CHEMICAL EFFECTS OF COLD ATMOSPHERIC PLASMA ON FOOD NUTRIENTS

Technological University Dublin ARROW@TU Dublin Doctoral Science 2020-11 CHEMICAL EFFECTS OF COLD ATMOSPHERIC PLASMA ON FOOD NUTRIENTS Juan Manuel Pérez Andrés Technological University Dublin Follow this and additional works at: https://arrow.tudublin.ie/sciendoc Part of the Environmental Sciences Commons, Food Biotechnology Commons, Food Chemistry Commons, Food Microbiology Commons, and the Food Processing Commons Recommended Citation Pérez Andrés, J.M (2020) CHEMICAL EFFECTS OF COLD ATMOSPHERIC PLASMA ON FOOD NUTRIENTS, Doctoral Thesis, Technological University Dublin DOI:10.21427/PH8V-MK19 This Theses, Ph.D is brought to you for free and open access by the Science at ARROW@TU Dublin It has been accepted for inclusion in Doctoral by an authorized administrator of ARROW@TU Dublin For more information, please contact arrow.admin@tudublin.ie, aisling.coyne@tudublin.ie This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License CHEMICAL EFFECTS OF COLD ATMOSPHERIC PLASMA ON FOOD NUTRIENTS Juan Manuel Pérez Andrés Thesis submitted to Technological University Dublin in fulfilment of the requirements for the degree of DOCTOR OF PHILOSOPHY School of Food Science and Environmental Health Technological University Dublin Supervisors: Prof Patrick Joseph Cullen Prof Brijesh Tiwari November 2020 Sense el teu esforỗ, el teu sacrifici i la teua lluita tot això no haguera sigut possible Segur que papà estaria molt orgullós Enhorabona Dra Carmen Andrés Bort Abstract A range of nonthermal techniques have demonstrated process efficacy in ensuring food product safety, extension of shelf-life and in general a retention of key quality attributes However, various physical, chemical and biochemical effects of nonthermal techniques on both macro and micronutrients are evident, leading to both desirable and undesirable changes in food products It is important to outline the effects of non-thermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods Oxidation is one of the key mechanisms responsible for undesirable effects induced by non-thermal techniques Degradation of key macromolecules largely depends on the processing conditions employed Various extrinsic and intrinsic control parameters of high pressure processing, pulsed electric field, ultrasound processing and cold atmospheric plasma on chemistry of processed food is outlined Currently, cold atmospheric plasma (CAP) is a novel processing technology, which has demonstrated its ability for food product decontamination, gaining the interest of the food industry Mackerel is a highly consumed fish due to its rich content of fatty acids and high nutritional values The effect of cold atmospheric plasma on the shelf-life stability of lipids and proteins of commercially packaged mackerel fillets was studied The results showed no significant effects on lipid oxidation between control samples and those treated at 80 kV for extended treatment times of minutes using a dielectric barrier discharge system In addition, no significant modification (p>0.05) was found for the fatty acid composition and nutritional values after treatment Finally, protein oxidation was not encouraged by the plasma treatment between treated and untreated samples (p>0.05) These results suggest that cold atmospheric plasma could be employed as a microbial decontamination tool for mackerel fillets without impacting key quality parameters Proteins, as food ingredients, are employed in the food industry, not only for their high nutritional value, but also because of their techno-functional properties Modifications of their native structure, from of the action of external factors such as pH, temperature or processing by emerging technologies, can lead to a change of their functionality; and consequently, their applicability It has been reported that CAP could lead to modification of food components such as proteins The effect of CAP on the techno-functional properties of two common food ingredients (haemoglobin and gelatine from pork), and a novel source of functional proteins extracted from a meat co-product (bovine lung protein) was investigated, where significant effects were found for their functional, rheological and gelling properties Cholesterol is an important component in meat products, but is susceptible to oxidation leading to the possible formation of toxic compounds The oxidation of cholesterol can be caused by auto-oxidation, photo-oxidation and thermo-oxidation, as well as, oxidation of other food components in the same matrix such as polyunsaturated fatty acids (PUFAs) The impact of inpackage cold plasma technology on the cholesterol and other lipid stability of four different types of meat (beef, pork, lamb and chicken breast) was investigated CAP was not found to have any impact on the samples’ cholesterol content; however, it did accelerate the oxidation of other lipids The effects of CAP on the content of two fat-soluble vitamins (K and E) and biogenic amines formation in two different fish products, with high (Atlantic mackerel) and low (haddock) fat content was studied over storage period of days at 4⁰C Plasma treatment resulted in a significant reduction in the α-tocopherol content of the mackerel but not in haddock after days of storage Moreover, the treatment caused a reduction in δ-tocopherol in mackerel after treatment and haddock after 10 treatment The vitamin K content was not significantly affected by the CAP treatment The CAP treatment resulted in accelerated growth of most biogenic amines, including histamine and tyramine The CAP treatment can lead to reduction in vitamin E content and accelerated biogenic amines formation of fish fillets Declaration page I certify that this thesis which I now submit for examination for the award of Doctor of Philosophy (PhD), is entirely my own work and has not been taken from the work of others, save and to the extent that such work has been cited and acknowledged within the text of my work This thesis was prepared according to the regulations for graduate study by research of the Technological University Dublin and has not been submitted in whole or in part for another award in any other third level institution The work reported on in this thesis conforms to the principles and requirements of the TU Dublin's guidelines for ethics in research TU Dublin has permission to keep, lend or copy this thesis in whole or in part, on condition that any such use of the material of the thesis be duly acknowledged Juan Manuel Pérez Andrés 10 November 2020 Acknowledgment Thank you very much to everyone who helped me not to give up and to finish this endless journey Table of contents Abstract i Declaration page iv Acknowledgment v Table of contents vi List of Figures ix List of Tables x List of abbreviation xi Chapter 1: Cold atmospheric plasma 1.1- Plasma physics 1.1.1 Introduction 1.2-Plasma sources 11 1.2.1-Capacitively coupled plasma (CCP): 11 1.2.2-Inductively coupled plasma (ICP): 12 1.2.3-Electron cyclotron resonance (ECR): 12 1.2.4-Dielectric barrier discharge (DBD): 13 1.3.Plasma applications 13 1.3.1-Current applications 13 1.3.2-Meat and fish industry 15 Chapter 2: Chemical modifications of lipids and proteins by non-thermal food processing technologies 19 2.1-Introduction 19 2.2-High pressure processing 21 2.3-Pulsed Electric Fields 32 2.4-Ultrasound processing 37 5-Cold atmospheric plasma 44 Chapter 3: Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage 51 3.1 Introduction 51 3.2 Material and methods 54 3.2.1 Chemicals and reagents 54 3.2.2 Sample preparation 54 3.2.3 Plasma treatment 55 3.2.4 Lipid oxidation 55 3.2.5 Fatty acid profile 56 2.5.3 Nutritional quality indices 58 2.6 Protein oxidation 59 2.7 Statistical analysis 59 3.3 Results and discussion 60 Chapter 4: Effect of cold atmospheric plasma on the techno-functional properties of model animal proteins used as ingredients 77 4.1-Introduction 77 4.2-Material and methods 80 2.1 Chemicals and reagents 80 2.2 Plasma treatment 81 2.3 Functional properties 81 2.4 Statistical analysis 85 3-Results and discussion 85 3.1 Solubility 85 3.2 Emulsifying capacity 87 3.3 Rheology gelling properties 91 3.4 Water & oil holding capacity 91 3.5 Surface hydrophobicity 93 Chapter 5: Effect of cold plasma on meat cholesterol and other lipid fractions 96 5.1 Introduction 96 5.2 Material and methods 100 5.2.1 Chemicals and reagents 100 2.2 Cholesterol standard preparation 100 2.3 Cholesterol standard plasma treatment 101 2.4 Meat sample preparation 101 2.5 Meat sample plasma treatment 102 2.6 Cholesterol analysis 102 2.7 Lipid content 104 2.8 Peroxide value 104 2.9 TBARS 105 C.vT.Bg.Jy.Lj.Tai lieu Luan vT.Bg.Jy.Lj van Luan an.vT.Bg.Jy.LjvT.Bg.Jy.LjvT.Bg.Jy.LjvT.Bg.Jy.LjvT.Bg.Jy.LjvT.Bg.Jy.LjvT.Bg.Jy.Lj Do an.Tai lieu Luan van Luan an Do an.Tai lieu Luan van Luan an Do an Gekko, K., & Hasegawa, Y 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