Bovine colostrum(BC),valued for its nutrient density and bioactive compounds,demands preservation techniques that retain these beneficial properties,driving interest in non-thermal approaches such as atmospheric cold ...Bovine colostrum(BC),valued for its nutrient density and bioactive compounds,demands preservation techniques that retain these beneficial properties,driving interest in non-thermal approaches such as atmospheric cold plasma(ACP).This study assesses ACP's impact on the physicochemical,microbiological,and structural properties of raw BC using a continuous-flow dielectric barrier discharge(DBD)reactor at 30 kV and 3.5 kHz for 15 and 30 min,within 20-25℃.Optical emission spectroscopy(OES)identified a predominance of reactive nitrogen species(RNS)within the plasma discharge.ACP treatment achieved a 60%reduction in Escherichia coli populations after 30 min(p<0.05).Analysis of lipid hydroperoxides(A500≈0.043),total protein content(≈69.1%),lactose levels(≈1.7%),chromaticity indices(a^(*)≈-4.18,b^(*)≈18.87),browning index(A420≈0.012),and viscosity(≈0.55 Pa s at a shear rate of 0.1 s^(-1))showed no statistically significant alterations(p>0.05),indicating minimal oxidative or rheological impact,though a significant decrease in lightness(L^(*),p<0.05),suggested a slight darkening.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)confirmed stable profiles of proteins in BC after ACP treatment,including immunoglobulin G,β-lactoglobulin,α-lactalbumin,lysozyme,lactotransferrin,and bovine serum albumin,whereas circular dichroism(CD)spectroscopy detected significant secondary structural shifts,characterized by increasedα-helix,parallelβ-sheet,and turn conformations,alongside reductions in antiparallelβ-sheet content and the emergence of distinct conformational domains.These findings affirm ACP as an effective non-thermal alternative,underscoring its potential to enhance BC preservation through microbial control and the retention of key proteins,while revealing secondary structural modifications that require further exploration of their functional impact on BC.展开更多
Three-dimensional(3D)food printing is one of the emerging processing technologies that enables the construction of complex food structures and customization.Although various food ingredients have been explored for the...Three-dimensional(3D)food printing is one of the emerging processing technologies that enables the construction of complex food structures and customization.Although various food ingredients have been explored for their 3D printability,pea protein is among the plant proteins that have not been studied extensively on its 3D printability,owing to its native inability to hold shape and structure following extrusion.This study investigated the effect of plasma activated microbubble(PAMB)treatment on the thermal gelation and 3D printability of pea protein isolate(PPI).PAMB treatments with different combinations of discharge gases(80%argon and 20%air,90%argon and 10%air,100%argon,and 100%air)were applied to prepare PPI suspensions.These suspensions were then heated at 85◦C for 30 and 60 min,followed by immediate cooling to prepare PPI gels.The viscoelastic measurements and mechanical properties of PPI gels indicated that this combined application was suitable for 3D printing,with a notable increase in storage modulus(G’),loss modulus(G’’)and compressive stress in PPI-PAMB gels.The 3D printed PPI gels prepared using PAMB treatment exhibited better structure retention,resistance to deformation,and stability during storage.The treatment using PAMB prepared by the combination of argon and air,i.e.,80%argon and 20%air and 90%argon and 10%air,resulted in PPI gels with better rheological properties,mechanical stability,and 3D printability.Freeze drying was investigated as a possible post-3D printing processing operation to enhance the shelf life and storage stability of 3D printed PPI gels.The moisture content,water activity,and textural properties of the freeze-dried 3D printed PPI were investigated.展开更多
文摘Bovine colostrum(BC),valued for its nutrient density and bioactive compounds,demands preservation techniques that retain these beneficial properties,driving interest in non-thermal approaches such as atmospheric cold plasma(ACP).This study assesses ACP's impact on the physicochemical,microbiological,and structural properties of raw BC using a continuous-flow dielectric barrier discharge(DBD)reactor at 30 kV and 3.5 kHz for 15 and 30 min,within 20-25℃.Optical emission spectroscopy(OES)identified a predominance of reactive nitrogen species(RNS)within the plasma discharge.ACP treatment achieved a 60%reduction in Escherichia coli populations after 30 min(p<0.05).Analysis of lipid hydroperoxides(A500≈0.043),total protein content(≈69.1%),lactose levels(≈1.7%),chromaticity indices(a^(*)≈-4.18,b^(*)≈18.87),browning index(A420≈0.012),and viscosity(≈0.55 Pa s at a shear rate of 0.1 s^(-1))showed no statistically significant alterations(p>0.05),indicating minimal oxidative or rheological impact,though a significant decrease in lightness(L^(*),p<0.05),suggested a slight darkening.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)confirmed stable profiles of proteins in BC after ACP treatment,including immunoglobulin G,β-lactoglobulin,α-lactalbumin,lysozyme,lactotransferrin,and bovine serum albumin,whereas circular dichroism(CD)spectroscopy detected significant secondary structural shifts,characterized by increasedα-helix,parallelβ-sheet,and turn conformations,alongside reductions in antiparallelβ-sheet content and the emergence of distinct conformational domains.These findings affirm ACP as an effective non-thermal alternative,underscoring its potential to enhance BC preservation through microbial control and the retention of key proteins,while revealing secondary structural modifications that require further exploration of their functional impact on BC.
基金support from the Natural Sciences and Engineering Research Council of Canada(NSERC-Discovery and CREATE program)Alberta Innovates.
文摘Three-dimensional(3D)food printing is one of the emerging processing technologies that enables the construction of complex food structures and customization.Although various food ingredients have been explored for their 3D printability,pea protein is among the plant proteins that have not been studied extensively on its 3D printability,owing to its native inability to hold shape and structure following extrusion.This study investigated the effect of plasma activated microbubble(PAMB)treatment on the thermal gelation and 3D printability of pea protein isolate(PPI).PAMB treatments with different combinations of discharge gases(80%argon and 20%air,90%argon and 10%air,100%argon,and 100%air)were applied to prepare PPI suspensions.These suspensions were then heated at 85◦C for 30 and 60 min,followed by immediate cooling to prepare PPI gels.The viscoelastic measurements and mechanical properties of PPI gels indicated that this combined application was suitable for 3D printing,with a notable increase in storage modulus(G’),loss modulus(G’’)and compressive stress in PPI-PAMB gels.The 3D printed PPI gels prepared using PAMB treatment exhibited better structure retention,resistance to deformation,and stability during storage.The treatment using PAMB prepared by the combination of argon and air,i.e.,80%argon and 20%air and 90%argon and 10%air,resulted in PPI gels with better rheological properties,mechanical stability,and 3D printability.Freeze drying was investigated as a possible post-3D printing processing operation to enhance the shelf life and storage stability of 3D printed PPI gels.The moisture content,water activity,and textural properties of the freeze-dried 3D printed PPI were investigated.
