Recent Advances in Cold Plasma Technology for Food Processing

Mehta, Deepak; Yadav, Sudesh Kumar

doi:10.1007/s12393-022-09317-z

Cited by 13 publications

(6 citation statements)

References 207 publications

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“…Additional research should clarify information on the source of plasma, duration of treatments, type, intensity, toxicity, safety, and regulatory aspects. Therefore, advances in studies that understand these challenges are important for the application and commercialization of CAP technology in the food industry (Mehta & Yadav, 2022).…”

Section: Sanitization Methods For Dry Food Processing Equipment In Lm...mentioning

confidence: 99%

“…The effectiveness of CAP is highly influenced by material characteristics, such as surface topography (Mehta & Yadav, 2022;Rao et al, 2020). A higher reduction (∼4.6 log CFU/cm 2 ) of S. Typhimurium biofilm can occur on SS surfaces after 10 s of treatment.…”

Section: 16mentioning

confidence: 99%

“…Therefore, advances in studies that understand these challenges are important for the application and commercialization of CAP technology in the food industry (Mehta & Yadav, 2022).…”

Section: 2mentioning

confidence: 99%

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Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Alonso

Gonçalves

Brito

et al. 2022

Comp Rev Food Sci Food Safe

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Bacterial biofilm formation in low moisture food processing (LMF) plants is related to matters of food safety, production efficiency, economic loss, and reduced consumer trust. Dry surfaces may appear dry to the naked eye, however, it is common to find a coverage of thin liquid films and microdroplets, known as microscopic surface wetness (MSW). The MSW may favor dry surface biofilm (DSB) formation. DSB formation is similar in other industries, it occurs through the processes of adhesion, production of extracellular polymeric substances, development of microcolonies and maturation, it is mediated by a quorum sensing (QS) system and is followed by dispersal, leading to disaggregation. Species that survive on dry surfaces develop tolerance to different stresses. DSB are recalcitrant and contribute to higher resistance to sanitation, becoming potential sources of contamination, related to the spoilage of processed products and foodborne disease outbreaks. In LMF industries, sanitization is performed using physical methods without the presence of water. Although alternative dry sanitizing methods can be efficiently used, additional studies are still required to develop and assess the effect of emerging technologies, and to propose possible combinations with traditional methods to enhance their effects on the sanitization process. Overall, more information about the different technologies can help to find the most appropriate method/s, contributing to the development of new sanitization protocols. Thus, this review aimed to identify the main characteristics and challenges of biofilm management in low moisture food industries, and summarizes the mechanisms of action of different dry sanitizing methods (alcohol, hot air, UV‐C light, pulsed light, gaseous ozone, and cold plasma) and their effects on microbial metabolism.

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Section: Sanitization Methods For Dry Food Processing Equipment In Lm...mentioning

confidence: 99%

Section: 16mentioning

confidence: 99%

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Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Alonso

Gonçalves

Brito

et al. 2022

Comp Rev Food Sci Food Safe

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“…It can be produced using various types of power sources including alternating current (AC), direct current (DC), and pulse voltages [54]. It has a simple design and low installation cost [55].…”

Section: Plasma Generation Devicesmentioning

confidence: 99%

The Potential of Cold Plasma-Based Seed Treatments in Legume–Rhizobia Symbiotic Nitrogen Fixation: A Review

Abeysingha,

Dhaliwal,

et al. 2024

Crops

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The use of cold plasma (CP) seed treatment is an emerging agricultural technology that exhibits the potential to enhance nodulation and symbiotic nitrogen fixation (SNF) in legumes. CP is composed of a diverse mixture of excited atoms, molecules, ions, and radicals that have the potential to affect the physical properties of the seed and influence gene expressions that could have a lasting impact on the nodulation, SNF, growth, and yield of legumes. The direct participation of the CP in the nodulation process and its correlation with the escalation of nodules and SNF is still not fully understood. This review discussed four areas in the nodulation and SNF process that can directly or indirectly affect CP seed treatments: root–rhizobia signal exchange pathways, root/shoot growth and development, phytohormone production, and the nitrogen fixation process. We also discuss the potential challenges and future research requirements associated with plasma technology to enhance SNF in legumes.

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“…Cold plasma generates reactive oxygen and nitrogen species (ROS and RNS) that can react with many organic compounds in foods. Properly selecting cold plasma technology and operating conditions can improve many food products' nutritional and sensory properties [12,[18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

Influence of Glow Discharge Plasma Treatment on Cashew Apple Juice’s Aroma Profile and Volatile Compounds

Maia,

Rodrigues,

Fernandes

2023

Journal of Food Processing and Preservation

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Cashew apple juice has a distinctive fruity aroma but contains an undesired balsamic/chemical note caused by the high concentration of styrene and other aromatic hydrocarbons. Cold plasma technology can induce chemical changes to fruit juices’ volatile compounds, improving the aroma of fruit juices. This study is aimed at evaluating the chemical effects of cold plasma on the volatile compounds and aroma of cashew apple juice, which is characterized by a complex mixture of compounds. Glow discharge plasma was applied to cashew apple juice, varying the plasma flow rate (10 to 30 mL/min) and processing time (10 to 20 min) at a constant voltage (80 kV). Plasma treatment induced several changes in the juice’s volatile compound composition, with a significant decrease in fatty acids and fatty acid esters (92%) and an increase in aldehydes (50%), alcohols (86%), and short-chain esters (21%). The primary reaction observed during plasma treatment was the internal scission of fatty acid and fatty acid esters, which formed short-chain esters and aldehydes. Further hydrogenation of aldehydes produced alcohols. The chemical changes induced by plasma treatment intensified cashew apple juice’s aroma by 28% while maintaining its aroma profile.

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Recent Advances in Cold Plasma Technology for Food Processing

Cited by 13 publications

References 207 publications

Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

The Potential of Cold Plasma-Based Seed Treatments in Legume–Rhizobia Symbiotic Nitrogen Fixation: A Review

Influence of Glow Discharge Plasma Treatment on Cashew Apple Juice’s Aroma Profile and Volatile Compounds

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