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Cold Plasma Technology: A Sustainable Approach to Milk Preservation by Reducing Pathogens and Enhancing Oxidative Stability

Author

Listed:
  • Hayam M. Abbas

    (Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Cairo 12622, Egypt)

  • Ebtehal A. Altamim

    (Department of Physical Sport Sciences, College of Sport Sciences and Physical Activity, Princess Nourah Bint Abdulrahman University, Airport Road, Riyadh 84428, Saudi Arabia)

  • Mohamed Salama

    (Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Cairo 12622, Egypt
    Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)

  • Mohamed T. Fouad

    (Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Cairo 12622, Egypt)

  • Hamdy A. Zahran

    (Fats and Oils Department, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Cairo 12622, Egypt)

Abstract

Pathogenic microorganisms and lipid oxidation are critical challenges in the dairy industry, influencing both food safety and quality. This study explores the potential of cold plasma (CP) technology as a sustainable alternative for milk preservation compared to conventional pasteurization. CP treatment utilizes ionized gas to generate reactive species, which effectively disrupt microbial cell membranes and inactivate pathogens, thereby sterilizing the milk. We assessed raw, pasteurized, and cold plasma-treated milk samples, focusing on microbial growth, lipid oxidation, and oxidative stability. Our findings indicate that CP treatment significantly reduced microbial contamination, effectively inhibiting the growth of pathogenic bacteria and delaying acidity development in milk. In contrast, pasteurized milk exhibited a notable increase in peroxide values, indicating lipid deterioration. Furthermore, the oxidative stability of cold plasma-treated milk was enhanced, with an induction period extending from approximately five to seven hours, demonstrating its superior resistance to oxidation. In conclusion, CP has emerged as a promising eco-friendly technology for prolonging the shelf life of milk by mitigating microbial growth and lipid oxidation. This method not only aligns with sustainability goals by reducing the need for chemical preservatives but also enhances the overall quality of milk products. Future research should focus on large-scale applications and the impacts of CP on other essential milk components, particularly fat-soluble vitamins, to fully understand its sustainability benefits in the dairy sector.

Suggested Citation

  • Hayam M. Abbas & Ebtehal A. Altamim & Mohamed Salama & Mohamed T. Fouad & Hamdy A. Zahran, 2024. "Cold Plasma Technology: A Sustainable Approach to Milk Preservation by Reducing Pathogens and Enhancing Oxidative Stability," Sustainability, MDPI, vol. 16(20), pages 1-17, October.
  • Handle: RePEc:gam:jsusta:v:16:y:2024:i:20:p:8754-:d:1495793
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