouver

1.Arzu Akın, Yaşar Karaduman, Tamer Akan. Improvement of the quality by the cold plasma on the sunn pest (Eurygaster Integriceps)-damaged wheat flour. Eur. Food. Sci. Eng. 2024 Jun. 1;5(1):20-5. doi:10.55147/efse.1477768

Cited By

Enhancing gluten functionality and nutritional value of triticale flour through cold atmospheric plasma treatment

Journal of Cereal Science

https://doi.org/10.1016/j.jcs.2025.104313