Understanding protein oxidation pathways in nonthermal plasma food processing
(10-02-2026) Nonthermal plasma is gaining attention as a gentle food preservation technology, but its impact on food proteins is not yet fully understood.
In a newly published study in the Journal of Agricultural and Food Chemistry, researchers from our department investigated how nonthermal plasma induces oxidation of key amino acids in food-relevant conditions.
By systematically comparing plasma treatments with individual reactive oxygen and nitrogen species, the study identifies ozone as the dominant oxidant and maps the main oxidation pathways of methionine, cysteine, tyrosine and tryptophan. These insights help to better understand plasma–food interactions and support the responsible development of plasma-based food processing technologies.