Atmospheric cold plasma is an innovative, non-thermal technology. It has shown promising results for a broad range of food processing applications. On the basis of those facts, it has prompted growing attention in the scientific community. This paper reviews the literature generation trends surrounding the atmospheric cold plasma technology. A bibliometric analysis was carried out to objectively and analytically uncover the knowledge development in the atmospheric cold plasma technology within the context of meat processing. The research began with querying the Dimensions database for scientific articles published over the past two decades. A total of 105 papers were published during this period. The articles were examined according to several bibliometric metrics such as the year of publication, countries, institutions, sources, authors, and keywords frequency. The results of the bibliometric analysis revealed that researchers are very interested in studying the interface of the atmospheric cold plasma technology and meat processing. In the last couple of years, the number of publications on the topic has been growing. This is the first bibliometric investigation of the atmospheric cold plasma technology in the context of meat processing. To the authors’ best knowledge, no similar analysis has been performed before. This paper provides researchers with a better understanding of topic developments. A better understanding can aid future research by closing present knowledge gaps. Hence, the paper provides the continuation of up-to-date technological discussions among researchers.

A gluten-free diet is the only available therapy for people with celiac disease (CD) and wheat allergy (WA). Given that this type of diet is difficult to implement because there is a possibility that gluten-free products could be contaminated with gluten, the aim of this paper was to examine the effect of cold plasma treatment on gluten proteins present in gluten-free flour. Samples were treated in a solid state (4 min) and as extracts (1 min). After treatment, proteins were separated on an HPLC apparatus. Then, the samples that were treated (in the solid form and as extracts) were compared to the untreated samples. Based on the obtained results, fewer proteins were isolated from the samples that were treated, compared to the untreated ones.

Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. They are especially favored by children and senior citizens. Muffins have a long shelf life, which also contributes to their popularity. However, gluten, the main protein in wheat flour, is commonly associated with celiac disease. Gluten consists of two fractions: gliadins and glutenins. In this experiment, the original muffins contained 100% wheat flour. Then, we replaced a portion of wheat flour with 25, 50, and 75% quinoa flour. The samples were stored for 0, 2, and 4 weeks. After that, gliadin proteins were extracted with 70% (v/v) ethanol. We separated gliadin using a high-performance liquid chromatograph (Agilent Technologies 1260 Infinity, USA) and measured the total amount of gliadin protein and the amount of gliadin proteins per fraction. The absorbance tests were conducted at 210 nm. The gliadin protein content was significantly reduced to the wheat vs. quinoa ratio of 50:50 because quinoa is gluten-free, even though it is rich in protein. During the storage time of 0, 2, and 4 weeks, the protein content fell down in the samples with the wheat vs. quinoa ratios of 100:0, 75:25, and 50:50. However, the muffins with 25% wheat flour and 75% quinoa demonstrated an increase in gliadin content. The results obtained could be a good starting point for the development of high-fiber, gluten-free, and more nutritionally valuable muffins.

Amaranth belongs to the pseudocereal group. This pseudocereal does not contain gluten, and is suitable for a gluten-free diet. This paper aimed to examine how the partial replacement of wheat flour with amaranth in muffins at different ratios and with different storage times affects gluten proteins. Gluten protein separation was performed by reverse-phase high-pressure liquid chromatography (RP-HPLC). Based on the obtained results, the greatest total quantity of gliadin protein was obtained from muffin samples made from 100% wheat flour and stored for 4 weeks (Xav = 20.33), and the least from muffins made from 50% wheat flour and 50% amaranth and stored for 0 weeks (Xav = 12.00). The greatest total quantity of glutenin protein was obtained from muffin samples made from 100% wheat flour and stored for 4 weeks (Xav = 26.67), and the least from 25% wheat flour and 75% amaranth and stored for 0 weeks (Xav = 17.33).