In the heart of Thailand, researchers are harnessing the power of plasma to revolutionize the way we grow and consume our vegetables. Prapasiri Ongrak, a biotechnologist from Thammasat University, has been leading a team that’s exploring how dielectric barrier discharge (DBD) plasma can enhance the nutritional value of kangkong, a leafy green vegetable also known as water spinach. Their findings, published in the journal Resources, could have significant implications for the agriculture and food industries, and even the energy sector.
Plasma, often referred to as the fourth state of matter, is a highly energized gas that can be used to treat seeds and plants, enhancing their growth and nutritional content. Ongrak and her team have been experimenting with DBD plasma, a type of non-thermal plasma, to see how it affects kangkong microgreens. “We were surprised by the results,” Ongrak said. “The plasma treatment not only improved the growth of the microgreens but also enhanced their bioactive compound content and antioxidant activity.”
The team treated seeds from two kangkong cultivars, Pugun 19 and Banhann, with DBD plasma for different durations, ranging from 5 to 20 minutes. They found that the optimal treatment time varied between the two cultivars. For Pugun 19, a 5-minute treatment increased coumaric acid, total flavonoids, and antioxidant activities. Meanwhile, Banhann seeds benefited from a 10-minute treatment, which enhanced carotenoids content and other antioxidant activities.
The potential applications of this research are vast. In the agriculture sector, DBD plasma treatment could be used to improve crop yields and nutritional content, contributing to food security and sustainability. In the food industry, it could be used to develop functional foods with enhanced health benefits. But the implications don’t stop there. The energy sector could also benefit from this research. Plasma technology is often energy-intensive, but non-thermal plasma like DBD is more energy-efficient. As Ongrak points out, “The more we understand about non-thermal plasma, the more we can optimize its use, potentially reducing energy consumption in agricultural and food processing applications.”
The research also highlights the importance of personalized or, in this case, cultivar-specific treatments. “One size does not fit all,” Ongrak said. “The optimal treatment time varied between the two cultivars, so it’s crucial to tailor the treatment to the specific plant type.”
As we face global challenges like climate change and food security, innovations like DBD plasma treatment offer a glimmer of hope. They remind us that with the right tools and knowledge, we can enhance our food systems, making them more sustainable and nutritious. And who knows? The next time you enjoy a plate of kangkong, it might just have been enhanced by the power of plasma.
The study, published in Resources, is a testament to the power of interdisciplinary research, combining biotechnology, agriculture, and energy science to create innovative solutions. As we look to the future, it’s clear that such collaborations will be key in addressing the complex challenges we face.