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    Selective reduction of major egg white allergens (Gal d 1–4) by cold atmospheric plasma: Structural insights and processing optimization
    (2026-08-01)
    Chysirichote, Teerin
    ;
    Aroonsong, Soysruang
    This study investigated cold atmospheric plasma (CAP) as a sustainable non-thermal strategy to reduce the immunoreactivity of major egg white allergens (Gal d 1–4). A face-centered central composite design (CCD) was employed to optimize CAP parameters (sample thickness and exposure time), resulting in highly predictive reduced cubic models ( R <sup>2</sup> > 0.97). Optimal conditions (1 mm, 3 min) yielded immunoreactivity reductions of 70%, 68%, 52%, and 6% for Gal d 4, 2, 1, and 3, respectively. The allergenicity mitigation was strongly associated with the accumulation of plasma-generated reactive oxygen and nitrogen species (RONS), which triggered significant molecular transitions. FTIR analysis confirmed key structural changes, including the oxidation of aromatic side chains and a prominent increase in β-sheet content (+12.6% at 1697 cm<sup>−1</sup>), indicating oxidative-induced structural reshuffling and epitope masking. While CAP served as a mild microbial hurdle, the optimized process effectively maintained the liquid state of the product. These findings demonstrate that CAP is a precision processing tool, validated by robust statistical and molecular evidence, for tailoring the allergenicity of liquid egg products.
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    Pulsed electric field-assisted extraction of Djenkol (Archidendron pauciflorum) peel: Characterization, suppression of intracellular ROS generation and inflammatory cytokines in LPS-activated RAW264.7 macrophage cells
    (2024-06-01)
    Sinthusamran, Sirima
    ;
    Chotphrethipong, Lalita
    ;
    Benjakul, Soottawat
    ;
    Hutamekalin, Pilaiwanwadee
    ;
    Champoochana, Nidanut
    Djenkol (Archidendron pauciflorum) peel is a source of phenolics with an antioxidative activity. Nevertheless, the high extraction efficacy of the target compounds is crucial for the isolation of such compounds. Pulsed electric field (PEF)-assisted extraction is the means that increase the efficacy of extraction via an electroporation mechanism. This research aimed to study the extraction of phenolics with antioxidative activities using the PEF and to investigate the anti-inflammation and antioxidative activities of the Djenkol peel extract (DPE) in RAW264.7 macrophage cells. The PEF at different electric field strengths (E) (4.5 and 6 kV/cm) and times (180, 360, and 540 ms) was implemented to extract the phenolic compounds. The PEF with the E level at 6 kV/cm for 540 ms provided the highest yield, the total phenolic content, and antioxidative activities, compared to other conditions (P < 0.05). The dominant compounds in the DPE were the gallic acid and catechin. When the RAW264.7 cells were treated with the DPE at different levels (0.125, 0.25, 0.5, 0.75 and 1 μg/mL), the DPE at 0.125 and 0.25 μg/mL had no cytotoxicity, compared to the control (P < 0.05). With adding lipopolysaccharide (LPS), the DPE-treated cells at 0.125 μg/mL showed the similar cell viability to that of the control (P < 0.05). Additionally, the use of the DPE, particularly at 0.125 and 0.25 μg/mL, could reduce the TNF-α and IL-6 levels and reactive oxygen species (ROS) generation in the LPS-activated cells. Thus, the DPE could be used as a functional ingredient in food.
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    Thermal and Non-Thermal Processing of Functional Foods
    (2014-05-27)
    Jongyingcharoen, Jiraporn Sripinyowanich
    ;
    Ahmad, Imran
    Thermal processing is the most common and traditional technique used for food processing. An adverse effect on organoleptic properties of foods caused by thermal processing has been reported. Therefore, milder processing techniques including novel thermal, minimal thermal and non-thermal processing has become the new trend. These techniques are claimed to provide food of high quality and with improved functionality. This chapter aims to provide a critical review of the effects of these milder processing techniques on the functional components of processed food. Recent developments in food processing operations involve technologies that avoid deleterious effects of heat on organoleptic properties and nutrients of foods. Alternative or novel minimal-thermal and non-thermal processing methods include: ultrasound, high hydrostatic pressure, radiation and pulsed electric field processing are being examined to produce safe and better quality food products. They may replace conventional thermal processes in certain applications and are particularly beneficial for thermally sensitive products.
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