Structural Morphology and Rheological Properties of Pectin Fractions Extracted from Okra Pods Subjected to Cold Plasma Treatment

Cold plasma (CP) is an innovative technology for non-thermal food processing. Low temperature and active particles during CP processing play a significant role in limiting nutrient loss in food and modifying biomacromolecules. So far, numerous works have been carried out on the use of CP in food processing. However, the effectiveness of the CP pre-extraction treatment on the structural morphology and rheological properties of pectin fractions extracted from okra pods is not described yet. Therefore, the study aimed to evaluate the effect of CP on the changes in structural morphology and rheological properties of water-soluble pectin (WSP), chelator-soluble pectin (CSP), and diluted alkali-soluble pectin (DASP) fractions extracted from okra pods. The yield of extraction depended on the type of solvent and the duration of CP treatment. The short CP treatment (5 s) caused the suspension of extraction, while longer treatments (15 and 30 s) contributed to the formation of microcracks on the surface of okra that favored efficient extraction yields. Pectins extracted from okra belonged to the group of the low methylated ones. The degree of methylation was