Effects of nonthermal plasma on food safety and food quality attributes: a review

被引：0
作者：
Liu, H. [1 ]
Ma, X. [1 ]
Guo, D. [1 ]
Feng, X. [1 ]
Xie, J. [1 ]
He, C. [1 ]
机构：
[1] Xi An Jiao Tong Univ, Sch Energy & Power Engn, Dept Environm Sci & Engn, State Key Lab Multiphase Flow Power Engn, Xian 710049, Shaanxi, Peoples R China
来源：
INTERNATIONAL FOOD RESEARCH JOURNAL | 2021年 / 28卷 / 01期
基金：
中国国家自然科学基金;
关键词：
nonthermal plasma; food safety; food quality; microbial inactivation; ATMOSPHERIC COLD-PLASMA; ENTERICA SEROVAR TYPHIMURIUM; GAS-PHASE PLASMA; BARRIER DISCHARGE PLASMA; MILK FOLLOWING TREATMENT; LOW-TEMPERATURE PLASMA; ESCHERICHIA-COLI; PRESSURE PLASMA; FRESH PRODUCE; SALMONELLA-ENTERICA;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The use of nonthermal plasma (NTP) is a promising technology that has high efficiency, safe for the environment, and free from toxic residues. Therefore, NTP has been applied in the food industry to reduce the activity of microorganisms on foods. Even after NTP treatment, the foods exhibit satisfactory high quality in terms of physical (colour and texture) and chemical (pH titration acidity, nutrients. and enzymes) characteristics. In the present review. the effects and mechanisms of microbial inactivation conducted using NTP on foods are reviewed. In addition, the effects on food quality attributes after plasma treatment are also discussed. Finally. the conclusions of NTP pertaining to food safety, food quality attributes, and some of the related challenges are proposed. The present review provides deeper understanding pertaining to the viability of plasma technology in food processing applications. (C) All Rights Reserved
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页码：1 / 22
页数：22
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