Why plasma-activated water treatment reduced the malonaldehyde content in muscle foods

Zhigang Ke; Yiwen Bai; Yuqing Yi; Yicheng Ding; Wenjie Wang; Shulai Liu; Xuxia Zhou; Yuting Ding

doi:10.1016/j.foodchem.2022.134387

Why plasma-activated water treatment reduced the malonaldehyde content in muscle foods

Food Chem. 2023 Mar 1:403:134387. doi: 10.1016/j.foodchem.2022.134387. Epub 2022 Sep 23.

Authors

Zhigang Ke¹, Yiwen Bai¹, Yuqing Yi¹, Yicheng Ding¹, Wenjie Wang¹, Shulai Liu¹, Xuxia Zhou², Yuting Ding³

Affiliations

¹ College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China.
² College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China. Electronic address: xzhou@zjut.edu.cn.
³ College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China. Electronic address: dingyt@zjut.edu.cn.

PMID: 36358095
DOI: 10.1016/j.foodchem.2022.134387

Abstract

An interesting phenomenon that plasma-activated water (PAW) treatment reduced the malonaldehyde (MDA) content in muscle foods was observed in both previous reports and the present study. However, the mechanism remains unclear. To clarify the theoretical basis of this phenomenon, the main reactive components in PAW were determined, and the changes in the fatty acid profile in tuna muscle after PAW treatment were analyzed. The results showed that the MDA content reduction upon PAW treatment was not due to the inhibition of lipid oxidation. To mimic the possible reaction of the components in PAW with MDA, individual hydrogen peroxide, nitrite, and nitrate or their mixture solution were added into MDA standard and tuna muscle. The results showed that the reaction of nitrite in PAW with MDA occurred during its measurement processes caused its reduction. The results in this work fully explained why PAW treatment reduced the MDA content in muscle foods.

Keywords: Lipid oxidation; Malonaldehyde; Muscle food; Nitrite; Plasma-activated water.

MeSH terms

Malondialdehyde
Muscles
Nitrates
Nitrites*
Water Purification*

Substances

Malondialdehyde
Nitrites
Nitrates