Cold plasma processing of milk and dairy products

Coutinho, Nathália M.; Silveira, Marcelo R.; Rocha, Ramon S.; Moraes, Jeremias; Ferreira, Marcus Vinícius S.; Pimentel, Tatiana Colombo; Freitas, Mônica Q.; Silva, Márcia C.; Raices, Renata S.L.; Ranadheera, Chaminda Senaka; Borges, Felipe Azevedo; Mathias, Simone Pereira; Fernandes, Fabiano A. N.; Rodrigues, Suelí; Cruz, Adriano G.

doi:10.1016/j.tifs.2018.02.008

Cited by 234 publications

(126 citation statements)

References 47 publications

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“…A decrease of water pH after APCP treatments was demonstrated [21]. In contrast, inconclusive results about pH variation after APCP have been observed with other products [22]. In our study, only after the batch treatment of low power (B60) applied to wine from 1 to 5 min did the pH significantly increase to reach around 4 units, which might trigger the microbial spoilage of wine.…”

Section: Impact Of Apcp Treatments On Physical and Color Parameterscontrasting

confidence: 55%

Effect of the Atmospheric Pressure Cold Plasma Treatment on Tempranillo Red Wine Quality in Batch and Flow Systems

et al. 2019

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The demand for chemical-free beverages is posing a challenge to the wine industry to provide safe and healthy products with low concentrations of chemical preservatives. The development of new technologies, such as Atmospheric Pressure Cold Plasma (APCP), offers the wine industry the opportunity to contribute to this continuous improvement. The purpose of this research is to evaluate the effect of Argon APCP treatment, applied in both batch and flow systems, on Tempranillo red wine quality. Batch treatments of 100 mL were applied with two powers (60 and 90 W) at four periods (1, 3, 5, and 10 min). For flowing devices, 750 mL of wine with a flow of 1.2 and 2.4 L/min were treated at 60 and 90 W for 25 min and was sampled every 5 min. Treatments in batch resulted in wines with greater color intensity, lower tonality, and higher content in total phenolic compounds and anthocyanins, so that they were favorable for wine quality. Among the batch treatments, the one with the lowest power was the most favorable. Flow continuous treatments, despite being more appropriate to implement in wineries, neither led to significant improvements in the chromatic and phenolic wine properties nor caused wine spoilage.

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Section: Impact Of Apcp Treatments On Physical and Color Parameterscontrasting

confidence: 55%

Effect of the Atmospheric Pressure Cold Plasma Treatment on Tempranillo Red Wine Quality in Batch and Flow Systems

et al. 2019

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“…The new products formed from the quercetin degradation retained about 20% scavenging activity (Buchner, Krumbein, Rohn, & Kroh, ). Consequently, the demand for whole and fresh‐cut ready‐to‐eat F&V by consumers over the years has led to a surge in demand for nonthermal treatments of high‐value food products (Coutinho et al., ; Filho et al., ). Nonthermal technologies are typically found to be superior treatment techniques due to their reduced quality deterioration and beneficial influence on functional activity enhancement.…”

Section: Introductionmentioning

confidence: 99%

Effects of Nonthermal Plasma Technology on Functional Food Components

Muhammad

Liao

Cullen

et al. 2018

Comp Rev Food Sci Food Safe

103

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Understanding the impact of nonthermal plasma (NTP) technology on key nutritional and functional food components is of paramount importance for the successful adoption of the technology by industry. NTP technology (NTPT) has demonstrated marked antimicrobial efficacies with good retention of important physical, chemical, sensory, and nutritional parameters for an array of food products. This paper presents the influence of NTPT on selected functional food components with a focus on low-molecular-weight bioactive compounds and vitamins. We discuss the mechanisms of bioactive compound alteration by plasma-reactive species and classify their influence on vitamins and their antioxidant capacities. The impact of NTP on specific bioactive compounds depends both on plasma properties and the food matrix. Induced changes are mainly associated with oxidative degradation and cleavage of double bonds in organic compounds. The effects reported to date are mainly time-dependent increases in the concentrations of polyphenols, vitamin C, or increases in antioxidant activity. Also, improvement in the extraction efficiency of polyphenols is observed. The review highlights future research needs regarding the complex mechanisms of interaction with plasma species. NTP is a novel technology that can both negatively and positively affect the functional components in food.

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“…The microbicidal effects of nonthermal plasma on several food products have been already confirmed through previously conducted studies (Coutinho et al., ; Dasan, Yildirim, & Boyaci, ; Gavahian & Mousavi Khaneghah, ; Lopes et al., ; Misra & Jo, ; Olatunde & Benjakul, ; Zhang et al., ). Researchers showed that this process can inactivate a wide range of troublesome microorganisms, including biofilms (Jahid, Han, & Ha, ; Niemira, Boyd, & Sites, ), spores (Lopes, Mota, Gomes, Delgadillo, & Saraiva, ; Patil et al., ), and viruses (Bae, Park, Choe, & Ha., ; Puligundla & Mok, ).…”

Section: Introductionmentioning

confidence: 58%

Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations

Gavahian

Chu

2019

Comp Rev Food Sci Food Safe

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Eliminating the pathogens from the chicken egg and meat is of supreme value for food scientists. In this regard, researchers have explored the potential applications of cold plasma, as a promising technique, to increase the profitability of poultry farming and safety of the poultry products. In the present study, an overview of the conducted research on plasma treatment of poultry products is presented to highlight the potential benefits of this emerging technology for the food and poultry industries. The potential negative effects of plasma treatment on the quality attributes of the product are also discussed. Moreover, the limitations of this technology and considerations for its commercial applications are illustrated. Furthermore, the needs for future research in this area of science are pointed out. Several studies have confirmed the applicability of cold plasma for egg and chicken decontamination. Considering the number of the recently conducted research and on‐going advances in plasma science, this technique may assist food producers in enhancing the poultry product safety in the near future.

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Cold plasma processing of milk and dairy products

Cited by 234 publications

References 47 publications

Effect of the Atmospheric Pressure Cold Plasma Treatment on Tempranillo Red Wine Quality in Batch and Flow Systems

Effect of the Atmospheric Pressure Cold Plasma Treatment on Tempranillo Red Wine Quality in Batch and Flow Systems

Effects of Nonthermal Plasma Technology on Functional Food Components

Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations

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