Cold plasma enhances antioxidant, anticancer, and functional properties of Xinong Black Spike flour through modulation of starch and phenolic macromolecules

The present study sought to examine the impact of cold plasma (CP) treatment on the functionality, structural integrity, and bioactive properties of biomolecules such as starch and phenolic compounds in Xinong Black Spike whole flour (XBS-WF). XBS-WF was exposed to CP at 40 V for various durations. X-ray Diffraction (XRD) and Rapid Viscosity Analysis (RVA) revealed that CP treatment induced aggregation and cross-linking of starch and other molecules, leading to enhanced intermolecular interactions and improved starch crystallinity. In addition, Differential Scanning Calorimetry (DSC) showed enhanced thermal stability and increased enthalpy. Furthermore, CP treatment promoted the oxidation and cleavage of phenolic macromolecules into smaller, biologically active compounds, resulting in a notable increase in antioxidant and anticancer activities. These findings suggest that CP treatment can effectively improve the functional and qualitative properties of XBS-WF, particularly by modifying starch and phenolic macromolecules. This study provides a foundation for exploring the multiscale applications of the CP process on starch and phenolic macromolecules.