Author(s): Farrokhi, Mahsa ; Pasotti, Giada ; Ceccarelli, Alessia ; Brandão, Teresa R. S. ; Gonçalves, Elsa M. ; Silva, Cristina L. M.
Date: 2025
Persistent ID: http://hdl.handle.net/10400.14/55800
Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
Introduction: Plasma is a medium of free positive and negative particles that is overall electrically neutral. Non-thermal plasma has emerged as a sustainable technology in food processing, with potential to improve quality and microbial safety. As starch is a major food component, there is growing interest in using plasma to tailor its functionality through interactions with reactive species [1]. Objetive: To assess the effect of short cold plasma treatments (5-sec and 10-sec) on the thermal, structural, and rheological properties of chickpea flour. To evaluate the potential of cold plasma as a green, non-thermal modification method for plant-based applications. Methodology: Plasma treatment: Chickpea flour was treated using the Blown Arc cold plasma system under two conditions: 5 seconds (continuous exposure) and 10 seconds (pulsed exposure). For the pulsed treatment, plasma was applied for 5 seconds on, followed by 5 seconds off, with the plasma probe kept in the same position (4 cm from the sample) during the off period. The sample-to-source distance remained constant at 4 cm for both treatments. Thermal properties: Differential Scanning Calorimetry (DSC) was used to measure gelatinization temperatures (onset, peak, and endset). Structural analysis: Fourier Transform Infrared Spectroscopy (FTIR) (ATR mode) was employed to assess short-range molecular order, using band ratios (1047/1022 and 1022/995 cm⁻¹). Rheological behavior: Performed under temperature sweep conditions using a controlled-strain rheometer, evaluating elastic (G′) and viscous (G″) moduli during heating. Conclusion: Cold plasma, as a flour modification method: Acts as a green, non-thermal technology capable of tailoring functional properties without chemical additives. Modifies thermo-rheological behavior while preserving structural integrity of the flour. Improves thermal stability and gelation characteristics. Offers potential for enhancing functionality and sustainability in gluten-free and plant-based food systems.
