Cold plasma modification of food macromolecules and effects on related products

Kopuk, Berkay; Güneş, Recep; Palabıyık, İbrahim

doi:10.1016/j.foodchem.2022.132356

Cited by 48 publications

(26 citation statements)

References 116 publications

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“…Inactivation of endogenous proteases might cause the gel network structure more stable. Specifically, reactive oxygen species might oxidize free amino acids and proteins, resulting in the chlorination of aromatic groups and hydroxylation of aliphatic amino acid side chains, the nitrification of aromatic amino acid residues, and the conversion of certain amino acid residues ( 43 ). Besides, reactive nitrogen species generally affect phenylalanine, tyrosine, cysteine, and methionine, leading to nitrification and oxidation.…”

Section: Resultsmentioning

confidence: 99%

Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS

Huang

Kong²,

Chen³

et al. 2023

Front. Nutr.

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The gel formation ability of freshwater surimi is weak, resulting in its poor flavor and quality. Atmospheric cold plasma (ACP), a widely developed non-thermal processing technology in the food industry, is considered to have potential applications in maintaining and improving the flavor characteristics of surimi gels. In this study, the effect of ACP on snakehead surimi gels flavor at different treatment times was investigated by sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) analysis. The results showed that ACP could better maintain and improve the original appearance and tissue state characteristics of surimi gels, scoring about 1–2 points higher than the ACP-untreated group. GC-IMS analysis demonstrated the obvious difference in the volatile organic compounds (VOCs) among the treatment groups. Specifically, the samples treated for 120 s with ACP exhibited the most unique aroma characteristics, which probably related to the highest thiobarbituric acid reactive substances values (73.28 μmol MDA/kg sample). Meanwhile, the reduced TCA-soluble peptides content indicated that ACP could inhibit protein degradation to maintaining the tissue state and flavor characteristics of the surimi gels. In conclusion, the advantages of ACP treatment, such as little damage to nutrients, and maximum retention of original sensory properties, provide new ideas for its application in the flavor characteristics of the snakehead surimi gels.

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Section: Resultsmentioning

confidence: 99%

Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS

Huang

Kong²,

Chen³

et al. 2023

Front. Nutr.

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“…For protein modification, CP treatments are effective at all four levels of protein structure, making it one of the only physical techniques that can also alter amino acid structure [ 104 ]. The strong oxidative capabilities of many reactive oxygen and nitrogen species (ROS and RNS, respectively) can cause hydroxylation of aromatic rings, oxidation of thiol groups, and amidation of histidine and proline [ 83 , 105 ].…”

Section: Conventional and Unconventional Modifications Of Plant Proteinmentioning

confidence: 99%

Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.

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“…Cold plasma is an emerging non-thermal processing technology with a relatively low temperature (about 30~60 °C), which has become a very promising alternative to traditional thermal treatment technology in the field of food processing in terms of pesticide decontamination, enzyme inactivation, and toxin removal [ 6 , 7 , 8 , 9 ]. Cold plasma can be characterized by its generation methods, including atmospheric pressure plasma jet (APPJ), dielectric-barrier discharge (DBD), corona discharge (CD), and gliding arc discharges [ 10 ], among which DBD plasma is the most prevalent technology in the food industries [ 11 ]. DBD can directly treat the sample powder without preprocessing and modify macromolecular substances without adding exogenous substances, possessing the strengths of availability, safety, and greenness [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Soybean Trypsin Inhibitor by Dielectric-Barrier Discharge Plasma and Its Safety Evaluation and Application

Sun

Huang

et al. 2022

Foods

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The trypsin inhibitor (TI) is one of the most important anti-nutritive elements in soybeans. As a new nonthermal technology, dielectric-barrier discharge (DBD) cold plasma has attracted increasing attention in food processing. In this research, we investigated the effect of dielectric-barrier discharge (DBD) plasma treatment on soybean trypsin inhibitor content and its structure, evaluated TI toxicity and the safety of its degradation products after treatment with DBD technology in vitro and in vivo, and applied the technology to soybean milk, which was analyzed for quality. Using the statistical analysis of Student’s t-test, the results demonstrated that DBD plasma treatment significantly decreased the content of TI (33.8 kV at 1, 3, or 5 min, p < 0.05, p < 0.01, p < 0.001) and destroyed the secondary and tertiary structures of TI. TI was toxic to Caco-2 cells and could inhibit body weight gain, damage liver and kidney functions, and cause moderate or severe lesions in mouse organ tissues, whereas these phenomena were alleviated in mice treated with degradation products of TI after DBD plasma treatment under the optimal condition (33.8 kV at 5 min). The content of TI in DBD-treated soymilk was also significantly reduced (p < 0.001), while the acidity, alkalinity, conductivity, color, and amino acid composition of soymilk were not affected, and there were no statistical differences (p > 0.05). In summary, DBD plasma is a promising non-thermal processing technology used to eliminate TI from soybean products.

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Cold plasma modification of food macromolecules and effects on related products

Cited by 48 publications

References 116 publications

Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS

Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS

Developments in Plant Proteins Production for Meat and Fish Analogues

Inactivation of Soybean Trypsin Inhibitor by Dielectric-Barrier Discharge Plasma and Its Safety Evaluation and Application

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