1
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Zhou C, Hu Y, Zhou Y, Yu H, Li B, Yang W, Zhai X, Wang X, Liu J, Wang J, Liu S, Cai J, Shi J, Zou X. Air and argon cold plasma effects on lipolytic enzymes inactivation, physicochemical properties and volatile profiles of lightly-milled rice. Food Chem 2024; 445:138699. [PMID: 38359566 DOI: 10.1016/j.foodchem.2024.138699] [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: 04/25/2023] [Revised: 01/17/2024] [Accepted: 02/05/2024] [Indexed: 02/17/2024]
Abstract
This study investigated the effectiveness of cold-plasma treatment using air and argon as input gas on deactivation of lipolytic enzymes in lightly-milled-rice (LMR). The results showed no significant inactivation in lipase and lipoxygenase using air-plasma. However, using argon as input gas, the residual activities of lipase and lipoxygenase were reduced to 64.51 % and 29.15 % of initial levels, respectively. Argon plasma treatment resulted in more substantial augmentation in peak and breakdown viscosities of LMR starch, suggesting an enhancement in palatability of cooked LMR with increased stickiness and decreased hardness. In contrast to the decrease in volatile compounds in LMR following argon plasma treatment, the concentrations of several prevalent aroma compounds, including 1-hexanol, 1-hexanal, and 2-pentylfuran, exhibited significant increments, reaching 1489.70 ng/g, 3312.10 ng/g, and 58.80 ng/g, respectively. These findings suggest the potential for enhancing various facets of the commercial qualities of LMR by utilizing different input gases during plasma treatment.
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Affiliation(s)
- Chenguang Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Jiangsu Kings Luck Brewer Co Ltd, Lianshui 223411, China
| | - Yuqian Hu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yaojie Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Haoran Yu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bin Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Wenli Yang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xin Wang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China
| | - Siyao Liu
- School of Pharmacy, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jianrong Cai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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Chemat A, Song M, Li Y, Fabiano-Tixier AS. Shade of Innovative Food Processing Techniques: Potential Inducing Factors of Lipid Oxidation. Molecules 2023; 28:8138. [PMID: 38138626 PMCID: PMC10745320 DOI: 10.3390/molecules28248138] [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: 11/14/2023] [Revised: 12/14/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
With increasing environmental awareness and consumer demand for high-quality food products, industries are strongly required for technical innovations. The use of various emerging techniques in food processing indeed brings many economic and environmental benefits compared to conventional processes. However, lipid oxidation induced by some "innovative" processes is often "an inconvenient truth", which is scarcely mentioned in most studies but should not be ignored for the further improvement and optimization of existing processes. Lipid oxidation poses a risk to consumer health, as a result of the possible ingestion of secondary oxidation products. From this point of view, this review summarizes the advance of lipid oxidation mechanism studies and mainly discloses the shade of innovative food processing concerning lipid degradation. Sections involving a revisit of classic three-stage chain reaction, the advances of polar paradox and cut-off theories, and potential lipid oxidation factors from emerging techniques are described, which might help in developing more robust guidelines to ensure a good practice of these innovative food processing techniques in future.
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Affiliation(s)
- Aziadé Chemat
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- GREEN Extraction Team, Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, F-84000 Avignon, France
| | - Mengna Song
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Ying Li
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Anne-Sylvie Fabiano-Tixier
- GREEN Extraction Team, Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, F-84000 Avignon, France
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3
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Liu D, Van Paepeghem C, Sierens J, Narimisa M, Nikiforov A, De Geyter N, Demeestere K, De Meulenaer B. Impact of Nonthermal Plasma on Lipid Oxidation from the Perspective of Plasma Treatment Parameters and Plasma Species: Identification of Key Reactive Species. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14057-14067. [PMID: 37723886 DOI: 10.1021/acs.jafc.3c03706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/20/2023]
Abstract
Nonthermal plasma is a mild processing technology for food preservation. Its impact on lipid oxidation was investigated in this study. Stripped methylesters were considered as a basic lipid model system and were treated by a multihollow surface dielectric barrier discharge. In dry air plasma, O3, ·NO2, ·NO3, and 1O2 were identified as the main reactive species reaching the sample surface. Treatment time was the most prominent parameter affecting lipid oxidation, followed by the (specific) power input and the plasma-sample distance. In humid air plasma, less O3 was detected, but ONOOH and O2NOOH were generated and presumed to play a role in lipid oxidation. Ozone mainly resulted in the formation of carbonyl substances via the trioxolane pathway, while reactive nitrogen species (i.e., ·NO2, ·NO3, ONOOH, and O2NOOH) led to the formation of hydroperoxides. The impact of short-living radicals (e.g., ·O, ·N, ·OH, and ·OOH) was restricted in general, since they dissipated too fast to reach the sample.·NO, HNO3, H2O2, and UV radiation did not induce lipid oxidation. All the reactive species identified in this study were associated with the presence of O2 in the input gas.
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Affiliation(s)
- Danyang Liu
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Charlie Van Paepeghem
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Joke Sierens
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Mehrnoush Narimisa
- Research Unit Plasma Technology (RUPT), Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium
| | - Anton Nikiforov
- Research Unit Plasma Technology (RUPT), Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium
| | - Nathalie De Geyter
- Research Unit Plasma Technology (RUPT), Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium
| | - Kristof Demeestere
- Research Group EnVOC, Department of Green Chemistry and Technology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Bruno De Meulenaer
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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4
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Thirumdas R. Partial hydrogenation of oils using cold plasma technology and its effect on lipid oxidation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1674-1680. [PMID: 37187979 PMCID: PMC10169972 DOI: 10.1007/s13197-022-05434-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/20/2021] [Accepted: 03/15/2022] [Indexed: 05/17/2023]
Abstract
The formation of trans-fatty acids during the hydrogenation of oils using traditional methods is a known fact. Hydrogenation involves the conversion of unsaturation to saturation to enhance the keeping quality of oils. These trans-fatty acids are considered harmful leading to several cardiovascular diseases. Methods like the use of novel catalysts, interesterification, supercritical CO2 hydrogenation and electrocatalytic hydrogenation have been employed to reduce the trans-fatty acid formation. Recently, the application of cold plasma for hydrogenation was employed as an eco-friendly technology. The use of hydrogen as a feed gas will be the source of atomic hydrogen required for the conversion of unsaturated to saturated bonds. The hydrogenation using cold plasma did not result in the formation of trans-fatty acids. However, some reports have shown insignificant levels of trans-fatty acids and secondary lipid oxidation compounds after the plasma treatment. Therefore, it is necessary to optimize the plasma parameters, feed gas type and composition, processing condition to avoid practical implications. It can be concluded that after the detailed investigation of role of reactive species in the partial hydrogenation of oils cold plasma can be considered as an alternative technology.
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Affiliation(s)
- Rohit Thirumdas
- Department of Food Process Technology, College of Food Science and Technology, PJTSAU, Hyderabad, India
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Barbhuiya RI, Singha P, Singh SK. A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Res Int 2021; 149:110647. [PMID: 34600649 DOI: 10.1016/j.foodres.2021.110647] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 08/17/2021] [Accepted: 08/18/2021] [Indexed: 10/20/2022]
Abstract
Non-thermal food processing is a viable alternative to traditional thermal processing to meet customer needs for high-quality, convenient and minimally processed foods. They are designed to eliminate elevated temperatures during processing and avoid the adverse effects of heat on food products. Numerous thermal and novel non-thermal technologies influence food structure at the micro and macroscopic levels. They affect several properties such as rheology, flavour, process stability, texture, and appearance at microscopic and macroscopic levels. This review presents existing knowledge and advances on the impact of non-thermal technologies, for instance, cold plasma treatment, irradiation, high-pressure processing, ultrasonication, pulsed light technology, high voltage electric field and pulsed electric field treatment on the structural changes of food components. An extensive review of the literature indicates that different non-thermal processing technologies can affect the food components, which significantly affects the structure of food. Applications of novel non-thermal technologies have shown considerable impact on food structure by altering protein structures via free radicals or larger or smaller molecules. Lipid oxidation is another process responsible for undesirable effects in food when treated with non-thermal techniques. Non-thermal technologies may also affect starch properties, reduce molecular weight, and change the starch granule's surface. Such modification of food structure could create novel food textures, enhance sensory properties, improve digestibility, improve water-binding ability and improve mediation of gelation processes. However, it is challenging to determine these technologies' influence on food components due to differences in their primary operation and equipment design mechanisms and different operating conditions. Hence, to get the most value from non-thermal technologies, more in-depth research about their effect on various food components is required.
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Affiliation(s)
- Rahul Islam Barbhuiya
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
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6
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Saremnezhad S, Soltani M, Faraji A, Hayaloglu AA. Chemical changes of food constituents during cold plasma processing: A review. Food Res Int 2021; 147:110552. [PMID: 34399529 DOI: 10.1016/j.foodres.2021.110552] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 06/17/2021] [Accepted: 06/19/2021] [Indexed: 10/21/2022]
Abstract
There is a growing demand for the consumption of nutritious and safe food products. Cold plasma is a novel non-thermal technology that in recent years, has found numerous applications in the food industry. Study on the applications of this technology and its effects on food quality is increasing. Like any other technology, using cold plasma for the processing of foods can be associated with food quality challenges. This paper reviews the effect of cold plasma on the chemical structure of different food constituents as well as its influence on food characteristics. The emphasis is on the recent studies about the plasma mechanisms of action and chemical alterations of different food components. The studies show that the interaction of plasma-reactive species with food components depends on process conditions. Developing the functional characteristics and reducing the anti-nutritional compounds are of promising potentials of cold plasma. Finally, the research gaps, the salient drawbacks, and future prospects of this technology are highlighted.
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Affiliation(s)
- Solmaz Saremnezhad
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
| | - Mostafa Soltani
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Alireza Faraji
- Department of Organic Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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7
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Morris M, Ye XP, Doona CJ. Dyeing Para-Aramid Textiles Pretreated with Soybean Oil and Nonthermal Plasma Using Cationic Dye. Polymers (Basel) 2021; 13:polym13091492. [PMID: 34066516 PMCID: PMC8125445 DOI: 10.3390/polym13091492] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 05/03/2021] [Accepted: 05/03/2021] [Indexed: 11/16/2022] Open
Abstract
The increasing use of functional aramids in a wide array of applications and the inert nature of aramids against conventional dye and print methods requires developing new dyeing methods. This study aims to use environmentally friendly method with a cationic dye as an alternative for dyeing para-aramid fabrics. Experiments used a multi-factorial design with functions of pretreatment, dye solvent (water and/or glycerol) and auxiliary chemical additives (swelling agent and surfactant) and a sequential experimentation methodology. The most effective dyeing procedures involved the following steps: (i) pretreatments of the fabrics with soybean oil and nonthermal plasma (NTP), (ii) using water at T = 100 °C as the dye solvent, and (iii) omitting other chemical additives. With a commercial cationic dye, these conditions achieved a color strength in K/S value of 2.28, compared to ~1 for untreated samples. FTIR analysis revealed that a functional network formed on the fibers and yarns of the fabrics by chemical reactions of excited plasma species with double bonds in the soybean oil molecules was responsible for significantly improving the color strength. These results extend the potential uses of a renewable material (soybean oil) and an environmentally friendly technology (NTP) to improve the dyeing of para-aramid textiles and reduce the use of harsh dye chemicals.
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Affiliation(s)
- Mary Morris
- Department of Biosystems Engineering and Soil Science, The University of Tennessee, Knoxville, TN 37996, USA;
| | - Xiaofei Philip Ye
- Department of Biosystems Engineering and Soil Science, The University of Tennessee, Knoxville, TN 37996, USA;
- Correspondence: ; Tel.: +1-(865)-974-7129
| | - Christopher J. Doona
- U.S. Army Combat Capabilities Development Command—Soldier Center, Natick, MA 01760, USA;
- Research Affiliate, Massachusetts Institute of Technology—Institute for Soldier Nanotechnologies, 77 Massachusetts Ave., NE47-4F, Cambridge, MA 02139, USA
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8
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Morris M, Ye XP, Doona CJ. Soybean Oil and Nonthermal Plasma Pretreatment to Dye Para‐Aramid Woven Fabrics with Disperse Dye Using a Glycerol‐Based Dye Bath. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12477] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Mary Morris
- Department of Biosystems Engineering and Soil Science The University of Tennessee Knoxville Tennessee 37996 USA
| | - Xiaofei P. Ye
- Department of Biosystems Engineering and Soil Science The University of Tennessee Knoxville Tennessee 37996 USA
| | - Christopher J. Doona
- U.S. Army Combat Capabilities Development Command – Soldier Center Natick Massachusetts 01760 USA
- Massachusetts Institute of Technology 77 Massachusetts Ave, Cambridge Massachusetts 02139 USA
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9
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Busco G, Robert E, Chettouh-Hammas N, Pouvesle JM, Grillon C. The emerging potential of cold atmospheric plasma in skin biology. Free Radic Biol Med 2020; 161:290-304. [PMID: 33039651 DOI: 10.1016/j.freeradbiomed.2020.10.004] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 09/18/2020] [Accepted: 10/05/2020] [Indexed: 12/25/2022]
Abstract
The maintenance of skin integrity is crucial to ensure the physiological barrier against exogenous compounds, microorganisms and dehydration but also to fulfill social and aesthetic purposes. Besides the development of new actives intended to enter a formulation, innovative technologies based on physical principles have been proposed in the last years. Among them, Cold Atmospheric Plasma (CAP) technology, which already showed interesting results in dermatology, is currently being studied for its potential in skin treatments and cares. CAP bio-medical studies gather several different expertise ranging from physics to biology through chemistry and biochemistry, making this topic hard to pin. In this review we provide a broad survey of the interactions between CAP and skin. In the first section, we tried to give some fundamentals on skin structure and physiology, related to its essential functions, together with the main bases on cold plasma and its physicochemical properties. In the following parts we dissected and analyzed each CAP parameter to highlight the already known and the possible effects they can play on skin. This overview aims to get an idea of the potential of cold atmospheric plasma technology in skin biology for the future developments of dermo-cosmetic treatments, for example in aging prevention.
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Affiliation(s)
- Giovanni Busco
- Centre de Biophysique Moléculaire, UPR4301, CNRS, 45071, Orléans, France; Groupe de Recherches sur l'Énergétique des Milieux Ionisés, UMR 7344, Université d'Orléans/CNRS, 45067, Orléans, France.
| | - Eric Robert
- Groupe de Recherches sur l'Énergétique des Milieux Ionisés, UMR 7344, Université d'Orléans/CNRS, 45067, Orléans, France
| | | | - Jean-Michel Pouvesle
- Groupe de Recherches sur l'Énergétique des Milieux Ionisés, UMR 7344, Université d'Orléans/CNRS, 45067, Orléans, France
| | - Catherine Grillon
- Centre de Biophysique Moléculaire, UPR4301, CNRS, 45071, Orléans, France.
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10
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Role of antioxidants on physicochemical properties and in vitro bioaccessibility of β-carotene loaded nanoemulsion under thermal and cold plasma discharge accelerated tests. Food Chem 2020; 339:128157. [PMID: 33152897 DOI: 10.1016/j.foodchem.2020.128157] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 09/09/2020] [Accepted: 09/18/2020] [Indexed: 01/22/2023]
Abstract
The effects of water soluble antioxidant (ascorbic acid and EDTA), fat soluble antioxidant (α-tocopherol) and amphiphilic antioxidant (ascorbyl palmitate; AP) on the chemical physics and bioaccessibility of β-carotene loaded nanoemulsions (CNE) were investigated. During accelerated storage at 45 °C for 15 days, AP showed the highest protective actions against particle size growth, color fading, lipid oxidation, and β-carotene degradation in CNE (p < 0.05). CNE with AP was then subjected to treat with cold plasma (CP) induced reactive species system under various powers and contact times compared to control. AP was able to protect physical and oxidative stabilities of CNE as well as β-carotene integrity. The highest in vitro lipid digestibility, bioaccessibility and β-carotene stability were found in CNE with AP (p < 0.05). However, those properties were lowered after CP exposure. The results indicated that AP was a promising antioxidant in improving physical stability, oxidative stability, β-carotene retention, and β-carotene bioaccessibility of CNE.
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Bagheri H, Abbaszadeh S, Salari A. Optimization of decontamination conditions for
Aspergillus flavus
inoculated to military rations snack and physicochemical properties with atmospheric cold plasma. J Food Saf 2020. [DOI: 10.1111/jfs.12850] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Hadi Bagheri
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Sepideh Abbaszadeh
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of Health Baqiyatallah University of Medical Sciences Tehran Iran
| | - Amir Salari
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
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12
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Na H, Mok C, Lee J. Effects of plasma treatment on the oxidative stability of vegetable oil containing antioxidants. Food Chem 2019; 302:125306. [PMID: 31416004 DOI: 10.1016/j.foodchem.2019.125306] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 07/30/2019] [Accepted: 07/31/2019] [Indexed: 11/18/2022]
Abstract
Plasma, the fourth stage of matter, is a partially or wholly ionized state of gas. Degree of lipid oxidation and effects of antioxidants were evaluated in bulk oils at plasma treatment. Significant changes in the conjugated dienoic acid were induced after 10 min of plasma treatment, which corresponded to treatment for 2.5 h at 100 °C and 48 h at 60 °C. Tocopherol stability in the stripped corn oil was significantly higher than that in medium-chain triacylglycerol after the plasma treatment. The antioxidant capacities of 10 μM of α-tocopherol and sesamol were higher than that of β-carotene, and synergistic effects among α-tocopherol, sesamol, and β-carotene were not observed. Added α-tocopherol and sesamol decreased CDA formation by 33 and 30% compared to control samples after plasma treatment. Moisture content in oils decreased significantly about 20% moisture after 6 min plasma treatment. Lipid oxidation could be an important issue in plasma-treated lipid-rich products.
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Affiliation(s)
- HeeSun Na
- Department of Food Science and Biotechnology and Food Flavour Sensory Research Center, Sungkyunkwan University, Suwon, Republic of Korea
| | - ChulKyoon Mok
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology and Food Flavour Sensory Research Center, Sungkyunkwan University, Suwon, Republic of Korea.
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13
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Amanpour A, Vandamme J, Polat S, Kelebek H, Van Durme J, Selli S. Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.04.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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Effect of dielectric barrier discharge plasma on background microflora and physicochemical properties of tiger nut milk. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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Effects of Multihollow Surface Dielectric Barrier Discharge Plasma on Chemical and Antioxidant Properties of Peanut. J FOOD QUALITY 2019. [DOI: 10.1155/2019/3702649] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
An experiment was conducted to investigate the effects of atmospheric pressure plasma generated by multihollow surface dielectric barrier discharge on chemical and antioxidant properties of peanut. Multihollow surface dielectric barrier discharge is a novel plasma device applicable in food industry applications due to the capacity of the generated plasma to treat the surface of food without changing the quality. Peanut seeds were exposed to the multihollow plasma for different plasma power (10–40 W), air flow rate (0.5–20 l/min), and time (1–15 min). The fatty acid profile, peroxide value, acid value, moisture content, total polyphenols, and antioxidant activity were evaluated during cold plasma treatment. The result revealed that, due to the variation plasma power, treatment time and air flow rate caused a decrease in unsaturated fatty acid and moisture content and increased saturated fatty acids, peroxide value, acid value, and total polyphenols of the peanut.
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16
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17
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Pérez-Andrés JM, Charoux CMG, Cullen PJ, Tiwari BK. Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5041-5054. [PMID: 29672043 DOI: 10.1021/acs.jafc.7b06055] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
A range of nonthermal techniques have demonstrated process efficacy in ensuring product safety, extension of shelf life, and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on macro and micro nutrients are evident, leading to both desirable and undesirable changes in food products. The objective of this review is to outline the effects of nonthermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by nonthermal techniques. Degradation of key macromolecules largely depends on the processing conditions employed. Various extrinsic and intrinsic control parameters of high-pressure processing, pulsed electric field, ultrasound processing, and cold atmospheric plasma on chemistry of processed food are outlined. Proposed mechanisms and associated degradation of macromolecules, i.e., proteins, lipids, and bioactive molecules resulting in food quality changes are also discussed.
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Affiliation(s)
- Juan M Pérez-Andrés
- Food Chemistry and Technology , Teagasc Food Research Centre , Dublin 3 , Ireland
- BioPlasma Research Group, School of Food Science and Environmental Health , Dublin Institute of Technology , Cathal Brugha Street , Dublin 1 , Ireland
| | - Clémentine M G Charoux
- Food Chemistry and Technology , Teagasc Food Research Centre , Dublin 3 , Ireland
- School of Biosystems and Food Engineering , University College Dublin , Dublin 4 , Ireland
| | - P J Cullen
- BioPlasma Research Group, School of Food Science and Environmental Health , Dublin Institute of Technology , Cathal Brugha Street , Dublin 1 , Ireland
- Department of Chemical and Environmental Engineering , University of Nottingham , Nottingham , NG7 2RD , U.K
| | - Brijesh K Tiwari
- Food Chemistry and Technology , Teagasc Food Research Centre , Dublin 3 , Ireland
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18
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The effect of non-thermal plasma on the lipid oxidation and microbiological quality of sushi. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.011] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Horita CN, Baptista RC, Caturla MY, Lorenzo JM, Barba FJ, Sant’Ana AS. Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.12.003] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Muhammad AI, Xiang Q, Liao X, Liu D, Ding T. Understanding the Impact of Nonthermal Plasma on Food Constituents and Microstructure—A Review. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-017-2042-9] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.006] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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ben Hammouda I, Freitas F, Ammar S, Da Silva MG, Bouaziz M. Comparison and characterization of volatile compounds as markers of oils stability during frying by HS–SPME-GC/MS and Chemometric analysis. J Chromatogr B Analyt Technol Biomed Life Sci 2017; 1068-1069:322-334. [DOI: 10.1016/j.jchromb.2017.10.063] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Revised: 10/21/2017] [Accepted: 10/31/2017] [Indexed: 10/18/2022]
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Van Durme J, Vandamme J. Non-thermal plasma as preparative technique to evaluate olive oil adulteration. Food Chem 2016; 208:185-91. [DOI: 10.1016/j.foodchem.2016.04.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 03/10/2016] [Accepted: 04/04/2016] [Indexed: 12/18/2022]
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24
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Controlled accelerated oxidation of oleic acid using a DBD plasma: Determination of volatile oxidation compounds. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.11.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Vandamme J, Nikiforov A, Dujardin K, Leys C, De Cooman L, Van Durme J. Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.037] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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27
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Messina V, Sancho A, Walsöe de Reca N. Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400651] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Valeria Messina
- (CINSO) - (CITEDEF); UNIDEF (Strategic I & D for Defense)-CONICET-MINDEF (Ministry of Defense); Buenos Aires Argentina
- The National Council for Scientific and Technical Research (CONICET); Buenos Aires Argentina
| | - Ana Sancho
- Food Technology Institute; INTA (B1708WAB); Moron Buenos Aires Argentina
| | - Noemi Walsöe de Reca
- (CINSO) - (CITEDEF); UNIDEF (Strategic I & D for Defense)-CONICET-MINDEF (Ministry of Defense); Buenos Aires Argentina
- The National Council for Scientific and Technical Research (CONICET); Buenos Aires Argentina
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28
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Kerrihard AL, Pegg RB, Sarkar A, Craft BD. Update on the methods for monitoring UFA oxidation in food products. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400119] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Adrian L. Kerrihard
- Department of Food Science & Technology, College of Agricultural and Environmental Sciences; The University of Georgia; Athens GA USA
| | - Ronald B. Pegg
- Department of Food Science & Technology, College of Agricultural and Environmental Sciences; The University of Georgia; Athens GA USA
| | - Anwesha Sarkar
- Nestlé Research Center; Vers-chez-les-Blanc; Lausanne Switzerland
| | - Brian D. Craft
- Nestlé Purina PetCare; 1 Checkerboard Square-3s; St. Louis MO USA
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