Cold plasma an emerging nonthermal technology for milk and milk products: A review

Rathod, Nikheel Bhojraj; Kahar, Suraj Prembahadur; Ranveer, R. C.; Annapure, Uday S.

doi:10.1111/1471-0307.12771

Cited by 28 publications

(10 citation statements)

References 83 publications

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“…However, its effectiveness is not superior to UHT treatment. 156,157 H 2 O 2 reactive species are the major cause for the increase of milk's antibacterial properties following plasma treatment. However, few studies suggest direct damage in the microbial cell walls and protein leakage due to plasma species.…”

Section: Dairy Productsmentioning

confidence: 99%

Plasma processing: a sustainable technology in agri-food processing

Rajan

Boopathy

Radhakrishnan

et al. 2023

Sustainable Food Technol.

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Section: Dairy Productsmentioning

confidence: 99%

Plasma processing: a sustainable technology in agri-food processing

Rajan

Boopathy

Radhakrishnan

et al. 2023

Sustainable Food Technol.

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“…The reactive species are known to oxidize the free sulfhydryl groups of glutenin during drying, forming disulfide bonds, resulting in a tight structure and increased hardness. Rathod et al, 2021 reviewed the effect of cold plasma on milk and milk products and concluded that Cold plasma is a green technology that is low cost and assures sterilization at low temperatures without any residues in the food system. After CP treatment, the nutritional and sensory properties are well retained.…”

Section: Changes In Food Qualitiesmentioning

confidence: 99%

Cold plasma in food processing and preservation: A review

Birania

Attkan

Kumar

et al. 2022

J Food Process Engineering

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The need for safe and healthy foods has increased since the turn of the century. Novel non‐thermal food processing technologies are being adopted by the food sector. Cold plasma (CP) is a proposed, non‐thermal food processing method that inactivates contaminating bacteria on foods and packing materials by using charged, highly reactive gaseous molecules and species. It was originally established to improve the printing and adhesive capabilities of polymers, as well as several electronic applications. The uses of cold plasma have expanded up to food industries in recent decades as a powerful tool for non‐thermal food processing, with a variety of applications. The impact of CP on food quality is crucial to its acceptability as an alternative food processing technology. As the cold plasma possesses non‐thermal characteristics, these can be a great combination of high reactivity and moderate temperatures, which can be used for heat‐sensitive products. CP treatments have had no or little effects on the chemical, physical, sensory, and nutritional properties of different items because of the non‐thermal nature. This review paper discusses the cold plasma, generation method, effect on food and limitations, and future prospects. Practical applications Non‐thermal food processing is a relatively new application that is gaining attraction. As a non‐thermal technology, cold plasma is environmentally safe and produces minimal modifications in treated products. Cold plasma has a wide range of uses in the food and biomedical industries. The application of cold plasma for surface sterilization of both food products and food packaging materials is progressing due to significant advances in plasma science and its advantages over the conventional sterilization technologies. This paper highlights recent cold plasma breakthroughs on several plant and animal‐based food matrices with the goal of emphasizing prospective applications, current research, and industry trends. This analysis will help students, researchers, consumers, and food processors to understand the safety of cold plasma and its wide‐scale commercial application in food by assessing the safety of gases utilized in the plasma treatment.

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“…This might leave some bacteria untreated due to their attachment to many localities [ 169 , 188 ]. Further challenges include the fact cold plasma technique is still at its lowest level (laboratory or pilot scale) [ 169 , 191 , 192 ]. The full feasibility of the non-thermal cold plasma technique to food products still remains unclear, largely due to the lack of clearly stipulated functional settings given the presence of only a handful of studies regarding its effects on product quality [ 169 , 190 , 192 ].…”

Section: Demerits Associated With the Selected Non-thermal Food Processing Techniquesmentioning

confidence: 99%

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

Chacha

Zhang

Ofoedu

et al. 2021

Foods

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The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.

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Cold plasma an emerging nonthermal technology for milk and milk products: A review

Cited by 28 publications

References 83 publications

Plasma processing: a sustainable technology in agri-food processing

Plasma processing: a sustainable technology in agri-food processing

Cold plasma in food processing and preservation: A review

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

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