Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods

Mollakhalili‐Meybodi, Neda; Yousefi, Mojtaba; Nematollahi, Amene; Khorshidian, Nasim

doi:10.1007/s00217-021-03750-w

Cited by 49 publications

(31 citation statements)

References 110 publications

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“…The application of plasma in food processing/packaging generates reactive species that come in direct or indirect contact with food surfaces. The interaction between plasma reactive species and the matrices of food or biopolymers is complicated and limited studies have been carried out investigating the potentially detrimental effects to human or animal health [52,120]. Chen, Lin [121] reported that He gas-plasma treatment of di-ionized water for 30 min generated ROS (reactive oxygen species) and RNS (reactive nitrogen species) caused significant apoptosis [121].…”

Section: Safety Concerns Relating To the Application Of Cold Plasma For The Modification Of Food Packaging Filmsmentioning

confidence: 99%

“…Few studies have been found to evaluate the toxicology of plasm-treated food constituents. Some studies have reported that the plasma reactive species induces alterations in food constituents, like modification of amino acids in proteins, oxidation of high molecular weight compounds to organic acids, and peroxidation of lipids resulting in undesirable metabolites like short-chain aldehydes, keto-acids, hydroxyl acids, and short-chain fatty acids [51,120,123]. Other effects of the application of cold plasma on food commodities include a reduction in firmness of fruits and vegetables, enhanced discolouration, and surges in acidity content [52].…”

Section: Safety Concerns Relating To the Application Of Cold Plasma For The Modification Of Food Packaging Filmsmentioning

confidence: 99%

“…Overall, it can be seen based on the literature reviewed, that the application of plasma in food processing or in the modification of biopolymers is a novel technique that still requires approval. The Food and Drug Administration (FDA) has not approved any guidelines on the application of plasma in food or on food contact surfaces [120,127]. Research on cold plasma optimization has to be performed specifically for each product.…”

Section: Safety Concerns Relating To the Application Of Cold Plasma For The Modification Of Food Packaging Filmsmentioning

confidence: 99%

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Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review

et al. 2022

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Biopolymers, like polysaccharides and proteins, are sustainable and green materials with excellent film-forming potential. Bio-based films have gained a lot of attention and are believed to be an alternative to plastics in next-generation food packaging. Compared to conventional plastics, biopolymers inherently have certain limitations like hydrophilicity, poor thermo-mechanical, and barrier properties. Therefore, the modification of biopolymers or their films provide an opportunity to develop packaging materials with desired characteristics. Among different modification approaches, the application of cold plasma has been a very efficient technology to enhance the functionality and interfacial characteristics of biopolymers. Cold plasma is biocompatible, shows uniformity in treatment, and is suitable for heat-sensitive components. This review provides information on different plasma generating equipment used for the modification of films and critically analyses the impact of cold plasma on packaging properties of films prepared from protein, polysaccharides, and their combinations. Most studies to date have shown that plasma treatment effectively enhances surface characteristics, mechanical, and thermal properties, while its impact on the improvement of barrier properties is limited. Plasma treatment increases surface roughness that enables surface adhesion, ink printability, and reduces the contact angle. Plasma-treated films loaded with antimicrobial compounds demonstrate strong antimicrobial efficacy, mainly due to the increase in their diffusion rate and the non-thermal nature of cold plasma that protects the functionality of bioactive compounds. This review also elaborates on the existing challenges and future needs. Overall, it can be concluded that the application of cold plasma is an effective strategy to modify the inherent limitations of biopolymer-based packaging materials for food packaging applications.

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Section: Safety Concerns Relating To the Application Of Cold Plasma For The Modification Of Food Packaging Filmsmentioning

confidence: 99%

Section: Safety Concerns Relating To the Application Of Cold Plasma For The Modification Of Food Packaging Filmsmentioning

confidence: 99%

Section: Safety Concerns Relating To the Application Of Cold Plasma For The Modification Of Food Packaging Filmsmentioning

confidence: 99%

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Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review

et al. 2022

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“…Cold plasma (CP), as a novel nonthermal technology, comprises the creation of extremely reactive ionized gases, that is, plasma, by intensifying their energy quantities and directly utilizing them to process food for specific purposes (Adebo et al., 2020a ). Plasma, regarded as fourth state of matter, is the prevalent state within the universe (Mollakhalili‐Meybodi et al., 2021 ). Upon increasing the energy of a gas, plasma is generated (Feizollahi et al., 2020 ).…”

Section: Principle Of Novel Nonthermal Food Processingmentioning

confidence: 99%

Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins

Mollakhalili‐Meybodi

Nejati

Sayadi

et al. 2022

Food Science & Nutrition

Self Cite

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Cereals are one of the main food crops in the world, full of carbohydrates, proteins, dietary fiber, and minerals. Wheat, corn, rice, and barley are the most popular cereal grains regarding production quantity. Other cereal grains including sorghum, rye, oat, and millets are produced in small quantities. According to the Food and Agriculture Organization (FAO), the global demand for wheat, corn, and rice is expected to reach 3.3 billion tons per year by 2050, due to the rapid population growth (Guerrieri & Cavaletto, 2018). Cereals are mostly used as processed products viz breads, noodles, pasta, breakfast cereals, snack foods, cookies, etc. Cereal processing is one of the most important technologies in the food system to achieve many goals such as increasing shelf-life, obtaining the desired flavors, and enhancing the nutritional value (Sasthri et al., 2021). Technological properties and nutritional quality are among the most basic challenges in cereal processing, which is effectively influenced by grain proteins (Joye, 2019).

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“…In addition, NTP can affect the protein extraction and purification processes, and oxidation of a single amino acid can affect protein functionality. Aromatic amino acids and sulfur-containing amino acids (-SH) such as cysteine and methionine, for example, are sensitive to oxidation (Mollakhalili-Meybodi et al, 2021;Surowsky et al, 2013). Furthermore, a review study by Esteghlal et al (2019) showed that oxidation reduced the nutritional value of the food due to changes in the amino acid profile that affected bioavailability, as well as the sensory aspects, once free amino acids can alter the flavor of food, which has not been investigated.…”

Section: Oxidationmentioning

confidence: 99%

Efeito do plasma não térmico nos nutrientes de alimentos e matérias-primas à base de cereais

Barros¹,

Sampaio²,

Montenegro³

et al. 2022

RSD

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O plasma não térmico (PNT) é uma tecnologia emergente que não gera resíduos ao meio ambiente. Inicialmente, o PNT foi aplicado em processos de esterilização de superfícies e descontaminação de alimentos, mas estudos mostraram resultados promissores na modificação das características de matérias-primas alimentícias com melhoria nas suas propriedades físico-químicas e tecnológicas. Nesta revisão, foram apresentados os diferentes tipos de PNT, bem como sua aplicação em macronutrientes, como carboidratos, proteínas e lipídios, e em matérias-primas, como farinhas de trigo e de arroz para modificação de suas características físico-químicas. O PNT foi capaz de promover modificações como a oxidação de carboidratos, lipídios e proteínas, hidrólise de ligações químicas, redução de pH. Essas modificações aconteceram sem o uso de agentes químicos, sendo promissor para uso na indústria de alimentos. No entanto, essas modificações são dependentes do tipo de PNT, tipo de gás utilizado e da complexidade de composição da matéria-prima. O mecanismo de ação do plasma, aspectos regulatórios, scale up e a aceitação pelos consumidores são os desafios encontrados para aplicação industrial do PNT.

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Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods

Cited by 49 publications

References 110 publications

Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review

Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review

Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins

Efeito do plasma não térmico nos nutrientes de alimentos e matérias-primas à base de cereais

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