Recent Advances in Cold Plasma Technology for Food Processing

被引：0
作者：
Deepak Mehta
Sudesh Kumar Yadav
机构：
[1] Center of Innovative and Applied Bioprocessing (CIAB),
来源：
Food Engineering Reviews | 2022年 / 14卷
关键词：
Cold plasma; Antimicrobial effect; Food quality; Nutritional characteristics; Food sector;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Cold plasma (CP) is a novel non-thermal technology and has marked a new trend in both the sectors of agriculture and food processing for their safety and quality. This review describes an overview on the effects of CP with respect to microbial decontamination, enzyme denaturation, pesticide degradation, food allergens, polyphenols, food packaging, and many other physiological processes. Furthermore, mechanisms and applications involving different aspects related to cold plasma are discussed. The recent studies on cold plasma referred mainly with the interactions of reactive species and target food commodity. Finally, the future prospects and challenges that could help in rendering substantial benefits of CP to the food industries and researchers, particularly in upscaling this eco-friendly technology, are discussed.
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页码：555 / 578
页数：23
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