This study was aimed to investigate the effect of low‐pressure plasma on the physicochemical properties and solubility of eggshell powder in black coffee. The powder was exposed to dielectric barrier discharge (DBD) plasma at 1, 1.5, and 2 kV for the duration of 5, 10, and 15 min. Its physical properties, along with solubility in black coffee and water, was estimated. Effect of plasma on the surface morphology and the surface distribution of calcium was determined using a Scanning electron microscope and Energy Dispersive X‐ray spectroscopic analysis. The powder treated at 2 kV for 15 min had the solubility (218.81 mg/L) in black coffee; however, no significant change (p > .05) was noted in its chemical composition after plasma treatment. Hence, DBD plasma can be a useful technique to enhance the solubility of naturally occurring calcium in black coffee and similar beverages.

中文翻译：

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通过冷等离子体增强蛋壳粉的性能，以改善黑咖啡中的钙强化

本研究旨在探讨低压等离子体对黑咖啡中蛋壳粉理化性质和溶解度的影响。将该粉末在1、1.5和2 kV下暴露于介电势垒放电（DBD）等离子体中，持续5、10和15分钟。评估了其物理性质以及在黑咖啡和水中的溶解度。使用扫描电子显微镜和能量色散X射线光谱分析确定了血浆对钙的表面形态和表面分布的影响。在2 kV下处理15分钟的粉末在黑咖啡中的溶解度（218.81 mg / L）；但是，没有显著变化（p > 0.05）在等离子处理后的化学成分中发现。因此，DBD血浆可能是一种有用的技术，可增强天然存在的钙在黑咖啡和类似饮料中的溶解度。