{"title":"Recent Advances in Cold Plasma Technology for Food Processing","authors":"Deepak Mehta, Sudesh Kumar Yadav","doi":"10.1007/s12393-022-09317-z","DOIUrl":null,"url":null,"abstract":"<div><p>Cold plasma (CP) is a novel non-thermal technology and has marked a new trend in both the sectors of agriculture and food processing for their safety and quality. This review describes an overview on the effects of CP with respect to microbial decontamination, enzyme denaturation, pesticide degradation, food allergens, polyphenols, food packaging, and many other physiological processes. Furthermore, mechanisms and applications involving different aspects related to cold plasma are discussed. The recent studies on cold plasma referred mainly with the interactions of reactive species and target food commodity. Finally, the future prospects and challenges that could help in rendering substantial benefits of CP to the food industries and researchers, particularly in upscaling this eco-friendly technology, are discussed.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 4","pages":"555 - 578"},"PeriodicalIF":5.3000,"publicationDate":"2022-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-022-09317-z.pdf","citationCount":"5","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Engineering Reviews","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12393-022-09317-z","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 5
Abstract
Cold plasma (CP) is a novel non-thermal technology and has marked a new trend in both the sectors of agriculture and food processing for their safety and quality. This review describes an overview on the effects of CP with respect to microbial decontamination, enzyme denaturation, pesticide degradation, food allergens, polyphenols, food packaging, and many other physiological processes. Furthermore, mechanisms and applications involving different aspects related to cold plasma are discussed. The recent studies on cold plasma referred mainly with the interactions of reactive species and target food commodity. Finally, the future prospects and challenges that could help in rendering substantial benefits of CP to the food industries and researchers, particularly in upscaling this eco-friendly technology, are discussed.
期刊介绍：
Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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