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

Year 2024, Volume: 5 Issue: 1, 20 - 25, 30.06.2024
https://doi.org/10.55147/efse.1477768

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.

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.

Supporting Institution

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

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).
Year 2024, Volume: 5 Issue: 1, 20 - 25, 30.06.2024
https://doi.org/10.55147/efse.1477768

Abstract

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).
There are 31 citations in total.

Details

Primary Language English
Subjects Grain Technology
Journal Section Research Articles
Authors

Arzu Akın 0000-0001-9219-7776

Yaşar Karaduman 0000-0003-1306-3572

Tamer Akan 0000-0003-0907-2724

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 Issue: 1

Cite

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