Abstract
Cold plasma (CP) is generated when an electrical energy source is applied to a gas, resulting in the production of several reactive species such as ultraviolet photons, charged particles, radicals and other reactive nitrogen, oxygen, and hydrogen species. CP is a novel, non-thermal technology that has shown great potential for food decontamination and has also generated a lot of interest recently for a wide variety of food processing applications. This review discusses the potential use of CP in mainstream food applications to ensure food safety. The review focuses on the design elements of cold plasma technology, mode of action of CP, and types of CP technologies applicable to food applications. The applications of CP by the food industry have been demonstrated for food decontamination, pesticide residue removal, enzyme inactivation, toxin removal, and food packaging modifications. Particularly for food processing, CP is effective against major foodborne pathogenic micro-organisms such as Listeria monocytogenes and Salmonella Typhimurium, Tulane virus in romaine lettuce, Escherichia coli O157:H7, Campylobacter jejuni, and Salmonella spp. in meat and meat products, and fruits and vegetables. However, some limitations such as lipid oxidation in fish, degradation of the oligosaccharides in the juice have been reported with the use of CP, and for these reasons, further research is needed to mitigate these negative effects. Furthermore, more research is needed to maximize its potential.
Highlights
Plasma is characterized as “the fourth state of matter”
It is important to note that the effectiveness of plasma-reactive species for food applications depends on the appropriateness of the products to be treated and the configuration of the cold plasma (CP) system
Skin on poultry pieces is an example of how foods with different amounts of proteins and very critical in removing primary sources of foodborne bacterial pathogen L. monocytogenes, B. cereus, fats contents can in two distinctlydifferent different efficacies respect surfacevs
Summary
Plasma is characterized as “the fourth state of matter”. According to Whitehead, J. It is important to note that the effectiveness of plasma-reactive species for food applications depends on the appropriateness of the products to be treated and the configuration of the CP system. Some of the key factors to consider to effectively decontaminate foods with CP are water activity (commodity and system environment), protein and fat contents, the physical structure of the commodity, spore-forming properties and load of microorganisms. Skin on poultry pieces is an example of how foods with different amounts of proteins and very critical in removing primary sources of foodborne bacterial pathogen L. monocytogenes, B. cereus, fats contents can in two distinctlydifferent different efficacies respect surfacevs. CPexample treatment may havewith alsodifferent an effect on theof color, taste, and can aroma ofinfresh pieces is an of how foods amounts proteins and texture, fats contents result two commodities such as blueberries [13,14,15,16,17,18]. CP treatment may have an effect on the color, taste, texture, and aroma of fresh commodities such as blueberries [13,14,15,16,17,18]
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