Implications of cold plasma and plasma activated water on food texture- a review

Shanker, M. Anjaly; Khanashyam, Anandu Chandra; Pandiselvam, R.; Joshi, T. Jayasree; Thomas, Pinchu Elizabath; Zhang, Yue; Rustagi, Sarvesh; Bharti, Sweety; Thirumdas, Rohit; Kumar, Manoj; Kothakota, Anjineyulu

doi:10.1016/j.foodcont.2023.109793

Cited by 21 publications

(8 citation statements)

References 91 publications

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“…42 Bacterial inactivation of cold plasma results in slime formation in the surface of the food matrix, affecting the gumminess of the ASB. 43 The bacterial inactivation of PAW-DBD was stronger than other groups, leading to a higher gumminess value than in other groups. Furthermore, textural characteristics findings show that the application of cold plasma to hairtail muscle protein induces oxidative processes, consequently fostering crosslinking and densification of protein networks, thereby enhancing textural characteristics.…”

Section: Texture Changes Of Asb During Storagementioning

confidence: 86%

Optimization of cold plasma combined treatment process and its effect on the quality of Asian sea bass (Lates calcarifer) during refrigerated storage

Wang,

Sang,

Cai

et al. 2023

J Sci Food Agric

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BACKGROUNDCold plasma exhibits broad applicability in the realm of fish sterilization and preservation. The combination process of plasma‐activated water and dielectric barrier discharge (PAW‐DBD) was optimized, and its disinfection effects on bass fillets were studied.RESULTSThe best conditions for disinfection of PAW‐DBD were as follows. Bass fillets were soaked in PAW for 150 s, and then treated by DBD system at 160 kV for 180 s. The total viable count (TVC) reduced by 1.68 log CFU g−1. On the 15th day of refrigerated storage, TVC of PAW‐DBD group was 7.01 log CFU g−1, while the PAW and DBD group exhibited a TVC of 7.02 and 7.01 log CFU g−1 on day 12; the TVC of the control group was 7.13 log CFU g−1 on day 6. The sensory score, water‐holding capacity, and 2‐thiobarbituric acid reactive substance values of the PAW‐DBD group were significantly higher than those of PAW and DBD group (P < 0.05), whereas the TVC, Pseudomonas spp. count, and pH of the group were significantly lower (P < 0.05) during refrigerated storage.CONCLUSIONPAW‐DBD treatment can enhance the disinfection effect, maintain good quality, and extend the storage period of bass fillets. © 2023 Society of Chemical Industry.

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Section: Texture Changes Of Asb During Storagementioning

confidence: 86%

Optimization of cold plasma combined treatment process and its effect on the quality of Asian sea bass (Lates calcarifer) during refrigerated storage

Wang,

Sang,

Cai

et al. 2023

J Sci Food Agric

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“…Food texture, visual appearance, and taste are important in terms of consumer approval (Aslam et al, 2022; Shanker et al, 2023). The food inks are aligned layer by layer in 3D AM to create the food.…”

Section: Effect Of 4d Food Printing On Functional Properties Of Food ...mentioning

confidence: 99%

4D food printing technology: Structural changes to culinary art and beyond

Singh,

Pandey,

Tripathi

et al. 2024

J Food Process Engineering

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The evolution of food manufacturing through 3D printing has expanded with the development of 4D printing technology and opened new possibilities in culinary applications. Compared to conventional 3D printing, 4D printing incorporates time as a new dimension, allowing for dynamic modifications to food structures. Self‐assembly and reactions to external factors such as pH, moisture content, or temperature are examples of these alterations. The gastronomic design and nutritional possibilities have increased with the use of 4D printing in the food preparation process. Personalized nutrition is a significant use of 4D printing in the food industry. With the use of this technology, food products may be tailored to meet the dietary requirements of everyone, encouraging better eating practice and treating nutritional shortages. Furthermore, complex culinary designs that were previously difficult to accomplish are now possible by 4D printing. Intelligent materials that adapt their surroundings allow for self‐adjusting forms or packaging, which lowers waste and promotes sustainable food practices. Transportation and food storage could be revolutionized by 4D printing. Food deterioration and waste can be reduced, and food quality preserved throughout storage and transportation with the help of self‐adjusting packaging that adjusts to temperature fluctuations. Examining the most recent advancements in 4D food printing technology, this review highlights how this technology can revolutionize customized nutrition, sustainability, waste management, and culinary inventiveness.Practical ApplicationsUnderstanding the concept and advances in food printing technology is important to develop nutritionally enriched food products with desired shape. The factors involved in 4D food printing technologies and the structural and biochemical changes in products during processing are critically analyzed.

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“…Plasma treatment‐induced starch alterations are assumed to be mediated by depolymerization, crosslinking reactions, and functionalization (Barbhuiya et al., 2021). Cold plasma is an easy and safe technique that improves the content of resistant starch and enables structural modification and preservation of grains better than those achieved with conventional grain processing (Shanker et al., 2023).…”

Section: Effects Of Emerging Nonthermal Technologies On Food Grain Te...mentioning

confidence: 99%

“…A crucial aspect of cold plasma treatment is that the resultant reactive species can be discharged in a nonthermal atmosphere using atmospheric pressure (Ding, 2022) (Figure 1). Cold plasma treatment can improve the functional properties of protein isolates, starch, and rice through molecular and surface modifications (Shanker et al, 2023). Moreover, chemical reactions between the starch polymer and plasma species, mainly oxygen-containing groups such as carboxyl, hydroxyl, and carbonyl groups, lead to starch functionalization.…”

Section: Cold Plasma Pretreatmentmentioning

confidence: 99%

“…Successful uses of cold plasma include improving the functional properties of protein isolates and starch, enhancing amylase activity and water absorption rates, altering the moisture content (MC) of samples, and increasing lipid oxidation that affects textural values. Moreover, plasma treatment can effectively control the microbial populations in grains (Shanker et al., 2023).…”

Section: Introductionmentioning

confidence: 99%

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Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Mahmood,

Muhoza,

Kothakot

et al. 2023

Comp Rev Food Sci Food Safe

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Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high‐quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment‐induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in‐depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.

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Implications of cold plasma and plasma activated water on food texture- a review

Cited by 21 publications

References 91 publications

Optimization of cold plasma combined treatment process and its effect on the quality of Asian sea bass (Lates calcarifer) during refrigerated storage

Optimization of cold plasma combined treatment process and its effect on the quality of Asian sea bass (Lates calcarifer) during refrigerated storage

4D food printing technology: Structural changes to culinary art and beyond

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

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