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  • Title: Effect of extrusion using plasma-activated water on the structural, physicochemical, antioxidant and in vitro digestive properties of yam flour.
    Author: Yan Y, Fang J, Zhu X, Ji X, Shi M, Niu B.
    Journal: Food Chem; 2024 Dec 01; 460(Pt 2):140687. PubMed ID: 39106813.
    Abstract:
    The synergistic effects of plasma-activated water (PAW) and twin-screw extrusion (TSE) on the structural, physicochemical, antioxidant, and digestive properties of yam flour (YF) were studied. Compared to common TSE, PAW-TSE reduced the protein, starch, and polyphenol contents, swelling power, and gel property of YF, while PAW-TSE enhanced the flavonoid content, whiteness index, solubility, and antioxidant property of YF. Moreover, the results of structural characterization and differential scanning calorimetry indicated that the long-range or short-range ordering, and gelatinization enthalpy of starch in YF were reduced after PAW-TSE, while the structure ordering of proteins in YF increased. Furthermore, the in vitro digestibility results demonstrated a reduction in the rate of enzymatic hydrolysis, coupled with an increase in total contents of slowly digestible and resistant starch after PAW-TSE. It should be noted that TSE using PAW prepared by a longer plasma treatment resulted in a more significant improvement effect on YF.
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