Atmospheric Cold Plasma-Induced Changes in Milk Proteins

Sharma, Shruti; Prabhakar, Himanshu; Singh, Rakesh K.

doi:10.1007/s11947-022-02915-z

Cited by 10 publications

(3 citation statements)

References 40 publications

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“…In milk, RONS from ACP decrease the antigenicity by denaturing α-lactalbumin and β-lactoglobulin proteins. This is achieved by the destruction of hydrogen bonds, which stimulates protein aggregation through disulphide bonding [ 50 ]. Essentially, ACP induces intermolecular cross-linkage from the cysteine residues of milk allergens, which affects primary and secondary structures and hence their binding capacity to antibodies [ 45 ].…”

Section: Atmospheric Cold Plasma (Acp) In Food Technologymentioning

confidence: 99%

Current and Potential Applications of Atmospheric Cold Plasma in the Food Industry

et al. 2023

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The cost-effectiveness and high efficiency of atmospheric cold plasma (ACP) incentivise researchers to explore its potentials within the food industry. Presently, the destructive nature of this nonthermal technology can be utilised to inactivate foodborne pathogens, enzymatic ripening, food allergens, and pesticides. However, by adjusting its parameters, ACP can also be employed in other novel applications including food modification, drying pre-treatment, nutrient extraction, active packaging, and food waste processing. Relevant studies were conducted to investigate the impacts of ACP and posit that reactive oxygen and nitrogen species (RONS) play the principal roles in achieving the set objectives. In this review article, operations of ACP to achieve desired results are discussed. Moreover, the recent progress of ACP in food processing and safety within the past decade is summarised while current challenges as well as its future outlook are proposed.

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Section: Atmospheric Cold Plasma (Acp) In Food Technologymentioning

confidence: 99%

Current and Potential Applications of Atmospheric Cold Plasma in the Food Industry

et al. 2023

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“…This success has stimulated the emergence of a new eld of study, known as plasma medicine. 2,[12][13][14][15][16] Given CAP's capability to generate a wide array of reactive oxygen and nitrogen species, its effectiveness in interacting with biomolecules has led to inspiring innovative research opportunities, demonstrating its potential in selectively killing cancerous cells as well as modifying biomolecules such as proteins, [17][18][19] enzymes [20][21][22] and lipids. [22][23][24] With the hypothesis that the interaction between CAP and these biomolecules could lead to chemical modications and the creation of novel supramolecular structures, our objective was to explore how CAP inuences the self-assembly of small biomolecules that have the potential to form biomimetic materials, thereby introducing a new avenue for the development of biomaterials derived from CAP.…”

Section: Introductionmentioning

confidence: 99%

Non-thermal plasma modulated l-tyrosine self-assemblies: a potential avenue for fabrication of supramolecular self-assembled biomaterials

Bhatt,

Garad,

Rayala

et al. 2024

RSC Adv.

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“…In addition, plasma jet treatment of skim milk using N 2 ‐O 2 gas combination directly caused the aggregation and denaturation of the milk proteins casein and whey. It changed their interactions, functional properties like gel formation capacity, and antibody binding capability of the proteins (Sharma et al, 2022). Considering the changes that happened to both casein and whey proteins, it is important to understand the impact of plasma on the reconstitution properties and related functional properties of MPC powders.…”

Section: Introductionmentioning

confidence: 99%

Impact of non‐thermal plasma generated using air and nitrogen on functional properties of milk protein dispersions

Modupalli,

Rahman

2024

J Food Process Engineering

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This study focuses on improving the functionalities of milk protein concentrate (MPC) using a nonthermal plasma jet and plasma‐activated water (PAW) with atmospheric air and nitrogen as source gases. The 5% and 10% MPC dispersions were directly treated with a plasma jet, and PAW was used to make the MPC dispersions. The dispersions were analyzed for changes in protein structure and functional properties. The treatment altered the secondary structure of MPC protein structure by increasing β‐components and changing the order of random coils. The solubility of the PAW‐treated 5% protein dispersions doubled due to plasma‐induced modification of hydrophilic and covalent bonds of the protein, but this increase was not significant for the 10% dispersions due to less hydration. Emulsifying capacity increases by around 7% for plasma jet and PAW with air, owing to hydrophobicity on the particle surface. The gelation capacity and heat coagulation time rise by almost twice; however, foaming capacity decreases, indicating protein structural modifications and aggregations caused by plasma exposure. The viscosity of the 5% dispersions decreased due to high solubility, while that of the 10% dispersions increased due to less hydration. Principle component analysis was used to correlate the change in functionality with different operating parameters. In conclusion, this study illustrates that the functional properties of MPC can be significantly modified through plasma treatment. The observed changes depend on several factors, including the mode of plasma exposure, the source gas used to generate the plasma, and the concentration of the protein solution.Practical applicationsMilk protein concentrate (MPC) is a promising ingredient in food products such as cheese, cultured dairy items, nutritional goods, infant milk formulas, ice cream, dairy‐based drinks, sports beverages, and a variety of health‐focused products. However, the application is profoundly hindered due to its poor solubility and solubility‐related functional properties. MPC powders lose functionalities during manufacturing and gradually lose them again during processing and storage. This study explores the potential of non‐thermal plasma to improve the functional properties of proteins. This study explores the potential of two different discharges: plasma jet and plasma‐activated water (PAW), using atmospheric air and nitrogen as source gases. The findings of this study would also help to understand the types of plasma discharge (jet vs PAW) and types of sources of gases that can be used in industrial applications. Some optimization parameters of this study can be used for scaling up the plasma processing of milk or dairy products. In addition, PAW is being very well studied to improve food safety, and this study would provide information on the physicochemical properties of MPC. Therefore, it would also help to understand how to apply non‐thermal plasma to achieve both microbial and physical effects.

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Atmospheric Cold Plasma-Induced Changes in Milk Proteins

Cited by 10 publications

References 40 publications

Current and Potential Applications of Atmospheric Cold Plasma in the Food Industry

Current and Potential Applications of Atmospheric Cold Plasma in the Food Industry

Non-thermal plasma modulated l-tyrosine self-assemblies: a potential avenue for fabrication of supramolecular self-assembled biomaterials

Impact of non‐thermal plasma generated using air and nitrogen on functional properties of milk protein dispersions

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