Review
Engineering, Chemical
Denise Adamoli Laroque, Sandra Tiemi Seo, German Ayala Valencia, Joao Borges Laurindo, Bruno Augusto Mattar Carciofi
Summary: Cold plasma is an emerging technology for food processing that shows potential in microbial disinfection, enzymes inactivation, pesticide and allergen degradation, improving nutritional aspects, and packaging modification. However, its application in the food sector is limited by safety, sensory evaluation, and regulatory considerations. Further research and development are needed to fully understand its interactions in food-related processes.
JOURNAL OF FOOD ENGINEERING
(2022)
Review
Food Science & Technology
Ximena Yepez, Alba E. Illera, Haci Baykara, Kevin Keener
Summary: In a circular economy, cold plasma technology is an important alternative solution to tackle challenges in the food chain. By utilizing atmospheric cold plasma, reactive gas species can be efficiently used for sterilization, toxin degradation, and improving material utilization and waste conversion.
Article
Food Science & Technology
Shivaprasad Doddabematti Prakash, Kaliramesh Siliveru, Yi Zheng
Summary: The use of cold plasma technology (CPT) is a promising alternative to heat treatment techniques in the food industry, as it can effectively preserve the quality and safety of food products. This review provides a comprehensive overview of CPT and its applications in cereal grains and products, including its fundamentals, types, applications, and decontamination mechanisms. The review also highlights the current challenges and proposes future directions for advancing CPT in the field.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Roji Waghmare
Summary: Cold plasma technology shows promising potential in retaining the quality properties of fruit beverages by preventing spoilage microorganisms growth, inactivating endogenous enzymes, and maintaining physico-chemical properties. However, the effect of plasma exposure time on bioactive compounds in beverages is significant, while cold plasma has no significant impact on quality parameters of beverages due to less exposure time. Future research should focus on the complex mechanisms of interaction with plasma species.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Yawen Gao, Keziah Francis, Xuehua Zhang
Summary: Climate change increases the demand for effective and sustainable technologies in food and agriculture. Plasma-activated water (PAW) has emerged as a green and sustainable technology in food processing and production. PAW's properties make it faster and more effective compared to conventional methods. This review summarizes the current understanding of the principles of PAW effects and explores the potential of PAW in applications for food science and technology.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Gustavo L. P. A. Ramos, Janaina S. Nascimento, Larissa P. Margalho, Maria Carmela K. H. Duarte, Erick A. Esmerino, Monica Q. Freitas, Adriano G. Cruz, Anderson S. Sant'Ana
Summary: This article explores the application of quantitative microbiological risk assessment in dairy products, emphasizing the impact of different regions' consumption habits and hygiene conditions on risk. Studies show that consumer habits regarding dairy products significantly affect the risk associated with infection or disease.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Marthe Jordbrekk Blikra, Themistoklis Altintzoglou, Trond Lovdal, Guro Rognsa, Dagbjorn Skipnes, Torstein Skara, Morten Sivertsvik, Estefania Noriega Fernandez
Summary: Seaweeds are an underutilized food source in the Western world, but they have major potential as main and functional ingredients in the European market. Challenges such as food safety and consumer neophobia need to be addressed, and sustainable strategies for processing and packaging can improve safety and quality. Innovative tools and understanding consumer behavior are key to developing a sustainable seaweed food industry.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Mustapha Muhammad Nasiru, Evans Boateng Frimpong, Umair Muhammad, Jing Qian, Abdullateef Taiye Mustapha, Wenjing Yan, Hong Zhuang, Jianhao Zhang
Summary: The innovative technology of DBD-CAP is highly regarded for its microbial inactivation efficiency in decontaminating meat products. While it has proven to be economically efficient and environmentally sustainable, further research is needed to fully understand its impact on sensory evaluation and TBARS values of meat products.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Review
Food Science & Technology
Nikheel Bhojraj Rathod, Rahul Chudaman Ranveer, Prashant Kishor Bhagwat, Fatih Ozogul, Sottawat Benjakul, Santhosh Pillai, Uday Shriramrao Annapure
Summary: Cold plasma technology can effectively preserve highly perishable aquatic food products by preventing microbial spoilage and oxidation of fats and proteins. This technology can be recommended as a minimal processing intervention for maintaining the quality of aquatic food products.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Biochemistry & Molecular Biology
Mohsen Ahmadi, Debora Singer, Felix Potlitz, Zahra Nasri, Thomas von Woedtke, Andreas Link, Sander Bekeschus, Kristian Wende
Summary: Cold physical plasma is a partially ionized gas that operates at body temperature and has applications in heat-sensitive technical and medical fields. It can be used to introduce oxidative modifications to biomolecules, including the activation of anticancer prodrugs. In a proof-of-concept study, a boronic pinacol ester fenretinide prodrug was activated using an atmospheric pressure argon plasma jet. The study demonstrated that the activation of the prodrug led to enhanced cytotoxic effects in vitro, making cold physical plasma-mediated prodrug activation a promising approach for combination cancer treatment studies.
Article
Chemistry, Multidisciplinary
Fariba Saadati, Fahimeh Jahanbakhshi, Hamed Mahdikia, Fereshteh Abbasvandi, Hamid Ghomi, Nasrin Yazdani, Keyvan Aghazadeh, Steffen Emmert, Sander Bekeschus
Summary: Cold physical plasma shows potential as a therapeutic intervention for breast cancer (BC) and oral squamous cell carcinoma (OSCC), selectively killing cancer cells without genotoxic effects on non-malignant cells.
APPLIED SCIENCES-BASEL
(2023)
Review
Food Science & Technology
R. Kaavya, R. Pandiselvam, Mohsen Gavahian, R. Tamanna, Surangna Jain, R. Dakshayani, Ananda Chandra Khanashyam, Pratiksha Shrestha, Anjineyulu Kothakota, V. Arun Prasath, R. Mahendran, Manoj Kumar, Amin Mousavi Khaneghah, Gulzar Ahmad Nayik, Aamir Hussain Dar, Jalal Uddin, Mohammad Javed Ansari, Hassan A. Hemeg
Summary: This paper introduces the innovative application of cold plasma treatment in food processing. Cold plasma treatment can replace traditional processing techniques and has beneficial effects on food quality characteristics, particularly in terms of viscosity, crystallization, gelatinization, and shear properties. Cold plasma treatment also has environmental advantages.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Agriculture, Multidisciplinary
Fu-Chiun Hsu, Wan-Ting Lin, Kuan-Chen Hsieh, Kuan-Chen Cheng, James Swi-Bea Wu, Yuwen Ting
Summary: Cold argon plasma jet treatment has been shown to reduce the immunoreactivity of peanut protein, providing a potential non-thermal technique to mitigate peanut allergenicity in the food industry.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Muhammad Modassar Ali Nawaz Ranjha, Bakhtawar Shafique, Rana Muhammad Aadil, Muhammad Faisal Manzoor, Jun-Hu Cheng
Summary: This review discusses the prospective applications of cold plasma in food packaging, highlighting its effectiveness in surface modification of cellulose, enhancing water and oxygen barrier properties, and its action mechanism in food decontamination and preservation. The integration of cold plasma with cellulose and other polymers like PET and PLA shows significant potential for innovative packaging solutions with antimicrobial properties.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Elzbieta Boguslawska-Was, Alicja Dlubala, Wojciech Sawicki, Malgorzata Ozgo, Adam Lepczynski
Summary: This study evaluates the impact of using cold plasma as a decontamination technology on selected biologically active compounds in freeze-dried bovine colostrum. The results show that the sterilization process using cold plasma slightly affected the color of the samples and the decontamination effect depended on the gas used and the type of microorganism. Furthermore, the application of cold plasma also affected the protein structure and immunoglobulin concentration.
APPLIED SCIENCES-BASEL
(2023)