Impact of cold plasma treatment on aflatoxin decontamination, nutritional composition, bioactive compounds, mineral content and anti-nutritional factors of groundnuts.

Abstract

Groundnuts (Arachis hypogaea L.) are a globally consumed legume valued for their nutrition and affordability. Cold plasma (CP) processing, an innovative nonthermal technology, improves food safety and quality by inactivating microorganisms and reducing chemical contaminants. In the present study, groundnuts inoculated and non-inoculated with Aspergillus flavus were treated with CP at varying voltages (20--30 kV) and durations (1--15 min). CP treatment significantly reduced aflatoxin B1 levels (up to 82.1% at 30 kV, 15 min) while enhancing protein, fat, fibre, phenolics, flavonoids and mineral bioavailability. Anti-nutritional factors like phytates, oxalates and tannins decrease, improving nutrient digestibility. The present study demonstrates CP's potential as a sustainable, chemical- free method for enhancing groundnut quality and safety, with promise for large-scale application in the food industry