Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin

Liu, Zhiwei; Zhou, Yingxue; Wang, Feng; Tan, Yen Kheng; Cheng, Jun‐Hu; Bekhit, Alaa El‐Din; Aadil, Rana Muhammad; Liu, Xiubin

doi:10.1016/j.foodchem.2021.130300

Cited by 26 publications

(14 citation statements)

References 34 publications

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“…A. chevalieri metabolites have a variety of activities, such as the inhibition of bacteria and plant pathogens’ growth (Bovio et al., 2019; Zin et al., 2017), protection of human fibroblasts under oxidative stress (Letsiou et al., 2020), inhibition of hepatitis C virus (Hawas et al., 2015), anti‐tumor effect (Tawfik et al., 2017), and fermentation of mycophenolic acid (Mouhamadou et al., 2017). It is a resource strain that could use more food technology (Liu, Zhou, Wang, Tan, et al., 2021; Liu, Zhou, Wang, Ye, et al., 2021) to develop active ingredients.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Aspergillus chevalieri and related species in dark tea at different aspects: Morphology, enzyme activity and mitochondrial genome

Liu

Xu³

et al. 2021

Food Processing Preservation

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In this study, the whole mitochondrial genome sequencing of Aspergillus chevalieri, which was isolated from dark tea were analyzed and compared with its two related species (Aspergillus cristatum and Aspergillus pseudoglaucus). Results indicated that the mitochondrial genome of A. chevalieri was 56,139 bp in length, the content of the four bases A, T, C and G are 36.83%, 35.79%, 12.30% and 15.08% respectively, its genome encoded 44 genes. The phylogenetic tree constructed with mitochondrial protein‐encoding genes could effectively clarify the evolutionary relationship between A. chevalieri, A. cristatum, A. pseudoglaucus and other Aspergillus species. The morphological characteristics and extracellular enzyme activities of the 3 Aspergillus were further analyzed. Results showed that there were certain differences in the microstructure and enzymatic characteristics of the three Aspergillus species. This study improves the taxonomy status of Aspergillus and is conducive to the control of the fermentation process of dark tea. Practical applications Aspergillus is a dominant and essential microorganism in several types of fermented foods, especially dark tea. However, Aspergillus species were easy to be confused. Our research compares and analyzes the Aspergillus chevalieri, Aspergillus cristatum, and Aspergillus pseudoglaucus in dark tea from the three aspects of the mitochondrial genome, morphological characteristics, and enzyme activity, which is helpful for identify and control of the key microorganisms in the fermentation of dark tea and stabilize the product quality.

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Section: Introductionmentioning

confidence: 99%

“…, anti-tumor effect (Tawfik et al, 2017), and fermentation of mycophenolic acid (Mouhamadou et al, 2017). It is a resource strain that could use more food technology (Liu, Zhou, Wang, Tan, et al, 2021;Liu, Zhou, Wang, Ye, et al, 2021) to develop active ingredients.…”

mentioning

confidence: 99%

Comparison of Aspergillus chevalieri and related species in dark tea at different aspects: Morphology, enzyme activity and mitochondrial genome

Liu

Xu³

et al. 2021

Food Processing Preservation

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“…However, the antigenicity of β-lactoglobulin has increased. Liu, et al [ 110 ] found that after treatment with plasma gas generated at 40 kV for 5 min, the sensitization and antigenicity of glycine was significantly reduced, and it was shown that these changes were relevant to the cleavage of glycine protein components and protein conformation alteration. Liu, et al [ 111 ] studied the effect of DBD plasma treatment (40 kV, 12 kHz) at different times on the reduction in the immunoglobulin G binding capacity of β-lactoglobulin.…”

Section: The Effect Of Cp On Food Safety Performancementioning

confidence: 99%

Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review

Zhang

Tan

Zou

et al. 2022

Foods

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As an emerging non-thermal food processing technology, cold plasma (CP) technology has been widely applied in food preservation due to its high efficiency, greenness and lack of chemical residues. Recent studies have indicated that CP technology also has an impressing effect on improving food quality. This review summarized the impact of CP on the functional composition and quality characteristics of various food products. CP technology can prevent the growth of spoilage microorganisms while maintaining the physical and chemical properties of the food. It can maintain the color, flavor and texture of food. CP can cause changes in protein structure and function, lipid oxidation, vitamin and monosaccharide degradation, starch modification and the retention of phenolic substances. Additionally, it also degrades allergens and toxins in food. In this review, the effects of CP on organoleptic properties, nutrient content, safety performance for food and the factors that cause these changes were concluded. This review also highlights the current application limitations and future development directions of CP technology in the food industry. This review enables us to more comprehensively understand the impacts of CP technology on food quality and promotes the healthy application of CP technology in the food industry.

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“…Atmospheric cold plasma has recently piqued researchers' curiosity throughout the world as a possible non‐thermal food processing method (Liu, Zhou, et al, 2021). The fundamental mechanism of the technique is based on the creation of reactive oxygen species (ROS), such as singlet oxygen (1 O 2 ), hydroxyl radicals (OH), ozone (O 3 ), and hydrogen peroxide (H 2 O 2 ) as a consequence of ionized feed gas, which causes microorganism inactivation, decrease of harmful material concentration, and removal of biological and chemical pollutants in foodstuff (Liu, Liu, et al, 2021).…”

Section: Meat Flavor Precursormentioning

confidence: 99%

The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview

Afzal

Saeed

Afzaal

et al. 2022

Food Processing Preservation

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The flavor is an essential organoleptic trait of meat, affecting its acceptability and delectability towards consumers. Flavor, in the meat, is formed through thermally produced reactions, including vitamin degradation, maillard reaction and lipid oxidation.Such reactions lead to the development of meat flavor with some bloody taste and aroma during cooking. However, adverse effects like discoloration, cooking loss, hard texture, and flavor loss can occur due to conventional cooking. Currently, some novel thermal and non-thermal processing techniques are being explored with the promise to ensure mild processing. Owing to their milder processing conditions, such methods can effectively improve the flavor together with improved nutritional value of meat and meat products. This review discusses the application and optimization of various thermal and non-thermal processing techniques in meat processing with special focus on development and preservation of meat flavors.Novelty impact statement: Conventional cooking has adverse effects on the meat quality and its organoleptic attributes. However, applications of non-thermal processing techniques have been explored to ensure mild processing's and flavor formation.Optimization of various thermal and non-thermal processing techniques with special focus on development and preservation of meat flavors is of industrial importance.

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Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin

Cited by 26 publications

References 34 publications

Comparison of Aspergillus chevalieri and related species in dark tea at different aspects: Morphology, enzyme activity and mitochondrial genome

Comparison of Aspergillus chevalieri and related species in dark tea at different aspects: Morphology, enzyme activity and mitochondrial genome

Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review

The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview

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