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Usman I, Afzaal M, Imran A, Saeed F, Afzal A, Ashfaq I, Shah YA, Islam F, Azam I, Tariq I, Ateeq H, Asghar A, Farooq R, Rasheed A, Asif Shah M. Recent updates and perspectives of plasma in food processing: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2171052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Ifrah Usman
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Atka Afzal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Iqra Ashfaq
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Yasir Abbas Shah
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Fakhar Islam
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Iqra Azam
- Department of Food Sciences, Government College Women University Faisalabad, Faisalabad, Pakistan
| | - Ifra Tariq
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Huda Ateeq
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Aasma Asghar
- Department of Home Economics, Government College University Faisalabad, Faisalabad, Pakistan
| | - Rimsha Farooq
- School of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Amara Rasheed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Mohd Asif Shah
- Department of Economics, College of Business and Economics, Kebri Dehar, University, Kebri Dehar, Ethiopia
- Adjunct Faculty, University Centre for Research & Development, Chandigarh University, Mohali, India
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Foligni R, Mannozzi C, Ismaiel L, Capelli F, Laurita R, Tappi S, Dalla Rosa M, Mozzon M. Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids. Foods 2022; 11:foods11030419. [PMID: 35159569 PMCID: PMC8834114 DOI: 10.3390/foods11030419] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/18/2022] [Accepted: 01/22/2022] [Indexed: 02/04/2023] Open
Abstract
Cold atmospheric plasma (CAP) is a non-thermal technology that could be applied for food decontamination from both biological (microorganisms) and chemical (pesticides, food allergens, mycotoxins) contaminants, thanks to the production of reactive species (RS). However, RS could also promote the onset and the progress of food lipid oxidation, which may limit the quality and acceptability of the final products. The aim of this work was to assess the oxidation degree of pistachio kernels after treatment in a surface dielectric barrier discharge (SDBD). Two different operative conditions for CAP generation were investigated, resulting in the production of high (800 ppm) or low (300 ppm) concentrations of ozone. Limited amounts of hydroperoxides (3.00–4.22 mEq O2/kg), thiobarbituric acid reactive substances (TBARS, 0.072–0.600 mg TEP/g oil), and phytosterol oxidation products (POPs, 14.43–17.20 μg/g) were observed in lipids of both control and plasma processed pistachios. Plasma treatments did not significantly affect the total fatty acid composition and the amounts of identified unsaponifiable matter constituents (4-desmethylsterols, 4,4-dimethylsterols, 4-methylsterols), except for an unexpected significant increase of γ-tocopherol content in extracted oils. These findings contribute to gaining further knowledge for the scale-up of CAP technology to industrial processing.
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Affiliation(s)
- Roberta Foligni
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy; (R.F.); (L.I.)
| | - Cinzia Mannozzi
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy; (R.F.); (L.I.)
- Correspondence: (C.M.); (M.M.); Tel.: +39-071-2204010 (C.M.); Tel.: +39-071-2204926 (M.M.)
| | - Lama Ismaiel
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy; (R.F.); (L.I.)
| | - Filippo Capelli
- Department of Industrial Engineering (DIN), University of Bologna, Via Terracini 24, 40131 Bologna, Italy; (F.C.); (R.L.)
- AlmaPlasma s.r.l., Viale G. Fanin 48, 40127 Bologna, Italy
| | - Romolo Laurita
- Department of Industrial Engineering (DIN), University of Bologna, Via Terracini 24, 40131 Bologna, Italy; (F.C.); (R.L.)
- Interdepartmental Centre for Industrial Research Health Sciences and Technologies, Alma Mater Studiorum-University of Bologna, Via Zamboni 33, 40136 Bologna, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (S.T.); (M.D.R.)
- Interdepartmental Centre for Industrial Agrofood Research (CIRI Agrofood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (S.T.); (M.D.R.)
- Interdepartmental Centre for Industrial Agrofood Research (CIRI Agrofood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Massimo Mozzon
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy; (R.F.); (L.I.)
- Correspondence: (C.M.); (M.M.); Tel.: +39-071-2204010 (C.M.); Tel.: +39-071-2204926 (M.M.)
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