Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stabili...

Full description

Bibliographic Details
Main Authors:	Juan M. Pérez-Andrés, Janna Cropotova, Sabine M. Harrison, Nigel P. Brunton, Patrick J. Cullen, Turid Rustad, Brijesh K. Tiwari
Format:	Article
Language:	English
Published:	MDPI AG 2020-12-01
Series:	Foods
Subjects:	cholesterol lipids cold atmospheric plasma oxidation
Online Access:	https://www.mdpi.com/2304-8158/9/12/1786

id	doaj-89fa9b70f11a4ebca4691363a49bd329
record_format	Article
spelling	doaj-89fa9b70f11a4ebca4691363a49bd3292020-12-02T00:02:21ZengMDPI AGFoods2304-81582020-12-0191786178610.3390/foods9121786Effect of Cold Plasma on Meat Cholesterol and Lipid OxidationJuan M. Pérez-Andrés0Janna Cropotova1Sabine M. Harrison2Nigel P. Brunton3Patrick J. Cullen4Turid Rustad5Brijesh K. Tiwari6Food Chemistry and Technology, Teagasc Food Research Centre, 15 Dublin, IrelandNorwegian University of Science and Technology, Department of Biotechnology and Food Science, 7034 Trondheim, NorwayUCD School of Agriculture & Food Science, University College Dublin, 4 Dublin, IrelandUCD School of Agriculture & Food Science, University College Dublin, 4 Dublin, IrelandBioPlasma Research Group, School of Food Science and Environmental Health, Technological University Dublin, Cathal Brugha Street, 1 Dublin, IrelandNorwegian University of Science and Technology, Department of Biotechnology and Food Science, 7034 Trondheim, NorwayFood Chemistry and Technology, Teagasc Food Research Centre, 15 Dublin, IrelandCold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products.https://www.mdpi.com/2304-8158/9/12/1786cholesterollipidscold atmospheric plasmaoxidation
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Juan M. Pérez-Andrés Janna Cropotova Sabine M. Harrison Nigel P. Brunton Patrick J. Cullen Turid Rustad Brijesh K. Tiwari
spellingShingle	Juan M. Pérez-Andrés Janna Cropotova Sabine M. Harrison Nigel P. Brunton Patrick J. Cullen Turid Rustad Brijesh K. Tiwari Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation Foods cholesterol lipids cold atmospheric plasma oxidation
author_facet	Juan M. Pérez-Andrés Janna Cropotova Sabine M. Harrison Nigel P. Brunton Patrick J. Cullen Turid Rustad Brijesh K. Tiwari
author_sort	Juan M. Pérez-Andrés
title	Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation
title_short	Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation
title_full	Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation
title_fullStr	Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation
title_full_unstemmed	Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation
title_sort	effect of cold plasma on meat cholesterol and lipid oxidation
publisher	MDPI AG
series	Foods
issn	2304-8158
publishDate	2020-12-01
description	Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products.
topic	cholesterol lipids cold atmospheric plasma oxidation
url	https://www.mdpi.com/2304-8158/9/12/1786
work_keys_str_mv	AT juanmperezandres effectofcoldplasmaonmeatcholesterolandlipidoxidation AT jannacropotova effectofcoldplasmaonmeatcholesterolandlipidoxidation AT sabinemharrison effectofcoldplasmaonmeatcholesterolandlipidoxidation AT nigelpbrunton effectofcoldplasmaonmeatcholesterolandlipidoxidation AT patrickjcullen effectofcoldplasmaonmeatcholesterolandlipidoxidation AT turidrustad effectofcoldplasmaonmeatcholesterolandlipidoxidation AT brijeshktiwari effectofcoldplasmaonmeatcholesterolandlipidoxidation
_version_	1724410625752301568

Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

Similar Items