Study of the Effects of Plasma Pretreatment on the Microstructure of Peanuts

• Published in: Applied sciences Vol. 14; no. 17; p. 7752
• Main Authors: Wang, Yingnan, Yao, Qu, Li, Xingjun, Yin, Jun, Zhang, Zhongjie, Zhou, Xianqing
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.09.2024
• Subjects: Agricultural production; Cold; Electron microscopes; etching; Food; Food quality; gas type; Microstructure; Molecular structure; peanut microstructure; Peanuts; plasma; Plasma etching; Proteins; Seeds; treatment duration; treatment power
• ISSN: 2076-3417; 2076-3417
• DOI: 10.3390/app14177752

In this study, cold plasma treatments are employed to modify peanuts. This study systematically investigates the effects of various plasma treatment conditions, including power, duration, and gas type, on the microstructure of peanut seed coats and embryos. Observations under a scanning electron microscope (SEM) reveal that as plasma treatment power increases from 100 W to 500 W, the etching level of peanut seed coats significantly intensifies, surface roughness deepens, and concavities become more pronounced. Additionally, micro-pores on the seed coat gradually enlarge and form cracks. Specifically, when the plasma treatment is set at 200 W for 60 s, the oxygen (O2) treatment group shows interconnected cracks on the peanut seed coat surface, with lipid particles exuding and protein particles and polymers decomposing. In contrast, the helium (He) treatment group displays clear cell structures and deep grooves, with no noticeable lipid particles exuding around surface cracks. The argon (Ar) treatment group exhibits a distinct rectangular cell structure with clear boundaries, and although surface cracks form, only a few protein particles escape from the cracks. The embryo surface structure becomes looser after plasma treatment, leading to the disintegration of lipid particles, protein particles, and polymers, affecting the fusion and migration of large and small lipid bodies within the peanut’s internal structure. Increasing treatment duration intensifies the etching phenomenon, resulting in more lipid particles exuding, which indicates a positive correlation between lipid particles exuding and treatment duration. This study sheds light on the mechanisms underlying changes in peanut microstructure due to cold plasma treatment, providing scientific evidence for improving peanut quality, enhancing oil extraction efficiency, and optimizing food processing techniques.