Recent Advances in Edible Seaweeds: Ingredients of Functional Food Products, Potential Applications, and Food Safety Challenges

What if the secret to healthier food was hidden in an overlooked agricultural waste—the chickpea root? A new study unlocks it with cold plasma and natural solvents.

Chickpea roots are often discarded, yet they hold a treasure trove of bioactive compounds. Researchers have now developed a clever two-step method to unlock these valuable molecules. First, the roots are treated with atmospheric air low-pressure cold plasma—a gentle, eco-friendly technology. Then, ultrasound-assisted extraction with natural deep eutectic solvents (NADES) takes over, maximizing the yield of antioxidants and phenolic compounds.

The magic lies in the combination. Compared to untreated samples, the integrated process significantly boosted total phenolic content and antioxidant activity. The optimal conditions were pinpointed: 11.5 minutes, 52 watts, and 0.65 millibars. These parameters, fine-tuned via response surface methodology, proved highly accurate in predicting experimental outcomes.

But the benefits don't stop at extraction. The process also reduced microbial load and preserved color stability, ensuring the root's quality and functionality. This sustainable approach turns agricultural waste into a valuable resource for functional foods, nutraceuticals, and pharmaceuticals—a win for both health and the environment.

Key Points

• Cold plasma plus ultrasound boosts antioxidants from chickpea roots.
• Optimal conditions: 11.5 min, 52 W, 0.65 mbar.
• Eco-friendly valorization of agricultural by-products.