Combined high voltage atmospheric cold plasma and ultraviolet-cold plasma inhibited Aspergillus flavus growth and improved physicochemical properties of protein in peanuts

• Published in: Food chemistry Vol. 464; no. Pt 1; p. 141607
• Main Authors: Zhao, Luling, Zheng, Jiarong, Yan, Wenjing, Qian, Jing, Zhang, Jianhao, Wang, Jin, Sheng, Xiaowei, Raghavan, Vijaya, Yang, Xiaohan, Han, Yuxuan, Cao, Taotao, Chen, Yating
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.02.2025
• Subjects: A. flavus decontamination; Combined effect; High voltage atmospheric cold plasma; Peanut protein modification; Ultraviolet-cold plasma; Ultraviolet-cold plasma; Combined effect; High voltage atmospheric cold plasma; A. flavus decontamination; Peanut protein modification
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.141607

To improve the application value of peanuts, the fungicidal effect and physicochemical properties of the protein in peanuts were investigated by combining high voltage atmospheric cold plasma (HVCP) and ultraviolet-cold plasma (UVCP) in this study. Compared to the single HVCP or UVCP treatment, the combined treatments exhibited a higher fungicidal efficiency of A. flavus spores in peanuts, decreasing by 0.79–2.97 log10 cfu/g after 8-min treatment. The A. flavus growth and aflatoxin production in peanuts during storage were also lower than the single plasma groups. Moreover, cold plasma treatments could modify the molecular structures of protein in peanuts by changing secondary and tertiary structures, decreasing particle size and increasing zeta potential, which contributed to improve the solubility and emulsification of protein. Overall, this research provides a unique strategy for the combined application of cold plasma in grain decontamination and protein modification. •Combination of HVCP and UVCP could effectively inactivate A. flavus in peanuts.•Combination of HVCP and UVCP inhibited AFB1 production by A. flavus in peanuts.•Cold plasma induced protein oxidation and modified protein structure in peanuts.•Cold plasma could improve the physicochemical properties of PPI.