Studying the effect of cold plasma process on physical, chemical and antioxidant properties of sheep milk

Authors
Samira Alijanibaei 1
Marzieh Bolandi 2
Rozbeh Abbaszadeh 3
Majid Keyvani Bostanabad 4
1 Ph.D. student of food science and technology, Department of Food Science and Technology, Damghan Branch, Islamic Azad University Damghan, Iran
2 Associate Professor, Department of Food Science and Technology, , Damghan Branch, Islamic Azad University Damghan, Iran
3 Assistant Professor, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
4 Graduate of the Food Industry Department of Food Science and Technology, , Damghan Branch, Islamic Azad University Damghan, Iran
10.22034/FSCT.22.163.288
Abstract
This research investigated the impact of cold plasma treatment on the characteristics of raw sheep's milk. In this study, the effect of cold plasma was considered at three voltage levels (0.5, 0.7, and 0.9 kV) and three treatment times (3, 5, and 7 minutes). The physicochemical properties of raw sheep's milk, including pH, antioxidant activity (DPPH radical scavenging activity), color indices (L, a, b), microbiological tests (total bacterial count), protein, and fat, were examined. Analysis of variance (ANOVA) showed that both voltage and treatment time significantly affected pH, with an average increase to 6.82 as voltage and time increased. Antioxidant activity was also influenced, increasing to 21.03% with increasing voltage and time. Color indices changed significantly. The lightness index (L) reached 74.58 due to voltage and treatment time, while the redness index (a) and yellowness index (b) changed to 2.15 and 10.94, respectively. Additionally, in microbiological tests, the total bacterial count decreased significantly, indicating a significant improvement in milk safety. Finally, the examination of protein and fat levels showed that with increasing voltage and treatment time, protein levels reached 3.86 g/100 mL and fat levels reached 4.53 g/100 mL. These results indicate that the use of cold plasma can be considered as an effective method for improving the quality and increasing the nutritional value of milk in the dairy industry.
Keywords
cold plasma
Sheep's milk
Antioxidant activity
Microbiological tests

Subjects

1. Coutinho, N.M., et al., Cold plasma processing of milk and dairy products. Trends in Food Science & Technology, 2018. 74: p. 56-68.
2. Wang, S., et al., Processing sheep milk by cold plasma technology: Impacts on the microbial inactivation, physicochemical characteristics, and protein structure. Lwt, 2022. 153: p. 112573.
3. Fernandes, F. and S. Rodrigues, Cold plasma technology for sustainable food production: Meeting the United Nations Sustainable Development Goals. Sustainable Food Technology, 2024.
4. Sharma, S. and R.K. Singh, Effect of atmospheric cold plasma treatment on acid gelation properties of skim milk: Rheology and textural studies. Food Research International, 2023. 172: p. 113212.
5. Nikmaram, N., et al., Degradation products of aflatoxin M1 (AFM1) formed by high voltage atmospheric cold plasma (HVACP) treatment. Toxicon, 2023. 230: p. 107160.
6. Nikmaram, N. and K.M. Keener, The effects of cold plasma technology on physical, nutritional, and sensory properties of milk and milk products. Lwt, 2022. 154: p. 112729.
7. Walker, T.M., et al., The 2021 WHO catalogue of Mycobacterium tuberculosis complex mutations associated with drug resistance: a genotypic analysis. The Lancet Microbe, 2022. 3(4): p. e265-e273.
8. Wilsey, M.K., et al., Selective Hydroxylation of Carbon Fiber Paper for Long‐Lasting Hydrophilicity by a Green Chemistry Process. Advanced Materials Interfaces, 2023. 10(2): p. 2201684.
9. Kostić, A.Ž., et al., Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen. Food Chemistry, 2021. 351: p. 129310.
10. Meng, X., et al., Antioxidant activity and hepatoprotective effect of 10 medicinal herbs on CCl4-induced liver injury in mice. World journal of gastroenterology, 2020. 26(37): p. 5629.
11. Kheto, A., et al., A review on advancements in emerging processing of whey protein: Enhancing functional and nutritional properties for functional food applications. Food Safety and Health, 2024.
12. Rahmadhia, S.N., A.A. Sidqi, and Y.A. Saputra, Physical properties of tapioca starch-based film indicators with anthocyanin extract from purple sweet potato (Ipomea batatas L.) and response to pH Changes. Sains Malaysiana, 2023. 52(6): p. 1685-1697.
13. Dash, S. and R. Jaganmohan, Process Optimization of Plasma Bubbling Set Up for Cow Milk Decontamination and Quality Evaluation. bioRxiv, 2022: p. 2022.12. 28.522063.
14. Abbas Syed, Q., et al., Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: A review. International Journal of Food Properties, 2021. 24(1): p. 871-884.
15. Zhang, B., et al., Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review. Foods 2022, 11, 2818. 2022, s Note: MDPI stays neutral with regard to jurisdictional claims in published ….
16. Varilla, C., M. Marcone, and G.A. Annor, Potential of cold plasma technology in ensuring the safety of foods and agricultural produce: a review. Foods, 2020. 9(10): p. 1435.
17. Zhang, B., et al., Impacts of cold plasma technology on sensory, nutritional and safety quality of food: A review. Foods, 2022. 11(18): p. 2818.
18. Sruthi, N., et al., Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review. Food Chemistry, 2022. 368: p. 130809.
19. Pankaj, S.K., Z. Wan, and K.M. Keener, Effects of cold plasma on food quality: A review. Foods, 2018. 7(1): p. 4.
20. Tomei, G., et al., Cold plasma for green advanced reduction/oxidation processes (AROPs) of organic pollutants in water. Chemistry–A European Journal, 2023. 29(65): p. e202302090.
21. Yang, X., et al., Effect of Chlorogenic Acid and Cold Plasma Synergistic Treatment on Eating Quality, Antioxidant Properties and Safety Qualities of Roasted Meat. Antioxidant Properties and Safety Qualities of Roasted Meat, 2024.
22. Li, Z., et al., Cold Atmospheric Pressure Plasma Treatment of Spirulina Platensis Slurry: Microorganism Inactivation, Nutritional Composition, Surface Morphology, Color, Bio-Accessibility, and Lipid Peroxidation Analysis. Nutritional Composition, Surface Morphology, Color, Bio-Accessibility, and Lipid Peroxidation Analysis, 2020.
23. Hsieh, K.-C., et al., Reducing of lipoxygenase and trypsin inhibitor in soy milk for improving nutritional quality through atmospheric cold plasma pretreated soybeans. Food and Bioproducts Processing, 2024.
24. Sani, I.K., S. Pirsa, and Ş. Tağı, Preparation of chitosan/zinc oxide/Melissa officinalis essential oil nano-composite film and evaluation of physical, mechanical and antimicrobial properties by response surface method. Polymer Testing, 2019. 79: p. 106004.
25. Hassani, D., I.K. Sani, and S. Pirsa, Nanocomposite film of potato starch and gum Arabic containing boron oxide nanoparticles and anise hyssop (Agastache foeniculum) essential Oil: investigation of physicochemical and antimicrobial properties. Journal of Polymers and the Environment, 2024. 32(4): p. 1972-1983.
26. Pirsa, S., I. Karimi Sani, and S. Khodayvandi, Design and fabrication of starch‐nano clay composite films loaded with methyl orange and bromocresol green for determination of spoilage in milk package. Polymers for Advanced Technologies, 2018. 29(11): p. 2750-2758.
27. Ucar, Y., et al., Application of cold plasma technology in the food industry and its combination with other emerging technologies. Trends in Food Science & Technology, 2021. 114: p. 355-371.
28. Nalbandi, H., S.S. Seiiedlou Heris, and P. Ahmadi Gheshlagh, Determination of Optimum Performance Characteristics of Combined Infrared-Convectional Dryer in Drying of Banana Slices. Agricultural Mechanization, 2021. 6(1): p. 11-21.
29. Amiri, S., et al., Optimizing the formulation of aloe vera-based vegetable diet drink. Iranian journal of food science and industry, 2024. 21(152).
30. Annor, G.A., Cold plasma effects on the nutritional, textural and sensory characteristics of fruits and vegetables, meat, and dairy products. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges, 2019: p. 163-171.