1
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Bayati M, Lund MN, Tiwari BK, Poojary MM. Chemical and physical changes induced by cold plasma treatment of foods: A critical review. Compr Rev Food Sci Food Saf 2024; 23:e13376. [PMID: 38923698 DOI: 10.1111/1541-4337.13376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 05/13/2024] [Accepted: 05/17/2024] [Indexed: 06/28/2024]
Abstract
Cold plasma treatment is an innovative technology in the food processing and preservation sectors. It is primarily employed to deactivate microorganisms and enzymes without heat and chemical additives; hence, it is often termed a "clean and green" technology. However, food quality and safety challenges may arise during cold plasma processing due to potential chemical interactions between the plasma reactive species and food components. This review aims to consolidate and discuss data on the impact of cold plasma on the chemical constituents and physical and functional properties of major food products, including dairy, meat, nuts, fruits, vegetables, and grains. We emphasize how cold plasma induces chemical modification of key food components, such as water, proteins, lipids, carbohydrates, vitamins, polyphenols, and volatile organic compounds. Additionally, we discuss changes in color, pH, and organoleptic properties induced by cold plasma treatment and their correlation with chemical modification. Current studies demonstrate that reactive oxygen and nitrogen species in cold plasma oxidize proteins, lipids, and bioactive compounds upon direct contact with the food matrix. Reductions in nutrients and bioactive compounds, including polyunsaturated fatty acids, sugars, polyphenols, and vitamins, have been observed in dairy products, vegetables, fruits, and beverages following cold plasma treatment. Furthermore, structural alterations and the generation of volatile and non-volatile oxidation products were observed, impacting the color, flavor, and texture of food products. However, the effects on dry foods, such as seeds and nuts, are comparatively less pronounced. Overall, this review highlights the drawbacks, challenges, and opportunities associated with cold plasma treatment in food processing.
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Affiliation(s)
- Mohammad Bayati
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Marianne N Lund
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
- Department of Biomedical Sciences, University of Copenhagen, Copenhagen N, Denmark
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Dublin 15, Ireland
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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2
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Jaddu S, Sahoo S, Sonkar S, Alzahrani K, Dwivedi M, Misra NN, Pradhan RC. Cold Plasma Treatment of Little Millet Flour: Impact on Bioactives, Antinutritional Factors and Functional Properties. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:503-510. [PMID: 38607507 DOI: 10.1007/s11130-024-01171-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/20/2024] [Indexed: 04/13/2024]
Abstract
This study delves into the transformative effects of atmospheric cold plasma (CP) treatment on little millet flour (LMF), specifically exploring alterations in bioactive compounds, antinutritional factors, and functional properties. Foaming and emulsification properties experienced noteworthy enhancements with plasma treatment, manifesting in significant increases in foaming capacity (up to 51.47 ± 0.49%), foaming stability, emulsification ability, and emulsion stability (up to 47.02 ± 0.35%). The treatment also positively influenced water absorption index and swelling power. Antinutritional factors, including tannins and saponins, exhibited substantial reductions following plasma treatment. Saponin content, for instance, decreased by an impressive 58% after exposure to 20 kV for 20 min. Conversely, bioactive compounds such as phenolic content and antioxidant activity saw significant increases. Total phenolic content (TPC) rose from 527.54 ± 8.94 to 575.82 ± 3.58 mg GAE/100 g, accompanied by a remarkable 59% boost in antioxidant activity. Interestingly, plasma treatment did not exhibit a discernible effect on pasting properties. These findings collectively underscore the potential of atmospheric CP treatment as a novel and effective method for enhancing the functional and nutritional attributes of LMF, thereby opening new avenues for its application in food science and technology.
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Affiliation(s)
- Samuel Jaddu
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, 769008, India
| | - Sibasish Sahoo
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, 769008, India
| | - Shivani Sonkar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, 769008, India
| | - Khalid Alzahrani
- Department of Clinical Laboratories Sciences, College of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif, 21944, Saudi Arabia
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, 769008, India
| | - N N Misra
- Department of Clinical Laboratories Sciences, College of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif, 21944, Saudi Arabia.
| | - Rama Chandra Pradhan
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, 769008, India.
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3
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Mahmood N, Muhoza B, Kothakot A, Munir Z, Huang Y, Zhang Y, Pandiselvam R, Iqbal S, Zhang S, Li Y. Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review. Compr Rev Food Sci Food Saf 2024; 23:e13286. [PMID: 38284581 DOI: 10.1111/1541-4337.13286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 11/22/2023] [Accepted: 12/04/2023] [Indexed: 01/30/2024]
Abstract
Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high-quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment-induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in-depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.
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Affiliation(s)
- Naveed Mahmood
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Anjineyulu Kothakot
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Zeeshan Munir
- Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yue Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Sohail Iqbal
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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4
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Kheto A, Mallik A, Sehrawat R, Gul K, Routray W. Atmospheric cold plasma induced nutritional & anti-nutritional, molecular modifications and in-vitro protein digestibility of guar seed (Cyamopsis tetragonoloba L.) flour. Food Res Int 2023; 168:112790. [PMID: 37120236 DOI: 10.1016/j.foodres.2023.112790] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 03/28/2023] [Accepted: 04/02/2023] [Indexed: 05/01/2023]
Abstract
The present study was carried out to investigate the effect of atmospheric cold plasma treatment on the nutritional, anti-nutritional, functional, morphological, and digestibility of guar seed (Cyamopsis tetragonoloba L.) flour. Here, guar seed flour was kept inside the plasma reactor for 5 to 20 min at different power levels (10 & 20 kV). The cold plasma treatment (CPT) significantly (p < 0.05) reduced the carbohydrate (46.87 - 36.81 %), protein (27.15 - 25.88 %), and increased the WAC (1.89 - 2.91 g/g), OAC (1.18 - 2.17 g/g), FC (113 - 186.17 %), and pasting properties of guar seed flour. High-intensity plasma-treated samples (20 kV-20 min) contained lesser tannin, phytic acid, and saponin with reduced the nutritional value. The FTIR spectrum suggested that functional group formation or destruction might have occurred in the plasma-treated samples. Additionally, the crystallinity is reduced with increasing applied voltage or duration. The SEM analysis reveals that CPT resulted in the formation of rough surfaces with highly porous structures. On the other hand, CPT significantly reduced the trypsin inhibitor activity and had a minor impact on in-vitro protein digestibility except for the 20 kV-20 min treated sample. In PCA analysis, 10 kV-15 min treated samples exhibited better nutritional value, functional, and pasting properties with maximum impact of anti-nutritional factors. From the results, it can be concluded that treatment duration rather than the applied voltage plays a significant role in preserving the nutritional content.
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Affiliation(s)
- Ankan Kheto
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Akarshan Mallik
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Rachna Sehrawat
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India.
| | - Khalid Gul
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Winny Routray
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
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5
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Pathan FL, Trimukhe AM, Deshmukh RR, Annapure US. A peleg modeling of water absorption in cold plasma-treated Chickpea (Cicer arietinum L.) cultivars. Sci Rep 2023; 13:7857. [PMID: 37188721 DOI: 10.1038/s41598-023-33802-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Accepted: 04/19/2023] [Indexed: 05/17/2023] Open
Abstract
Plasma processing appears to be the mainstay of food preservation in the present day due to its effectiveness in controlling microorganisms at low temperatures. Legumes are usually soaked before cooking. Six chickpea varieties (Kripa, Virat, Vishal, Vijay, Digvijay, and Rajas) were soaked in distilled water at room temperature, and Peleg model was fitted after plasma treatment. Cold plasma treatment was used at 40, 50 and 60 Watt with exposure times of 10, 15 and 20 min. K1 (Peleg rate constant) consistently decreased from 32.3 to 4.3 × 10-3 (h % - 1) for all six chickpea cultivars, indicating an increased water absorption rate with increasing plasma power and treatment time. It was lowest in 60 W 20 min plasma treatment in Virat cultivar. K2 (Peleg capacity constant) ranged from 9.4 to 12 × 10-3 (h % - 1) for all six chickpea cultivars. Thus, plasma treatment showed no effect on water uptake capacity (K2), as it did not increase or decrease consistently with increasing plasma power and treatment time. Fitting the Peleg model successfully revealed the correlation between the water absorption of chickpea cultivars. The model fit ranged from R2 ≥ 0.9873 to 0.9981 for all six chickpea cultivars.
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Affiliation(s)
- F L Pathan
- Department of Food Engineering and Technology, Institute of Chemical Technology, N.P. Marg, Matunga, Mumbai (E), 400019, India.
| | - A M Trimukhe
- Department of Physics, Institute of Chemical Technology, N.P. Marg, Matunga, Mumbai (E), 400019, India
| | - R R Deshmukh
- Department of Physics, Institute of Chemical Technology, N.P. Marg, Matunga, Mumbai (E), 400019, India
| | - U S Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, N.P. Marg, Matunga, Mumbai (E), 400019, India.
- Institute of Chemical Technology, Marathwada Campus, Aurangabad Road, Jalana, 431213, India.
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6
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Cold plasma as a pre-treatment for processing improvement in food: A review. Food Res Int 2023; 167:112663. [PMID: 37087253 DOI: 10.1016/j.foodres.2023.112663] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/13/2023] [Accepted: 03/05/2023] [Indexed: 03/17/2023]
Abstract
Thermal processes can be very damaging to the nutritional and sensory quality of foods. Non-thermal technologies have been applied to reduce the impact of heat on food, reducing processing time and increasing its efficiency. Among many non-thermal technologies, cold plasma is an emerging technology with several potential applications in food processing. This technique can be used to preserve and sanitize food products, and act as a pre-treatment for drying, extraction, cooking, curing, and hydrogenation of foods. Furthermore, the reacting plasma species formed during the plasma application can change positively the sensory and nutritional aspects of foods. The aim of this review is to analyze the main findings on the application of cold plasma as a pre-treatment technology to improve food processing. In its current maturity stage, the cold plasma technology is suitable for reducing drying time, increasing extraction efficiency, as well as curing meats. This technology can convert unsaturated into saturated fats, without forming trans isomers, which can be an alternative to healthier foods. Although many advantages come from cold plasma applications, this technology still has several challenges, such as the scaling up, especially in increasing productivity and treating foods with large formats. Optimization and control of the effects of plasma on nutritional and sensory quality are still under investigation. Further improvement of the technology will come with a higher knowledge of the effects of plasma on the different chemical groups present in foods, and with the development of bigger or more powerful plasma systems.
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Ahmadian S, Kenari RE, Amiri ZR, Sohbatzadeh F, Khodaparast MHH. Effect of ultrasound-assisted cold plasma pretreatment on cell wall polysaccharides distribution and extraction of phenolic compounds from hyssop (Hyssopus officinalis L.). Int J Biol Macromol 2023; 233:123557. [PMID: 36740126 DOI: 10.1016/j.ijbiomac.2023.123557] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 01/22/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023]
Abstract
Hyssopus officinalis L (Hyssop) is a good source of phenolic compounds. However, conventional methods for extraction of these compounds typically take a long time and have relatively low recovery rates. This study focused on cold atmospheric plasma (CAP) pretreatment and investigated its effects on the ultrasound-assisted extraction (UAE) of phenolic compounds from hyssop. Hyssop was treated at dielectric barrier discharge plasma with air and nitrogen gases for 5, 10, and 15 min. Optical emission spectroscopy was used to evaluate present active species in the plasma. The water contact angle changes, cell wall polysaccharides distribution, and structural variations of the treated samples were determined after treatment. Antioxidant activity and total phenolic contents (TPC) of the extracts were also evaluated. The results showed that CAP treatment reduced the contact angle making surface more hydrophilic. Compared with hyssop, overall no significant changes in the basic structure of all treated samples or the formation of new functional groups were recognized. In addition, CAP pretreatment before UAE increased the antioxidant activity of extracts according to the FRAP assay than the un-pretreated sample and conventional solvent extraction method. Also, TPC increased in samples treated with nitrogen plasma.
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Affiliation(s)
- Soheila Ahmadian
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran.
| | - Zeynab Raftani Amiri
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
| | - Farshad Sohbatzadeh
- Department of Atomic and Molecular Physics, Faculty of Science, University of Mazandaran, Babolsar, Iran
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Farooq S, Dar AH, Dash KK, Srivastava S, Pandey VK, Ayoub WS, Pandiselvam R, Manzoor S, Kaur M. Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products. Food Sci Biotechnol 2023; 32:621-638. [PMID: 37009036 PMCID: PMC10050620 DOI: 10.1007/s10068-023-01266-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 01/16/2023] [Accepted: 01/26/2023] [Indexed: 02/17/2023] Open
Abstract
Cold plasma processing is a nonthermal approach that maintains food quality while minimizing the effects of heat on its nutritious qualities. Utilizing activated, highly reactive gaseous molecules, cold plasma processing technique inactivates contaminating microorganisms in food and packaging materials. Pesticides and enzymes that are linked to quality degradation are currently the most critical issues in the fresh produce industry. Using cold plasma causes pesticides and enzymes to degrade, which is associated with quality deterioration. The product surface characteristics and processing variables, such as environmental factors, processing parameters, and intrinsic factors, need to be optimized to obtain higher cold plasma efficiency. The purpose of this review is to analyse the impact of cold plasma processing on qualitative characteristics of food products and to demonstrate the effect of cold plasma on preventing microbiological concerns while also improving the quality of minimally processed products.
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Affiliation(s)
- Salma Farooq
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
| | - Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Vinay Kumar Pandey
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur, Uttar Pradesh India
| | - Wani Suhana Ayoub
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala 671124 India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, India
| | - Mandeep Kaur
- Amity Institute of Food Technology Department, Amity University, Noida, Uttar Pradesh 201313 India
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Sarkar A, Niranjan T, Patel G, Kheto A, Tiwari BK, Dwivedi M. Impact of cold plasma treatment on nutritional, antinutritional, functional, thermal, rheological, and structural properties of pearl millet flour. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Affiliation(s)
- Ayan Sarkar
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
| | - Thota Niranjan
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
| | - Gopesh Patel
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
| | - Ankan Kheto
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
| | | | - Madhuresh Dwivedi
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela Odisha India
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Li J, Li Z, Ma Q, Zhou Y. Enhancement of anthocyanins extraction from haskap by cold plasma pretreatment. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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11
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Wang LH, Li Z, Qin J, Huang Y, Zeng XA, Aadil RM. Investigation on the impact of quality characteristics and storage stability of foxtail millet induced by air cold plasma. Front Nutr 2022; 9:1064812. [PMID: 36570165 PMCID: PMC9767948 DOI: 10.3389/fnut.2022.1064812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Accepted: 11/23/2022] [Indexed: 12/12/2022] Open
Abstract
The aim of this work was to investigate the effects of dielectric barrier discharge-air cold plasma (DBD-ACP, 15-35 kV, 2-12 min) on the quality of foxtail millets. The L and b* values were evaluated by a digital colorimeter representing that the color of millets was significantly changed at 25 kV for 4-12 min or at 35 kV for 2-12 min. The results were consistent with the change of total yellow pigment in millets, indicating that DBD-ACP damaged the carotenoids if the treatment condition was too high. The activity of lipoxygenase and lipase, involving the oxidation and hydrolysis of lipids of millet, decreased significantly induced by DBD-ACP. For example, the lipoxygenase and lipase activity of Mizhi millet was decreased from 44.0 to 18.7 U g-1min-1, 56.0-15.1 U/(mg pro) (p<0.05) after being exposed to 25 kV for 2-12 min, respectively. Changes of color, lipoxygenase and lipase activity, and malondialdehyde content of millets were determined during accelerated storage (40 ± 2°C and 75% Relative Humidity) for 15 days after being treated by DBD-ACP under 15 and 25 kV for 4 min. Results showed that millets treated by DBD-ACP at 15 kV kept a better color with lower malondialdehyde content, and lower lipoxygenase and lipase activity compared to control. This work implied that DBD-ACP is an underlying approach for the storage of foxtail millets.
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Affiliation(s)
- Lang-Hong Wang
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, China,College of Food Science and Technology, Northwest University, Xi’an, China,School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Zhongyan Li
- College of Food Science and Technology, Northwest University, Xi’an, China
| | - Jiale Qin
- College of Food Science and Technology, Northwest University, Xi’an, China
| | - Yanyan Huang
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, China,*Correspondence: Yanyan Huang,
| | - Xin-An Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, China,School of Food Science and Engineering, South China University of Technology, Guangzhou, China,Xin-An Zeng,
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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12
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Dharini M, Jaspin S, Mahendran R. Cold plasma reactive species: Generation, properties, and interaction with food biomolecules. Food Chem 2022; 405:134746. [DOI: 10.1016/j.foodchem.2022.134746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 10/16/2022] [Accepted: 10/23/2022] [Indexed: 11/30/2022]
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13
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Hozák P, Jirešová J, Khun J, Scholtz V, Julák J. Shelf life prolongation of fresh strawberries by nonthermal plasma treatment. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- P. Hozák
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Jirešová
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Khun
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - V. Scholtz
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Julák
- Institute of Immunology and Microbiology First Faculty of Medicine Charles University and General University Hospital in Prague Prague Czech Republic
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14
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Recent Advances in Cold Plasma Technology for Food Processing. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09317-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Anbarasan R, Jaspin S, Bhavadharini B, Pare A, Pandiselvam R, Mahendran R. Chlorpyrifos pesticide reduction in soybean using cold plasma and ozone treatments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113193] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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16
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Khan SUD, Khan R, Hussain S. Suitability of thermal plasma for solid waste treatment and non-thermal plasma for nano-scale high-tech plasmonic materials: a concise review. APPLIED NANOSCIENCE 2022; 12:3111-3126. [PMID: 35155056 PMCID: PMC8818365 DOI: 10.1007/s13204-022-02342-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Accepted: 01/01/2022] [Indexed: 12/05/2022]
Abstract
In the recent past, plasma waste technology has emerged to be an environmental friendly and beneficial technology. In this review, current status of thermal plasma, non-thermal plasma and its application for nano-scale high-tech plasmonic materials based on the scientific and technical comprehensive observation are included. Generally, thermal plasma is used for solid waste treatment but non-thermal plasma is being utilized for plasmonic materials. The current research incorporated in two phases: thermal plasma and non-thermal plasma. In the first phase, understanding and detailed information about plasma torches have been included such as DC transfer and non-transfer arc plasma torches. In addition, solid waste treatment, municipal waste, healthcare issue, steel making and treatment through plasma jet injection have been reviewed extensively. In the second phase, state-of-the-art review has been addressed for dielectric barrier discharge (DBD) and its utility for plasmonic materials. The analysis concluded that the thermal plasma is the optimal choice for treating solid waste issues and the application of non-thermal plasma such as DBD is the most useful and latest approach for plasmonic material. The prime objective of this review is not only to provide the comparison between thermal or non-thermal plasma but to recommend the ideal and most optimized suitable technique for solid waste treatment and bio-medical applications.
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Affiliation(s)
- Shahab Ud-Din Khan
- Pakistan Tokamak Plasma Research Institute, PO Box 3329, Islamabad, Pakistan
| | - Riaz Khan
- Pakistan Tokamak Plasma Research Institute, PO Box 3329, Islamabad, Pakistan
| | - Shahid Hussain
- Pakistan Tokamak Plasma Research Institute, PO Box 3329, Islamabad, Pakistan
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Barbhuiya RI, Singha P, Singh SK. A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Res Int 2021; 149:110647. [PMID: 34600649 DOI: 10.1016/j.foodres.2021.110647] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 08/17/2021] [Accepted: 08/18/2021] [Indexed: 10/20/2022]
Abstract
Non-thermal food processing is a viable alternative to traditional thermal processing to meet customer needs for high-quality, convenient and minimally processed foods. They are designed to eliminate elevated temperatures during processing and avoid the adverse effects of heat on food products. Numerous thermal and novel non-thermal technologies influence food structure at the micro and macroscopic levels. They affect several properties such as rheology, flavour, process stability, texture, and appearance at microscopic and macroscopic levels. This review presents existing knowledge and advances on the impact of non-thermal technologies, for instance, cold plasma treatment, irradiation, high-pressure processing, ultrasonication, pulsed light technology, high voltage electric field and pulsed electric field treatment on the structural changes of food components. An extensive review of the literature indicates that different non-thermal processing technologies can affect the food components, which significantly affects the structure of food. Applications of novel non-thermal technologies have shown considerable impact on food structure by altering protein structures via free radicals or larger or smaller molecules. Lipid oxidation is another process responsible for undesirable effects in food when treated with non-thermal techniques. Non-thermal technologies may also affect starch properties, reduce molecular weight, and change the starch granule's surface. Such modification of food structure could create novel food textures, enhance sensory properties, improve digestibility, improve water-binding ability and improve mediation of gelation processes. However, it is challenging to determine these technologies' influence on food components due to differences in their primary operation and equipment design mechanisms and different operating conditions. Hence, to get the most value from non-thermal technologies, more in-depth research about their effect on various food components is required.
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Affiliation(s)
- Rahul Islam Barbhuiya
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology (NIT) Rourkela, Rourkela 769008, Odisha, India.
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18
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Hernandez-Perez P, Flores-Silva PC, Velazquez G, Morales-Sanchez E, Rodríguez-Fernández O, Hernández-Hernández E, Mendez-Montealvo G, Sifuentes-Nieves I. Rheological performance of film-forming solutions made from plasma-modified starches with different amylose/amylopectin content. Carbohydr Polym 2021; 255:117349. [PMID: 33436191 DOI: 10.1016/j.carbpol.2020.117349] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 09/22/2020] [Accepted: 10/28/2020] [Indexed: 11/16/2022]
Abstract
Normal and high amylose corn starches were modified using HMDSO plasma at different time treatments. Changes in functional properties of starch granule, film-forming solutions (FFS) and films were investigated. SEM analysis revealed HMDSO coating deposition on the granule surface, which limited the amylopectin leach out from the granules to the continuous matrix, affecting the rheological properties of the FFS. The amylopectin restriction resulted in a low reinforcement of the network decreasing the viscosity as indicated by n and k values. Also, a gel-like behavior (G' > G″) was observed when the amylose and time treatment increased, suggesting that the matrix becomes less elastic with softer entanglement. This behavior was confirmed by creep test and Burger model parameters. The plasma treatments allowed obtaining FFS with low viscosity, suitable for developing soft and hydrophobic films with low flexibility, as indicated by the decrease of the maximum stress, Hencky strain and permeance values.
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Affiliation(s)
- Pablo Hernandez-Perez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090, Santiago de Querétaro, Querétaro, Mexico
| | - Pamela C Flores-Silva
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090, Santiago de Querétaro, Querétaro, Mexico
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090, Santiago de Querétaro, Querétaro, Mexico
| | - Eduardo Morales-Sanchez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090, Santiago de Querétaro, Querétaro, Mexico
| | - Oliverio Rodríguez-Fernández
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna No. 140, C.P. 25253, Saltillo, Coahuila, Mexico
| | - Ernesto Hernández-Hernández
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna No. 140, C.P. 25253, Saltillo, Coahuila, Mexico
| | - Guadalupe Mendez-Montealvo
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090, Santiago de Querétaro, Querétaro, Mexico.
| | - Israel Sifuentes-Nieves
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna No. 140, C.P. 25253, Saltillo, Coahuila, Mexico.
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19
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Giannoglou M, Stergiou P, Dimitrakellis P, Gogolides E, Stoforos NG, Katsaros G. Effect of Cold Atmospheric Plasma processing on quality and shelf-life of ready-to-eat rocket leafy salad. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102502] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Chaple S, Sarangapani C, Jones J, Carey E, Causeret L, Genson A, Duffy B, Bourke P. Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102529] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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21
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Bahrami R, Zibaei R, Hashami Z, Hasanvand S, Garavand F, Rouhi M, Jafari SM, Mohammadi R. Modification and improvement of biodegradable packaging films by cold plasma; a critical review. Crit Rev Food Sci Nutr 2020; 62:1936-1950. [PMID: 33207940 DOI: 10.1080/10408398.2020.1848790] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Cold plasma is one of the techniques used in recent years to improve the functionality and interfacial attributes of biopolymers. Employing cold plasma for the treatment and modification of biopolymers possesses several advantages including its biocompatibility, elimination of toxic solvents usage, treatment consistency, and appropriateness for heat-sensitive ingredients. Most studies have presented the efficacious use of cold plasma treatment in improving structural, mechanical and thermal properties of film composites. In addition, cold plasma improves the film surface characteristics, particularly in protein-based films, through bringing up the polar functional groups onto the bio-composite surface, consequently increasing roughness, improving printability, increasing adhesion, and reducing contact angle; while it is not effective in the improvement of water vapor permeability of edible films. Cold plasma-treated edible packaging films experienced significant improvement where exposed to microbial contaminations, mainly due to the non-thermal nature of cold plasma technology leading to the protection of antimicrobial potency of bioactive compounds and antimicrobial constitutes. Therefore, it can be concluded that cold plasma treatment is an innovative strategy to strengthen the edible film characteristics as a promising alternative to the currently used chemical and physical modification approaches.
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Affiliation(s)
- Roya Bahrami
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Rezvan Zibaei
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zahra Hashami
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Sara Hasanvand
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Farhad Garavand
- Department of Food Chemistry & Technology, Teagasc Food Research Centre, Fermoy, Co. Cork, Ireland
| | - Milad Rouhi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Reza Mohammadi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
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22
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Charoux CMG, Patange A, Lamba S, O'Donnell CP, Tiwari BK, Scannell AGM. Applications of nonthermal plasma technology on safety and quality of dried food ingredients. J Appl Microbiol 2020; 130:325-340. [PMID: 32797725 DOI: 10.1111/jam.14823] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 07/20/2020] [Accepted: 08/06/2020] [Indexed: 12/28/2022]
Abstract
Cold plasma technology is an efficient, environmental-friendly, economic and noninvasive technology; and in recent years these advantages placed this novel technology at the centre of diverse studies for food industry applications. Dried food ingredients including spices, herbs, powders and seeds are an important part of the human diet; and the growing demands of consumers for higher quality and safe food products have led to increased research into alternative decontamination methods. Numerous studies have investigated the effect of nonthermal plasma on dried food ingredients for food safety and quality purposes. This review provides critical review on potential of cold plasma for disinfection of dried food surfaces (spices, herbs and seeds), improvement of functional and rheological properties of dried ingredients (powders, proteins and starches). The review further highlights the benefits of plasma treatment for enhancement of seeds performance and germination yield which could be applied in agricultural sector in near future. Different studies applying plasma technology for control of pathogens and spoilage micro-organisms and modification of food quality and germination of dried food products followed by benefits and current challenges are presented. However, more systemic research needs to be addressed for successful adoption of this technology in food industry.
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Affiliation(s)
- C M G Charoux
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland.,UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - A Patange
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
| | - S Lamba
- UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - C P O'Donnell
- UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - B K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland.,UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - A G M Scannell
- UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
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23
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Dissipation of Pesticide Residues on Grapes and Strawberries Using Plasma-Activated Water. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02515-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Sonawane SK, T M, Patil S. Non-thermal plasma: An advanced technology for food industry. FOOD SCI TECHNOL INT 2020; 26:727-740. [PMID: 32501116 DOI: 10.1177/1082013220929474] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
In this era of green technology, plasma technology is one of the novel techniques intended towards many industries including food industry as a principal application due to less utilization of energy, solvents, and water with minimum impact on food quality. The foremost purpose behind the utilization of nonthermal plasma processing (cold plasma) lies in the retention of freshness of food products along with furtherance of sensory properties as well as functional and nutritional composition. In addition, this technique assists in shelf life extension and carries out desirable modifications in the structure of food and packaging material. This technology has been proven to be advantageous over other technologies since all these processes are carried out at low temperature, hence is highly suitable for heat-sensitive materials. The present review summarizes the mechanism of this plasma technology along with its benefits to the industry, for example improvements in cooking quality, enhancements in enzyme activity, modification of starches, and microbial inactivation. Also, the effects of plasma treatment on characteristics of various food products have been elaborated in this review.
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Affiliation(s)
- Sachin K Sonawane
- School of Biotechnology and Bioinformatics, D Y Patil deemed to be University, Navi Mumbai, India
| | - Marar T
- School of Biotechnology and Bioinformatics, D Y Patil deemed to be University, Navi Mumbai, India
| | - Sonal Patil
- School of Biotechnology and Bioinformatics, D Y Patil deemed to be University, Navi Mumbai, India
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25
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Gupta V, T K RG, Stephen J, Radhakrishnan M. Cold plasma‐assisted shape‐shifting of a flat two‐dimensional wheat xerogel and its morphological behavior. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13456] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Vidhi Gupta
- Centre of Excellence in Nonthermal ProcessingIndian Institute of Food Processing Technology (IIFPT) Thanjavur Tamil Nadu India
| | - Ranjitha Gracy T K
- Centre of Excellence in Nonthermal ProcessingIndian Institute of Food Processing Technology (IIFPT) Thanjavur Tamil Nadu India
| | - Jaspin Stephen
- Centre of Excellence in Nonthermal ProcessingIndian Institute of Food Processing Technology (IIFPT) Thanjavur Tamil Nadu India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal ProcessingIndian Institute of Food Processing Technology (IIFPT) Thanjavur Tamil Nadu India
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26
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Gao S, Liu H, Sun L, Liu N, Wang J, Huang Y, Wang F, Cao J, Fan R, Zhang X, Wang M. The effects of dielectric barrier discharge plasma on physicochemical and digestion properties of starch. Int J Biol Macromol 2019; 138:819-830. [DOI: 10.1016/j.ijbiomac.2019.07.147] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 07/16/2019] [Accepted: 07/24/2019] [Indexed: 01/13/2023]
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27
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Feng X, Ma X, Liu H, Xie J, He C, Fan R. Argon plasma effects on maize: pesticide degradation and quality changes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5491-5498. [PMID: 31095729 DOI: 10.1002/jsfa.9810] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 04/18/2019] [Accepted: 05/13/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND During planting, storage and transportation of maize excessive amounts of pesticides are used to ensure production, resulting in pesticide residues on the maize that can threaten human health. Plasma, compared with other technologies, has been widely regarded as a green, safe and promising technology for surface decontamination to ensure maize safety and quality. RESULTS The aim of this study is to discuss plasma effects on the degradation of chlorpyrifos and carbaryl on maize surface and the changes of treated maize quality. Results achieved the largest degradation efficiency of chlorpyrifos and carbaryl, up to 91.5% and 73.1%, respectively. The physical changes of maize were observed by scanning electron microscopy (SEM), showing a decrease in contact angle, an increase in surface free energy and polar component, leading to improved hydrophilicity of the treated maize. There was no significant change of vitamin B2 content of maize. A significant increase of acid value and decrease of moisture content and starch content were observed within acceptable limits. CONCLUSION It is reasonable to believe that argon plasma treatment enhances the edible safety of maize while maintaining maize quality. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Xinxin Feng
- Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University, Xi'an, P. R. China
| | - Xin Ma
- Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University, Xi'an, P. R. China
| | - Hongxia Liu
- Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University, Xi'an, P. R. China
| | - Jinzhuo Xie
- Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University, Xi'an, P. R. China
| | - Chi He
- Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University, Xi'an, P. R. China
| | - Rui Fan
- State Key Laboratory of Electronic Physics and Devices, Xi'an Jiaotong University, Xi'an, P. R. China
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28
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Huang CC, Wu JSB, Wu JS, Ting Y. Effect of novel atmospheric-pressure jet pretreatment on the drying kinetics and quality of white grapes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5102-5111. [PMID: 30982968 DOI: 10.1002/jsfa.9754] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 04/11/2019] [Accepted: 04/11/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Raisin is a popular snack and a common constituent of many foods owing to its good flavor and nutritional value. Conventional drying of grapes can be a slow and energy-consuming process as their waxy surface hinders efficient moisture migration. A drying pretreatment that disrupts the waxy cuticle is usually applied to increase the drying rate. RESULTS The application of an atmospheric-pressure air plasma jet to the grape surface could effectively enhance the drying kinetics and decrease the drying time by more than 20%. Through etching of the waxy cuticle, the air plasma jet optimally improves the quality of the final product. Although the surface hydrophilicity was increased by 40%, the physical appearance, color, and texture of plasma-treated raisins were similar to the product from untreated control and chemical-treated groups. A more than twofold increase in the total phenolic content and antioxidant capacity was observed when compared to other experimental groups. CONCLUSIONS The results indicate that atmospheric plasma could be a better option than using chemicals to pretreat grapes before drying since it leaves no toxic residue, while successfully preserving the product quality. This work shows the great potential for the application of atmospheric air plasma in the drying of food materials. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chien-Chih Huang
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei City, Taiwan
| | - James Swi-Bea Wu
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei City, Taiwan
| | - Jong-Shinn Wu
- Department of Mechanical Engineering, National Chiao Tung University, Hsinchu, Taiwan
| | - Yuwen Ting
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei City, Taiwan
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29
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Sifuentes-Nieves I, Hernández-Hernández E, Neira-Velázquez G, Morales-Sánchez E, Mendez-Montealvo G, Velazquez G. Hexamethyldisiloxane cold plasma treatment and amylose content determine the structural, barrier and mechanical properties of starch-based films. Int J Biol Macromol 2019; 124:651-658. [DOI: 10.1016/j.ijbiomac.2018.11.211] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2018] [Revised: 11/17/2018] [Accepted: 11/23/2018] [Indexed: 01/20/2023]
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30
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Zargarchi S, Saremnezhad S. Gamma-aminobutyric acid, phenolics and antioxidant capacity of germinated indica paddy rice as affected by low-pressure plasma treatment. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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31
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Cold low pressure O 2 plasma treatment of Crocus sativus : An efficient way to eliminate toxicogenic fungi with minor effect on molecular and cellular properties of saffron. Food Chem 2018; 257:310-315. [DOI: 10.1016/j.foodchem.2018.03.031] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Revised: 01/16/2018] [Accepted: 03/08/2018] [Indexed: 11/17/2022]
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32
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Sarangapani C, Patange A, Bourke P, Keener K, Cullen P. Recent Advances in the Application of Cold Plasma Technology in Foods. Annu Rev Food Sci Technol 2018; 9:609-629. [DOI: 10.1146/annurev-food-030117-012517] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Apurva Patange
- BioPlasma Research Group, Dublin Institute of Technology, Dublin, Ireland
| | - Paula Bourke
- BioPlasma Research Group, Dublin Institute of Technology, Dublin, Ireland
| | - Kevin Keener
- Center for Crop Utilization Research, Iowa State University, Ames, Iowa 50011, USA
| | - P.J. Cullen
- BioPlasma Research Group, Dublin Institute of Technology, Dublin, Ireland
- Department of Chemical and Environmental Engineering, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
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33
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Segura-Ponce LA, Reyes JE, Troncoso-Contreras G, Valenzuela-Tapia G. Effect of Low-pressure Cold Plasma (LPCP) on the Wettability and the Inactivation of Escherichia coli and Listeria innocua on Fresh-Cut Apple (Granny Smith) Skin. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2079-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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35
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Pankaj SK, Wan Z, Keener KM. Effects of Cold Plasma on Food Quality: A Review. Foods 2018; 7:foods7010004. [PMID: 29301243 PMCID: PMC5789267 DOI: 10.3390/foods7010004] [Citation(s) in RCA: 195] [Impact Index Per Article: 32.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 12/12/2017] [Accepted: 12/18/2017] [Indexed: 01/22/2023] Open
Abstract
Cold plasma (CP) technology has proven very effective as an alternative tool for food decontamination and shelf-life extension. The impact of CP on food quality is very crucial for its acceptance as an alternative food processing technology. Due to the non-thermal nature, CP treatments have shown no or minimal impacts on the physical, chemical, nutritional and sensory attributes of various products. This review also discusses the negative impacts and limitations posed by CP technology for food products. The limited studies on interactions of CP species with food components at the molecular level offers future research opportunities. It also highlights the need for optimization studies to mitigate the negative impacts on visual, chemical, nutritional and functional properties of food products. The design versatility, non-thermal, economical and environmentally friendly nature of CP offers unique advantages over traditional processing technologies. However, CP processing is still in its nascent form and needs further research to reach its potential.
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Affiliation(s)
- Shashi K Pankaj
- Center for Crops Utilization Research, Iowa State University, Ames, IA 50011, USA.
| | - Zifan Wan
- Center for Crops Utilization Research, Iowa State University, Ames, IA 50011, USA.
| | - Kevin M Keener
- Center for Crops Utilization Research, Iowa State University, Ames, IA 50011, USA.
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36
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Chizoba Ekezie FG, Sun DW, Cheng JH. A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.007] [Citation(s) in RCA: 177] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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