Impact van koud plasma behandelingen op lipide-oxidatie; een studie op vetzuurmethylesters.

Charlie Van Paepeghem
Persbericht

Koud plasma: dé techniek om voedsel veiliger te maken?

Heeft u zich al eens afgevraagd hoe de voedingsindustrie ervoor zorgt dat onze producten steeds veilig zijn? Misschien kent u het antwoord op deze vraag wel voor het heden, maar wat brengt de toekomst? In dit artikel zal u een nieuwe techniek ontdekken die de veiligheid van levensmiddelen kan garanderen, maar die ook een aantal uitdagingen voor de toekomst met zich meebrengt.

Voedselveiligheid, een vanzelfsprekendheid?

In België wordt de veiligheid van voedsel vaak als vanzelfsprekend aanzien door consumenten. Maar vergis u niet, voedselgerelateerde ziekten vormen nog steeds een ernstige bedreiging voor de menselijke gezondheid. Jaarlijks worden naar schatting 600 miljoen mensen ziek en overlijden meer dan 400 000 mensen door het consumeren van gecontamineerd voedsel. Dit wordt onder andere veroorzaakt door de aanwezigheid van pathogene micro-organismen (denk bijvoorbeeld aan Salmonella en Listeria monocytogenes). In de voedingsindustrie worden verschillende technieken gebruikt om deze micro-organismen af te doden. Voorbeelden hiervan zijn thermische processen zoals een pasteurisatie- of sterilisatieproces. Deze technieken hebben bijgedragen tot het reduceren van het aantal voedselgerelateerde ziekten, maar worden ook gekenmerkt door een aantal beperkingen. Zo kunnen ze aanleiding geven tot ongewenste wijzigingen van de textuur, kleur en smaak van een product, de afbraak van vitaminen en de vorming van toxische moleculen. Daarom is er nood aan milde conserveringstechnieken; deze technieken hebben een minimale impact op de kwaliteit van het product terwijl ze de veiligheid toch kunnen garanderen.

Milde conserveringstechnieken

Recent werd de mogelijkheid bestudeerd om koud plasma te gebruiken als milde conserveringstechniek. Koud plasma is een energierijk gas dat opgebouwd is uit minuscule deeltjes zoals ionen, fotonen, radicalen en elektronen. Deze worden “reactieve deeltjes” genoemd omdat ze over heel wat energie beschikken. Zoveel energie dat ze via complexe mechanismen in staat zijn om micro-organismen af te doden. Jammer genoeg interageren de reactieve deeltjes niet enkel met micro-organismen maar ook met voedselcomponenten zoals lipiden (vetten), wat de kwaliteit en veiligheid van een product negatief kan beïnvloeden. Zo werd in voorgaande onderzoeken al aangetoond dat bepaalde reactieve deeltjes zoals ozon, wat een reactief zuurstofdeeltje is, bederfprocessen zoals lipide-oxidatie kunnen veroorzaken. Lipide-oxidatie kan zorgen voor een ranzige smaak, de afbraak van gezonde antioxidanten en de vorming van toxische moleculen. Daarom werd in dit onderzoek bestudeerd in welke mate koud plasma lipide-oxidatie kan veroorzaken in levensmiddelen. Dit werd experimenteel getest op oliemengsels, aangezien deze matrices gevoelig zijn voor lipide-oxidatie.

Het werkingsprincipe van koud plasma en enkele FAQ worden beschreven in de onderstaande box.

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Hoe ontstaat koud plasma?

Wanneer een gas zoals lucht wordt blootgesteld aan een elektrisch veld, worden geladen deeltjes (ionen en elektronen) die aanwezig zijn in het gas, versneld. Hierdoor ontstaat een elektrische stroom. Vervolgens kunnen geladen deeltjes en ongeladen deeltjes (atomen en moleculen) met elkaar botsen, waarbij de geladen deeltjes hun energie overdragen aan de ongeladen deeltjes. Deze zullen hierdoor gesplitst worden tot reactieve deeltjes. Daarnaast kunnen UV-fotonen vrijgesteld worden wanneer positieve ionen met elektronen versmelten.

Waarom moet het plasma koud zijn?

In tegenstelling tot een thermisch plasma (plasma met een temperatuur hoger dan 20 000 °C) hebben alle deeltjes van een koud plasma, met uitzondering van de elektronen, een temperatuur lager dan 60°C. Hierdoor zal koud plasma een levensmiddel niet thermisch (ten gevolge van hitte) beschadigen.

Hoe wordt koud plasma toegepast op een levensmiddel?

In een eerste stap wordt een draaggas (bijvoorbeeld lucht) onder druk in het toestel gebracht. Vervolgens wordt het draaggas tussen 2 elektroden gestuurd. Hier wordt het gas blootgesteld aan een elektrisch veld, waardoor koud plasma ontstaat. In het koud plasma bevinden zich reactieve deeltjes, die zich via kleine openingen in de elektroden in de richting van het levensmiddel kunnen bewegen, zoals wordt weergegeven in de onderstaande figuur. Ten slotte zullen de reactieve deeltjes micro-organismen die zich op het levensmiddel bevinden, afdoden.

image-20220831183927-2

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Wat vertellen de experimenten?

Tijdens de experimentele fase van het onderzoek werd vastgesteld dat koud plasma lipide-oxidatie induceert in oliemengsels wanneer lucht als draaggas wordt gebruikt. Dit wordt veroorzaakt door de aanwezigheid van reactieve zuurstofdeeltjes, zoals ozon en waterstofperoxide, in het plasma. De negatieve invloed die koud plasma op de kwaliteit van oliemengsels uitoefent, neemt toe wanneer (i) de onverzadigdheid [1] van de oliemengsels stijgt, (ii) de duur van de plasmabehandeling wordt verlengd, (iii) antioxidanten (moleculen die lipide-oxidatie vertragen) uit de oliemengsels worden verwijderd, en (iv) het gas een hogere zuurstofconcentratie bevat. De vorming van toxische moleculen tijdens koud plasma behandelingen blijkt gelukkig heel beperkt te zijn.

Heeft koud plasma een toekomst als conserveringstechniek?

Koud plasma zal in de toekomst wellicht niet kunnen gebruikt worden als milde conserveringstechniek voor producten die rijk zijn aan onverzadigd vet (zoals oliemengsels en vette vis), maar mogelijks wel voor producten zoals water, groenten en fruit, aangezien deze weinig vet bevatten. Om te evalueren voor welke producten koud plasma al dan niet kan toegepast worden, moet bovendien rekening gehouden worden met de beperkingen van deze techniek, waaronder (i) het beperkte penetratievermogen van reactieve deeltjes in vaste matrices (zoals groenten en fruit), waardoor koud plasma voor deze producten enkel het oppervlak kan behandelen, (ii) het feit dat draaggassen die zuurstof bevatten (zoals lucht) het meest effectief zijn voor het elimineren van micro-organismen, maar ook het sterkst lipide-oxidatie bevorderen, en (iii) de hoge kostprijs van koud plasma t.o.v. klassieke conserveringstechnologieën zoals thermische processen. Verder onderzoek naar de invloed van koud plasma op de kwaliteit en veiligheid van levensmiddelen is bovendien nodig om goedkeuring te kunnen verwerven als nieuwe voedingstechnologie in Europa. Zo werd reeds vastgesteld dat reactieve deeltjes ook de structuur van pesticiden en bepaalde toxines (ongewenst) kan wijzigen. Daarnaast lopen op dit moment nog onderzoeken naar de impact van koud plasma op de structuur, kwaliteit en veiligheid van eiwitten en koolhydraten. De toekomst brengt dus nog vele uitdagingen, maar dat mag geen obstakel zijn om deze veelbelovende milde conserveringstechniek tot in de kleinste details uit de pluizen. We willen toch allemaal veilige en smakelijke voeding, niet?

[1] Onverzadigdheid: onverzadigde vetten zijn gevoeliger voor lipide-oxidatie dan verzadigde vetten. Zo zijn omega-3-vetzuren gevoeliger voor lipide-oxidatie dan verzadigde vetzuren.

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Universiteit of Hogeschool
Master of Science in de bio-ingenieurswetenschappen: levensmiddelenwetenschappen en voeding
Publicatiejaar
2022
Promotor(en)
Professor dr. ir. Bruno De Meulenaer
Kernwoorden
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