Cold atmospheric pressure plasma treatment of food matrices Cold atmospheric pressure plasma...

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  • Bornimer Agrartechnische Berichte

    Heft 96

    Berlin 2016 / Potsdam-Bornim 2017

    Leibniz-Institut für Agrartechnik und Bioökonomie e.V. (ATB)

    Max-Eyth-Allee 100 I 14469 Potsdam I www.atb-potsdam.de

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    Cold atmospheric pressure plasma

    treatment of food matrices:

    Tailored modification of product

    properties along value-added chains of

    plant and animal related products

    - Dissertation -

    Sara Bußler

  • Cold atmospheric pressure plasma treatment of food matrices:

    Tailored modification of product properties along value-added chains of

    plant and animal related products

    Dissertation Sara Bußler

    Bornimer Agrartechnische Berichte

    Heft 96

    Potsdam-Bornim 2017

  • Herausgeber: Leibniz-Institut für Agrartechnik und Bioökonomie e.V. Max-Eyth-Allee 100 14469 Potsdam-Bornim  (0331)-5699-0 Fax.: (0331)-5699-849 E-mail: [email protected] Internet: http://www.atb-potsdam.de August 2017 Redaktion: Dr.-Ing. Sara Bußler Typografische Gestaltung: Dr.-Ing. Sara Bußler Andrea Gabbert Berlin, Technische Universität, Dissertation 2016 Herausgegeben vom Leibniz-Institut für Agrartechnik Potsdam-Bornim e.V. (ATB) mit Förderung durch das Bundesministerium für Ernährung und Landwirtschaft (BMEL) und das Ministerium für Wissenschaft, Forschung und Kultur des Landes Brandenburg (MWFK). Für den Inhalt der Beiträge zeichnen die Autoren verantwortlich. Eine Weiterveröffentlichung von Teilen ist unter Quellenangabe und mit Zustimmung des Leibniz- Instituts für Agrartechnik und Bioökonomie e.V. möglich. ISSN 0947-7314 © Leibniz-Institut für Agrartechnik und Bioökonomie e.V., 2017

  • Cold atmospheric pressure plasma treatment of food matrices: Tailored modification of product

    properties along value-added chains of plant and animal related products

    vorgelegt von

    Diplom-Ingenieurin Sara Bußler

    geboren in Luckenwalde

    Von der Fakultät III – Prozesswissenschaften der Technischen Universität Berlin

    zur Erlangung des akademischen Grades Doktorin der Ingenieurwissenschaften

    - Dr.-Ing –

    genehmigte Dissertation Promotionsausschuss:

    Vorsitzender: Prof. Dr. Frank Jürgen Methner

    1. Berichter: Prof. Dr.-Ing. habil. Cornelia Rauh

    2. Berichter: Prof. Dr.-Ing. Henry Jäger

    3. Berichter: Prof. Dr. Dipl.-Ing. Dietrich Knorr

    Tag der wissenschaftlichen Aussprache: 01. September 2016

    Berlin 2017 D 83

  • “God, grant me the serenity to accept the things I cannot change,

    Courage to change the things I can,

    And wisdom to know the difference.”

    Reinhold Niebuhr

    Dedicated to my beloved grandfather – my guide, guardian, and companion…

    Hans-Joachim Thieme (✝March 15th, 2005)

  • Preface I

    Bornimer Agrartechnische Berichte I Heft 96 I ISSN 0947-7314

    Preface

    This thesis is based on reformatted work which has been published in the following peer reviewed publications and book chapters:

    1. Khanal, B., Knoche, M., Bußler, S., Schlüter, O. (2014): Evidence for a radial strain gradient in apple fruit cuticles. Planta. (240): 891-897. Online: http://dx.doi.org/10.1007/s00425-014-2132-0

    2. Bußler, S., Reinkensmeier, A.; Jeltsch, A., Rawel, H. M., Schlüter, O.. Plasma processed air as an innovative approach for the synthesis of nitrophenolic compounds.(ready for submission)

    3. Bußler, S., Herppich, W., Neugart, S., Schreiner, M., Ehlbeck, J., Rohn, S., Schlüter, O. (2015): Impact of cold atmospheric pressure plasma on physiology and flavonol glycoside profile of peas (Pisum sativum ‘Salamanca’). Food Research International. 76 (1): 132–141. Online: http://dx.doi.org/10.1016/j.foodres.2015.03.045

    4. Reinkensmeier, A., Bußler, S., Schlüter, O., Rohn, S., Rawel, H. M. (2015): Characterization of individual proteins in pea protein isolates and air classified samples. Food Research International. 76 (1): 160-167. Online: http://dx.doi.org/10.1016/j.foodres.2015.05.009

    5. Bußler, S., Steins, V., Ehlbeck, J., Schlüter, O. (2015): Impact of thermal treatment versus cold atmospheric plasma processing on the techno-functional protein properties from Pisum sativum ‘Salamanca’. Journal of Food Engineering. 167 (Part B): 166-174. Online: http://dx.doi.org/10.1016/j.jfoodeng.2015.05.036

    6. Bußler, S., Rumpold, B., Jander, E., Rawel, H. M., Schlüter, O. (2016): Recovery and techno- functionality of flours and proteins from two edible insect species: Mealworm (Tenebrio molitor) and black soldier fly (Hermetia illucens) larvae. Heliyon, 2 (12): Article e00218. Online: http://dx.doi.org/10.1016/j.heliyon.2016.e00218

    7. Bußler, S., Rumpold, B. A., Fröhling, A., Jander, E., Rawel, H. M., Schlüter, O. K. (2016): Cold atmospheric pressure plasma processing of insect flour from Tenebrio molitor: Impact on microbial load and quality attributes in comparison to dry heat treatment. Innovative Food Science and Emerging Technologies, 36: 277-286. Online:

    8. Bußler, S., Ehlbeck, J., Schlüter, O. (2016): Pre-drying treatment of plant related tissues using plasma processed air: Impact on enzyme activity and quality attributes of cut apple and potato. Innovative Food Science and Emerging Technologies, in press. Online: http://dx.org/doi:10.1016/j.ifset.2016.05.007

    9. Surowski, B., Bußler, S. & Schlüter, O. (2016). Cold Plasma Interactions with Liquid and Solid Food Matrices. In N.N. Misra, O. Schlüter & P.J. Cullen (Eds.), Cold Plasma in Food and Agriculture - Fundamentals and Applications (1st ed.): Elsevier, Academic Press. Online: http://dx.doi.org/10.1016/B978-0-12-801365-6.00007-X

    http://dx.doi.org/10.1007/s00425-014-2132-0 http://dx.doi.org/10.1016/j.foodres.2015.03.045 http://dx.doi.org/10.1016/j.foodres.2015.05.009 http://dx.doi.org/10.1016/j.jfoodeng.2015.05.036 http://dx.org/doi:10.1016/j.ifset.2016.05.007 http://dx.doi.org/10.1016/B978-0-12-801365-6.00007-X

  • II Abstract

    Bornimer Agrartechnische Berichte I Heft 96 I ISSN 0947-7314

    Abstract

    The application of cold atmospheric pressure plasma (CAPP) was suggested as an innovative nonthermal technology for inactivating undesirable microorganisms on the surface of heat- sensitive food products. Moreover, CAPP may offer a promising approach for the tailored modification of product properties along value-added chains of plant and animal related products. Therefore, this thesis puts emphasis on providing evidence for the possible utilization of plasma-induced surface and ingredient interactions as a tool for the selective modification of secondary metabolite profiles in plants and techno-functionality of flours and proteins from peas. Further, the knowledge gained on plasma assisted modification of plant- based materials was transferred to animal-based materials from edible insects taking additionally into account microbial decontamination as another key issue in insect processing. The thesis imparts the detailed characterization of selected raw materials, the identification of proper CAPP setups and corresponding product-specific process parameters by performing process accompanying monitoring of plasma characteristics required to achieve desired modifications. Detailed investigations of the plasma-induced effects were conducted following a top-down approach by using suitable analytical methods providing insights into possible underlying mechanisms from macroscopic to molecular level. The macroscopic level of analysis included quality (color/texture), compositional (protein/fat/dry matter contents) and microbial (surface/overall total viable counts) methods, followed by determining techno-functional (water/fat binding/emulsification) and protein (solubility/water/fat binding/emulsification) properties, as well as protein structure (surface hydrophobicity/fluorescence properties/CD spectroscopy) on the microscopic and structural level, down to analysis of the protein composition (SDS-PAGE/tryptophan content/amino acid composition) on the molecular level. The results provide a scientific basis regarding the targeted use of the CAPP technology for functionalization and modification of high-protein food components and could therefore contribute to the bio-economic and resource efficient production of dry high-value protein products, as protein functionality plays a key role in improving existing products, developing new products, and utilizing alternative protein sources as new ingredients. Consequently, feedback on the applicability of CAPP for tested raw materials was derived by evaluating the effectiveness of the treatment regarding the desired process goal, and by identifying product-specific characteristics allowing transferability of the CAPP process with the long-term goal of combining plasma treatments with existing unit operations in established product-specific process lines. Initial approaches regarding the CAPP treatment of complex food matrices by using a