PMID- 37107358
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20230430
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 12
IP  - 8
DP  - 2023 Apr 7
TI  - Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the 
      Freeze-Dried Mucilage of Chia Seeds (Salvia hispanica L.).
LID - 10.3390/foods12081563 [doi]
LID - 1563
AB  - In the present study, the effects of the treatment of chia seeds with a cold 
      atmospheric pressure plasma jet (CP) using argon as a working gas for different 
      times (30, 60, and 120 s) on the rheological, structural, and microstructural 
      properties of the freeze-dried mucilages at -54  degrees C were investigated. All 
      mucilage gels showed pseudoplastic flow behavior, and CP treatment of chia seeds 
      increased the viscosity of mucilages, probably due to the cross-linking between 
      polymer molecules. The dynamic rheological analysis revealed that all mucilages 
      were elastic gels and that CP treatment improved the elastic properties in a 
      treatment time-dependent manner. Large amplitude oscillatory shear (LAOS) results 
      showed that freeze-dried mucilages showed Type I strain-thinning behavior. 
      Similar to small amplitude oscillatory shear (SAOS) results, CP treatment has 
      affected and improved the large deformation behavior of mucilages depending on 
      treatment time. Meanwhile, Fourier transform infrared spectroscopy (FTIR) 
      revealed the incorporation of hydroxyl groups onto the surface and the formation 
      of C-O-C glycosidic bonds during plasma treatment. Scanning electron microscope 
      (SEM) micrographs showed the formation of denser structures with CP treatment 
      time. Regarding color properties, CP treatment decreased the lightness values of 
      mucilages. Overall, this study showed that CP is an effective way to modify both 
      the SAOS and LAOS properties of freeze-dried chia mucilage and improve viscosity.
FAU - Mutlu, Sebnem
AU  - Mutlu S
AD  - Edirne Food Control Laboratory Directorate, 22100 Edirne, Turkiye.
FAU - Kopuk, Berkay
AU  - Kopuk B
AD  - Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal 
      University, 59030 Tekirdag, Turkiye.
FAU - Palabiyik, Ibrahim
AU  - Palabiyik I
AUID- ORCID: 0000-0001-8850-1819
AD  - Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal 
      University, 59030 Tekirdag, Turkiye.
LA  - eng
GR  - 121O105/Scientific and Technological Research Council of Turkey/
PT  - Journal Article
DEP - 20230407
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC10137730
OTO - NOTNLM
OT  - chia mucilage
OT  - cold plasma
OT  - freeze-drying
OT  - large amplitude oscillatory shear
OT  - rheology
COIS- The authors declare no conflict of interest.
EDAT- 2023/04/28 06:41
MHDA- 2023/04/28 06:42
PMCR- 2023/04/07
CRDT- 2023/04/28 01:20
PHST- 2023/02/26 00:00 [received]
PHST- 2023/03/25 00:00 [revised]
PHST- 2023/04/03 00:00 [accepted]
PHST- 2023/04/28 06:42 [medline]
PHST- 2023/04/28 06:41 [pubmed]
PHST- 2023/04/28 01:20 [entrez]
PHST- 2023/04/07 00:00 [pmc-release]
AID - foods12081563 [pii]
AID - foods-12-01563 [pii]
AID - 10.3390/foods12081563 [doi]
PST - epublish
SO  - Foods. 2023 Apr 7;12(8):1563. doi: 10.3390/foods12081563.