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Fashi A, Delavar AF, Zamani A, Noshiranzadeh N, Ebadipur H, Ebadipur H, Khanban F. Dielectric barrier discharge plasma pre-treatment to facilitate the acetylation process of corn starch under heating/cooling cycles. Food Chem 2024; 453:139711. [PMID: 38781893 DOI: 10.1016/j.foodchem.2024.139711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 04/29/2024] [Accepted: 05/15/2024] [Indexed: 05/25/2024]
Abstract
The objective of the current work was to evaluate the impacts of dielectric barrier discharge plasma and repeated dry-heat treatments on the acetylation process of corn starch. The combined modification resulted in a higher substitution degree of acetate groups on starch chains compared to the acetylation treatment alone. This outcome was linked to the increase in surface area and structural organization level of granules achieved through the application of plasma and heating/cooling cycles, respectively. The successful esterification of starch structure was verified through FTIR (1710 cm-1) and 1H NMR (2 ppm). With the increase in plasma treatment duration up to 20 min, gelatinization enthalpy increased (10.81 J/g) due to the cross-linking reaction. Starch acetate produced through the combined treatment could find the application in the development of low-calorie food formulations due to its high resistant starch (70.5 g/100 g) and low viscosity (43 mPa s).
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Affiliation(s)
- Armin Fashi
- Environmental Science Research Laboratory, Department of Environmental Science, Faculty of Science, University of Zanjan, Postal Code, 45371-38791, Zanjan, Iran; Research and Development Department, Glucosan Company, Alborz, Industrial City, Qazvin, Iran.
| | - Ali Fallah Delavar
- Environmental Science Research Laboratory, Department of Environmental Science, Faculty of Science, University of Zanjan, Postal Code, 45371-38791, Zanjan, Iran; Research and Development Department, Glucosan Company, Alborz, Industrial City, Qazvin, Iran
| | - Abbasali Zamani
- Environmental Science Research Laboratory, Department of Environmental Science, Faculty of Science, University of Zanjan, Postal Code, 45371-38791, Zanjan, Iran.
| | - Nader Noshiranzadeh
- Department of Chemistry, Faculty of Sciences, University of Zanjan, Zanjan, Iran
| | - Hossein Ebadipur
- Environmental Science Research Laboratory, Department of Environmental Science, Faculty of Science, University of Zanjan, Postal Code, 45371-38791, Zanjan, Iran
| | - Hasan Ebadipur
- Environmental Science Research Laboratory, Department of Environmental Science, Faculty of Science, University of Zanjan, Postal Code, 45371-38791, Zanjan, Iran
| | - Fatemeh Khanban
- Environmental Science Research Laboratory, Department of Environmental Science, Faculty of Science, University of Zanjan, Postal Code, 45371-38791, Zanjan, Iran
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2
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Xu Y, Jin T, Bai Y, Zhou X, Lv H, Dai C, Wu Z, Xu Q. Plasma-activated water: Candidate hand disinfectant for SARS-CoV-2 transmission disruption. Heliyon 2024; 10:e34337. [PMID: 39144986 PMCID: PMC11320155 DOI: 10.1016/j.heliyon.2024.e34337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 06/19/2024] [Accepted: 07/08/2024] [Indexed: 08/16/2024] Open
Abstract
The global epidemic caused by SARS-CoV-2 has brought about worldwide burden and a sense of danger for more than two years, leading to a wide range of social, public health, economic and environmental issues. Self-inoculation through hands has been the primary way for environmental transmission of SARS-CoV-2. Plasma-activated water (PAW) has been reported as an effective, safe and environmentally friendly disinfectant against SARS-CoV-2. However, the inactivating effect of PAW on SARS-CoV-2 located on skin surface and its underlying mechanism of action have not been elucidated. In this study, PAW was prepared using an air-pressure plasma jet device. The antiviral efficiency of PAW1, PAW3, and PAW5 on the SARS-CoV-2 pseudovirus was 8.20 % (±2.88 %), 46.24 % (±1.79 %), and 91.71 % (±0.47 %), respectively. Additionally, determination of PAW's physicochemical properties, identification of major sterile effector in PAW, transmission electron microscopy analysis, malondialdehyde (MDA) assessment, SDS-PAGE, ELISA, and qPCR were conducted to reveal the virucidal mechanism of PAW. Our experimental results suggested that peroxynitrite, which was generated by the synergism of acidic environment and reactive species, was the major sterile effector of PAW. Furthermore, we found that PAW treatment significantly inactivated SARS-CoV-2 pseudovirus through the destruction of its structure of and the degradation of the viral RNA. Therefore, the possible mechanism for the structural destruction of SARS-COV-2 by PAW is through the action of peroxynitrite generated by the synergism of acidic environment and reactive species, which might react with and destroy the lipid envelope of SARS-CoV-2 pseudovirus. Nevertheless, further studies are required to shed light on the interaction mechanism of PAW-inherent RONS and viral components, and to confirm the determinant factors for virus inactivation of SARS-COV-2 by PAW. Therefore, PAW may be a candidate hand disinfectant used to disrupt the transmission of SARS-CoV-2.
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Affiliation(s)
- Yong Xu
- Anhui Academy of Medical Sciences, Anhui Medical College, Hefei, China
| | - Tao Jin
- School of Nuclear Science and Technology, University of Science and Technology of China, Hefei, China
| | - Yu Bai
- Anhui Academy of Medical Sciences, Anhui Medical College, Hefei, China
| | - Xiuhong Zhou
- Anhui Academy of Medical Sciences, Anhui Medical College, Hefei, China
| | - Han Lv
- Anhui Academy of Medical Sciences, Anhui Medical College, Hefei, China
| | - Chenwei Dai
- Anhui Academy of Medical Sciences, Anhui Medical College, Hefei, China
| | - Zhengwei Wu
- School of Nuclear Science and Technology, University of Science and Technology of China, Hefei, China
| | - Qinghua Xu
- Anhui Academy of Medical Sciences, Anhui Medical College, Hefei, China
- Anhui Provincial Center for Disease Control and Prevention, Hefei, China
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3
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Oliulla H, Mizan MFR, Ashrafudoulla M, Meghla NS, Ha AJW, Park SH, Ha SD. The challenges and prospects of using cold plasma to prevent bacterial contamination and biofilm formation in the meat industry. Meat Sci 2024; 217:109596. [PMID: 39089085 DOI: 10.1016/j.meatsci.2024.109596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 07/05/2024] [Accepted: 07/09/2024] [Indexed: 08/03/2024]
Abstract
The risk of foodborne disease outbreaks increases when the pathogenic bacteria are able to form biofilms, and this presents a major threat to public health. An emerging non-thermal cold plasma (CP) technology has proven a highly effective method for decontaminating meats and their products and extended their shelf life. CP treatments have ability to reduce microbial load and, biofilm formation with minimal change of color, pH value, and lipid oxidation of various meat and meat products. The CP technique offers many advantages over conventional processing techniques due to its layout flexibility, nonthermal behavior, affordability, and ecological sustainability. The technology is still in its infancy, and continuous research efforts are needed to realize its full potential in the meat industry. This review addresses the basic principles and the impact of CP technology on biofilm formation, meat quality (including microbiological, color, pH value, texture, and lipid oxidation), and microbial inactivation pathways and also the prospects of this technology.
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Affiliation(s)
- Humaun Oliulla
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea
| | - Md Furkanur Rahaman Mizan
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea
| | - Md Ashrafudoulla
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea
| | - Nigar Sultana Meghla
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea
| | - Angela Jie-Won Ha
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea; Grand Hyatt Hotel Jeju, 12 Noyeon Ro, Jeju, Jeju-Do, Republic of Korea
| | - Si Hong Park
- Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | - Sang-Do Ha
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea.
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Wu Y, Feng X, Zhu Y, Li S, Hu Y, Yao Y, Zhou N. The Effect of Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment on the Nutritional and Physicochemical Characteristics of Various Legumes. Foods 2023; 12:3260. [PMID: 37685196 PMCID: PMC10486377 DOI: 10.3390/foods12173260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 08/23/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
High activity of lipoxygenase (LOX) has been identified as a primary cause of oxidative rancidity in legumes. In this study, the application of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) (5 W, 10 min) resulted in an obvious decrease in LOX activity in mung bean (MB), kidney bean (KB), and adzuki bean (AB) flours by 36.96%, 32.49%, and 28.57%, respectively. Moreover, DBD-ACP induced significant increases (p < 0.05) in content of soluble dietary fiber, saturated fatty acids, and methionine. The starch digestibility of legumes was changed, evidenced by increased (p < 0.05) slowly digestible starch and rapidly digestible starch, while resistant starch decreased. Furthermore, DBD-ACP treatment significantly affected (p < 0.05) the hydration and thermal characteristics of legume flours, evidenced by the increased water absorption index (WAI) and gelatinization temperature, and the decreased swelling power (SP) and gelatinization enthalpy (ΔH). Microscopic observations confirmed that DBD-ACP treatment caused particle aggregation.
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Affiliation(s)
- Yingmei Wu
- Chongqing Engineering Laboratory of Green Planting and Deep Processing of Famous-Region Drug in the Three Gorges Reservoir Region, College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404120, China;
| | - Xuewei Feng
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (X.F.); (Y.Z.)
| | - Yingying Zhu
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (X.F.); (Y.Z.)
| | - Shiyu Li
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
| | - Yichen Hu
- Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China;
| | - Yang Yao
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
| | - Nong Zhou
- Chongqing Engineering Laboratory of Green Planting and Deep Processing of Famous-Region Drug in the Three Gorges Reservoir Region, College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404120, China;
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5
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Zhang J, Du Q, Yang Y, Zhang J, Han R, Wang J. Research Progress and Future Trends of Low Temperature Plasma Application in Food Industry: A Review. Molecules 2023; 28:4714. [PMID: 37375267 PMCID: PMC10301579 DOI: 10.3390/molecules28124714] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023] Open
Abstract
Food nutrition, function, sensory quality and safety became major concerns to the food industry. As a novel technology application in food industry, low temperature plasma was commonly used in the sterilization of heat sensitive materials and is now widely used. This review provides a detailed study of the latest advancements and applications of plasma technology in the food industry, especially the sterilization field; influencing factors and the latest research progress in recent years are outlined and upgraded. It explores the parameters that influence its efficiency and effectiveness in the sterilization process. Further research trends include optimizing plasma parameters for different food types, investigating the effects on nutritional quality and sensory attributes, understanding microbial inactivation mechanisms, and developing efficient and scalable plasma-based sterilization systems. Additionally, there is growing interest in assessing the overall quality and safety of processed foods and evaluating the environmental sustainability of plasma technology. The present paper highlights recent developments and provides new perspectives for the application of low temperature plasma in various areas, especially sterilization field of the food industry. Low temperature plasma holds great promise for the food industry's sterilization needs. Further research and technological advancements are required to fully harness its potential and ensure safe implementation across various food sectors.
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Affiliation(s)
- Jiacheng Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
| | - Qijing Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Jing Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
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Khan MJ, Jovicic V, Zbogar-Rasic A, Zettel V, Delgado A, Hitzmann B. Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough. Foods 2023; 12:foods12102056. [PMID: 37238874 DOI: 10.3390/foods12102056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
Due to its "generally recognized as safe status" (GRAS) and moderate treatment temperatures, non-thermal plasma (NTP) has lately been considered a suitable replacement for chemicals in the modification of food properties and for preserving food quality. One of the promising areas for the application of NTP is the treatment of wheat flour, leading to improved flour properties and product quality and consequently to higher customer satisfaction. In the present research, the German wheat flour type 550, equivalent to all-purpose flour, was treated using NTP in a rotational reactor to determine the influence of short treatment times (≤5 min) on the properties of flour (moisture and fat content, protein, starch, color, microbial activity, and enzymes), dough (visco-elastic properties, starch, wet and dry gluten, and water absorption), and baking products (color, freshness, baked volume, crumb structure, softness, and elasticity). Based on the properties of NTP, it was expected that even very short treatment times would have a significant effect on the flour particles, which could positively affect the quality of the final baking product. Overall, the experimental analysis showed a positive effect of NTP treatment of wheat flour, e.g., decreased water activity value (<0.7), which is known to positively affect flour stability and product shelf life; dough stability increased (>8% after 5 min. treatment); dough extensibility increased (ca. 30% after 3 min treatment); etc. Regarding the baking product, further positive effects were detected, e.g., enhanced product volume (>9%), improved crumb whiteness/decreased crumb yellowness, softening of breadcrumb without a change in elasticity, and limited microorganism and enzymatic activity. Furthermore, no negative effects on the product quality were observed, even though further food quality tests are required. The presented experimental research confirms the overall positive influence of NTP treatment, even for very low treatment times, on wheat flour and its products. The presented findings are significant for the potential implementation of this technique on an industrial level.
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Affiliation(s)
- Muhammad Jehanzaib Khan
- Institute of Fluid Mechanics (LSTM), Friedrich-Alexander-University Erlangen-Nuremberg (FAU), 91058 Erlangen, Germany
| | - Vojislav Jovicic
- Institute of Fluid Mechanics (LSTM), Friedrich-Alexander-University Erlangen-Nuremberg (FAU), 91058 Erlangen, Germany
| | - Ana Zbogar-Rasic
- Institute of Fluid Mechanics (LSTM), Friedrich-Alexander-University Erlangen-Nuremberg (FAU), 91058 Erlangen, Germany
| | - Viktoria Zettel
- Department of Process Analytics and Cereal Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - Antonio Delgado
- Institute of Fluid Mechanics (LSTM), Friedrich-Alexander-University Erlangen-Nuremberg (FAU), 91058 Erlangen, Germany
- German Engineering Research and Development Center, LSTME Busan, Busan 46742, Republic of Korea
| | - Bernd Hitzmann
- Department of Process Analytics and Cereal Science, University of Hohenheim, 70599 Stuttgart, Germany
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Farooq S, Dar AH, Dash KK, Srivastava S, Pandey VK, Ayoub WS, Pandiselvam R, Manzoor S, Kaur M. Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products. Food Sci Biotechnol 2023; 32:621-638. [PMID: 37009036 PMCID: PMC10050620 DOI: 10.1007/s10068-023-01266-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 01/16/2023] [Accepted: 01/26/2023] [Indexed: 02/17/2023] Open
Abstract
Cold plasma processing is a nonthermal approach that maintains food quality while minimizing the effects of heat on its nutritious qualities. Utilizing activated, highly reactive gaseous molecules, cold plasma processing technique inactivates contaminating microorganisms in food and packaging materials. Pesticides and enzymes that are linked to quality degradation are currently the most critical issues in the fresh produce industry. Using cold plasma causes pesticides and enzymes to degrade, which is associated with quality deterioration. The product surface characteristics and processing variables, such as environmental factors, processing parameters, and intrinsic factors, need to be optimized to obtain higher cold plasma efficiency. The purpose of this review is to analyse the impact of cold plasma processing on qualitative characteristics of food products and to demonstrate the effect of cold plasma on preventing microbiological concerns while also improving the quality of minimally processed products.
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Affiliation(s)
- Salma Farooq
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
| | - Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Vinay Kumar Pandey
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur, Uttar Pradesh India
| | - Wani Suhana Ayoub
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala 671124 India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, India
| | - Mandeep Kaur
- Amity Institute of Food Technology Department, Amity University, Noida, Uttar Pradesh 201313 India
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Nowacka M, Trusinska M, Chraniuk P, Drudi F, Lukasiewicz J, Nguyen NP, Przybyszewska A, Pobiega K, Tappi S, Tylewicz U, Rybak K, Wiktor A. Developments in Plant Proteins Production for Meat and Fish Analogues. Molecules 2023; 28:molecules28072966. [PMID: 37049729 PMCID: PMC10095742 DOI: 10.3390/molecules28072966] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/25/2023] [Accepted: 03/25/2023] [Indexed: 03/29/2023] Open
Abstract
In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.
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Han JY, Park SH, Kang DH. Effects of plasma bubble-activated water on the inactivation against foodborne pathogens on tomatoes and its wash water. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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10
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Kang Y, Liang Y, Sun H, Dan J, Zhang Q, Su Z, Wang J, Zhang W. Selective Enrichment of Gram-positive Bacteria from Apple Juice by Magnetic Fe3O4 Nanoparticles Modified with Phytic Acid. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02984-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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11
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Evaluating the influence of cold plasma bubbling on protein structure and allergenicity in sesame milk. Allergol Immunopathol (Madr) 2023; 51:1-13. [PMID: 36924386 DOI: 10.15586/aei.v51isp1.783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Accepted: 12/21/2022] [Indexed: 03/16/2023]
Abstract
BACKGROUND Sesame is a traditional oilseed comprising essential amino acids. However, the presence of allergens in sesame is a significant problem in its consumption; thus, this study attempted to reduce these allergens in sesame oilseeds. OBJECTIVE The present study aimed to evaluate the effect of cold plasma processing on structural changes in proteins, and thereby the alteration of allergenicity in sesame milk. Method: Sesame milk (300 mL) was processed using atmospheric pressure plasma bubbling unit (dielectric barrier discharge, power: 200 V, and airflow rate: 16.6 mL/min) at different exposure times (10, 20, and 30 min). RESULTS The efficiency of plasma-bubbling unit as measured by electron paramagnetic resonance in terms of producing reactive hydroxyl (OH) radicals proved that generation of reactive species increased with exposure time. Further, the plasma-processed sesame milk subjected to sodium dodecyl sulfate-polyacrylamide gel electrophoresis and differential scanning calorimetery analysis revealed that plasma bubbling increased the oxidation of proteins with respect to bubbling time. The structural analysis by Fourier transform infrared spectroscopy and circular dichroism revealed that the secondary structure of proteins was altered after plasma application. This change in the protein structure helped in changing the immunoglobulin E (IgE)-binding epitopes of the protein, which in turn reduced the allergen-binding capacity by 23% at 20-min plasma bubbling as determined by the sandwich-type enzyme-linked immunosorbent assay. However, 30-min plasma bubbling intended to increase allergenicity, possibly because of increase in IgE binding due to the generation of neo epitopes. CONCLUSION These changes proved that plasma bubbling is a promising technology in oxidizing protein structure, and thereby reducing the allergenicity of sesame milk. However, increase in binding at 30-min bubbling is to be studied to facilitate further reduction of the binding capacity of IgE antibodies.
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12
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Boateng ID. Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09326-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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13
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Yan C, Kim SR, Ruiz DR, Farmer JR. Microencapsulation for Food Applications: A Review. ACS APPLIED BIO MATERIALS 2022; 5:5497-5512. [PMID: 36395471 DOI: 10.1021/acsabm.2c00673] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Food products contain various active ingredients, such as flavors, nutrients, unsaturated fatty acids, color, probiotics, etc., that require protection during food processing and storage to preserve their quality and shelf life. This review provides an overview of standard microencapsulation technologies, processes, materials, industrial examples, reasons for market success, a summary of recent applications, and the challenges in the food industry, categorized by active food ingredients: flavors, polyunsaturated fatty acids, probiotics, antioxidants, colors, vitamins, and others. We also provide a comprehensive analysis of the advantages and disadvantages of the most common microencapsulation technologies in the food industry such as spray drying, coacervation, extrusion, and spray cooling. This review ends with future perspectives on microencapsulation for food applications.
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Affiliation(s)
- Cuie Yan
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
| | - Sang-Ryoung Kim
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
| | - Daniela R Ruiz
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
| | - Jordan R Farmer
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
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14
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da Costa Pinto C, Sanches EA, Clerici MTPS, Rodrigues S, Fernandes FAN, de Souza SM, Teixeira-Costa BE, de Araújo Bezerra J, Lamarão CV, Campelo PH. Modulation of the Physicochemical Properties of Aria (Goeppertia allouia) Starch by Cold Plasma: Effect of Excitation Frequency. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02970-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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15
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Xu Y, Bai Y, Dai C, Lv H, Zhou X, Xu Q. Effects of non-thermal atmospheric plasma on protein. J Clin Biochem Nutr 2022; 71:173-184. [PMID: 36447493 PMCID: PMC9701599 DOI: 10.3164/jcbn.22-17] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Accepted: 03/15/2022] [Indexed: 01/02/2024] Open
Abstract
Currently, the advancement in non-thermal atmospheric plasma technology enables plasma treatments on some heat-sensitive targets, including biological substances, without unspecific damage caused by thermal effect. The significant effects of non-thermal atmospheric plasma modulating biological events have been demonstrated by considerable studies. Protein, one of the most important biomolecules, participates in the majority of the life-sustaining activities in all organisms, whose functions are derived from the diverse biochemical properties of amino acid compositions and four-tiered protein structure hierarchy. Therefore, the knowledge of how non-thermal atmospheric plasma affects protein greatly benefits the understanding and application of the non-thermal atmospheric plasma's effect in biological area. In this review, we summarize recent research progress on the effects of non-thermal atmospheric plasma, particularly its reactive species, on biochemical and biophysical characteristics of proteins at different structural levels that leads to their functional changes. Moreover, the physiological effects of non-thermal atmospheric plasma at cellular or organism level driven by the manipulations on protein and their relative application prospects are reviewed. Despite the exceptional application potential, the exploration of the non-thermal atmospheric plasma's effect on protein still confronts with difficulties due to the limited knowledge of the underlying mechanisms and the complexity of non-thermal atmospheric plasma operation systems, which requires further studies and standardization of non-thermal atmospheric plasma treatments.
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Affiliation(s)
- Yong Xu
- Institute of Microbiology, Anhui Academy of Medical Sciences, Gongwan Road 15, Hefei City, Anhui Province 230061, China
| | - Yu Bai
- Institute of Microbiology, Anhui Academy of Medical Sciences, Gongwan Road 15, Hefei City, Anhui Province 230061, China
| | - Chenwei Dai
- Institute of Microbiology, Anhui Academy of Medical Sciences, Gongwan Road 15, Hefei City, Anhui Province 230061, China
| | - Han Lv
- Institute of Microbiology, Anhui Academy of Medical Sciences, Gongwan Road 15, Hefei City, Anhui Province 230061, China
| | - Xiuhong Zhou
- Institute of Microbiology, Anhui Academy of Medical Sciences, Gongwan Road 15, Hefei City, Anhui Province 230061, China
| | - Qinghua Xu
- Institute of Microbiology, Anhui Academy of Medical Sciences, Gongwan Road 15, Hefei City, Anhui Province 230061, China
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16
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Zhang Y, Wang F, Wu H, Fan L, Wang Y, Liu X, Zhang H. Sterilising effect of high power pulse microwave on Listeria monocytogenes. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In the present work, Listeria monocytogenes was used as the target strain to investigate the sterilising potential and mechanism of high power pulse microwave (HPPM). Results showed that the inactivation was positively correlated with the pulse frequencies and operating times. The count of Listeria monocytogenes was decreased by 5.09 log CFU/mL under 200 Hz for 9 min, which was used as the optimised condition to further explore the sterilisation mechanism. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) images showed that the L. monocytogenes cells of untreated group presented intact surfaces, clear boundary, and its intracellular contents distributed uniformly in the cytoplasm. Following treatment, the cell wall surfaces began to deform in small areas, and cell membranes were severely ruptured, thus resulting in the appearance of electron transmission areas. Extracellular protein and nucleic acid contents, represented by OD260 nm and OD280 nm, increased with the increase in operating time significantly. After treatment, SDS-PAGE profiles of whole-cell proteins displayed that the protein bands became lighter or even disappeared. Na+ K+-ATPase activities and intracellular ATP content decreased by 72.97 and 79.09%, respectively. This was consistent with the cell viability of L. monocytogenes observed by confocal laser scanning microscopy. Overall, the sterilisation mechanism of HPPM on L. monocytogenes may be caused by membrane damage, intracellular component leakage, and energy metabolism hindrance.
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Dharini M, Jaspin S, Mahendran R. Cold plasma reactive species: Generation, properties, and interaction with food biomolecules. Food Chem 2022; 405:134746. [DOI: 10.1016/j.foodchem.2022.134746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 10/16/2022] [Accepted: 10/23/2022] [Indexed: 11/30/2022]
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18
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Structural Morphology and Rheological Properties of Pectin Fractions Extracted from Okra Pods Subjected to Cold Plasma Treatment. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02798-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Milhan NVM, Chiappim W, Sampaio ADG, Vegian MRDC, Pessoa RS, Koga-Ito CY. Applications of Plasma-Activated Water in Dentistry: A Review. Int J Mol Sci 2022; 23:ijms23084131. [PMID: 35456947 PMCID: PMC9029124 DOI: 10.3390/ijms23084131] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 04/05/2022] [Accepted: 04/06/2022] [Indexed: 12/12/2022] Open
Abstract
The activation of water by non-thermal plasma creates a liquid with active constituents referred to as plasma-activated water (PAW). Due to its active constituents, PAW may play an important role in different fields, such as agriculture, the food industry and healthcare. Plasma liquid technology has received attention in recent years due to its versatility and good potential, mainly focused on different health care purposes. This interest has extended to dentistry, since the use of a plasma–liquid technology could bring clinical advantages, compared to direct application of non-thermal atmospheric pressure plasmas (NTAPPs). The aim of this paper is to discuss the applicability of PAW in different areas of dentistry, according to the published literature about NTAPPs and plasma–liquid technology. The direct and indirect application of NTAPPs are presented in the introduction. Posteriorly, the main reactors for generating PAW and its active constituents with a role in biomedical applications are specified, followed by a section that discusses, in detail, the use of PAW as a tool for different oral diseases.
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Affiliation(s)
- Noala Vicensoto Moreira Milhan
- Oral Biopathology Graduate Program, São José dos Campos Institute of Science & Technology, São Paulo State University, UNESP, São Paulo 12245-000, Brazil; (A.d.G.S.); (M.R.d.C.V.); (C.Y.K.-I.)
- Correspondence: ; Tel.: +55-12-991851206
| | - William Chiappim
- Plasma and Processes Laboratory, Department of Physics, Aeronautics Institute of Technology, Praça Marechal Eduardo Gomes 50, São José dos Campos 12228-900, Brazil; (W.C.); (R.S.P.)
| | - Aline da Graça Sampaio
- Oral Biopathology Graduate Program, São José dos Campos Institute of Science & Technology, São Paulo State University, UNESP, São Paulo 12245-000, Brazil; (A.d.G.S.); (M.R.d.C.V.); (C.Y.K.-I.)
| | - Mariana Raquel da Cruz Vegian
- Oral Biopathology Graduate Program, São José dos Campos Institute of Science & Technology, São Paulo State University, UNESP, São Paulo 12245-000, Brazil; (A.d.G.S.); (M.R.d.C.V.); (C.Y.K.-I.)
| | - Rodrigo Sávio Pessoa
- Plasma and Processes Laboratory, Department of Physics, Aeronautics Institute of Technology, Praça Marechal Eduardo Gomes 50, São José dos Campos 12228-900, Brazil; (W.C.); (R.S.P.)
| | - Cristiane Yumi Koga-Ito
- Oral Biopathology Graduate Program, São José dos Campos Institute of Science & Technology, São Paulo State University, UNESP, São Paulo 12245-000, Brazil; (A.d.G.S.); (M.R.d.C.V.); (C.Y.K.-I.)
- Department of Environment Engineering, São José dos Campos Institute of Science & Technology, São Paulo State University, UNESP, São Paulo 12247-016, Brazil
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20
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NMR Spectroscopy and Chemometrics to Evaluate the Effect of Different Non-Thermal Plasma Processing on Sapota-do-Solimões (Quararibea cordata Vischer) Juice Quality and Composition. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02792-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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21
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Application of Ultrasound-Assisted Extraction and Non-Thermal Plasma for Fucus virsoides and Cystoseira barbata Polysaccharides Pre-Treatment and Extraction. Processes (Basel) 2022. [DOI: 10.3390/pr10020433] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Brown algae Fucus virsoides and Cystoseira barbata are an abundant source of sulfated polysaccharide fucoidan, which has shown a wide range of biological activities. These activities are significantly dependent on the fucoidan chemical composition, which is closely linked with the applied extraction technique and process parameters. In order to overcome the drawbacks of lengthy conventional extraction (CE), advanced extraction techniques, such as ultrasound-assisted extraction (UAE) and non-thermal plasma (NTP), were applied. Furthermore, this study also investigated the efficiency of different solvents as well as UAE and NTP as 5 min pre-treatments prior to CE as a more effective course of cell wall breakage and, consequently, a higher polysaccharide yield (%PS). Apart from %PS, the effect of this procedure on the chemical composition and antioxidant capacity of the extracted polysaccharides was also monitored. When comparing the extraction solvent, the application of 0.1 M H2SO4, instead of H2O, resulted in a three-fold higher %PS, a higher sulfate group, and a lower fucose content. Application of CE resulted in higher %PS, uronic acids, and fucose content as well as oxygen radical absorbance capacity (ORAC) and DPPH values, while the average molecular weight (Mw), sulfate group, and glucose content were lower during CE when compared to 30 min of UAE and NTP treatment. Application of UAE and NTP as 5 min pre-treatments decreased fucose content, while %PS and sulfate content were similar to values obtained when using CE.
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22
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Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041923] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Even though food by-products have many negative financial and environmental impacts, they contain a considerable quantity of precious bioactive compounds such as polyphenols. The recovery of these compounds from food wastes could diminish their adverse effects in different aspects. For doing this, various nonthermal and conventional methods are used. Since conventional extraction methods may cause plenty of problems, due to their heat production and extreme need for energy and solvent, many novel technologies such as microwave, ultrasound, cold plasma, pulsed electric field, pressurized liquid, and ohmic heating technology have been regarded as alternatives assisting the extraction process. This paper highlights the competence of mild technologies in the recovery of polyphenols from food by-products, the effect of these technologies on polyphenol oxidase, and the application of the recovered polyphenols in the food industry.
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24
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25
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Eazhumalai G, Ranjitha Gracy TK, Mishra A, Annapure US. Atmospheric pressure nonthermal pin to plate plasma system for the microbial decontamination of oat milk. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Gunaseelan Eazhumalai
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - T. K. Ranjitha Gracy
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - Anusha Mishra
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - Uday S. Annapure
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
- Institute of Chemical Technology Marathwada Campus Jalna India
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26
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Physical modification of Lepidium perfoliatum seed gum using cold atmospheric-pressure plasma treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106902] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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27
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Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112140] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Gryszkin A, Grec M, Ačkar Đ, Zięba T, Jozinović A, Šubarić D, Miličević B, Blažić M, Babić J. Phosphorylation of Maize Starch Enhanced with High-Voltage Electrical Discharge (HVED) Instead of Thermal Treatment. Polymers (Basel) 2021; 13:3231. [PMID: 34641049 PMCID: PMC8512410 DOI: 10.3390/polym13193231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 09/13/2021] [Accepted: 09/15/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this research was to explore the use of a high-voltage electrical treatment (HVED) as a substitute for heating during the phosphorylation of maize starch. Starch was treated with HVED, phosphorylated with Na2HPO4 or Na5P3O10 with and without thermal treatment and phosphorylated in combination with HVED prior to and after the chemical modification. When starch was phosphorylated with Na2HPO4, HVED was more efficient in catalyzing reaction (3.89 mg P/kg for 30 min HVED in relation to 0.43 mg P/kg for thermal treatment), whereas with Na5P3O10 similar P content was achieved as with thermal treatment (0.76 P/kg for 30 min HVED in relation to 0.86 mg P/kg). The order of HVED and chemical reactions did not have a marked effect on phosphorous content. In combination with Na2HPO4, HVED pre-treatment had a more pronounced effect on the solubility and water absorption, whereas post-treatment was favoured with Na5P3O10. Mean diameter was increased by all treatments, where HVED had a marked effect. Enthalpy of gelatinization ranged from 11.76 J/g for starch treated with Na5P3O10 and 10 min-HVED to 13.58 J/g for Na5P3O10 treated sample. G' and G″ increased after both thermally and HVED enhanced phosphorylations, with a slightly more pronounced effect of the HVED.
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Affiliation(s)
- Artur Gryszkin
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego, 37/41, 51-630 Wrocław, Poland; (A.G.); (T.Z.)
| | - Marijana Grec
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
| | - Tomasz Zięba
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego, 37/41, 51-630 Wrocław, Poland; (A.G.); (T.Z.)
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
| | - Borislav Miličević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
| | - Marijana Blažić
- Department of Food Technology, Karlovac University of Applied Sciences, Trg Josipa Jurja Strossmayera 9, 47000 Karlovac, Croatia;
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (M.G.); (A.J.); (D.Š.); (B.M.); (J.B.)
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29
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Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188498] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In the last few years, new emerging technologies to develop novel winemaking methods were reported. Most of them pointed out the need to assess the barrel aging on the wine product, fermentation process, green technologies for wine treatment for long term storage. Among these, plasma technologies at atmospheric pressure are on the way of replacing old and expensive methods for must, wine and yeast treatment, the goal being the long-term storage, aging and even decontamination of such products, and seems to meet the requirements of the winemakers. Using the principles of dielectric barrier discharge, we power up an atmospheric pressure plasma jet in helium. This plasma is used for treatment of fresh must obtained from white grapes. Our research manuscript is focused on the correlation of plasma parameters (applied voltage, plasma power, reactive species, gas temperature) with the physico-chemical properties of white must and wine (1 and 2 years old), via ultraviolet–visible and infrared spectroscopy, and colorimetry. Two types of white must were plasma treated and studied over time. The 10 W plasma source did not exceed 40 °C during treatment, the must did not suffer during thermal treatment. A higher quantity of RONS was observed during plasma-must exposure, supporting further oxidation processes. The UV-Vis and FTIR spectroscopy revealed the presence of phenols, flavones and sugar in the wine samples. Simultaneous visualization of CIE L*a*b* and RGB in color space charts allows easier understanding of wine changing in color parameters. These experimental results supporting the possible usability of atmospheric pressure plasma for winemaking.
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30
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Warne GR, Williams PM, Pho HQ, Tran NN, Hessel V, Fisk ID. Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review. J Food Sci 2021; 86:3762-3777. [PMID: 34337748 DOI: 10.1111/1750-3841.15856] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 06/15/2021] [Accepted: 06/21/2021] [Indexed: 11/27/2022]
Abstract
Cold plasma is formed by the nonthermal ionization of gas into free electrons, ions, reactive atomic and molecular species, and ultraviolet (UV) radiation. This cold plasma can be used to alter the surface of solid and liquid foods, and it offers multiple advantages over traditional thermal treatments, such as no thermal damage and increased output variation (due to the various input parameters gas, power, plasma type, etc.). Cold plasma appears to have limited impact on the sensory and color properties, at lower power and treatment times, but there has been a statistically significant reduction in pH for most of the cold plasma treatments reviewed (p < 0.05). Carbohydrates (cross linking and glycosylation), lipids (oxidation), and proteins (secondary structure) are more significantly impacted due to cold plasma at higher intensities and longer treatment times. Although cold plasma treatments and food matrices can vary considerably, this review has identified the literary evidence of some of the influences and impacts of the vast array of cold plasma treatment parameters on the biomolecular and organoleptic properties of these foods. Due to the rapidly evolving nature of the field, we have also identified that authors prioritize the presentation of different information when publishing from different research areas. Therefore, we have proposed a number of key physical and chemical cold plasma parameters that should be considered for inclusion in all future publications in the field.
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Affiliation(s)
- George R Warne
- Division of Food Sciences, School of Biosciences, University of Nottingham, Loughborough, UK.,The University of Adelaide, Adelaide, South Australia, Australia
| | - Philip M Williams
- Molecular Therapeutics and Formulation, School of Pharmacy, University of Nottingham, Nottingham, UK
| | - Hue Quoc Pho
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia, Australia.,School of Chemical Engineering, University of Warwick, Coventry, UK
| | - Nam Nghiep Tran
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia, Australia.,School of Chemical Engineering, University of Warwick, Coventry, UK
| | - Volker Hessel
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia, Australia.,School of Chemical Engineering, University of Warwick, Coventry, UK
| | - Ian D Fisk
- Division of Food Sciences, School of Biosciences, University of Nottingham, Loughborough, UK.,The University of Adelaide, Adelaide, South Australia, Australia
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31
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Gojković Cvjetković V, Marjanović‐Balaban Ž, Vujadinović D, Vukić M, Rajić D. Investigation of the effect of cold atmospheric plasma on gliadins and glutenins extracted from wheat flour samples. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Vesna Gojković Cvjetković
- Faculty of Technology Zvornik University of East Sarajevo Zvornik Republic of Srpska, Bosnia and Herzegovina
| | | | - Dragan Vujadinović
- Faculty of Technology Zvornik University of East Sarajevo Zvornik Republic of Srpska, Bosnia and Herzegovina
| | - Milan Vukić
- Faculty of Technology Zvornik University of East Sarajevo Zvornik Republic of Srpska, Bosnia and Herzegovina
| | - Danijela Rajić
- Faculty of Technology Zvornik University of East Sarajevo Zvornik Republic of Srpska, Bosnia and Herzegovina
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32
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Onal-Ulusoy B. Effects of Cold Atmospheric Gliding Arc Discharge Plasma, Non-thermal Ultrasound, and Low-Temperature Oven Treatments on Quality Parameters of Turkish Blossom Honey. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02688-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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33
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Ikmal Misnal MF, Redzuan N, Firdaus Zainal MN, Raja Ibrahim RK, Ahmad N, Agun L. Emerging cold plasma treatment on rice grains: A mini review. CHEMOSPHERE 2021; 274:129972. [PMID: 33979941 DOI: 10.1016/j.chemosphere.2021.129972] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 02/03/2021] [Accepted: 02/09/2021] [Indexed: 06/12/2023]
Abstract
Future demand of rice is projected to increase with the increase of global population. However, the presence of bacteria, insects, and fungi has resulted in various changes in the physical and chemical characteristics of rice grain. To make it worse, the overuse of post-harvest chemicals (fungicide and pesticide) has caused possible risks to human health through either occupational or non-occupational exposure. For the last few years, cold plasma has been developed as an alternative non-thermal emerging technology for rice grains treatment due to its ability to inactivate or decontaminate pathogens without causing thermal damage and free of any harmful residues. Therefore, this review describes the operational mechanism of cold plasma treatment technology on rice grains, existing reactor system designs, and parameters influenced by the treatment technology (reactor design parameters and treatment process parameters). Possible advanced investigation on future reactor design modification as well as standard operating range of influenced parameters were suggested for improved efficiency and effectiveness of cold plasma treatment.
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Affiliation(s)
- Mohd Fadthul Ikmal Misnal
- School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia.
| | - Norizah Redzuan
- School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia.
| | - Muhamad Nor Firdaus Zainal
- School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia
| | | | - Norhayati Ahmad
- School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia
| | - Linda Agun
- School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia
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34
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Dong S, Fan L, Ma Y, Du J, Xiang Q. Inactivation of polyphenol oxidase by dielectric barrier discharge (DBD) plasma: Kinetics and mechanisms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111322] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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35
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Nasiru MM, Frimpong EB, Muhammad U, Qian J, Mustapha AT, Yan W, Zhuang H, Zhang J. Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products. Compr Rev Food Sci Food Saf 2021; 20:2626-2659. [PMID: 33876887 DOI: 10.1111/1541-4337.12740] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 02/24/2021] [Accepted: 02/26/2021] [Indexed: 12/26/2022]
Abstract
Decontamination of meat is commonly practiced to get rid of or decrease the microbial presence on the meat surface. Dielectric barrier discharge cold atmospheric plasma (DBD-CAP) as innovative technology is a food microbial inactivation technique considered in high regard by food scientists and engineers in present times. However, cold atmospheric plasma application is at the experimental stage, due to lack of sufficient information on its mode of action in inactivating microbes, food shelf-life extensibility, whereas, the nutritional value of food is preserved. In this review, we have appraised recent work on DBD-CAP concerning the decontamination treatment of meat products, highlighting the processing value results on the efficacy of the DBD-CAP microbial inactivation technique. Also, the paper will review the configurations, proposed mechanisms, and chemistry of DBD-CAP. Satisfactory microbial inactivation was observed. In terms of DBD-CAP application on sensory evaluation, inferences from reviewed literature showed that DBD has no significant effect on meat color and tenderness, whereas in contrast, TBARS values of fresh and processed meat are affected. DBD seems economically efficient and environmentally sustainable.
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Affiliation(s)
- Mustapha Muhammad Nasiru
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.,College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.,Department of Food Science and Technology, Faculty of Agriculture and Agricultural Technology, Federal University Dutsin-Ma, Kankara-Katsina Road, Dutsin-Ma, Katsina, 821101, Nigeria
| | - Evans Boateng Frimpong
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China
| | - Umair Muhammad
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
| | - Jing Qian
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.,College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China
| | | | - Wenjing Yan
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.,College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China
| | - Hong Zhuang
- Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, Athens, Georgia, USA
| | - Jianhao Zhang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.,College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China
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Alves Filho EG, Silva LMA, de Brito ES, Castro DRG, Bezerra JA, Sanches EA, Rodrigues S, Fernandes FAN, Campelo PH. Effect of Glow and Dielectric Barrier Discharges Plasma on Volatile and Non-volatile Chemical Profiling of Camu-Camu Juice. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02639-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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37
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Blocking and degradation of aflatoxins by cold plasma treatments: Applications and mechanisms. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.053] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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38
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Abstract
In recent years, the consumption of the fresh-cut products has been increased due to the consumers’ lifestyle and awareness. However, maintaining the quality and nutritional value of these products during storage is being difficult in comparison to whole fruits and vegetables. In actual, the procedures used in the fresh-cut industry may intensify the deterioration caused by physical damage by minimal processing. Commonly, the quality degradation, discolouration, loss of moisture, loss of firmness, microbial load increase, and loss of nutrients and flavor occur in the fresh-cut product after minimal processing. To maintain the quality and increase the shelf-life of the fresh-cut product, it is necessary to use various techniques, including physical, chemical, and nondestructive processes. In this review, first, an introduction to minimal processing and its effect on fresh-cut product quality was expressed, and then, the methods used to maintain fresh-cut product quality after minimal processing were reviewed. Finally, the effect of cold plasma on the qualitative characteristics in some fresh-cut products was investigated. The review showed that cold plasma treatments can significantly inhibit microorganisms and extend the shelf-life of fresh-cut products. In addition, no or minimal impacts were observed on physicochemical and organoleptic quality attributes of the treated fresh-cut products. Therefore, the use of cold plasma is promising for the fresh-cut industry.
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Kebbi Y, Muhammad AI, Sant'Ana AS, do Prado‐Silva L, Liu D, Ding T. Recent advances on the application of UV‐LED technology for microbial inactivation: Progress and mechanism. Compr Rev Food Sci Food Saf 2020; 19:3501-3527. [DOI: 10.1111/1541-4337.12645] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 08/29/2020] [Accepted: 09/16/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Yasmine Kebbi
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
| | - Aliyu Idris Muhammad
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Department of Agricultural and Environmental Engineering Faculty of Engineering Bayero University Kano Nigeria
| | - Anderson S. Sant'Ana
- Department of Food Science Faculty of Food Engineering University of Campinas Campinas SP Brazil
| | | | - Donghong Liu
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
| | - Tian Ding
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Ningbo Research Institute Zhejiang University Ningbo China
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40
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Charoux CMG, Patange A, Lamba S, O'Donnell CP, Tiwari BK, Scannell AGM. Applications of nonthermal plasma technology on safety and quality of dried food ingredients. J Appl Microbiol 2020; 130:325-340. [PMID: 32797725 DOI: 10.1111/jam.14823] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 07/20/2020] [Accepted: 08/06/2020] [Indexed: 12/28/2022]
Abstract
Cold plasma technology is an efficient, environmental-friendly, economic and noninvasive technology; and in recent years these advantages placed this novel technology at the centre of diverse studies for food industry applications. Dried food ingredients including spices, herbs, powders and seeds are an important part of the human diet; and the growing demands of consumers for higher quality and safe food products have led to increased research into alternative decontamination methods. Numerous studies have investigated the effect of nonthermal plasma on dried food ingredients for food safety and quality purposes. This review provides critical review on potential of cold plasma for disinfection of dried food surfaces (spices, herbs and seeds), improvement of functional and rheological properties of dried ingredients (powders, proteins and starches). The review further highlights the benefits of plasma treatment for enhancement of seeds performance and germination yield which could be applied in agricultural sector in near future. Different studies applying plasma technology for control of pathogens and spoilage micro-organisms and modification of food quality and germination of dried food products followed by benefits and current challenges are presented. However, more systemic research needs to be addressed for successful adoption of this technology in food industry.
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Affiliation(s)
- C M G Charoux
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland.,UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - A Patange
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
| | - S Lamba
- UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - C P O'Donnell
- UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - B K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland.,UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - A G M Scannell
- UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
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41
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Penetration and Microbial Inactivation by High Voltage Atmospheric Cold Plasma in Semi-Solid Material. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02506-w] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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42
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43
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Influence of Plasma Treatment on the Polyphenols of Food Products—A Review. Foods 2020; 9:foods9070929. [PMID: 32674387 PMCID: PMC7404721 DOI: 10.3390/foods9070929] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 12/18/2022] Open
Abstract
The consumption of bioactive compounds, especially phenolic compounds, has been associated with health benefits such as improving the health status and reducing the risk of developing certain diseases such as cancer, cardiovascular diseases, and neurodegenerative disorders. However, the preservation of natural bioactive compounds in food products is a major challenge for the food industry. Due to the major impact of conventional thermal processing, nonthermal technologies such as cold plasma have been proposed as one of the most promising solutions for the food industry. This review will cover the current knowledge about the effects of cold plasma in polyphenols found in food products. The increasing number of studies in the last years supports the continuous search for specific treatment conditions for each type of food and the central role of plasma treatments as a food-processing technology.
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44
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Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02478-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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45
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Pan YW, Cheng JH, Sun DW. Inhibition of fruit softening by cold plasma treatments: affecting factors and applications. Crit Rev Food Sci Nutr 2020; 61:1935-1946. [PMID: 32539433 DOI: 10.1080/10408398.2020.1776210] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Softening is a common phenomenon of texture changes associated with plant cell walls, inducing a decrease in the quality of fruit. Inhibiting the softening is effective to extend the shelf life of fruit. Cold plasma (CP), as a novel nonthermal technology, has been applied to keep the freshness of the fruit. This review centers on applying cold plasma treatments to the inhibition of fruit softening. Different pathways for inhibiting fruit softening by CP treatments, including maintenance of fruit firmness, reduction in the activities of enzymes, inactivation of fungal pathogens and lowering of respiration rates, are discussed. The biochemistry of fruit softening and the fundamental of cold plasma are also presented. In general, among all postharvest technologies, cold plasma is a promising method with many advantages, showing great potential in maintaining the quality and inhibiting the softening of the fruit. Future work should focus on process optimization to achieve better results in maintaining fruit freshness, and commercial applications of cold plasma technology should also be explored.
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Affiliation(s)
- Ya-Wen Pan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin, Ireland
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46
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Liao X, Cullen PJ, Muhammad AI, Jiang Z, Ye X, Liu D, Ding T. Cold Plasma–Based Hurdle Interventions: New Strategies for Improving Food Safety. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09222-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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47
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Panpipat W, Chaijan M. Effect of Atmospheric Pressure Cold Plasma on Biophysical Properties and Aggregation of Natural Actomyosin from Threadfin Bream (Nemipterus bleekeri). FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02441-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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48
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Beyrer M, Smeu I, Martinet D, Howling A, Pina-Pérez MC, Ellert C. Cold Atmospheric Plasma Inactivation of Microbial Spores Compared on Reference Surfaces and Powder Particles. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02438-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
AbstractHeat-resistant spores on a dry, heat- and water-sensitive food matrix are difficult to inactivate. Radioactive or X-ray exposure is allowed and accepted only for some selected commodities. Non-thermal atmospheric pressure plasma treatments could offer an efficient, fast, and chemical-free solution. The effectiveness of direct contact cold atmospheric plasma (CAP) generated by a dielectric barrier discharge (DBD) device and air as process gas was evaluated against spores of Bacillus spp., Geobacillus spp., and Penicillium spp. A maximum of 3 log10 cycles of inactivation was achieved for B. coagulans spores exposed for only 10 s at low surface energy of 0.18 W/cm2 determined directly at the electrodes. This corresponds to an initial decimal reduction time of D1 = 0.1 min. Spores of B. subtilis are the most resistant amongst the studied strains (D1 = 1.4 min). The determining parameter in the modeling of the inactivation curve is surface energy. Non-porous, native starch granules or shells from diatoms, a highly porous material, were also contaminated with spores and treated by DBD CAP. The inactivation level was significantly reduced by the presence of powders. Considering plasma diagnostics, it can be concluded that the spore shell is the primary and main target for a plasma-induced inactivation. The inactivation affect scales with surface energy and can be controlled directly via process time and/or discharge power.
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Castro DRG, Mar JM, da Silva LS, da Silva KA, Sanches EA, de Araújo Bezerra J, Rodrigues S, Fernandes FAN, Campelo PH. Improvement of the Bioavailability of Amazonian Juices Rich in Bioactive Compounds Using Glow Plasma Technique. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02427-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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50
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Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder. Foods 2020; 9:foods9020171. [PMID: 32053978 PMCID: PMC7073615 DOI: 10.3390/foods9020171] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 01/31/2020] [Accepted: 02/07/2020] [Indexed: 12/24/2022] Open
Abstract
The synergistic efficacy of a combined treatment of mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 °C for 5-20 min) and DBD plasma (5-20 min). Treatment with MH and DBD plasma alone for 5-20 min resulted in reductions of 0.23-1.43 and 0.12-0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder, and resulted in log-reductions of ≥ 6.0 log CFU/g. The largest synergistic values (4.24-4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5-15 min DBD plasma. The values of Hunter color ''L'', ''a'', and ''b'', were not significantly different from those of the untreated sample and that with the combination of MH (60 °C for 5-20 min) and DBD plasma (5-20 min). Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.
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