KMID : 1007520230320050621
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Food Science and Biotechnology 2023 Volume.32 No. 5 p.621 ~ p.638
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Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products
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Salma Farooq
Aamir Hussain Dar Kshirod Kumar Dash Shivangi Srivastava Vinay Kumar Pandey Ahmet Cagdas Yumurtas Ozan Tezen Sobiya Manzoor Mandeep Kaur
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Abstract
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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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KEYWORD
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Decontamination, Cold plasma, Pesticide degradation, Enzyme activity
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