Low-temperature plasma preserves the nutritional quality of minimally processed corn

A sustainable approach to extend fresh corn quality

Fresh corn is widely valued for its nutritional content and health-promoting bioactive compounds However minimal processing operations required for commercialization and convenience often damage kernel structure leading to surface browning nutrient degradation and reduced antioxidant activity factors that limit shelf life and market value

To address these challenges researchers evaluated the potential of low-temperature plasma as a postharvest technology capable of preserving both sensory and nutritional quality in minimally processed corn

Assessing dielectric barrier discharge plasma during storage

The study employed dielectric barrier discharge low-temperature plasma technology a green and increasingly promising approach for food preservation applications

Corn samples were stored under standard commercial conditions at 4 °C and 85 % relative humidity for 0 4 8 and 12 days allowing researchers to monitor quality changes throughout storage

Parameters related to texture color nutritional composition lipid oxidation and antioxidant capacity were analyzed to determine the effectiveness of the treatment

Improved preservation of texture color and bioactive compounds

Results showed that low-temperature plasma effectively maintained texture and color characteristics compared with untreated samples The treatment also significantly slowed nutritional degradation and lipid oxidation processes associated with quality loss

Among the evaluated conditions a treatment power of 50 W delivered the best overall performance

After 12 days of storage samples treated at this power exhibited 35 % higher α-amylase activity than the control group while total soluble solids increased by 16 % and total phenolic content by 37 %

Enhanced antioxidant protection throughout storage

One of the most significant findings was the positive impact of plasma treatment on antioxidant systems Total antioxidant capacity increased by 32 % compared with untreated samples while antioxidant enzyme activities remained consistently higher throughout the entire storage period

These results suggest that the technology not only delays nutrient losses but also helps maintain the natural defense mechanisms that protect product quality during storage

Opportunities for sustainable food processing

According to the researchers low-temperature plasma offers considerable potential as a sustainable preservation technology for minimally processed foods By maintaining nutritional and sensory quality while reducing spoilage it could contribute to lower food waste and support the development of greener food processing systems

Source

Guo, T., Xu, W., Peng, Z., Li, L., Gao, Y., Di, J., Pavlić, B., Zhao, F., & Ban, Z. (2026). Low-temperature plasma (LTP) delays the nutrient loss of minimally processed corn. Postharvest Biology and Technology. ScienceDirect.