Argon and nitrogen cold plasma effects on wheat germ lipolytic enzymes: Comparison to thermal treatment.
Antioxidant activity
Argon
Atmospheric cold plasma
Lipase
Lipoxygenase
Nitrogen
Steam treatment
Wheat germ
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Jun 2021
01 Jun 2021
Historique:
received:
31
03
2020
revised:
13
12
2020
accepted:
28
12
2020
pubmed:
20
1
2021
medline:
9
2
2021
entrez:
19
1
2021
Statut:
ppublish
Résumé
The effects of argon and nitrogen cold plasma treatments on the lipolytic enzymes activity in wheat germ were investigated. Using argon as plasma gas, the residual activity of lipase and lipoxygenase decreased to 42.50% and 87.72%, respectively after 30 min. Switching plasma input gas to nitrogen, the residual activities of lipase and lipoxygenase after the same time of atmospheric cold plasma (ACP) treatment were 77.50% and 92.52%, respectively. The antioxidant potential and phenolic compounds show no significant difference during ACP duration. However, the remaining activities of lipase and lipoxygenase after 30 min steam autoclaving were 6.25% and 18.60%, respectively. Also, the antioxidant activity and total phenolic content reduced by 14.70% and 30.80%, respectively. In brief, the ACP treatment efficiency was function of the input gas and the treatment time. The presented results about the input gas impacts would be useful in industrial development of ACP application for wheat germ stabilization.
Identifiants
pubmed: 33465571
pii: S0308-8146(20)32858-2
doi: 10.1016/j.foodchem.2020.128974
pii:
doi:
Substances chimiques
Antioxidants
0
Phenols
0
Plasma Gases
0
Argon
67XQY1V3KH
Lipoxygenase
EC 1.13.11.12
Lipase
EC 3.1.1.3
Nitrogen
N762921K75
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
128974Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.