Non-thermal plasma technique for preservation of fresh foods: A review

Asl, Parisa Jafarian; Rajulapati, Vikky; Gavahian, Mohsen; Kapusta, Ireneusz; Putnik, Predrag; Khaneghah, Amin Mousavi; Marszałek, Krystian

doi:10.1016/j.foodcont.2021.108560

Cited by 64 publications

(15 citation statements)

References 90 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Thermal processing is also responsible for color changes in juices, such as browning, that can make the product unacceptable to consumers seeking a fresh and attractive red color of the juice [ 15 ]. In view of this, novel non-thermal methods of food preservation such as high-intensity pulsed electric field processing (HIPEF) are being developed and tested to meet the high demand for functional products with nutritional and sensory properties similar to those of fresh fruits [ 16 , 17 , 18 ]. The results of a previous study [ 12 ] have shown that both ripening grades (75% and 100%) of strawberries ( Fragaria x ananassa Duch., cultivar ‘Albion’) are suitable for the production of functional juices.…”

Section: Introductionmentioning

confidence: 99%

The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness

Markovinović

Putnik

Stulić

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

The aim of this study was to investigate the influence of high intensity pulsed electric field (HIPEF) technology on the stability of total phenols, anthocyanins, hydroxycinnamic acids, flavonols, and condensed tannins in strawberry juices (Fragaria x ananassa Duch. cv. ‘Albion’) with different ripening stages (75% and 100%) and stored at +4 °C for 7 days. The HIPEF parameters studied were: (i) electric field strength (40 and 50 kV cm−1), (ii) frequency (100 and 200 Hz), and (iii) treatment duration (3 and 6 min). Of the HIPEF parameters studied, electric field strength and frequency had a statistically significant effect on the content of all phenolic compounds. Treatment duration showed no statistically significant effects on phenolic compounds except for flavonols and condensed tannins. Storage had a positive effect on the stability of most of the phenolic compounds, with the exception of flavonols. Optimization of HIPEF processing showed that strawberry samples at both ripeness levels were suitable for HIPEF treatment to obtain functional fruit juices with a high content of polyphenols.

show abstract

Section: Introductionmentioning

confidence: 99%

The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness

Markovinović

Putnik

Stulić

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…The considerable factors which affect the reduction in the phenolic compounds are treatment time, power intensity, and flow rate (Asl et al, 2021). Although many researchers reported the enhancement of the treatment time leads to reduction of the phenol content (Ahangari et al, 2021; Gavahian et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Effect of dielectric barrier discharge cold plasma on the bruise susceptibility of plum fruit

Rashvand

Hajizadeh

Akbarnia

et al. 2022

J Food Process Engineering

View full text Add to dashboard Cite

Tissue firmness is one of the most important factors in consuming fresh fruits. The firmness of the plum is the main parameter to purchase. This study aimed to investigate the effect of the dielectric barrier discharge (DBD) cold plasma method on the mechanical properties of plums during storage time. For this purpose, a tesla system and cold plasma generation by DBD were used. Plums were treated by plasma three times for 5, 10 and 15 min and then evaluated in five periods 1st, 5th, 10th, 15th and 20th days. Also, the simulation method was used to measure the plums' bruise volume (BV) and bruise susceptibility (BS). The simulated and experimental BV and BS values were compared, and the maximum relative difference were 13.12% and 10.18%, respectively. In addition, scanning electron microscopy (SEM) was utilized to investigate the microstructure of the tissue before and after the drop test. The results revealed that the DBD treatment of 5 and 15 min had a negative effect on the mechanical properties of the plums. While the DBD treatment of 10 had an acceptable impact on the trend of Young's modulus, bio yield stress, and tangent modulus during the storage time. This treatment enhances the resistance of the plums to deformation and reduces the BV and BS tendency caused by impact. Practical ApplicationsMechanical damage of fresh fruits in the postharvest process by processing plants reduces the quality of the product in terms of firmness. Therefore, customers are reluctant to buy products with unacceptable rigidity. Plum is one of the expensive fruits that is always influenced by mechanical damage in the procedure of processing such as sorting. Therefore, it seems necessary to provide a solution that maintains firmness and does not affect the chemical quality of the product. DBD cold plasma is an economical, fast and reliable method to maintain the firmness of fresh fruits.Although DBD cold plasma can preserve the mechanical properties of the fruits by disinfection, treatment time can have both positive and negative effects. In other words, the over-treatment time sometimes causes fruit tissue to loosen or lowtreatment time has been no significant difference. Therefore, it seems research on the effect of treatment time is essential. The results of this study can be useful for horticultural processing plants to increase fruit quality in terms of firmness.

show abstract

“…In recent years, cold plasma has gained popularity as an efficient and gentle processing method 61 due to its efficient bactericidal properties at near‐ambient temperature and pressure 62 . It is used in edible mushroom preservation, where it can preserve the color, pH, and texture of mushrooms and reduce weight loss rates 63 .…”

Section: New Processing Techniquesmentioning

confidence: 99%

New preservation and detection technologies for edible mushrooms: A review

et al. 2023

View full text Add to dashboard Cite

Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post‐harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post‐harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non‐destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry.

show abstract

Non-thermal plasma technique for preservation of fresh foods: A review

Cited by 64 publications

References 90 publications

The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness

The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness

Effect of dielectric barrier discharge cold plasma on the bruise susceptibility of plum fruit

New preservation and detection technologies for edible mushrooms: A review

Contact Info

Product

Resources

About