Understanding the Role of Plasma Technology in Food Industry

Mir, Shabir Ahmad; Shah, Manzoor Ahmad; Mir, Mohammad Maqbool

doi:10.1007/s11947-016-1699-9

Cited by 177 publications

(68 citation statements)

References 84 publications

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“…Scanning electron microscopy showed the formation of fissures and depressions on the surface of product after exposure to cold plasma. These surface changes are believed to provide routes for faster EO evaporation (Kodama et al., ; Mir, Shah, & Mir, ; Misra, Schlüter, & Cullen, ).…”

Section: Resultsmentioning

confidence: 99%

“…It seems our findings are in line with the existing studies about the impact of cold plasma (either positive or negative) on the quality of agricultural products (Bußler et al., ; Garofulić et al., ; Grabowski et al., ; Herceg et al., ; Hertwig, Reineke, Ehlbeck, Erdoğdu, et al., ; Kovačević et al., ; Lacombe et al., ). These considerable outcomes could be attributed to the differences in plant species, type, and duration of cold plasma treatment, the feed gas used, the applied voltages, plant secretory structures, and chemical composition of active substances (Mir et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…These results were in accordance with other researchers observations. For instance, Kodama, Thawatchaipracha, and Sekiguchi (2014) for faster EO evaporation (Kodama et al, 2014;Mir, Shah, & Mir, 2016;Misra, Schlüter, & Cullen, 2016).…”

Section: Effect Of Cold Plasma Treatment On Eo Contentmentioning

confidence: 99%

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Effect of cold plasma on essential oil content and composition of lemon verbena

Ebadi

Abbasi

Harouni

et al. 2019

Food Science & Nutrition

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Cold plasma is known as a novel nonthermal processing method for decontamination of medicinal and aromatic plants ( MAP s); however, there are little research studies about its effects on active ingredients of these plants. The aim of this research was to investigate the influence of low‐pressure cold plasma ( LPCP ) treatments (1, 3, and 5 min) on the essential oil (EO) content and composition of lemon verbena leaves. The EO content was determined using hydro‐distillation, and the composition of the extracted EOs was quantified using gas chromatography and gas chromatography–mass spectrometry techniques. The results showed that by increasing the LPCP treatment duration, the EO content was reduced from 1.2 to 0.9 (% v/w). The highest content of monoterpene hydrocarbons (e.g., limonene) and oxygenated sesquiterpenes (e.g., spathulenol and globulol) was also observed in LPCP ‐treated ones, whereas the oxygenated monoterpenes (e.g., citral) content of control was measurably higher than those treated with LCPC .

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Effect of cold plasma on essential oil content and composition of lemon verbena

Ebadi

Abbasi

Harouni

et al. 2019

Food Science & Nutrition

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“…Therefore, considerable attention has been given to the development of novel techniques for the preservation of the quality of fresh eggs. There are many researches on the enhanced stability of fresh table egg quality with non‐thermal techniques such as plasma, pulsed electric field, pulsed‐UV, ozone and sonication (Rodríguez Romo, ; Keklik et al , ; Perry et al , ; Kasler, ; Caner & Yüceer, ; Mir et al , ). Among novel processing techniques, ultrasound and ozone treatments are receiving considerable attention for the quality and safety improvement of perishable foods.…”

Section: Introductionmentioning

confidence: 99%

The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT‐NIR spectral analysis

Yüceer

Caner

2019

Int J of Food Sci Tech

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Summary This research aims to investigate and compare the effect of different treatments, including gaseous ozone (6‐ppm/4‐min), ultrasound (450 W/4‐min), and coatings of shellac and lysozyme–chitosan (L–C), on fresh eggs during the storage for six weeks at ambient temperature. The internal quality analysis was performed in Part I. In Part II, the bacterial qualities, Fourier transform near‐infrared (FT‐NIR) spectral image and eggshell breaking strength were monitored. Ozone and ultrasound helped to maintain bacterial quality, but had an adverse effect on shell strength. Coated eggs had the highest value of strength (shellac: 3.63 ± 0.54 kgf; L–C: 3.56 ± 0.54 kgf) and ultrasound‐treated eggs had the lowest strength (3.13 ± 0.78 kgf) in egg top. FT‐NIR measurement showed that all treatments resulted in a decrease in absorption bands throughout storage. Overall, among the treatments investigated, the coatings were the best for enhancing shelf life with higher strength in eggshell breakage, while the ozone and ultrasound only helped to keep the microbial quality and enhance the shelf life.

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“…A growing number of publications including several recent reviews are found on the topic of plasma in food, particularly focused on antimicrobial efficacy, [6,7] food applications, [8,9] functional properties, [10] and food packaging. [11] However the reported studies to date are almost exclusively at lab scale.…”

Section: Introductionmentioning

confidence: 99%

Translation of plasma technology from the lab to the food industry

Cullen¹,

Lalor²,

Scally³

et al. 2017

Plasma Processes & Polymers

144

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The potential of cold plasma as a food processing aid has been demonstrated for a range of processes and products. The potential applications of plasma technology are extensive and include: microbial decontamination, pest control, toxin elimination, food and package functionalisation and many others. However, studies reported to date have principally been at laboratory scale. This paper discusses the status and challenges of transferring the technology to the industry. The major challenges discussed for adoption of atmospheric plasma as a food processing tool by industry are: 1) demonstration of product/process specific efficacies; 2) development of process compatible technology designs and scale-up; 3) effective process control and validation; 4) regulatory approval and 5) consumer acceptance.

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Understanding the Role of Plasma Technology in Food Industry

Cited by 177 publications

References 84 publications

Effect of cold plasma on essential oil content and composition of lemon verbena

Effect of cold plasma on essential oil content and composition of lemon verbena

The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT‐NIR spectral analysis

Translation of plasma technology from the lab to the food industry

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