Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-02-16 DOI:10.1007/s10068-023-01266-5

Salma Farooq, Aamir Hussain Dar, Kshirod Kumar Dash, Shivangi Srivastava, Vinay Kumar Pandey, Wani Suhana Ayoub, R. Pandiselvam, Sobiya Manzoor, Mandeep Kaur

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引用次数: 2

Abstract

Cold plasma processing is a nonthermal approach that maintains food quality while minimizing the effects of heat on its nutritious qualities. Utilizing activated, highly reactive gaseous molecules, cold plasma processing technique inactivates contaminating microorganisms in food and packaging materials. Pesticides and enzymes that are linked to quality degradation are currently the most critical issues in the fresh produce industry. Using cold plasma causes pesticides and enzymes to degrade, which is associated with quality deterioration. The product surface characteristics and processing variables, such as environmental factors, processing parameters, and intrinsic factors, need to be optimized to obtain higher cold plasma efficiency. The purpose of this review is to analyse the impact of cold plasma processing on qualitative characteristics of food products and to demonstrate the effect of cold plasma on preventing microbiological concerns while also improving the quality of minimally processed products.

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冷等离子体处理在食品加工中的进展及其对食品理化特性的影响

冷等离子体加工是一种保持食品质量的非热方法，同时最大限度地减少热量对其营养品质的影响。冷等离子体处理技术利用活化的高活性气体分子，使食品和包装材料中的污染微生物失活。与质量退化有关的农药和酶是目前生鲜农产品行业最关键的问题。使用冷等离子体会导致农药和酶降解，这与质量恶化有关。为了获得更高的冷等离子体效率，需要对产品表面特性和加工变量，如环境因素、加工参数、内在因素等进行优化。本综述的目的是分析冷等离子体加工对食品质量特性的影响，并证明冷等离子体在预防微生物问题的同时提高最低加工产品的质量。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.