Cold plasma technology: fundamentals and effect on quality of meat and its products

Akhtar, Javeed; Abrha, Mebrhit Gebremariam; Teklehaimanot, Kiros; Gebrekirstos, Gebremeskel

doi:10.1080/09540105.2022.2095987

Cited by 15 publications

(14 citation statements)

References 88 publications

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“…Cold plasma is a nonthermal technique that uses partially ionized positive and negative ions, free radicals, gas-containing molecules, and charged particles [163] and plasma immersion ion implantation [164] figures are adapted with permission. Colloidal lithography figure is reprinted (adapted) with permission from [165].…”

Section: Cold Plasma Techniquementioning

confidence: 99%

“…Colloidal lithography figure is reprinted (adapted) with permission from [165]. Copyright 2017 American Chemical Society [163]. [05/07/2022], adapted with permission of the publisher (Taylor & Francis Ltd, www.…”

Section: Cold Plasma Techniquementioning

confidence: 99%

“…The cold plasma technique changed the surface roughness and dendritic or scaly nanoprotrusions were obtained on the surface [60]. The figures that represent cold plasma treatment[163] and plasma immersion ion implantation[164] figures are adapted with permission. Colloidal lithography figure is reprinted (adapted) with permission from[165].…”

mentioning

confidence: 99%

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Methods to improve antibacterial properties of PEEK: A review

Uysal,

Tezcaner,

Evis

2024

Biomed. Mater.

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As a thermoplastic and bioinert polymer, polyether ether ketone (PEEK) serves as spine implants, femoral stems, cranial implants, and joint arthroplasty implants due to its mechanical properties resembling the cortical bone, chemical stability, and radiolucency. Although there are standards and antibiotic treatments for infection control during and after surgery, the infection risk is lowered but can not be eliminated. The antibacterial properties of PEEK implants should be improved to provide better infection control. This review includes the strategies for enhancing the antibacterial properties of PEEK in four categories: immobilization of functional materials and functional groups, forming nanocomposites, changing surface topography, and coating with antibacterial material. The measuring methods of antibacterial properties of the current studies of PEEK are explained in detail under quantitative, qualitative, and in vivo methods. The mechanisms of bacterial inhibition by reactive oxygen species (ROS) generation, contact killing, trap killing, and limited bacterial adhesion on hydrophobic surfaces are explained with corresponding antibacterial compounds or techniques. The prospective analysis of the current studies is done, and dual systems combining osteogenic and antibacterial agents immobilized on the surface of PEEK are found the promising solution for a better implant design.

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Section: Cold Plasma Techniquementioning

confidence: 99%

Section: Cold Plasma Techniquementioning

confidence: 99%

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Methods to improve antibacterial properties of PEEK: A review

Uysal,

Tezcaner,

Evis

2024

Biomed. Mater.

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“…Furthermore, these reactive species cause the medium to become acidic, which follows a slight decrease in pH observed. Another possible mechanism of lower pH might be protein alteration by exposure to an acidic medium (Akhtar et al., 2022 ).…”

Section: Color Perceptionmentioning

confidence: 99%

A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments

Ramezan,

Kamkari,

Lashkari

et al. 2023

Food Science & Nutrition

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Food characteristics like appearance and color, which are delicate parameters during food processing, are important determinants of product acceptance because of the growing trend toward more diverse and healthier diets worldwide, as well as the increase in population and its effects on food consumption. Cold plasma (CP), as a novel technology, has marked a new trend in agriculture and food processing due to the various advantages of meeting both the physicochemical and nutritional characteristics of food products with minimal changes in physical, chemical, nutritional, and sensorial properties. CP processing has a positive impact on food quality, including the preservation of natural food pigments. This article describes the influence of CP on natural food pigments and color changes in vegetables and fruits. Attributes of natural pigments, such as carotenoids, chlorophyll, anthocyanin, betalain, and myoglobin, are presented. In addition, the characteristics and mechanisms of CP processes were studied, and the effect of CP on mentioned pigments was investigated in recent literature, showing that the use of CP technology led to better preservation of pigments, improving their preservation and extraction yield. While certain modest and undesirable changes in color are documented, overall, the exposure of most food items to CP resulted in minor loss and even beneficial influence on color. More study is needed since not all elements of CP treatment are currently understood. The negative and positive effects of CP on natural food pigments in various products are discussed in this review.

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“…There are several narrative reviews about ACP research as well [2][3][4]. A few of them are devoted to the particular uses of atmospheric cold plasma in meat processing [5][6][7]. However, a bibliometric review of publishing patterns in the general research field is still lacking.…”

Section: Introductionmentioning

confidence: 99%

Atmospheric cold plasma technology for meat industry: A bibliometric review

Vukić

Vujadinović

Smiljanić

et al. 2022

Teor. prakt. pererab. mâsa (Print)

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Atmospheric cold plasma is an innovative, non-thermal technology. It has shown promising results for a broad range of food processing applications. On the basis of those facts, it has prompted growing attention in the scientific community. This paper reviews the literature generation trends surrounding the atmospheric cold plasma technology. A bibliometric analysis was carried out to objectively and analytically uncover the knowledge development in the atmospheric cold plasma technology within the context of meat processing. The research began with querying the Dimensions database for scientific articles published over the past two decades. A total of 105 papers were published during this period. The articles were examined according to several bibliometric metrics such as the year of publication, countries, institutions, sources, authors, and keywords frequency. The results of the bibliometric analysis revealed that researchers are very interested in studying the interface of the atmospheric cold plasma technology and meat processing. In the last couple of years, the number of publications on the topic has been growing. This is the first bibliometric investigation of the atmospheric cold plasma technology in the context of meat processing. To the authors’ best knowledge, no similar analysis has been performed before. This paper provides researchers with a better understanding of topic developments. A better understanding can aid future research by closing present knowledge gaps. Hence, the paper provides the continuation of up-to-date technological discussions among researchers.

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Cold plasma technology: fundamentals and effect on quality of meat and its products

Cited by 15 publications

References 88 publications

Methods to improve antibacterial properties of PEEK: A review

Methods to improve antibacterial properties of PEEK: A review

A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments

Atmospheric cold plasma technology for meat industry: A bibliometric review

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