Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice

Muhammad Faisal Manzoor; Abid Hussain; Gulden Goksen; Murtaza Ali; Anees Ahmed Khalil; Xin-An Zeng; Anet Režek Jambrak; Jose Manuel Lorenzo

Ultrasonics Sonochemistry (Jan 2023)

Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice

Muhammad Faisal Manzoor,
Abid Hussain,
Gulden Goksen,
Murtaza Ali,
Anees Ahmed Khalil,
Xin-An Zeng,
Anet Režek Jambrak,
Jose Manuel Lorenzo

Affiliations

Muhammad Faisal Manzoor: Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China
Abid Hussain: Karakoram International University, Faculty of Life Science, Department of Agriculture and Food Technology, Gilgit-Baltistan, Pakistan
Gulden Goksen: Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
Murtaza Ali: Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China
Anees Ahmed Khalil: University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, 54000, Pakistan
Xin-An Zeng: Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Corresponding authors at: Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
Anet Režek Jambrak: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Jose Manuel Lorenzo: Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain; Corresponding authors at: Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.

Journal volume & issue: Vol. 92
p. 106257

Abstract

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Sonication and dielectric barrier discharge (DBD) plasma are sustainable emerging food processing technologies. The study investigates the impact of sonication, DBD-plasma, and thermal treatment (TT) on wheat sprout juice. The obtained results indicated a significant (p < 0.05) increase in chlorophyll, total phenolics, flavonoids, DPPH assay, and ORAC assay after DBD-plasma (40 V) and sonication (30 mins) treatment as compared to TT and untreated samples. Both emerging technologies significantly (p < 0.05) reduce the polyphenol oxidase and peroxidase activities, but the TT sample had the highest reduction. Moreover, the synergistic application of both technologies significantly reduced the E. coli/Coliform, aerobics, yeast and mold up to the 2 log reduction, but the TT sample had a complete reduction. DBD-plasma and sonication processing significantly decreased (p < 0.05) the particle size, reducing apparent viscosity (η) and consistency index (K); while increasing the flow behavior (n), leading to higher stability of wheat sprout juice. To assess the impact of emerging techniques on nutrient concentration, we used surface-enhance Raman spectroscopy (SERS) as an emerging method. Silver-coated gold nano-substrates were used to compare the nutritional concentration of wheat sprout juice treated with sonication, DBD-plasma, and TT-treated samples. Results showed sharp peaks for samples treated with DBD-plasma followed by sonication, untreated, and TT. The obtained results, improved quality of wheat sprout juice, and lower microbial and enzymatic loads were confirmed, showing the suitability of these sustainable processing techniques for food processing and further research.

Published in Ultrasonics Sonochemistry

ISSN: 1350-4177 (Print); 1873-2828 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Science: Chemistry; Science: Physics: Acoustics. Sound
Website: https://www.journals.elsevier.com/ultrasonics-sonochemistry

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