Rising demand for plant-based proteins is driving interest in separation technologies that minimize water, chemical, and energy use while preserving ingredient functionality. Conventional wet extraction of cereal proteins typically increases environmental impact and alters the protein structure and functional properties. In contrast, electrostatic separation is a solvent-free dry fractionation approach for producing protein-enriched cereal ingredients from whole grains and processing side streams. It exploits differences in tribocharge among particles, using an electric field to selectively direct protein-rich and fiber- or starch-rich cereal fractions into separate streams. This review synthesizes current knowledge on the electrostatic separation of cereal proteins using a machine-method-materials framework.Electrostatic separation offers a water- and chemical-free route to protein enrichment and can better preserve native functionality than conventional wet processing. However, cereal protein processing remains challenging due to complex composition and process variables. The reported results often depend on optimizing airflow and electric field strength, tightly controlling moisture, and implementing hybrid or multi-pass configurations. Future progress will require improved charge control strategies, scalable separator designs, and application-driven evaluation of electrostatically enriched cereal protein ingredients in real food systems.

ABSTRACT Cold plasma, a non‐thermal, partially ionized gas, is emerging as a versatile tool with strong potential to improve sustainable agriculture through pre‐ and post‐harvest stages. Cold plasma‐derived reactive oxygen and nitrogen species can enhance seed germination, stimulate plant growth, bolster stress tolerance, and inactivate pathogens without causing thermal damage or degrading quality. Pre‐harvest applications include seed treatment, modulation of plant‐associated microbiomes, and enhancement of antioxidant defenses. Post‐harvest, cold plasma enables surface decontamination, shelf‐life extension, and degradation of agrochemical residues in food, water, and soil preserving sensory and nutritional attributes. Although optimization of treatment parameters, long‐term impacts, and development of cost‐effective large‐scale systems remain, integrating cold plasma with other sustainable technologies could firmly position it within future resilient food production systems.

Food proteins are key ingredients that enhance product texture while offering numerous health benefits and are essential for both structure and nutrition. The objective of the current study is to improve the bio‐ and techno‐functionalities of food proteins simultaneously through non‐thermal plasma exposure. Four different food proteins (pea, rice, wheat gluten, and milk proteins) were exposed to plasma at voltage 240 V, frequency 1.5 kHz, and 30 min exposure time. The structural, digestibility, bioactivity, and techno‐functional properties were analyzed. Plasma treatment alters the secondary structure of proteins by increasing β‐structures and random coils, while decreasing α‐helices, reducing surface hydrophobicity. The study demonstrated that prolonged treatment durations and elevated voltage intensities significantly enhance protein digestibility and increase amino acid release, with gluten showing the highest improvement in both digestibility and free amino acid content among the proteins examined. The proteins also showed a loss of radical scavenging capacity after treatment due to oxidation reactions. Cold plasma treatment improved protein solubility but significantly reduced emulsifying and foaming properties for all proteins. The enhancements in digestibility and bioactivity can be attributed to structural unfolding and the exposure of reactive sites on the proteins. Plant‐based food innovations like 3D printing enable the creation of customized products with unique textures and shapes, mimicking animal‐based foods while tailoring nutrition to individual needs. These technologies have the potential to revolutionize the food industry by providing sustainable and efficient ways to support plant‐based innovations such as animal protein mimetics, subtracted for 3D printing, and tailored nutritional applications in specialized diets.

Chickpea proteins offer significant nutritional and functional benefits in food products; however, their utilization is often restricted by off-flavors, primarily for lipoxygenase (LOX) and lipase activity. This study aims to develop a novel extraction method by combining acid (pH 2.0) extraction with the conventional alkali (pH 9.0) method to inactivate enzymes and enhance protein quality. Acid-extracted proteins exhibit the highest purity (83.4%), albumin content, and structural flexibility (46.65% random coil). Both acid and sequential acid–alkali-extracted proteins significantly reduced LOX (0.75 and 0.88 U/g) and lipase (0.10 and 0.08 U/g) activity. Acid extraction significantly lowers volatile compounds such as hexanal (0.0409 ppm) and octanal (0.0135 ppm); while improving free sulfhydryl content (12.47 µmol/g), surface hydrophobicity, foaming properties, and antioxidant activity. Therefore, acid and sequential acid–alkali extraction effectively enhances the functional and bioactive properties of chickpea proteins, offering a promising alternative with minimal deviation from conventional processing.

While ultrasound-assisted protein extraction is well-studied, the application of ultrasound in both the extraction and precipitation stages has not been explored. This study explored the ultrasound (U)-assisted alkaline extraction (AE) at pH 9.5 and ultrasound-assisted isoelectric precipitation (UIP) at pH 3.5 on the rice bran protein yield, functionality, and nutritional quality. The UAE and conventional precipitation (UAE-IP) yielded the highest protein yield of 65.7 %, while conventional extraction yielded 38.9 %. FTIR showed that UAE-IP increased β-sheets by 96.8 % while AE-UIP decreased the α-helices by 42.4 %. Although UAE-IP showed no significant change in surface hydrophobicity, UAE-UIP decreased it by 34.7 % to the control. Consequently, functional properties such as solubility, emulsifying, and foaming capacities were significantly improved by 5 %, 0.05, and 3 % respectively. AE-UIP exhibited the highest solubility at pH 7, while UAE-IP showed better solubility at acidic and alkaline pHs. UAE-UIP demonstrated superior emulsion and foaming properties. Ultrasound application enhanced protein digestibility, with AE-UIP showing the highest digestibility of 96.91 %. However, dual-stage ultrasound reduced protein digestibility and subsequently affected the amino acid score (AAS). The amino acid profile varied with extraction methods, with AE-IP showing the highest levels of essential amino acids. AE-IP and UAE-IP showed no significant difference in PDCAAS (protein digestibility-corrected amino acid score) and AAS, whereas AE-UIP and UAE-UIP reduced them to 0.9 and 0.6, respectively. In summary, while ultrasound-assisted extraction enhances protein yield and certain properties, ultrasound-assisted precipitation shows great promise in further enhancing mass yield and functionality, which underscores the importance of a dual-stage ultrasound.

Atmospheric air cold plasma treatments (cold plasma; CP) have emerged as a promising technology in various fields, including medicine, agriculture, and environmental sciences. While CP treatment has been optimized in many fields, we lack empirical data on the efficiency and effectiveness of CP treatments in deterring insect herbivory, a recent development in CP application. Needless to say, by fine-tuning parameters such as plasma discharge method, exposure time, source gas, and input voltage, researchers can enhance the desired effects while minimizing any potential side effects. Reactive oxygen and nitrogen species (ROS and RNS) generated during CP treatments can potentially play a crucial role in enhancing plant defense mechanisms and inhibiting herbivore growth, as they have been associated with plant signaling pathways against insect herbivores. To understand the differential effectiveness of various CP treatments on plant and insect herbivore traits, soybean seeds (Glycine max) and sorghum-sudangrass seeds (Sorghum x drummondii) (sorghum) were treated under three different voltages and time exposures using two different plasma generation reactors: pin-to-plate and plasma jet. We then evaluated the effects of CP seed treatment on herbivory using two different lepidopteran pests: fall armyworm (FAW) (Spodoptera frugiperda) on sorghum-sudangrass and soybean looper (SBL) (Chrysodeixis includens) on soybean. The results showed that CP had significant positive effects on plant growth and development, alongside negative effects on herbivore growth and development. More prominently, the results revealed that the effect of CP varies significantly based on the reactor and has differential effects on soybean and sorghum. Collectively, these findings show the need for continuous optimization of CP treatments to fully harness their potential while ensuring their safe and effective application across different domains.

Plasma is considered as the fourth state of matter, and atmospheric cold plasma (cold plasma) is a type of plasma consisting of ionized gases containing excited species of atoms, molecules, ions, and free radicals at near room temperature. Cold plasma is generated by applying high voltage to gases, causing it to ionize thus forming plasma. Although cold plasma has been found to break seed dormancy and improve germination rate, only a few studies have explored the potential of cold plasma against insect herbivory. Given that cold plasma produces reactive oxygen and nitrogen species that can activate plant signalling molecules, it is plausible that cold plasma can have differential effects against insect herbivores. To test this, we evaluated the effectiveness of cold plasma on a polyphagous lepidopteran pest, Fall armyworm (FAW) [Spodoptera frugiperda (Lepidoptera: Noctuidae)] on rice (Oryza sativa L.) using an atmospheric plasma jet reactor that generated cold plasma using ambient air as the source gas. We treated rice seeds from two commonly grown Arkansas cultivars (Jewel and Diamond) with cold plasma, followed by irrigation with Cold Plasma-Activated Water (PAW). We then independently tested FAW growth on an artificial diet partially made with PAW. Our results show that cold plasma significantly affected the feeding, growth, and development of FAW, irrespective of the rice varieties. The effects of cold plasma treatment resulted in reduced damage by FAW, lower mass gain and longer pupation period on FAW compared to the untreated control. However, the effects of cold plasma on rice growth and development were dependent on the rice varieties. Cold plasma treatment also induced detrimental effects on FAW leading to 25

While plasma has been used for decades for the surface modification of packaging films, in this study, rice bran (RB) and rice bran protein (RBP) films were developed using plasma-activated water (PAW), and the chemical composition, surface structure modifications, surface properties, and thermal properties of these films were characterized. Fourier-transform infrared spectroscopy (FTIR) of the bran and protein films showed that the reactive species in PAW improved hydrogen bonding, as evidenced by the increase in the O-H stretching band at 3300 cm-1 and reduced peak intensity at 2940-2925 cm-1 (C-H stretching), suggesting oxidation of the aliphatic side chains. For the RB films, the band at 1654 cm-1 for carboxyl anion stretching demonstrates intermolecular hydrogen bonding with cellulose chains; with PAW addition, the carbonyl peak intensity decreased, suggesting a decrease in hydrogen bonding between cellulose chains due to the reactive radicals present. Atomic force microscopy (AFM), thermogravimetric analysis (TGA), and X-ray diffraction (XRD) measurements for these films showed increased surface roughness, improved thermal stability, and crystallinity due to etching and molecular rearrangement induced by PAW generated reactive species. The RBP films showed a significant increase in hydrophilicity, as the water contact angle decreased from 84.42 +/- 9.4 degrees to 62.0 +/- 9.4, whereas the change in contact angle was insignificant for the RB films. The addition of PAW also yielded an increase in the WVTR (water vapor transmission rate) and moisture absorption (MA) of the RBP films by 12.90% and 13.75%, respectively. On the contrary, radical-induced cross-linking in the RB film resulted in a decreased WVTR and MA. Regarding antioxidant activity, the free radical scavenging activity increased for both RB (57 to 61%) and RBP (49 to 59%) films due to plasma-induced phenolic-protein complex breakdown. This study demonstrates that PAW shows great promise in modifying the physical and functional properties of the rice bran film.

The recent demand for plant-based dairy alternatives has increased the focus on improving the organoleptic, and nutritional attributes of plant cheeses to match their dairy counterparts. This study aimed to develop a functional cheese using the synergistic interactions of rice glutelin and chickpea proteins to enhance both nutritional and textural properties. Functional characterization revealed that rice glutelin exhibited a higher water-holding capacity of 340 % and elevated solubility, while chickpea protein showed a superior oil-holding capacity of 550 % and higher surface hydrophobicity. Cheeses were prepared using a 40:60 blend of rice glutelin to chickpea protein, which yielded 21.3 % protein, 13.8 % fiber, and better moisture and lipid content. It exhibited superior textural qualities, including 1.25-fold higher cohesiveness, 1.4-fold greater springiness, and 32 % reduced oil separation compared to glutelin cheese. The blended cheese also demonstrated synergistic improvement in the viscoelastic properties and loss and storage moduli of the developed cheeses. The presence of chickpea globulins and rice glutelins resulted in complementary cross-linking mechanisms involving both covalent disulfide and non-covalent molecular interactions, increasing textural and viscoelastic quality. Amino acid profile indicated a balanced formulation, with chickpea contributing lysine and rice glutelin supplying hydrophobic branched-chain amino acids. The 40:60 blend also achieved a PDCAAS of 0.415 and an in-vitro digestibility of 39 %. These results demonstrate that blending rice glutelin and chickpea proteins significantly improves the nutritional profile and functional characteristics of plant-based cheese, closely mimicking the properties of traditional dairy cheese.

Biopolymers and water-soluble nontoxic synthetic polymer composites using silver nanoparticles are astute approaches for antibacterial film fabrication. Moreover, surface treatment of the biopolymeric composite film by cold plasma can enhance the biocidal activity. Silver nanoparticles were synthesized by using the reduction method. Films were fabricated with different ratios of rice starch and polyvinylpyrrolidones (PVP) (1:0, 1:1, and 3:1), with and without silver (Ag) nanoparticles. A plasma jet was used to treat the film's surfaces by placing the Film 0.5 cm below the plasma discharge. Surface morphology was monitored by scanning electron microscopy (SEM), and the existence of Ag nanoparticles in the film was confirmed by X-ray diffraction (XRD). The UV-vis spectrum at 420 nm confirms Ag nanoparticles, which have an average hydrodynamic radius of 207.3 ± 21 nm, measured by a Zetasizer, and an average particle size of 69.85 ± 2.13 nm, analyzed by transmission electron microscopy (TEM). Moisture content, water absorption, swelling properties, tensile strength, contact angle, and DSC and TGA of all films were studied. It was observed that the moisture content, moisture absorption, and tensile strength increased after the addition of PVP, with few exceptions. All these properties were improved in plasma-treated films. Crystallinity, thermal stability, and glass transition temperature (T g) were also enhanced when the surface of the films was treated with cold plasma. The antibacterial activity of these films was evaluated by using the agar diffusion method, and silver nanoparticle-containing films showed good antibacterial properties, which increased significantly after plasma jet treatment of the films. The findings indicated that the plasma surface-treated silver nanoparticle-incorporated rice starch-PVP composite film has the potential to be used as an antibacterial film. These films can be used as bandages for wound healing and antibacterial packaging.

Rice bran, a primary by-product from the rice processing industries, containing 10-15% oil, attracts significant attention from consumers due to its many health-promoting effects. The extraction methodology used is one of the most critical factors affecting the quality and yield of oil from rice bran. Using solvents is the current commercial process for rice bran oil extraction, which has its setbacks. It is challenging and expensive, and there is a risk of traces of solvent residue in the oil. Emerging combination extraction technologies offer zero to minimal solvent residues or chemical deformation while considering increasing environmental and energy footprint. Emerging combination processing technologies include new-age methods like supercritical fluid extraction, sub-critical fluid extraction, ultrasound-assisted enzymatic extraction, ohmic heating, and microwave-assisted extraction. These techniques have been reported to extract oil from rice bran, improving extraction efficiency and quality. These techniques demonstrate solid prospects for future applications. The present review discusses and compares these emerging technologies for oil extraction from rice bran commercially.

Establishing a traceability system ensures safety and improves food quality and transparency. A reliable traceability system is in high demand, especially for fresh produce like fruits and vegetables to control various foodborne outbreaks. They are conventionally labeled with plastic/paper stickers, which are not reliable, as they are easy to remove and counterfeit. Laser engraving is a novel technology that provides anti-counterfeiting and ecologically friendly labels. In the current study, a laser system was optimized for etching alphanumeric codes on dragon fruit peel. The input variables for laser engraving were input power (14.3-18.2 W), air compressor pressure (2.8-5.6 kPa) and marking speed (30-200 mm/s), and the response variables involving visibility of mark, depth of penetration, damage to the skin and shrinkage of the peel have been investigated. At the optimized conditions of 15.39 W input power, 3.27 kPa compressor pressure, and 161 mm/s marking speed, the label was clearly visible with 0.31 mm depth of penetration, 2.28 kPa skin strength, 0.22 % weight loss and 1.5 % shrinkage in macroscopic volume. Laser marking reached only 15 % depth, affecting 8 % of the total surface area and not even impacting the edible pulp portion of dragon fruit. The phytochemical and FTIR analysis showed no substantial effect on the laser-treated peel.

This study focuses on improving the functionalities of milk protein concentrate (MPC) using a nonthermal plasma jet and plasma-activated water (PAW) with atmospheric air and nitrogen as source gases. The 5% and 10% MPC dispersions were directly treated with a plasma jet, and PAW was used to make the MPC dispersions. The dispersions were analyzed for changes in protein structure and functional properties. The treatment altered the secondary structure of MPC protein structure by increasing beta-components and changing the order of random coils. The solubility of the PAW-treated 5% protein dispersions doubled due to plasma-induced modification of hydrophilic and covalent bonds of the protein, but this increase was not significant for the 10% dispersions due to less hydration. Emulsifying capacity increases by around 7% for plasma jet and PAW with air, owing to hydrophobicity on the particle surface. The gelation capacity and heat coagulation time rise by almost twice; however, foaming capacity decreases, indicating protein structural modifications and aggregations caused by plasma exposure. The viscosity of the 5% dispersions decreased due to high solubility, while that of the 10% dispersions increased due to less hydration. Principle component analysis was used to correlate the change in functionality with different operating parameters. In conclusion, this study illustrates that the functional properties of MPC can be significantly modified through plasma treatment. The observed changes depend on several factors, including the mode of plasma exposure, the source gas used to generate the plasma, and the concentration of the protein solution.Practical applicationsMilk protein concentrate (MPC) is a promising ingredient in food products such as cheese, cultured dairy items, nutritional goods, infant milk formulas, ice cream, dairy-based drinks, sports beverages, and a variety of health-focused products. However, the application is profoundly hindered due to its poor solubility and solubility-related functional properties. MPC powders lose functionalities during manufacturing and gradually lose them again during processing and storage. This study explores the potential of non-thermal plasma to improve the functional properties of proteins. This study explores the potential of two different discharges: plasma jet and plasma-activated water (PAW), using atmospheric air and nitrogen as source gases. The findings of this study would also help to understand the types of plasma discharge (jet vs PAW) and types of sources of gases that can be used in industrial applications. Some optimization parameters of this study can be used for scaling up the plasma processing of milk or dairy products. In addition, PAW is being very well studied to improve food safety, and this study would provide information on the physicochemical properties of MPC. Therefore, it would also help to understand how to apply non-thermal plasma to achieve both microbial and physical effects. image

Rice bran is a milling byproduct and rice bran protein (RBP) is a promising source of plant-based protein. This study investigated the impact of alkaline and acid extractions followed by isoelectric point (IEP) and heat coagulation precipitations on the quality and functionalities of RBP. Alkaline extraction, followed by IEP and heat coagulation, showed the highest protein recovery of 48.77%, which is double that of conventional alkaline extraction and IEP. The FTIR data showed that beta-sheet and alpha-helix content reduced; however, random coil and beta-turn increased by acid and heat addition. Addition of heat coagulation to IEP after alkaline extraction increased solubility from 62.94% to 94.74%. However, the emulsification and surface hydrophobicity were decreased during heat and acid-assisted extraction. The in-vitro digestibility was the highest at 83.57% in alkaline-acid extraction, followed by heat and IEP. The aroma profile of RBP shows a complex mixture of ethanol-2-butoxy, 2-methyl-4-vinyl-phenol, 2,4-heptagonal, (E,E)-, Undecane, and 5-methyl to form a typical flavor with waxy and rancid undernotes. The total amount of volatile compounds in conventional extraction was 1.97 mu g/g, while alkaline-acid extraction with IEP had only 0.87 mu g/g. The RBP from alkaline-acid extraction with IEP showed the least volatile compounds and most neutral proteins.

The current study investigated the comparison of enzymatic (phospholipase A1) degumming of crude rice bran oil on the mechanical-stirring and ultrasonic-assisted systems. The effect of process parameters like, water (1.5%, 2%, 2.5%, 3%, and 3.5%) and enzyme dosage (1.2, 1.8, 2.4, 3, and 3.6 ml/kg) and temperature (35, 40, 45, 50, and 55 degrees C) was studied for mechanical-stirring enzymatic degumming process. The maximum removal of phospholipids by mechanical-stirring enzymatic degumming was observed with 3% water and 3.6 ml/kg of the enzyme at 40 degrees C. Using the optimized levels of water, enzyme, and temperature, enzymatic degumming was carried out under ultrasonication with different power levels (20%, 30%, 40%, and 50%). The ultrasonic power level of 325 W (50% amplitude) showed maximum phospholipid removal with lesser time. Compared to mechanical-stirring enzymatic degumming, ultrasonic-assisted enzymatic degumming had a higher cavitational yield, leading to enhanced enzyme activity and maximum phospholipids removal. The studies on the physicochemical properties showed that ultrasonic-assisted enzymatic degumming induced hydrolytic rancidity and primary oil oxidation due to the cavitation effect. As a result, more emphasis should be paid to the oxidative stability of the oil in future applications. Practical Applications Degumming is the preliminary and important step in the refining of oil. Chemical degumming approaches don't remove maximum phospholipids and also cause higher neutralized oil loss. Enzymatic degumming results in maximum removal of phospholipids from the oil but also takes a long time to reduce the phosphorus content below the desired level. The application of ultrasound on enzymatic degumming effectively increases the reaction rate in lesser time. The ultrasonic-assisted enzymatic degumming also results in better oil quality and physio-chemical parameters. So, ultrasound can be effectively applied to enzymatic degumming of rice bran oil.

The use of thermo-sonication to intensify the various chemical process and to modify the techno-functional characteristics of edible lipids is an emerging focus for research. On the other hand, the concept of "edible oil blending" is arisen as an economical way to improve the quality trait of oils and fats. In present study, the effect of blending ratio of Bitter gourd seeds oil (BSO) with sunflower oil (SO), thermo-sonication (Low intensity thermo-sonication (LIThS), high intensity thermo-sonication (HIThS), and storage conditions (ambient: 40 degrees C; accelerated: 60 degrees C) on free fatty acids (FFA), p-anisidine value, color, viscosity, fatty acids composition, functional groups, crystallization and melting behavior were evaluated. The kinetics of FFA formation was assessed based on a pseudo-first-order oxidation mechanism. Increase in FFA, p-anisidine value, viscosity and decrease in color, fatty acids composition, changes in functional group were noticed in all the samples during storage. The differential scanning calorimetry (DSC) study indicated the shift of crystallization and melting temperature to lower temperatures range and decrease in enthalpy. The LIThS has exhibited higher rate of oxidation or degradation than HIThS and PB. The rate of oxidation was much higher in accelerated storage than the ambient storage. The oil blends are mainly composed of linoleic acid, oleic acid, stearic acid, palmitic acid, alpha eleostearic acid, and gamma-linolenic acid. On the basis of present findings, it appears that, blending of Bitter gourd seeds oil with sunflower oil and thermo-sonication brings characteristics changes in quality attributes with improved storage stability. Physical mixing is commonly practiced method for oil blending. It has some limitations like, phase separation and non-uniform mixing. Thermo-sonication is an efficient, quick, and environmentally friendly method, which is widely used in food processing unit operations due to its overwhelming advantages over conventional methods. Blending of edible oil is emerged as an economical way of modifying the techno-functional characteristics of oils. Bitter gourd seeds oil is rich in alpha-eleostearic acid, phytosterols, polyphenolic compounds, and tocopherols. The present study demonstrated that, blending of Bitter gourd seeds oil with Sunflower oil has modified the quality characteristics. High intensity thermo-sonication-assisted blending improves the storage stability of blended oil. The oil blends are mainly composed of linoleic acid, oleic acid, stearic acid, palmitic acid, alpha eleostearic acid, and gamma-linolenic acid. Hence, the blended oil can be used in various food preparations.

Texture and structure are important parameters in judging the final end quality of food products, or plant-/animal-/dairy-based or nondairy products. Since these products are categorized as highly perishable to semi-perishable due to the presence of high moisture content that promotes microbial growth thus leading to spoilage. In this context, freezing and thawing helps to retain the texture and structure of food products by converting the excessive moisture into ice crystals, thus making free water unavailable for the growth of microbes. In general, the freezing refers to the liberation of heat, which is mainly used to remove the field heat from the food produce, such as fruits and vegetables (FAV) after harvest, meat, and meat products after post- and pre-slaughter. On the other hand, the mechanism of thawing is the reverse of the freezing process. Both unit operations occur simultaneously in the food processing industries to maintain, to preserve the texture and structure of end-product.