Effect of atmospheric plasma treatment on edible grains

Summary form only given. Non-thermal plasmas are being considered as valuable tools to eliminate biological contaminants without altering the properties of the object under treatment. The potential of plasmas to eliminate microorganisms has been well documented in the literature. Grains for human and cattle consumption tend to develop molds and other fungi during transport or storage, and such contamination may be dangerous especially if the microorganism generates aflatoxins as part of its metabolism. Direct contact with plasma may be a good way to eliminate this contamination. However, in the case of food for human consumption, it is critical to have the certainty that the treated product fulfills two criteria: 1) it is still appealing to the consumer, and 2) it is safe to be consumed. The second criteria has to be verified by a thorough chemical analysis of the substances present on the product, while the first criteria is typically addressed via trained tasting panels or consumer judges. Here, results for sensory evaluation of pecans exposed to inert gas plasma are presented. Applied power was gradually increased to evaluate the severity of the applied treatment. A panel of 5 trained judges was used to assess differences between flavor and aroma attributes of the treated product. Also, a consumer panel of 100 people tasted the pecans in order to evaluate hedonic differences. It was noticed that flavor and aroma were affected to a different level depending on the severity of the treatment applied, suggesting that there could be a damage threshold to the product, both in taste and aroma.