Impact of nonthermal plasma on the nutritional and phenolic bioaccessibility characteristics of wheat bran.

This investigation examined the effect of plasma on the quality of wheat bran (WB). WB was treated with plasma at different applied powers (500-1000 W) and exposure times (15, 30, and 60 s). Micrographs displayed morphological changes in the treated samples. Plasma demonstrated the lowest and the best ratio of omega-6/omega-3 ratio and enzyme activity. Treated samples at lower power (500-700 W) showed the greatest enhancement in phytochemicals. The highest increases in total cinnamic and benzoic acid derivatives were observed at 600 W/60 s (216.09% and 1110.77%, respectively). Under the same conditions, total phenolic content and in vitro bioaccessibility were also highest, increasing by 258.29% and 264.52%, respectively, and total antioxidant activity increased by 94.61% compared with the control. Principal component analysis supported the efficacy of plasma as a nonthermal treatment to enhance WB quality, potentially supporting its use as a functional ingredient.