Recent trends and technological development in plasma as an emerging and promising technology for food biosystems

Hernández-Torres, Catalina J.; Reyes-Acosta, Yadira Karina; Chávez‐González, Mónica L.; Dávila-Medina, Miriam D.; Verma, Deepak Kumar; Martínez-Hernández, José L.; Narro-Céspedes, Rosa Idalia

doi:10.1016/j.sjbs.2021.12.023

Cited by 36 publications

(18 citation statements)

References 212 publications

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“…In addition, any future use of atmospheric cold plasma in meat, poultry, or eggs must be approved by the USDA‐FSIS (USDA‐Food Safety Inspection Service). Novel foods should be allowed to consume if they do not pose a health risk, have no negative nutritional effects, and do not mislead the consumers (Hernandez‐Torres et al, 2022). The European Food Safety Authority's (EFSA) expert scientific panel collects the essential information before issuing an expert assessment on the benefits and drawbacks of novel foods.…”

Section: Safety Concerns and Regulations About Cold Plasmamentioning

confidence: 99%

Cold plasma in food processing and preservation: A review

Birania

Attkan

Kumar

et al. 2022

J Food Process Engineering

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The need for safe and healthy foods has increased since the turn of the century. Novel non‐thermal food processing technologies are being adopted by the food sector. Cold plasma (CP) is a proposed, non‐thermal food processing method that inactivates contaminating bacteria on foods and packing materials by using charged, highly reactive gaseous molecules and species. It was originally established to improve the printing and adhesive capabilities of polymers, as well as several electronic applications. The uses of cold plasma have expanded up to food industries in recent decades as a powerful tool for non‐thermal food processing, with a variety of applications. The impact of CP on food quality is crucial to its acceptability as an alternative food processing technology. As the cold plasma possesses non‐thermal characteristics, these can be a great combination of high reactivity and moderate temperatures, which can be used for heat‐sensitive products. CP treatments have had no or little effects on the chemical, physical, sensory, and nutritional properties of different items because of the non‐thermal nature. This review paper discusses the cold plasma, generation method, effect on food and limitations, and future prospects. Practical applications Non‐thermal food processing is a relatively new application that is gaining attraction. As a non‐thermal technology, cold plasma is environmentally safe and produces minimal modifications in treated products. Cold plasma has a wide range of uses in the food and biomedical industries. The application of cold plasma for surface sterilization of both food products and food packaging materials is progressing due to significant advances in plasma science and its advantages over the conventional sterilization technologies. This paper highlights recent cold plasma breakthroughs on several plant and animal‐based food matrices with the goal of emphasizing prospective applications, current research, and industry trends. This analysis will help students, researchers, consumers, and food processors to understand the safety of cold plasma and its wide‐scale commercial application in food by assessing the safety of gases utilized in the plasma treatment.

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Section: Safety Concerns and Regulations About Cold Plasmamentioning

confidence: 99%

Cold plasma in food processing and preservation: A review

Birania

Attkan

Kumar

et al. 2022

J Food Process Engineering

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“…Many researchers have claimed that plasma activated water’s antibacterial activity contributed to the synergistic effects through its physicochemical characteristics, including ROS, RNS, pH, and UV radiation [ 65 ].…”

Section: Hybrid Technologiesmentioning

confidence: 99%

“…Another approach is the use of a magnetic field with cold plasma to increase the density of the plasma by applying 0.587 T magnetic field to a plasma jet, the concentration and electron density of the cold plasma grew by 2.4 and 1.5 times, respectively [ 65 ].…”

Section: Hybrid Technologiesmentioning

confidence: 99%

“…The regulatory ramifications of developing technology differ globally. The United States Department of Agriculture (USDA), the Food and Drug Administration (FDA), and the Environmental Protection Agency (EPA) have all approved the use of cold plasma in food and food packaging [ 65 ].…”

Section: Scale Up Challenges and Industrial Applicationmentioning

confidence: 99%

“…As a result, substantial volumetric scale-up is necessary for continuous and smooth operation. Additionally, maintaining plasma homogeneity during scale-up demands for creation of a suitable plasma source that can meet the plant’s requisite capacity [ 65 ]. Food applications have drawn more attention to atmospheric-pressure plasma generators but scaling discharges up to larger regions without compromising the plasma homogeneity is still a significant difficulty [ 66 ].…”

Section: Scale Up Challenges and Industrial Applicationmentioning

confidence: 99%

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Dielectric Barrier Discharge for Solid Food Applications

et al. 2022

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Atmospheric cold plasma (ACP) is a non-thermal technology whose ability to inactivate pathogenic microorganisms gives it great potential for use in the food industry as an alternative to traditional thermal methods. Multiple investigations have been reviewed in which the cold plasma is generated through a dielectric barrier discharge (DBD) type reactor, using the atmosphere of the food packaging as the working gas. The results are grouped into meats, fruits and vegetables, dairy and lastly cereals. Microbial decontamination is due to the action of the reactive species generated, which diffuse into the treated food. In some cases, the treatment has a negative impact on the quality. Before industrializing its use, alterations in colour, flavour and lipid oxidation, among others, must be reduced. Furthermore, scaling discharges up to larger regions without compromising the plasma homogeneity is still a significant difficulty. The combination of DBD with other non-thermal technologies (ultrasound, chemical compounds, magnetic field) improved both the safety and the quality of food products. DBD efficacy depends on both technological parameters (input power, gas composition and treatment time) and food intrinsic properties (surface roughness, moisture content and chemistry).

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A review on fruit and vegetable processing using traditional and novel methods

Srivastava,

Sit

2024

Future Postharvest and Food

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Fruits and vegetables are essential for human health, providing superior nutritional benefits while contributing to a sustainable approach that mitigates the impact of climate change. However, their high moisture content makes them highly perishable, leading to significant postharvest losses. As a result, extending their shelf life and maintaining quality are critical challenges that require effective processing techniques. Traditional methods such as blanching, pasteurization, and drying are commonly employed to inhibit microbial growth and enzyme activity. However, these techniques often involve high temperatures, which can negatively affect the quality, structure, and nutrient content of heat‐sensitive produce. To overcome these limitations, innovative non‐thermal technologies—including high‐pressure processing (HPP), pulsed electric fields (PEF), ohmic heating, cold plasma, and ultraviolet (UV) treatments—are gaining attention. These methods preserve nutrient content more effectively and enhance sensory attributes such as color, texture, and flavor, while also reducing processing times, making them suitable for commercial applications. This review provides a comprehensive examination of both traditional and novel processing methods for fruits and vegetables, focussing on their mechanisms, advantages, and limitations. Furthermore, it explores the potential of combining conventional and emerging techniques to develop more sustainable processing solutions that cater to the growing consumer demand for high‐quality, nutrient‐rich foods.

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Recent trends and technological development in plasma as an emerging and promising technology for food biosystems

Cited by 36 publications

References 212 publications

Cold plasma in food processing and preservation: A review

Cold plasma in food processing and preservation: A review

Dielectric Barrier Discharge for Solid Food Applications

A review on fruit and vegetable processing using traditional and novel methods

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