# Study of the Effects of Plasma Pretreatment on the Microstructure of Peanuts
## 1 Introduction  
Plasma pretreatment technology is a non-thermal processing technique known for generating plasma containing a multitude of high-energy particles. These particles include excited-state molecules, atoms, free radicals, electrons, ions, and ultraviolet light. Their reactivity far surpasses that of particles produced in conventional chemical reactions. This unique property allows plasma to yield a greater variety of highly reactive particles and makes it more conducive to surface interactions with materials [1; 2; 3]. Consequently, plasma is employed for modifying food surfaces to enhance specific functionalities or extend shelf life [4; 5]. [PERSON] et al. [6] found that cold plasma can improve the functional properties of proteins, delay the quality deterioration of peanuts after storage, and improve the shelf life of peanuts, which provides a theoretical basis for peanut storage as well as production and processing. In recent years, cold plasma technology has been increasingly used in the food industry and its potential and advantages have been widely recognized. Notably,in the field of fruit and vegetable sterilization, cold plasma demonstrates remarkable antimicrobial efficacy, effectively reducing microbial contamination and ensuring food safety [7; 8; 9; 10]. Furthermore, this technology contributes to enhancing the biological activity of seeds. By altering seed surface properties, it promotes germination rates and overall growth, offering novel solutions for agricultural production [11; 12]. [PERSON] et al. found that the application of cold plasma technology can inactivate pathogenic microorganisms on the surface of grains and produce active species, thereby extending their shelf life with minimal impact on food quality [13]. Cold plasma treatment also influences the activity and distribution of enzymes in food. It plays a crucial role in enzyme activity regulation and controlling enzymatic reactions during food processing [14]. Additionally, research on the dispersibility of natural antioxidants, such as phenolic compounds, reveals that cold plasma treatment can enhance the bioavailability of such compounds, thereby augmenting the nutritional value and functionality of food products [15; 16]. For instance, [PERSON] et al. [17] found that cold plasma technology can significantly increase the content of phenolic compounds such as total phenols, flavonoids, and proanthocyanidins in the red seed coat of peanuts. [PERSON] et al. [18] showed that the plasma etching depth was 328 nm at a plasma treatment power of 500 W and a treatment time of 30 s. However, the nutrient content of the maize kernels was essentially unaffected, which contributed to the activity of the maize seeds during the treatment of the seeds. Peanuts are a high-yield crop used for both food and oil production. They have high nutritional value and are often referred to as the \"longevity fruit\" [19]. However, peanuts can produce harmful aflat that pose a serious health risk to humans. As a result, recent research on plasma technology for peanuts has primarily focused on reducing aflatoxin levels and improving peanut quality. Specifically, plasma technology applications in peanut processing have centered around two main directions. The first is to significantly reduce aflatoxin content. For instance, studies by [PERSON] et al. [20] and [PERSON] et al. [21] have confirmed that plasma treatment at 60 W for 12 min can reduce aflatoxin B1 concentration by over 90%. [PERSON] et al. 's study pointed out that cold plasma treatment caused protein denaturation, oxidative stress, and cytotoxic compounds, causing DNA mutation, damage, catabolism, and ultimately cell death; however, the potential toxicological aspects and impact on overall food quality are not known [13]. The second is to enhance lipid quality and protein functionality in peanuts. [PERSON] et al. [6] found that plasma treatment can significantly reduce the peroxide value and acid value of peanut crude fat while maintaining the basic composition of peanuts. [PERSON] et al.