Effects of Nonthermal Plasma Technology on Functional Food Components

被引：99

作者：

Muhammad, Aliyu Idris ^{[1
,2
]}

Liao, Xinyu ^{[1
]}

Cullen, Patrick J. ^{[3
,4
]}

Liu, Donghong ^{[1
]}

Xiang, Qisen ^{[5
]}

Wang, Jun ^{[6
]}

Chen, Shiguo ^{[1
]}

Ye, Xingqian ^{[1
]}

Ding, Tian ^{[1
]}

机构：

[1] Zhejiang Univ, Dept Food Sci & Nutr, Zhejiang Key Lab Agro Food Proc, Hangzhou 310058, Zhejiang, Peoples R China

[2] Bayero Univ, Dept Agr & Environm Engn, Fac Engn, Kano, Nigeria

[3] Dublin Inst Technol, BioPlasma Res Grp, Dublin, Ireland

[4] Univ Nottingham, Dept Chem & Environm Engn, Nottingham NG7 2RD, England

[5] Zhengzhou Univ Light Ind, Coll Food & Biol Engn, Zhengzhou 450002, Henan, Peoples R China

[6] Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao, Peoples R China

来源：

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 2018年 / 17卷 / 05期

关键词：

antimicrobial peptides; antioxidant activity; ascorbic acid; bioactive compounds; cold plasma; polyphenols; ATMOSPHERIC COLD-PLASMA; DIELECTRIC BARRIER DISCHARGE; GAS-PHASE PLASMA; ENTERICA SEROVAR TYPHIMURIUM; ANTIMICROBIAL PEPTIDES; PRESSURE PLASMA; FRESH-CUT; ANTIOXIDANT CAPACITY; MICROBIAL SAFETY; OXIDATIVE-DEGRADATION;

D O I：

10.1111/1541-4337.12379

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Understanding the impact of nonthermal plasma (NTP) technology on key nutritional and functional food components is of paramount importance for the successful adoption of the technology by industry. NTP technology (NTPT) has demonstrated marked antimicrobial efficacies with good retention of important physical, chemical, sensory, and nutritional parameters for an array of food products. This paper presents the influence of NTPT on selected functional food components with a focus on low-molecular-weight bioactive compounds and vitamins. We discuss the mechanisms of bioactive compound alteration by plasma-reactive species and classify their influence on vitamins and their antioxidant capacities. The impact of NTP on specific bioactive compounds depends both on plasma properties and the food matrix. Induced changes are mainly associated with oxidative degradation and cleavage of double bonds in organic compounds. The effects reported to date are mainly time-dependent increases in the concentrations of polyphenols, vitamin C, or increases in antioxidant activity. Also, improvement in the extraction efficiency of polyphenols is observed. The review highlights future research needs regarding the complex mechanisms of interaction with plasma species. NTP is a novel technology that can both negatively and positively affect the functional components in food.

引用

页码：1379 / 1394

页数：16

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