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Consuming nuts in their raw form becomes a significant concern due to the presence of microbial contamination. The efficacy of low-temperature plasma (LTP) for inactivating fungi on nuts is already known. However, it is also necessary to examine the impact of this technique on physiochemical parameters to demonstrate the safety of LTP, especially when considering its practical application. The aim of the study is the investigation of the effect of LTP on physiochemical parameters, and the possible impact on the ageing of selected nut samples. LTP was generated in ambient air using diffuse coplanar surface barrier discharge (DCSBD). Based on FTIR analysis, no significant changes were detected on the surface of peanuts. In hazelnuts, moderate changes were recorded mainly in regions belonging to lipids. Changes inside the samples were not detected. A slight increase of polyphenol, flavonoid content and antioxidant activity was observed.

international journal of food engineering

Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts