Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods

被引：61

作者：

Mollakhalili-Meybodi, Neda ^{[1
,2
]}

Yousefi, Mojtaba ^{[3
]}

Nematollahi, Amene ^{[4
]}

Khorshidian, Nasim ^{[5
]}

机构：

[1] Shahid Sadoughi Univ Med Sci, Sch Publ Hlth, Dept Food Sci & Technol, Yazd, Iran

[2] Shahid Sadoughi Univ Med Sci, Res Ctr Food Hyg & Safety, Yazd, Iran

[3] Semnan Univ Med Sci, Food Safety Res Ctr Salt, Semnan, Iran

[4] Fasa Univ Med Sci, Sch Hlth, Dept Food Safety & Hyg, Fasa, Iran

[5] Shahid Beheshti Univ Med Sci, Natl Nutr & Food Technol Res Inst, Dept Food Technol Res, Fac Nutr Sci & Food Technol, Tehran, Iran

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2021年 / 247卷 / 07期

基金：

英国科研创新办公室;

关键词：

Atmospheric cold plasma; Technological functionality; Nutritional functionality; Protein; IN-WATER EMULSIONS; NONTHERMAL PLASMA; PRESSURE PLASMA; AMINO-ACIDS; ANTINUTRITIONAL FACTORS; EMULSIFYING PROPERTIES; STRUCTURAL-PROPERTIES; ACP TREATMENT; IMPACT; INACTIVATION;

D O I：

10.1007/s00217-021-03750-w

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Atmospheric cold plasma (ACP) is an emerging technology which has increased attraction due to the consumers' tendency toward fresh and minimally processed food products. This non-thermal technology has been considered as a promising tool for decontamination of foods, modification of food components as well as food packaging. The potential interactions of cold plasma species with food components and consequently its effect on food quality is of high importance. Proteins are the main food constituent in food formulations regarding both nutritional and technological points of view. The susceptibility of native proteins to reactive species created through ACP treatment should be considered regarding the power supply, type of feeding gas and its pressure, exposure time, input voltage and current flow. However, the protein characteristics and the manner in which they are exposed are also important to be considered. This review article is aimed to investigate the technological and nutritional characteristics of proteins during atmospheric cold plasma treatment.

引用

页码：1579 / 1594

页数：16

共 118 条

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