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.