Simultaneous effect of cold plasma and MAP on the quality properties of mixed nuts snack during storage

Abstract

The mixed nuts snack is rich food. Considering the higher rate of spoilage in mixed nuts snack developing methods to increase the shelf life of this product is necessary. The cold plasma (CP) is an innovative nonthermal that is able to work at atmospheric pressure. In this study, the combination of CP and MAP was applied for increasing shelf life through microbial, chemical, textural, and organoleptic properties of mixed nuts snack in various conditions including temperature (4 and 25 degrees C) and storage period (0, 30, 60, 120, and 180 day). Results showed that microbial load, total aflatoxin, peroxide value, compressive force, and increment E index increased during storage time and the moisture content and overall acceptance of the product decreased during storage (p < .05). In summary, our results demonstrated the CP resulted in a significant decrease in microbial load and aflatoxins and a significant increase in the peroxide and increment E index. Therefore, CP alone is not capable of maintaining the good quality, and the use of MAP and the appropriate temperature could maintain the good quality and prevent the increase in peroxide and increment E index. The simultaneous application of CP and MAP led to an increase in shelf life of mixed nuts snack. Practical applications Thermal treatments may result in sensory and nutrient changes in snack products. Nonthermal food processing technologies are new applications, continuing to catch attention. Cold plasma, as one of the nonthermal technologies, is environmental friendly and results in minimal changes in treated products. Our results demonstrated that the CP resulted in a significant decrease in microbial load and aflatoxins and a significant increase in the peroxide and increment E index. Moreover, it also succeeded in reducing total and yeast-mold counts in the mixed nuts snack. But CP alone is not capable of maintaining the good quality, and the use of MAP and the appropriate temperature could maintain the good quality and prevent the increase in peroxide and increment E index. Therefore, the simultaneous application of CP and MAP led to an increase in shelf life of mixed nuts snack. The simultaneous application of CP and MAP can be considered as a promising technique to increase the microbiological safety, maintaining desirable quality properties in mixed nuts snack.