Optimization of Purple Potato Flour Quality Based on Cold Plasma Treatment: Regulation of Multi‐Scale Structure, Functional Characteristics and Antioxidant Activity by Treatment Time

This study investigated the effects of cold plasma (CP) treatment at different durations (1, 2, and 3 min) on the structural, bioactive, and physicochemical properties of purple potato flour (PPF). The objective was to precisely modulate starch structure and functional characteristics through reactive species generated by CP under low‐temperature conditions while effectively preserving thermosensitive bioactive components. The results indicated that CP treatment induced particle fragmentation and protein aggregation. The crystallinity of the CP‐treated samples decreased by 11.17%, moisture content decreased by 13.02%, and the disorder of short‐range structure increased. Notably, CP treatment had a positive effect on anthocyanin and total phenol levels. Compared with the control samples, anthocyanin content increased by 7.53%, while total phenol content increased by 6.49%. Furthermore, CP treatment reduced starch digestibility and increased resistant starch content. It also significantly improved the pasting properties and rheological performance of PPF. Compared to conventional thermal or chemical modification methods, CP technology offers distinct advantages including non‐thermal processing, environmental friendliness, and high controllability, simultaneously enhancing both the processing adaptability and nutritional functionality of PPF. This study provides novel insights for developing high‐value functional PPF‐based products and contributes to the advancement of green food processing technologies.