Food and Bioprocess Technology

, Volume 12, Issue 10, pp 1721–1732 | Cite as

Effects of Plasma-Activated Water and Blanching on Microbial and Physicochemical Properties of Tiger Nuts

  • Aliyu Idris Muhammad
  • Weijun Chen
  • Xinyu Liao
  • Qisen Xiang
  • Donghong LiuEmail author
  • Xingqian Ye
  • Tian DingEmail author
Original Paper


This study evaluated the effect of plasma-activated water (PAW) treatment and blanching on the microbial and quality attributes of tiger nuts. In this study, 15 min of single PAW-10 washing and blanching at 60 °C for 5 min (BLN) resulted in 3.53 and 3.51 log CFU/g reductions for Klebsiella pneumoniae and 3.22 and 3.14 log CFU/g for total background bacteria. The sequential treatment of PAW-10 and BLN led to 3.7 and 4.36 log CFU/g reductions in K. pneumoniae and total background bacteria, respectively. Total phenolic content, lipid oxidation, DPPH scavenging activity, and sensory attributes of the treated tiger nut extracts did not change significantly compared with the control, whereas pH, total color value, FRAP radical scavenging activity, and total flavonoid content were altered. The microbial inactivation and changes observed in the treated samples were attributed to the synergistic effects of reactive species and blanching during the individual and combined treatment. This result has established PAW in combination with BLN as a promising hurdle intervention to curtail the spread of microorganisms.


Tiger nuts Plasma-activated water Blanching Reactive oxygen species Sensory characteristics Antioxidant capacity 


Funding Information

The study was financially supported by the National Key Research and Development Program of China (2017YFD0400403), the Henan Key Laboratory of Cold Chain Food Quality and Safety Control (CCFQ2018YB-07), and the Special Fund for Agroscientific Research in the Public Interest (201403071-5). The China Scholarship Council funded the graduate study under the Ministry of Education of the People’s Republic of China.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food ProcessingZhejiang UniversityHangzhouChina
  2. 2.Department of Agricultural and Environmental Engineering, Faculty of EngineeringBayero UniversityKanoNigeria
  3. 3.Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou University of Light IndustryZhengzhouChina
  4. 4.Ningbo Research InstituteZhejiang UniversityNingboChina
  5. 5.College of Biosystems Engineering and Food ScienceZhejiang UniversityHangzhouChina

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