Sarangapani Chaitanya, Ryan Keogh David, Dunne Julie, Bourke Paula, Cullen P J
Plasma Research Group, Food and Health Research Centre, School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland.
Plasma Research Group, Food and Health Research Centre, School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland.
Food Chem. 2017 Nov 15;235:324-333. doi: 10.1016/j.foodchem.2017.05.016. Epub 2017 May 6.
The efficacy of cold plasma for inactivation of food-borne pathogens in foods is established. However, insights on cold plasma-food interactions in terms of quality effects, particularly for oils and fats, are sparse. This study evaluated plasma-induced lipid oxidation of model matrices, namely dairy and meat fats. Product characterisation was performed using FTIR, H NMR and chromatographic techniques. The oxidation of lipids by cold plasma followed the Criegee mechanism and typical oxidation products identified included ozonides, aldehydes (hexanal, pentenal, nonanal and nonenal) and carboxylic acids (9-oxononanoic acid, octanoic acid, nonanoic acid), along with hydroperoxides (9- and 13-hydroperoxy-octadecadienoylglycerol species). However, these oxidation products were only identified following extended treatment times of 30min and were also a function of applied voltage level. Understanding cold plasma interactions with food lipids and the critical parameters governing lipid oxidation is required prior to the industrial adoption of this technology for food products with high fat contents.
冷等离子体对食品中食源性病原体的灭活效果已得到证实。然而，关于冷等离子体与食品相互作用对品质的影响，尤其是对油脂的影响，相关见解却很少。本研究评估了冷等离子体对模型基质（即乳脂肪和肉脂肪）的脂质氧化作用。使用傅里叶变换红外光谱（FTIR）、核磁共振氢谱（H NMR）和色谱技术进行了产品表征。冷等离子体引发的脂质氧化遵循克里格机制，鉴定出的典型氧化产物包括臭氧化物、醛类（己醛、戊烯醛、壬醛和壬烯醛）和羧酸类（9-氧代壬酸、辛酸、壬酸），以及氢过氧化物（9-和13-氢过氧-十八碳二烯酰甘油类）。然而，这些氧化产物仅在延长至30分钟的处理时间后才被鉴定出来，并且也是施加电压水平的函数。在将该技术应用于高脂肪含量食品的工业化生产之前，需要了解冷等离子体与食品脂质的相互作用以及控制脂质氧化的关键参数。
