A review on recent advances in plasma-activated water for food safety: current applications and future trends

Xiang, Qisen; Fan, Liumin; Li, Yunfei; Dong, Shanshan; Li, Ké; Bai, Yanhong

doi:10.1080/10408398.2020.1852173

Cited by 106 publications

(55 citation statements)

References 112 publications

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“…Our plasma source mean electrical power, around 8 W, was close to the values reported by Guo, Lukic, Nishime, Pankaj and Sarangapani (2-20 W) [26,36,[92][93][94], but lower than 20-50 W as reported by Starek, Mujahid, Wang [38,95,96], or less than 50-200 W as reported by Bao, Pan, Zhao, Xiang, Laurita, Sainz-Garcia [29,40,41,43,97,98], and even far less than 300-750 W as reported by Ashtiani, Huang, Fan, Jambrak, Zhou [30,42,44,99,100]. The higher the dissipated plasma power got, the higher the possibility of thermal treatment of the sample was.…”

Section: Plasma Source Electrical Diagnosissupporting

confidence: 89%

Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking

Huzum

Nastuta

2021

Applied Sciences

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In the last few years, new emerging technologies to develop novel winemaking methods were reported. Most of them pointed out the need to assess the barrel aging on the wine product, fermentation process, green technologies for wine treatment for long term storage. Among these, plasma technologies at atmospheric pressure are on the way of replacing old and expensive methods for must, wine and yeast treatment, the goal being the long-term storage, aging and even decontamination of such products, and seems to meet the requirements of the winemakers. Using the principles of dielectric barrier discharge, we power up an atmospheric pressure plasma jet in helium. This plasma is used for treatment of fresh must obtained from white grapes. Our research manuscript is focused on the correlation of plasma parameters (applied voltage, plasma power, reactive species, gas temperature) with the physico-chemical properties of white must and wine (1 and 2 years old), via ultraviolet–visible and infrared spectroscopy, and colorimetry. Two types of white must were plasma treated and studied over time. The 10 W plasma source did not exceed 40 °C during treatment, the must did not suffer during thermal treatment. A higher quantity of RONS was observed during plasma-must exposure, supporting further oxidation processes. The UV-Vis and FTIR spectroscopy revealed the presence of phenols, flavones and sugar in the wine samples. Simultaneous visualization of CIE L*a*b* and RGB in color space charts allows easier understanding of wine changing in color parameters. These experimental results supporting the possible usability of atmospheric pressure plasma for winemaking.

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Section: Plasma Source Electrical Diagnosissupporting

confidence: 89%

Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking

Huzum

Nastuta

2021

Applied Sciences

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“…The acidification of flaxseed extract solutions depended on the generation of HNO 2 , HNO 3 and H 3 O + upon APPJ exposure. 25 A greater decline in pH value had been obtained for individual flaxseed protein solution (5 mg mL -1 ) upon the same APPJ exposure condition. 12 The lower protein content and coexisting gum polysaccharides, lipids and phenolic compounds in treatment matrix might differently affect the decline in pH values of full-fat and defatted extract solutions.…”

Section: Changes In Physicochemical Properties Of Full-fat and Defatted Flaxseed Extracts Following Appj Treatmentmentioning

confidence: 84%

Comparative structural and techno‐functional elucidation of full‐fat and defatted flaxseed extracts: implication of atmospheric pressure plasma jet

et al. 2021

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BACKGROUND:The relatively inferior techno-functionality of flaxseed protein/polysaccharide complexes, especially regarding emulsifying and antioxidant activities, has partially limited their implication in the health food system. The present study aimed to investigate the effects of an atmospheric pressure plasma jet (APPJ) on the physicochemical, structural and selected techno-functional properties of flaxseed extracts. RESULTS:The results obtained showed that the full-fat and defatted flaxseed extract solutions (5 mg mL -1 ) displayed a sustainable decline in pH (−54.06%, −48.80%, P < 0.05) and zeta potential values (−29.42%, −44.28%, P < 0.05), but a gradual increase in particle sizes, as visualised by an optical microscope, during 0-120 s of APPJ treatment. Moreover, the APPJ led to initial decrease but subsequent increase in protein carbonyls and secondary lipid oxidation products, and concurrently changed the spatial conformation and microstructure of flaxseed extracts, as indicated by endogenous fluorescence properties and scanning electron microscopy (SEM). Additionally, the protein subunit remodeling and gum polysaccharides depolymerization were different for full-fat and defatted flaxseed extracts after 30 s of APPJ exposure. Importantly, the emulsifying and antioxidant activities of defatted flaxseed extract were particularly improved, as assessed by cyro-SEM and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity following 15-30 s of APPJ treatment, as a result of the changing interactions between protein and gum polysaccharides, as well as the release of specific phenolic compounds.CONCLUSION: APPJ could serve as a promising strategy for tailoring the specific techno-functionality of flaxseed extracts based on mild structural modification.

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“…Based on the nature of plasma, it has found various applications in the fields of chemistry, chemical engineering, textile, electronics, surface coating, and pharmaceuticals and in food sectors ( 70 ). In the food sector, cold plasma can be used for the reduction of the microbial load in food or on the surface of food, enhancing the physical and chemical properties of food constituents like lipids and proteins, and for the sterilization of food processing equipment, inactivation of food spoilage enzymes, treatment of food packaging material, and treatment of wastewater ( 71 ). Cold plasma is produced at near ambient temperature and does not depend on high temperature for microbial inactivation.…”

Section: Non-thermal Technologiesmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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A review on recent advances in plasma-activated water for food safety: current applications and future trends

Cited by 106 publications

References 112 publications

Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking

Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking

Comparative structural and techno‐functional elucidation of full‐fat and defatted flaxseed extracts: implication of atmospheric pressure plasma jet

Non-thermal Technologies for Food Processing

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