{"title":"冷等离子体技术在包装内新鲜水果和蔬菜采后保鲜中的应用:最新挑战与发展","authors":"Mehrad Nikzadfar, Amirali Kazemi, Reyhane Abooei, Rouzbeh Abbaszadeh, Mahmoud Soltani Firouz, Abbas Akbarnia, Mahdi Rashvand","doi":"10.1007/s11947-024-03380-6","DOIUrl":null,"url":null,"abstract":"<p>Cold plasma, an emerging and versatile non-thermal technology, has gained substantial attention, particularly in the domain of surface modification, specifically within the context of packaging films. Recent developments in cold plasma technology have unveiled its potential to improve various aspects of packaged films, including chemical composition, physical attributes, structural characteristics, and overall functionality. These enhancements encompass surface roughness, contact angles, flexibility, thermal stability, barrier properties, and antimicrobial efficacy. The imperative for the advancement and expansion of decay-control technologies is crucial, not only for preserving the quality of fresh fruits and vegetables but also for mitigating biological risks throughout postharvest, processing, and storage. This, in turn, extends the shelf life of these products. This review aims to comprehensively outline the various systems utilized in in-package cold plasma (CP) treatments and their interactions with key parameters that significantly influence the efficacy of the process on fruits and vegetables. In this order, the review furnishes a comprehensive understanding of the mechanisms through which cold plasma impacts the quality characteristics of diverse fruits and vegetables. The review paper examines the potential of cold plasma technology in inhibiting spoilage and pathogenic microorganisms, deactivating enzymes, and altering the physical, mechanical, and chemical characteristics of fresh fruits and vegetables during packaging. Furthermore, It deals with the effect of cold plasma technology on increasing the quality and characteristics of edible films, alongside its utilization as an antimicrobial agent in food packaging.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Application of Cold Plasma Technology on the Postharvest Preservation of In-Packaged Fresh Fruit and Vegetables: Recent Challenges and Development\",\"authors\":\"Mehrad Nikzadfar, Amirali Kazemi, Reyhane Abooei, Rouzbeh Abbaszadeh, Mahmoud Soltani Firouz, Abbas Akbarnia, Mahdi Rashvand\",\"doi\":\"10.1007/s11947-024-03380-6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Cold plasma, an emerging and versatile non-thermal technology, has gained substantial attention, particularly in the domain of surface modification, specifically within the context of packaging films. Recent developments in cold plasma technology have unveiled its potential to improve various aspects of packaged films, including chemical composition, physical attributes, structural characteristics, and overall functionality. These enhancements encompass surface roughness, contact angles, flexibility, thermal stability, barrier properties, and antimicrobial efficacy. The imperative for the advancement and expansion of decay-control technologies is crucial, not only for preserving the quality of fresh fruits and vegetables but also for mitigating biological risks throughout postharvest, processing, and storage. This, in turn, extends the shelf life of these products. This review aims to comprehensively outline the various systems utilized in in-package cold plasma (CP) treatments and their interactions with key parameters that significantly influence the efficacy of the process on fruits and vegetables. In this order, the review furnishes a comprehensive understanding of the mechanisms through which cold plasma impacts the quality characteristics of diverse fruits and vegetables. The review paper examines the potential of cold plasma technology in inhibiting spoilage and pathogenic microorganisms, deactivating enzymes, and altering the physical, mechanical, and chemical characteristics of fresh fruits and vegetables during packaging. Furthermore, It deals with the effect of cold plasma technology on increasing the quality and characteristics of edible films, alongside its utilization as an antimicrobial agent in food packaging.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03380-6\",\"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}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03380-6","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}
Application of Cold Plasma Technology on the Postharvest Preservation of In-Packaged Fresh Fruit and Vegetables: Recent Challenges and Development
Cold plasma, an emerging and versatile non-thermal technology, has gained substantial attention, particularly in the domain of surface modification, specifically within the context of packaging films. Recent developments in cold plasma technology have unveiled its potential to improve various aspects of packaged films, including chemical composition, physical attributes, structural characteristics, and overall functionality. These enhancements encompass surface roughness, contact angles, flexibility, thermal stability, barrier properties, and antimicrobial efficacy. The imperative for the advancement and expansion of decay-control technologies is crucial, not only for preserving the quality of fresh fruits and vegetables but also for mitigating biological risks throughout postharvest, processing, and storage. This, in turn, extends the shelf life of these products. This review aims to comprehensively outline the various systems utilized in in-package cold plasma (CP) treatments and their interactions with key parameters that significantly influence the efficacy of the process on fruits and vegetables. In this order, the review furnishes a comprehensive understanding of the mechanisms through which cold plasma impacts the quality characteristics of diverse fruits and vegetables. The review paper examines the potential of cold plasma technology in inhibiting spoilage and pathogenic microorganisms, deactivating enzymes, and altering the physical, mechanical, and chemical characteristics of fresh fruits and vegetables during packaging. Furthermore, It deals with the effect of cold plasma technology on increasing the quality and characteristics of edible films, alongside its utilization as an antimicrobial agent in food packaging.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.