Cold plasma modification of food macromolecules and effects on related products
Food Chemistry, cilt.382, 2022 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Derleme
- Cilt numarası: 382
- Basım Tarihi: 2022
- Doi Numarası: 10.1016/j.foodchem.2022.132356
- Dergi Adı: Food Chemistry
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
- Anahtar Kelimeler: Cold Plasma, Modification, Gels, Allergenicity, Hydrogenation
- Kırklareli Üniversitesi Adresli: Evet
Özet
The food industry is in search of innovative processing technologies that are capable of providing food safety and improving quality with low processing costs and fast operations. As a new technique, cold plasma (CP) fulfills these requirements and thus gained significant attraction from researchers. Apart from general microbial inactivation purposes, CP can effectively modify the food macromolecules through reactions with reactive plasma species. In this context, this review focuses on the interactions between reactive plasma species and proteins, lipids, and polysaccharides. It also covers the changes in interfacial and mechanical properties of proteins and polysaccharides, effects on oleogels and xerogels, modifications in the allergenicity of proteins, and trans-free hydrogenation of oils. On the other hand, the concepts underlying the interactions between reactive plasma species and these macromolecules and the effects of processing parameters should be better understood, thus further studies should focus on these aspects.