Cold plasma in food processing and preservation: A review.
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| Title: | Cold plasma in food processing and preservation: A review. |
|---|---|
| Authors: | Birania, Sapna1 (AUTHOR), Attkan, Arun Kumar1 (AUTHOR) arun.pfe@hau.ac.in, Kumar, Sunil2 (AUTHOR) sunilciae@gmail.com, Kumar, Nitin1 (AUTHOR), Singh, Vijay Kumar1 (AUTHOR) |
| Source: | Journal of Food Process Engineering. Sep2022, Vol. 45 Issue 9, p1-19. 19p. |
| Subjects: | Plasma materials processing, Food preservation, Food industry, Packaging materials, Low temperature plasmas, Plasma gases, Non-thermal plasmas |
| Abstract: | The need for safe and healthy foods has increased since the turn of the century. Novel non‐thermal food processing technologies are being adopted by the food sector. Cold plasma (CP) is a proposed, non‐thermal food processing method that inactivates contaminating bacteria on foods and packing materials by using charged, highly reactive gaseous molecules and species. It was originally established to improve the printing and adhesive capabilities of polymers, as well as several electronic applications. The uses of cold plasma have expanded up to food industries in recent decades as a powerful tool for non‐thermal food processing, with a variety of applications. The impact of CP on food quality is crucial to its acceptability as an alternative food processing technology. As the cold plasma possesses non‐thermal characteristics, these can be a great combination of high reactivity and moderate temperatures, which can be used for heat‐sensitive products. CP treatments have had no or little effects on the chemical, physical, sensory, and nutritional properties of different items because of the non‐thermal nature. This review paper discusses the cold plasma, generation method, effect on food and limitations, and future prospects. Practical applications: Non‐thermal food processing is a relatively new application that is gaining attraction. As a non‐thermal technology, cold plasma is environmentally safe and produces minimal modifications in treated products. Cold plasma has a wide range of uses in the food and biomedical industries. The application of cold plasma for surface sterilization of both food products and food packaging materials is progressing due to significant advances in plasma science and its advantages over the conventional sterilization technologies. This paper highlights recent cold plasma breakthroughs on several plant and animal‐based food matrices with the goal of emphasizing prospective applications, current research, and industry trends. This analysis will help students, researchers, consumers, and food processors to understand the safety of cold plasma and its wide‐scale commercial application in food by assessing the safety of gases utilized in the plasma treatment. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 158868106 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Cold plasma in food processing and preservation: A review. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Birania%2C+Sapna%22">Birania, Sapna</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Attkan%2C+Arun+Kumar%22">Attkan, Arun Kumar</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> arun.pfe@hau.ac.in</i><br /><searchLink fieldCode="AR" term="%22Kumar%2C+Sunil%22">Kumar, Sunil</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> sunilciae@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Kumar%2C+Nitin%22">Kumar, Nitin</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Singh%2C+Vijay+Kumar%22">Singh, Vijay Kumar</searchLink><relatesTo>1</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Process+Engineering%22">Journal of Food Process Engineering</searchLink>. Sep2022, Vol. 45 Issue 9, p1-19. 19p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Plasma+materials+processing%22">Plasma materials processing</searchLink><br /><searchLink fieldCode="DE" term="%22Food+preservation%22">Food preservation</searchLink><br /><searchLink fieldCode="DE" term="%22Food+industry%22">Food industry</searchLink><br /><searchLink fieldCode="DE" term="%22Packaging+materials%22">Packaging materials</searchLink><br /><searchLink fieldCode="DE" term="%22Low+temperature+plasmas%22">Low temperature plasmas</searchLink><br /><searchLink fieldCode="DE" term="%22Plasma+gases%22">Plasma gases</searchLink><br /><searchLink fieldCode="DE" term="%22Non-thermal+plasmas%22">Non-thermal plasmas</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The need for safe and healthy foods has increased since the turn of the century. Novel non‐thermal food processing technologies are being adopted by the food sector. Cold plasma (CP) is a proposed, non‐thermal food processing method that inactivates contaminating bacteria on foods and packing materials by using charged, highly reactive gaseous molecules and species. It was originally established to improve the printing and adhesive capabilities of polymers, as well as several electronic applications. The uses of cold plasma have expanded up to food industries in recent decades as a powerful tool for non‐thermal food processing, with a variety of applications. The impact of CP on food quality is crucial to its acceptability as an alternative food processing technology. As the cold plasma possesses non‐thermal characteristics, these can be a great combination of high reactivity and moderate temperatures, which can be used for heat‐sensitive products. CP treatments have had no or little effects on the chemical, physical, sensory, and nutritional properties of different items because of the non‐thermal nature. This review paper discusses the cold plasma, generation method, effect on food and limitations, and future prospects. Practical applications: Non‐thermal food processing is a relatively new application that is gaining attraction. As a non‐thermal technology, cold plasma is environmentally safe and produces minimal modifications in treated products. Cold plasma has a wide range of uses in the food and biomedical industries. The application of cold plasma for surface sterilization of both food products and food packaging materials is progressing due to significant advances in plasma science and its advantages over the conventional sterilization technologies. This paper highlights recent cold plasma breakthroughs on several plant and animal‐based food matrices with the goal of emphasizing prospective applications, current research, and industry trends. This analysis will help students, researchers, consumers, and food processors to understand the safety of cold plasma and its wide‐scale commercial application in food by assessing the safety of gases utilized in the plasma treatment. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfpe.14110 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 19 StartPage: 1 Subjects: – SubjectFull: Plasma materials processing Type: general – SubjectFull: Food preservation Type: general – SubjectFull: Food industry Type: general – SubjectFull: Packaging materials Type: general – SubjectFull: Low temperature plasmas Type: general – SubjectFull: Plasma gases Type: general – SubjectFull: Non-thermal plasmas Type: general Titles: – TitleFull: Cold plasma in food processing and preservation: A review. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Birania, Sapna – PersonEntity: Name: NameFull: Attkan, Arun Kumar – PersonEntity: Name: NameFull: Kumar, Sunil – PersonEntity: Name: NameFull: Kumar, Nitin – PersonEntity: Name: NameFull: Singh, Vijay Kumar IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 09 Text: Sep2022 Type: published Y: 2022 Identifiers: – Type: issn-print Value: 01458876 Numbering: – Type: volume Value: 45 – Type: issue Value: 9 Titles: – TitleFull: Journal of Food Process Engineering Type: main |
| ResultId | 1 |
