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

Hayam M. Abbas, Ebtehal A. Altamim, Mohamed Salama, Mohamed T. Fouad and Hamdy A. Zahran ()
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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
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

Sustainability, 2024, vol. 16, issue 20, 1-17

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.

Keywords: non-thermal treatment; cold plasma; milk preservation; pathogenic bacteria; oxidative stability (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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