Effect of Cold Atmospheric Surface Microdischarge Plasma on the Inactivation of Fusarium moniliforme and Physicochemical Properties of Chinese Yam Flour

Yang, Xudong; Ju, Siyao; Liu, Mengjie; Feng, Junxia; Du, Mengru; Zhuang, Jie; Ma, Ruonan; Jiao, Zhen; Zhou, Rusen; Cullen, Patrick J.

doi:10.1007/s11947-023-03182-2

Food Bioprocess Technol

2023

DOI: 10.1007/s11947-023-03182-2

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Effect of Cold Atmospheric Surface Microdischarge Plasma on the Inactivation of Fusarium moniliforme and Physicochemical Properties of Chinese Yam Flour

Xudong Yang,

Siyao Ju,

Mengjie Liu

et al.

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2024

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Cited by 4 publications

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Application of Cold Plasma Technology on the Postharvest Preservation of In-Packaged Fresh Fruit and Vegetables: Recent Challenges and Development

Nikzadfar,

Kazemi,

Abooei

et al. 2024

Food Bioprocess Technol

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Cold plasma, an emerging and versatile non-thermal technology, has gained substantial attention, particularly in the domain of surface modification, specifically within the context of packaging films. Recent developments in cold plasma technology have unveiled its potential to improve various aspects of packaged films, including chemical composition, physical attributes, structural characteristics, and overall functionality. These enhancements encompass surface roughness, contact angles, flexibility, thermal stability, barrier properties, and antimicrobial efficacy. The imperative for the advancement and expansion of decay-control technologies is crucial, not only for preserving the quality of fresh fruits and vegetables but also for mitigating biological risks throughout postharvest, processing, and storage. This, in turn, extends the shelf life of these products. This review aims to comprehensively outline the various systems utilized in in-package cold plasma (CP) treatments and their interactions with key parameters that significantly influence the efficacy of the process on fruits and vegetables. In this order, the review furnishes a comprehensive understanding of the mechanisms through which cold plasma impacts the quality characteristics of diverse fruits and vegetables. The review paper examines the potential of cold plasma technology in inhibiting spoilage and pathogenic microorganisms, deactivating enzymes, and altering the physical, mechanical, and chemical characteristics of fresh fruits and vegetables during packaging. Furthermore, It deals with the effect of cold plasma technology on increasing the quality and characteristics of edible films, alongside its utilization as an antimicrobial agent in food packaging.

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Application of Cold Plasma Technology on the Postharvest Preservation of In-Packaged Fresh Fruit and Vegetables: Recent Challenges and Development

Nikzadfar,

Kazemi,

Abooei

et al. 2024

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

Effect of cold plasma for modulating macromolecules and bioactive composition of food: Unveiling mechanisms and synergies with other emerging techniques

Rout,

Tripathy,

Srivastav

2024

Food Bioscience

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Cold atmospheric plasma degradation of deoxynivalenol in solid and liquid phases and its effect on whole wheat flour quality

Fan,

Feng,

Yang

et al. 2024

LWT

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Effect of Cold Atmospheric Surface Microdischarge Plasma on the Inactivation of Fusarium moniliforme and Physicochemical Properties of Chinese Yam Flour

Cited by 4 publications

References 75 publications

Application of Cold Plasma Technology on the Postharvest Preservation of In-Packaged Fresh Fruit and Vegetables: Recent Challenges and Development

Application of Cold Plasma Technology on the Postharvest Preservation of In-Packaged Fresh Fruit and Vegetables: Recent Challenges and Development

Effect of cold plasma for modulating macromolecules and bioactive composition of food: Unveiling mechanisms and synergies with other emerging techniques

Cold atmospheric plasma degradation of deoxynivalenol in solid and liquid phases and its effect on whole wheat flour quality

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