CHOLESTEROL OXIDATION IN SARDINE (Sardina pilchardus) FILLETS PROCESSED BY COLD ATMOSPHERIC PLASMA (CAP) TECHNOLOGIES

This thesis explores the impact of Cold Atmospheric Plasma (CAP) technologies on cholesterol oxidation in Sardine (Sardine pilchardus) fillets, with a specific focus on understanding the influence of the food matrix during oxidative effects induced by reactive oxygen and nitrogen species (RONS) during plasma treatment. The study employed two distinct approaches: first, the application of plasma-activated water (PAW) to sardine fillets, and second, a comparative analysis involving pure cholesterol subjected to gaseous plasma treatment. The research aimed to unravel the intricate mechanisms of oxidation, differentiating between the effects of CAP treatment on the complex food matrix of sardine fillets and the comparatively simpler model of pure cholesterol. By investigating these two scenarios, we sought to gain insights into the specific role of the food matrix in modulating oxidative reactions induced by RONS during plasma exposure. This work contributes to the growing body of knowledge on the application of CAP technologies in the food industry and enhances our understanding of the nuances in oxidative processes within a complex food matrix. The findings have implications for optimizing CAP treatments to ensure the preservation of nutritional quality in seafood products while minimizing undesirable oxidative effects.