HYBRID EVENT: You can participate in person at Rome, Italy or Virtually from your home or work.
September 16-18, 2024 | Rome, Italy
FAT 2023

Fatma Ali

Fatma Ali, Speaker at Food Science Conferences
Tianjin University of Science and Technology, China
Title : Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane



There is an increasing interest in the potential use of milk fat globule membrane (MFGM) as an ingredient in food and nonfood applications. This study investigated the effectiveness of dielectric barrier discharge (DBD) plasma reactor on MFGM as a non-thermal alternative through analyzing the fatty acid composition, lipid oxidation, protein profiles, MFGM recovery, particle size and morphology. The saturated fatty acid concentration in the pasteurized sample was lower than that in plasma-treated MFGM samples. Cold plasma treatment reduced the Escherichia coli, Salmonella spp. and Staphylococcus aureus growth inhibition width of inoculated plasma-treated MFGM samples by 37%, 35% and 34%, respectively. The weakness of casein and whey protein bands of plasma-treated MFGM indicated the protein–MFGM interaction. Plasma might affect the small MFGs, which resulted upon the isolation stage more than the large MFGs, and induced the possibility of its interaction with milk proteins or even its accumulation on the large MFG surface. MFG size increased by increasing the plasma treatment time, which indicates the aggregation of fat globules into large globules.


Fatma Ali received her Ph.D from Tianjin University of Science and Technology, Tianjin, China. Since 2019, she works at Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, China. She is the first author of more than 11 peer-reviewed papers in Food Engineering (https://www.researchgate.net/profile/Fatma-Ali-43). She collaborates with Food Science and Technology researchers on the regular basis. Her area of interest is dairy technology, non-thermal techniques, milk proteins, plant based food, and food chemistry. She has published a various papers in peer reviewed journals (Trends in Food Science and Technology, Carbohydrate polymers, Food Bioscience, International Journal of Dairy Technology, Journal of Food Process Engineering, etc). Fatma is an Editorial Board Member in International Journal of Dairy Technology (IJDT).