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Bayati M, Lund MN, Tiwari BK, Poojary MM. Chemical and physical changes induced by cold plasma treatment of foods: A critical review. Compr Rev Food Sci Food Saf 2024; 23:e13376. [PMID: 38923698 DOI: 10.1111/1541-4337.13376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 05/13/2024] [Accepted: 05/17/2024] [Indexed: 06/28/2024]
Abstract
Cold plasma treatment is an innovative technology in the food processing and preservation sectors. It is primarily employed to deactivate microorganisms and enzymes without heat and chemical additives; hence, it is often termed a "clean and green" technology. However, food quality and safety challenges may arise during cold plasma processing due to potential chemical interactions between the plasma reactive species and food components. This review aims to consolidate and discuss data on the impact of cold plasma on the chemical constituents and physical and functional properties of major food products, including dairy, meat, nuts, fruits, vegetables, and grains. We emphasize how cold plasma induces chemical modification of key food components, such as water, proteins, lipids, carbohydrates, vitamins, polyphenols, and volatile organic compounds. Additionally, we discuss changes in color, pH, and organoleptic properties induced by cold plasma treatment and their correlation with chemical modification. Current studies demonstrate that reactive oxygen and nitrogen species in cold plasma oxidize proteins, lipids, and bioactive compounds upon direct contact with the food matrix. Reductions in nutrients and bioactive compounds, including polyunsaturated fatty acids, sugars, polyphenols, and vitamins, have been observed in dairy products, vegetables, fruits, and beverages following cold plasma treatment. Furthermore, structural alterations and the generation of volatile and non-volatile oxidation products were observed, impacting the color, flavor, and texture of food products. However, the effects on dry foods, such as seeds and nuts, are comparatively less pronounced. Overall, this review highlights the drawbacks, challenges, and opportunities associated with cold plasma treatment in food processing.
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Affiliation(s)
- Mohammad Bayati
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Marianne N Lund
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
- Department of Biomedical Sciences, University of Copenhagen, Copenhagen N, Denmark
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Dublin 15, Ireland
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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Sharma S, Singh RK. Effect of atmospheric cold plasma treatment on acid gelation properties of skim milk: Rheology and textural studies. Food Res Int 2023; 172:113212. [PMID: 37689955 DOI: 10.1016/j.foodres.2023.113212] [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: 01/13/2023] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 09/11/2023]
Abstract
Cold plasma processing is a non-thermal food processing technique that has been shown to improve the gelling properties of plant proteins by altering their structure through oxidation and crosslinking. This study aimed to investigate the effects of cold plasma treatment on the rheological properties of skim milk under different conditions, focusing on the impact of feed gas and treatment time on skim milk's sulfhydryl content, flow properties, and acid gelling behavior. Results showed that free sulfhydryl content decreased with treatment time, with a notable reduction observed after 2 min of N2-O2 plasma treatment. Skim milk treated with N2 plasma experienced a more gradual decrease in free SH content. Cold plasma increased skim milk viscosity over time. N2-O2 plasma treatment significantly affected G'40 and G'4 storage moduli, with an increase observed after 2 min of exposure but no change beyond that time. Acid gels' greenness (a* value) decreased with increasing treatment time compared to the control. Acid gel firmness of milk treated with N2-O2 plasma for 1 min significantly increased from 1.804 N to 1.912 N, and further to 2.072 N after 2 min of treatment. However, longer exposure times led to lower firmness in gels. N2 plasma treatment also significantly impacted acid gel firmness. Syneresis in acid gels decreased from 63.4 % to 57.7 % and 58.7 % after 1 and 2 min of N2-O2 plasma treatment, respectively, but increased to about 70 % after 4 min. Acid gels made from milk treated with N2 plasma experienced considerably less syneresis. The cold plasma treatment under different conditions significantly affected the properties of skim milk, with various impacts on sulfhydryl content, flow properties, and acid gelling behavior. These findings demonstrate the potential applications of cold plasma processing in the food industry to improve product properties.
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Affiliation(s)
- Shruti Sharma
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
| | - Rakesh K Singh
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA.
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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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Manoharan D, Stephen J, Radhakrishnan M. Study on the effect of atmospheric and low‐pressure plasma and its combination on the microbial reduction and quality of milk. J Food Saf 2022. [DOI: 10.1111/jfs.13018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dharini Manoharan
- Centre of excellence in nonthermal processing, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur, (Formerly Indian Institute of Food Processing Technology) Thanjavur India
| | - Jaspin Stephen
- Centre of excellence in nonthermal processing, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur, (Formerly Indian Institute of Food Processing Technology) Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of excellence in nonthermal processing, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur, (Formerly Indian Institute of Food Processing Technology) Thanjavur India
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Atmospheric Cold Plasma-Induced Changes in Milk Proteins. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02915-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Nikmaram N, Keener KM. Degradation of Aflatoxin M1 in Skim and Whole Milk Using High Voltage Atmospheric Cold Plasma (HVACP) and Quality Assessment. Food Res Int 2022; 162:112009. [DOI: 10.1016/j.foodres.2022.112009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/15/2022]
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Dharini M, Jaspin S, Jagan Mohan R, Mahendran R. Characterization of volatile aroma compounds in cold plasma‐treated milk. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Manoharan Dharini
- Centre of excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
| | - Stephen Jaspin
- Centre of excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
| | - Rangarajan Jagan Mohan
- Department of Food Product Development National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
| | - Radhakrishnan Mahendran
- Centre of excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
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Alleviating Heavy Metal Toxicity in Milk and Water through a Synergistic Approach of Absorption Technique and High Voltage Atmospheric Cold Plasma and Probable Rheological Changes. Biomolecules 2022; 12:biom12070913. [PMID: 35883469 PMCID: PMC9312926 DOI: 10.3390/biom12070913] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 06/23/2022] [Accepted: 06/27/2022] [Indexed: 02/05/2023] Open
Abstract
In this study, we combined atmospheric pressure cold plasma, a novel treatment technology, with an absorption technique with soybean husk to remove Pb and Cd from milk. Different combinations of treatment duration, voltage, and post treatment retention time were used to determine the effectiveness of cold plasma. Soybean husk was used for metal extraction, and it was observed that when the milk samples were plasma treated with a discharge voltage of 50 kV for 2 min and held for 24 h, the highest mean elimination of about 27.37% for Pb and 14.89% for Cd was obtained. Reactive oxygen and nitrogen species produced from plasma treatment were identified using Optical Emission Spectra analysis. A high voltage of 50 kV plasma for a 2 min duration could produce 500 ± 100 ppm of ozone concentration inside the treated package. The value of ΔE, which indicates overall color difference measurement, was significantly (p < 0.05) higher in all the treated samples than control samples. However, in the frequency range from 0.01 to 100 Hz, there was not much difference between the control and treated sample in the frequency sweep test. The identified functional groups at different wavenumbers (cm−1) in the treated samples were found to be similar compared to the control samples.
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Sriraksha MS, Ayenampudi SB, Noor M, Raghavendra S, Chakka AK. Cold plasma technology: An insight on its disinfection efficiency of various food systems. FOOD SCI TECHNOL INT 2022; 29:428-441. [PMID: 35345915 DOI: 10.1177/10820132221089169] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cold plasma technology is considered as one of the novel potential non-thermal techniques for food disinfection. The acceptability of any food product depends upon its physicochemical properties and shelf life. Recent studies have confirmed that plasma can effectively reduce the pathogenic microbes in various food systems. Further, there are reports that cold plasma showed minimal or no effect on the physicochemical and sensory properties of the foods owing to its low-temperature operation. The present review explores the recent reports on cold plasma technology emphasizing its disinfection efficacy on different food categories. Various researchers have demonstrated that plasma successfully reduced the microorganisms on cereals, milk, meat, fish and spices. Therefore, based on the current research, it can be suggested that cold plasma is an effective disinfectant technology for the inactivation of pathogenic microorganisms, and its non-thermal and environmentally friendly nature is an added advantage over traditional processing technologies.
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Affiliation(s)
- M S Sriraksha
- Department of Post Graduate Studies & Research in Food Science, St Aloysius College (Autonomous), Mangaluru, Karnataka, India
| | - Surendra Babu Ayenampudi
- Hindustan Institute of Science and Technology (Deemed to be university), Chennai, Tamil Nadu, India
| | - Mizna Noor
- Department of Post Graduate Studies & Research in Food Science, St Aloysius College (Autonomous), Mangaluru, Karnataka, India
| | - S.N. Raghavendra
- Department of Post Graduate Studies & Research in Food Science, St Aloysius College (Autonomous), Mangaluru, Karnataka, India
| | - Ashok Kumar Chakka
- Department of Post Graduate Studies & Research in Food Science, St Aloysius College (Autonomous), Mangaluru, Karnataka, India
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Ribeiro NG, Xavier-Santos D, Campelo PH, Guimarães JT, Pimentel TC, Duarte MCK, Freitas MQ, Esmerino EA, Silva MC, Cruz AG. Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102934] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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11
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Nikmaram N, Keener KM. The effects of cold plasma technology on physical, nutritional, and sensory properties of milk and milk products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112729] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Masotti F, Cattaneo S, Stuknytė M, De Noni I. Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk. Crit Rev Food Sci Nutr 2021; 63:5643-5660. [PMID: 34969340 DOI: 10.1080/10408398.2021.2022596] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Milk is an important nutritional food source characterized by a perishable nature and conventionally thermally treated to guarantee its safety. In recent years, an increasing focus on competing non-thermal food processing technologies has been driven mainly by consumers' expectations for minimally processed products. Due to the heat sensitivity of milk, much research interest has been addressed to mild non-thermal pasteurization processing to keep safety, 'fresh-like' taste and to maintain the organoleptic qualities of raw milk. This review provides an overview of the current literature on non-thermal treatments as standalone alternative technologies to high-temperature short-time (HTST) pasteurization of drinking milk. Results of lab-scale experimentations suggest the feasibility of most emerging non-thermal processing technologies, including high hydrostatic pressure, pulsed electric field, cold plasma, cavitation and light-based technologies, as alternative to thermal treatment of drinking milk with premium in shelf life duration. Nevertheless, a series of regulatory, technological and economical hurdles hinder the industrial scaling-up for most of these substitutes. To date, only high hydrostatic pressure treatments are applied as alone alternative to HTSH pasteurization for processing of "cold pasteurized" drinking milk. Milk submitted to HTST treatment combined to ultraviolet light is currently accepted in EU countries as novel food.
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Affiliation(s)
- Fabio Masotti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Stefano Cattaneo
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Milda Stuknytė
- Unitech COSPECT - University Technological Platforms Office, Università degli Studi di Milano, Milan, Italy
| | - Ivano De Noni
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
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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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14
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Manoharan D, Radhakrishnan M. Computational cold plasma dynamics and its potential application in food processing. REV CHEM ENG 2021. [DOI: 10.1515/revce-2021-0005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Cold plasma is a novel nonthermal technology that has been used for preserving and maintaining the quality of food materials. Researchers developed numerous cold plasma equipment to study the effect of plasma on food materials; however, the degree of processing such as flow of plasma species from the source of plasma to the food material and their interaction/diffusion into the food, differs with respect to the equipment. The computational study can simulate the flow dynamics of plasma which in turn can improve the efficiency of processing and design aspects. Computational fluid dynamics (CFD) is the most reliable, cost-effective, and robust numerical tool used for simulating various high-end food processing technologies. In cold plasma processing, computational study aids in revealing the distribution of reactive species and their flow dynamics on the target surface. As CFD studies on plasma interaction with food materials are not available, this review is focused on covering the basics of using CFD in cold plasma simulation. It also explores the significant use of CFD in cold plasma simulation in various sectors along with its possible and futuristic applications in food processing.
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Affiliation(s)
- Dharini Manoharan
- Centre of Excellence in Nonthermal Processing Technology , Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India , Thanjavur 613005 , India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing Technology , Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India , Thanjavur 613005 , India
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Rodríguez-Méndez BG, Hernández-Arias AN, Gutiérrez-León DG, López-Callejas R, Mercado-Cabrera A, Jaramillo-Sierra B, Peña-Eguiluz R, Valencia-Alvarado R, Alcántara-Díaz D. Effect of voltage and oxygen on inactivation of E. coli and S. typhi using pulsed dielectric barrier discharge. Bioelectrochemistry 2021; 141:107879. [PMID: 34217098 DOI: 10.1016/j.bioelechem.2021.107879] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 06/16/2021] [Accepted: 06/21/2021] [Indexed: 11/28/2022]
Abstract
This work presents the study of the voltage and oxygen effect on bacterial inactivation in water using a pulsed dielectric barrier discharge (DBD) under atmospheric pressure, where Escherichia coli (E. coli) and Salmonella typhi (S. typhi) bacteria were used as model microorganisms. A cylindrical DBD reactor was developed and tested in applications to assay the efficiency of bacterial inactivation in water on a volume of 500 mL flowing continuously throughout the system assisted with a peristaltic pump at 4.4 ± 0.1 mL/s. The efficiency of the treatment reached a 6-log10 reduction for both E. coli and S. typhi bacteria at 106 CFU/mL of concentration at the end of the first cycle of treatment at a minimum voltage of 12 kV with oxygen bubbling gas, concluding that there was a minimum voltage to produce inactivation of E. coli and S. typhi samples. Bacterial inactivation without the oxygen condition contrasted with the high rate of inactivation with oxygen at relatively low voltage discharges.
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Affiliation(s)
- B G Rodríguez-Méndez
- Instituto Nacional de Investigaciones Nucleares, Carretera México-Toluca S/N, Ocoyoacac, Estado de México C.P. 52750, Mexico.
| | - A N Hernández-Arias
- Tecnológico de Estudios Superiores de Tianguistenco, Carretera Tenango, Santiago-La Marquesa 22, Santiago Tilapa, Estado de México C.P. 52650, Mexico
| | - D G Gutiérrez-León
- Universidad Politécnica de Guanajuato, Avenida Universidad Sur 1001, Comunidad Juan Alonso, Cortázar, Guanajuato C.P. 38496, Mexico
| | - R López-Callejas
- Instituto Nacional de Investigaciones Nucleares, Carretera México-Toluca S/N, Ocoyoacac, Estado de México C.P. 52750, Mexico
| | - A Mercado-Cabrera
- Instituto Nacional de Investigaciones Nucleares, Carretera México-Toluca S/N, Ocoyoacac, Estado de México C.P. 52750, Mexico
| | - B Jaramillo-Sierra
- Tecnológico de Estudios Superiores de Tianguistenco, Carretera Tenango, Santiago-La Marquesa 22, Santiago Tilapa, Estado de México C.P. 52650, Mexico
| | - R Peña-Eguiluz
- Instituto Nacional de Investigaciones Nucleares, Carretera México-Toluca S/N, Ocoyoacac, Estado de México C.P. 52750, Mexico
| | - R Valencia-Alvarado
- Instituto Nacional de Investigaciones Nucleares, Carretera México-Toluca S/N, Ocoyoacac, Estado de México C.P. 52750, Mexico
| | - D Alcántara-Díaz
- Instituto Nacional de Investigaciones Nucleares, Carretera México-Toluca S/N, Ocoyoacac, Estado de México C.P. 52750, Mexico
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