Cold plasma treatment of dairy proteins in relation to functionality enhancement

Sharma, Shruti; Singh, Rakesh K.

doi:10.1016/j.tifs.2020.05.013

Cited by 74 publications

(40 citation statements)

References 57 publications

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“…Tensile strength increased from 5.04 to 7.17 MPa for the 10-min treatment and decreased to 4.73 MPa at 15 min. The effect of cold plasma especially on milk protein is reported by Sharma et al ( 89 ). Cold plasma contains various reactive species, and it is found that these reactive species may trigger the process of lipid oxidation during storage.…”

Section: Non-thermal Technologiesmentioning

confidence: 85%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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Section: Non-thermal Technologiesmentioning

confidence: 85%

Non-thermal Technologies for Food Processing

2021

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“…Its low operational and maintaining cost, ability to treat food materials irrespective of its state, and capacity to be operated on packaged and nonpackaged foods without damaging the food products are additional points that would be acknowledged by industries. Other items include: it is regarded as eco‐friendly (green technology), operational at room temperature as well as atmospheric pressure, and exerts little or no changes to the internal attributes of food products (Misra et al., 2019; Muhammad, Liao et al., 2018; Sharma & Singh, 2020).…”

Section: Discussionmentioning

confidence: 99%

“…Other aspects that could delay this technology from being accepted by industries are scarcity of studies regarding economic aspects, consumer acceptability, and its effect on food components. Lastly, the absence of regulatory approval for this novel technology is another chief item that could slow down its implementation at the industrial level (Coutinho et al., 2018; Keener & Misra, 2016; Sharma & Singh, 2020).…”

Section: Discussionmentioning

confidence: 99%

Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products

Nasiru

Frimpong

Umair

et al. 2021

Comp Rev Food Sci Food Safe

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Decontamination of meat is commonly practiced to get rid of or decrease the microbial presence on the meat surface. Dielectric barrier discharge cold atmospheric plasma (DBD‐CAP) as innovative technology is a food microbial inactivation technique considered in high regard by food scientists and engineers in present times. However, cold atmospheric plasma application is at the experimental stage, due to lack of sufficient information on its mode of action in inactivating microbes, food shelf‐life extensibility, whereas, the nutritional value of food is preserved. In this review, we have appraised recent work on DBD‐CAP concerning the decontamination treatment of meat products, highlighting the processing value results on the efficacy of the DBD‐CAP microbial inactivation technique. Also, the paper will review the configurations, proposed mechanisms, and chemistry of DBD‐CAP. Satisfactory microbial inactivation was observed. In terms of DBD‐CAP application on sensory evaluation, inferences from reviewed literature showed that DBD has no significant effect on meat color and tenderness, whereas in contrast, TBARS values of fresh and processed meat are affected. DBD seems economically efficient and environmentally sustainable.

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“…under which hydrogen bondings formed between phenolic compounds and starch molecules due to the enhanced intermolecular collision [34,35]. Instead, the physical absorption of TA to starch during the mixing and co-gelatinization processes may arise from other weaker molecular interactions, e.g., Van der Waal's force that widely exists in two or more molecules [32,36].…”

Section: Discussionmentioning

confidence: 99%

The Physical Adsorption of Gelatinized Starch With Tannic Acid Decreases the Inhibitory Activity of the Polyphenol Against α-Amylase

Wang¹,

Bai²,

Cao³

et al. 2021

Preprint

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The effects of mixing orders of tannic acid (TA), starch and α-amylase on the enzyme inhibition of TA were studied, including mixing TA with α-amylase before starch addition (order 1), mixing TA with pre-gelatinized starch before α-amylase addition (order 2) and co-gelatinizing TA with starch before α-amylase addition (order 3). It was found that the enzyme inhibition was always highest for order 1 because TA could bind with the enzyme active site thoroughly before digestion occurred. Both order 2 and 3 reduced α-amylase inhibition through decreasing binding of TA with the enzyme, which resulted from the non-covalent physical adsorption of TA with gelatinized starch. Interestingly, at low TA concentration, α-amylase inhibition for order 2 was higher than order 3, while at high TA concentration, the inhibition was shown with opposite trend, which arose from the difference in the adsorption property between the pre-gelatinized and co-gelatinized starch at the corresponding TA concentrations. Besides, both the crystalline structures and apparent morphology of starch were not significantly altered by TA addition for order 2 and 3. Conclusively, although a polyphenol may have an acceptable inhibitory activity in vitro, the actual effect may not reach the expected one when taking processing procedures into account.

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Cold plasma treatment of dairy proteins in relation to functionality enhancement

Cited by 74 publications

References 57 publications

Non-thermal Technologies for Food Processing

Non-thermal Technologies for Food Processing

Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products

The Physical Adsorption of Gelatinized Starch With Tannic Acid Decreases the Inhibitory Activity of the Polyphenol Against α-Amylase

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