Surface modification of peanut meal with atmospheric cold plasma: Identifying the critical factors that affect functionality

Ji, Hui; Tang, Xiaojuan; Ling, Li; Peng, Shanli; Yu, Jiaojiao

doi:10.1111/ijfs.16078

Cited by 6 publications

(4 citation statements)

References 37 publications

(48 reference statements)

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“…The combined treatments of micro fluidisation and transglutaminase cross-linking enabled the protein structure of arachin and conarachin unfold more, exposing more SH and advancing the emulsification and solubility of peanut protein (Hu et al, 2021). Cold plasma treatment led to the structural expansion of peanut protein, increased content of b-sheet and random coil, and reduced content of a-helix and b-turn (Ji et al, 2018(Ji et al, , 2022.…”

Section: Functional Propertiesmentioning

confidence: 99%

Recent processing of peanut protein in food industry: a molecular structure perspective

Zhang,

Xia,

et al. 2024

Int J of Food Sci Tech

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SummaryPeanuts produce millions of tons of high‐protein peanut meal (after oil extraction) annually that can be used for food. Peanut protein, as a plant‐based protein, is a great alternative to animal protein to address protein deficiencies and rising health problems in the world. It has a high nutritional value, while the globular structure results in poor functional properties, limiting its application. Better functional properties can be obtained through processing and modification. This paper elaborates the nutritional and functional properties of peanut protein and highlights the application of peanut protein in food industry in recent years. Applications for peanut protein include meat and milk substitutes, edible films, nanoparticles, and some new technologies such as electrostatic spinning and three‐dimensional (3D) printing in recent years. This paper could improve people's understanding of the molecular structure of peanut protein and the physicochemical properties associated with the structure changes during processing. It could also contribute to better utilisation of peanut protein, providing more varieties of peanut protein products for the food industry.

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Section: Functional Propertiesmentioning

confidence: 99%

Recent processing of peanut protein in food industry: a molecular structure perspective

Zhang,

Xia,

et al. 2024

Int J of Food Sci Tech

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“…Methionine and cysteine contents in pistachio steadily decreased by increasing cold plasma treatment time during 3 min (Ji et al., 2022). This could be caused by the oxidation of thioether and thiol groups of methionine and cysteine, respectively, by ozone, wherein the oxidation of cysteine potentially creates new disulfide bonds and sulfenic acid derivatives (Figure 5).…”

Section: Effect Of Cold Plasma Treatment On Physicochemical Character...mentioning

confidence: 99%

“…This could be caused by the oxidation of thioether and thiol groups of methionine and cysteine, respectively, by ozone, wherein the oxidation of cysteine potentially creates new disulfide bonds and sulfenic acid derivatives (Figure 5). The stability of a peanut meal (emulsion) reached maximum values after 3 min of cold plasma treatment (Ji et al., 2022). The improved emulsion stability may be connected to the exposure of hydrophobic areas of the protein molecules that were treated with cold plasma, thus allowing the meal to form a stable oil–water interface.…”

Section: Effect Of Cold Plasma Treatment On Physicochemical Character...mentioning

confidence: 99%

Chemical and physical changes induced by cold plasma treatment of foods: A critical review

Bayati,

Lund,

Tiwari

et al. 2024

Comp Rev Food Sci Food Safe

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Cold plasma treatment is an innovative technology in the food processing and preservation sectors. It is primarily employed to deactivate microorganisms and enzymes without heat and chemical additives; hence, it is often termed a “clean and green” technology. However, food quality and safety challenges may arise during cold plasma processing due to potential chemical interactions between the plasma reactive species and food components. This review aims to consolidate and discuss data on the impact of cold plasma on the chemical constituents and physical and functional properties of major food products, including dairy, meat, nuts, fruits, vegetables, and grains. We emphasize how cold plasma induces chemical modification of key food components, such as water, proteins, lipids, carbohydrates, vitamins, polyphenols, and volatile organic compounds. Additionally, we discuss changes in color, pH, and organoleptic properties induced by cold plasma treatment and their correlation with chemical modification. Current studies demonstrate that reactive oxygen and nitrogen species in cold plasma oxidize proteins, lipids, and bioactive compounds upon direct contact with the food matrix. Reductions in nutrients and bioactive compounds, including polyunsaturated fatty acids, sugars, polyphenols, and vitamins, have been observed in dairy products, vegetables, fruits, and beverages following cold plasma treatment. Furthermore, structural alterations and the generation of volatile and non‐volatile oxidation products were observed, impacting the color, flavor, and texture of food products. However, the effects on dry foods, such as seeds and nuts, are comparatively less pronounced. Overall, this review highlights the drawbacks, challenges, and opportunities associated with cold plasma treatment in food processing.

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“…(6) Surface Hydrophobicity (H 0 ). Te assessment of H 0 was carried out utilizing the methodology established by Ji et al [36]. Te native and modifed chickpea protein powder samples were diluted to create a concentration range of 0.1 to 1 mg/mL.…”

Section: Emulsion Stability (%) �mentioning

confidence: 99%

Enhancing Zinc Uptake through Dual-Modification of Cicer arietinum Protein

Patil,

Bains,

Sridhar

et al. 2023

Journal of Food Biochemistry

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Zinc is crucial for physiological processes; however, deficiency persists globally. Binding zinc to plant proteins enhances absorption, minimizing toxicity risks and offering a potential solution for deficiency. Mineral binding efficiency of the unmodified protein is limited; hence, dual modification (succinylation and ultrasonication) is potentially used to achieve higher binding efficiency. Enhancing zinc uptake is crucial for cellular health due to its vital roles in various biological processes including enzymatic activity, DNA repair, immune function, antioxidant defense, hormone regulation, brain function, signaling, growth, gene expression, and reproduction. Therefore, this research aimed to develop a chickpea protein-zinc complex and to evaluate the influence of dual modification on their physiochemical, bioavailability, and cellular mineral uptake attributes. Succinylation exhibited significant improvements in the water-holding capacity by 28.73%, oil-holding capacity by 34.09%, and solubility by 5.46% of the chickpea protein-zinc complex as compared to the native complex. Mineral bioavailability increased by 8.32%, and there were notable increases in cellular uptake of zinc by 2.10%, retention by 5.80%, and transport by 3.96%, respectively. Furthermore, the dual modification approach resulted in a notable decrease in the particle size of the chickpea protein-zinc complex, with a substantial reduction of 73.25% and an increased zeta potential value of −21 mV compared to the succinylated complex. As well, dual modification concurrently led to a substantial decline of 48.04% in the sulfhydryl (SH) content, coupled with a marked increase of 21.92% in the surface hydrophobicity. In addition, zinc bioavailability, cellular uptake, retention, and transport were further enhanced by 1.89, 3.34, and 4.8% through dual modification. Our findings highlight that the dual modification of the chickpea protein-zinc complex shows a promising strategy for enhancing the techno-functional characteristics, bioavailability, and cellular uptake of zinc, which could be a better platform for developing vegan foods.

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Surface modification of peanut meal with atmospheric cold plasma: Identifying the critical factors that affect functionality

Cited by 6 publications

References 37 publications

Recent processing of peanut protein in food industry: a molecular structure perspective

Recent processing of peanut protein in food industry: a molecular structure perspective

Chemical and physical changes induced by cold plasma treatment of foods: A critical review

Enhancing Zinc Uptake through Dual-Modification of Cicer arietinum Protein

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