Cold plasma technology maintains stored fresh in-hull pistachio quality by the improvement of physicochemical and antioxidant properties

IF 2.7 2区农林科学 Q1 ENTOMOLOGY Journal of Stored Products Research Pub Date : 2025-03-13 DOI:10.1016/j.jspr.2025.102618

Samaneh Mollaei , Seyed Hossein Mirdehghan , Mahdi Shariat , Fatemeh Nazoori

{"title":"Cold plasma technology maintains stored fresh in-hull pistachio quality by the improvement of physicochemical and antioxidant properties","authors":"Samaneh Mollaei , Seyed Hossein Mirdehghan , Mahdi Shariat , Fatemeh Nazoori","doi":"10.1016/j.jspr.2025.102618","DOIUrl":null,"url":null,"abstract":"<div><div>The present investigation examined the influences of cold plasma (CP) on microbial inhibition and physicochemical properties of fresh pistachio. Fresh pistachio was treated with CP at different applied voltage (5 and 8 kV) using various input gases (argon (Ar), nitrogen (N<sub>2</sub>), and oxygen (O<sub>2</sub>)). The percentage of weight loss in Ar CP-treated samples was significantly lower (52.96%) than control group. The highest anthocyanin content (41.79 mg/g) was observed in Ar-CP treatment at 5 kV. CP-treated fruit exhibited higher antioxidant activity, along with a substantial reduction in polyphenol oxidase (PPO) activity and increase in glutathione peroxidase (GPx) activity. Furthermore, microbial activity was notably affected by CP treatment, which effectively reduced microbial counts and enhanced the safety and longevity of fresh pistachio. In conclusion, CP treatment, influenced by voltage and gas type, is a promising method for sanitizing and improving fresh in-hull pistachio quality, thereby contributing to its commercial marketing and consumer satisfaction.</div></div>","PeriodicalId":17019,"journal":{"name":"Journal of Stored Products Research","volume":"112 ","pages":"Article 102618"},"PeriodicalIF":2.7000,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Stored Products Research","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0022474X25000773","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENTOMOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The present investigation examined the influences of cold plasma (CP) on microbial inhibition and physicochemical properties of fresh pistachio. Fresh pistachio was treated with CP at different applied voltage (5 and 8 kV) using various input gases (argon (Ar), nitrogen (N₂), and oxygen (O₂)). The percentage of weight loss in Ar CP-treated samples was significantly lower (52.96%) than control group. The highest anthocyanin content (41.79 mg/g) was observed in Ar-CP treatment at 5 kV. CP-treated fruit exhibited higher antioxidant activity, along with a substantial reduction in polyphenol oxidase (PPO) activity and increase in glutathione peroxidase (GPx) activity. Furthermore, microbial activity was notably affected by CP treatment, which effectively reduced microbial counts and enhanced the safety and longevity of fresh pistachio. In conclusion, CP treatment, influenced by voltage and gas type, is a promising method for sanitizing and improving fresh in-hull pistachio quality, thereby contributing to its commercial marketing and consumer satisfaction.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

求助全文

约1分钟内获得全文去求助

来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.