A central-composite optimisation of cold atmospheric plasma for liquid egg white found that 1-mm thickness for three minutes reduced assay immunoreactivity of Gal d 4, 2, 1 and 3 by 70%, 68%, 52% and 6%, respectively, with RONS-driven structural change. Reduced assay binding does not show that egg-allergic people can safely consume it.
Key findings
- Models had R² above 0.97. Optimised treatment reduced Gal d 4 by 70%, Gal d 2 by 68%, Gal d 1 by 52% and Gal d 3 by only 6%. FTIR showed a 12.6% beta-sheet increase at 1697 cm-1 and aromatic oxidation, with H2O2 reportedly reaching 22 mM.
Why this matters globally
Non-thermal plasma may help tailor selected epitopes while preserving liquid form, but nutrition, oxidation products, sensory quality and actual allergenicity require evaluation.
Thai researcher contribution
KMITL researchers combined process optimisation with molecular analysis in Thai-led food engineering and safety research.
Limitations to consider
In-vitro immunoreactivity was measured without comprehensive patient IgE, basophil activation, digestion, animal or oral challenges. Beta-sheet enrichment and RONS may create neo-epitopes or oxidation products. Food quality and scale-up are unknown.