Plasma Bubbling of Soymilk: Impact on Allergenicity, Antinutritional Factor, and E-Nose-Retrieved Sensory Characteristics

Anbarasan, R.; Dharini, M.; Jaganmohan, R.; Mahendran, R.

doi:10.1021/acsfoodscitech.3c00242

Cited by 3 publications

(2 citation statements)

References 44 publications

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“…Similarly, Hsu et al (2023) studied the effect of CP on peanut allergen Ara h 1 and the results revealing a reduction in antigenicity of up to 66% after a 15 min treatment. Meanwhile, CP has been found to reduce the allergenicity, TIA, and agglutinin activity in soymilk (Anbarasan et al, 2023;Liu et al, 2021;Xu et al, 2022).…”

Section: 23mentioning

confidence: 99%

A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies

Wang,

Zhao,

Jiang

et al. 2024

Comp Rev Food Sci Food Safe

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Nowadays, the food industry is facing challenges due to the simultaneous rise in global warming, population, and food consumption. As the integration of synthetic biology and food science, novel synthetic foods have obtained high attention to address these issues. However, these novel foods may cause potential risks related to human health. Four types of novel synthetic foods, including plant‐based foods, cultured meat, fermented foods, and microalgae‐based foods, were reviewed in the study. The original food sources, consumer acceptance, advantages and disadvantages of these foods were discussed. Furthermore, potential risk factors, such as nutritional, biological, and chemical risk factors, associated with these foods were described and analyzed. Additionally, the current detection methods (e.g., enzyme‐linked immunosorbent assay, biosensors, chromatography, polymerase chain reaction, isothermal amplification, and microfluidic technology) and processing technologies (e.g., microwave treatment, ohmic heating, steam explosion, high hydrostatic pressure, ultrasound, cold plasma, and supercritical carbon dioxide) were reviewed and discussed critically. Nonetheless, it is crucial to continue innovating and developing new detection and processing technologies to effectively evaluate these novel synthetic foods and ensure their safety. Finally, approaches to enhance the quality of these foods were briefly presented. It will provide insights into the development and management of novel synthetic foods for food industry.

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Section: 23mentioning

confidence: 99%

A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies

Wang,

Zhao,

Jiang

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…After loading, the electric current at 120 V was supplied through the gel for 120 min. The polyacrylamide gel was then stained (12 h) and destained (12 h) prior to gel documentation (Rajan, Manoharan et al, 2023).…”

Section: Sds-pagementioning

confidence: 99%

Pulsed electric field treatment of soymilk: Impact on Kunitz trypsin inhibitor allergenicity, antinutritional factor, and aroma characteristics

Anbarasan,

Jaganmohan,

Anandakumar

et al. 2023

Journal of Food Science

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Allergens, antinutritional factors, and lipoxygenase (LOX) enzyme present in soymilk limit its consumption as vegan milk. Therefore, the present study focuses on reducing these limiting factors using pulsed electric field (PEF) treatment. In this regard, 20–40 kV/cm electric field was applied to soymilk for the effective treatment periods of 450, 1350, and 2250 ms. After the treatment, a reduction in pH (6.60 ± 0.10 to 6.47 ± 0.12) and an increase in the conductivity (173.03 ± 0.40 to 177.33 ± 0.72 µS) were observed. Furthermore, FTIR (Fourier Transform Infrared Spectroscopy), UV (Ultra Violet) intrinsic spectra, and CD (Circular Dichroism) spectra (α‐helix reduction and β‐sheet increase) data indicated mild structural changes in the proteins of soymilk. As a result, PEF treatment reduced the soymilk allergenicity (67.33 ± 20.48%), LOX activity (69.45 ± 9.38%), and trypsin inhibitor activity (75.61 ± 4.04%). Apart from that, the color, viscosity, and volatiles of soymilk also had significant changes due to PEF treatment. The aroma changes in PEF‐treated soymilk were highly influenced by two major principal component (PC1 & PC2) groups and they accounted for about 70% of the aroma variations. However, these changes were mild and did not induce any off‐flavors and the treatment remained effective against the quality hazards like allergens, antinutritional factors, and LOX enzyme.Practical ApplicationPEF treatment of soymilk reduces the possible allergic reactions in human body at least by 30%. Further, it reduces the antinutritional factor and off‐odor inducing compounds. Therefore, the PEF treatment can be used in industries as a pre‐treatment to produce allergen and antinutritional compounds free protein isolates from soybeans.

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Chlorpyrifos Pesticide Removal from Black Grapes Using Plasma-Activated Water Produced by Plasma Bubbling Technology

Rakesh,

Anbarasan,

Kamalapreetha

et al. 2024

Journal of Food Processing and Preservation

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This study is aimed at evaluating the ability of plasma-activated water (PAW) to reduce the chlorpyrifos pesticide residue in black grapes. Raw black grapes were spiked with a known concentration (10, 15, and 20 ppm) of chlorpyrifos (20% EC) and bubbled with 120 V air plasma at three different time intervals (5, 10, and 15 min). GC-MS analysis of these plasma-bubbled grapes showed up to 65.25% reduction (20 ppm sample) in chlorpyrifos content after 15 min of treatment. However, the treatment also reduced the grape juice’s ascorbic acid (19.97±2.69 to 9.15±2.02 mg/ml), antioxidant scavenging activity (77.42±2.97 to 53.30±4.77%), total flavonoids (3.00±0.53 to 2.61±0.57 mg QE/ml), total soluble solids (14.23±1.96 to 11.95±1.86°), total suspended solids (1.95±0.16 to 1.80±0.03 g/l), and turbidity (246.63±11.42 to 224.1±24.85 NTU). Meanwhile, other physicochemical attributes such as pH, titrable acidity, total phenol content, color index, and texture values had slight changes after plasma bubbling. Thus, plasma bubbling proved to be an effective method to remove the chlorpyrifos pesticide present in grapes, and the techniques also preserve the quality of the commodity.

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Plasma Bubbling of Soymilk: Impact on Allergenicity, Antinutritional Factor, and E-Nose-Retrieved Sensory Characteristics

Cited by 3 publications

References 44 publications

A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies

A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies

Pulsed electric field treatment of soymilk: Impact on Kunitz trypsin inhibitor allergenicity, antinutritional factor, and aroma characteristics

Chlorpyrifos Pesticide Removal from Black Grapes Using Plasma-Activated Water Produced by Plasma Bubbling Technology

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