Cold plasma (CP) has emerged as a powerful intervention in the non‐thermal processing of food. It a green technology with a minimum negative impact on food and the environment. Though many conventional biological, chemical and thermal techniques have not given satisfactory results, CP has shown an exceptional promise in the elimination of several kinds of food contaminants including food poisoning microbes such as bacteria, fungi, and parasites, heavy metals, toxins, and allergens. CP plays an important role in the inactivation and inhibition of food poisoning microbes. It could be a befitting alternative to traditional models because of its promising results in diverse groups of food products. This review is a collation of recent studies focused on the effect of CP on various types of microbes, toxins and allergens. The review also emphasises the effect of CP on other food contaminants including the toxicity of pesticides and heavy metals. Practical applications The CP technology being a green non‐thermal process, offers numerous potential applications in food industries. With rapid advancements in plasma science, the CP technology is being widely used for surface decontamination of food products as well as food packaging materials. Several review articles are available on cold plasma processing of food products. However, none of the literature available provides a comprehensive review of effects of cold plasma on food poisoning microbes and food contaminants. The present article reviews the updated and more advanced mechanisms and new concepts about the microbial inactivation during the CP treatment. By examining the safety of gases used in CP technology, this review will help both consumers and food processors to understand the safety of the treatment and its wide‐scale commercial application in food processing.
The present study was undertaken to check the suitability of by-products of the soyabean oil industry, that is, de-oiled soya cake for the development of soya flour dough, which could be utilized by the snack industry. As soya lacks gluten protein, which acts as a natural binder, different binding agents such as xanthan gum, guar gum, psyllium husk, and whey were used to get the desired malleable property, and their effect on the rheological and textural properties of soya flour dough was studied. The water/gel absorption capacity of de-oiled soy flour dough was also investigated. The intake of gel in the case of guar gum and psyllium husk was recorded as 75.0 and 77.5 ml/100 g respectively. Whereas, in the case of xanthan gum, whey, and control, the water absorption by the dough was 117.0, 62.5, and 88.0 ml/100 g, respectively. The loss modulus (G 00 ) value in the case of psyllium husk (56,614-53,426 Pa) aided dough is lower than the control (85,888-156,000 Pa) and other binding agents throughout the frequency range. This suggests that the energy required for the formulation of the sheet from the dough will be minimal compared with others. The dough extensibility was also studied and it was found that the extensibility of psyllium husk-aided soy flour dough was maximum (7.5 ± 0.4 mm) with a minimum application of resistive force (0.71 ± 0.01 N) as compared to control.The dough made with the addition of psyllium husk was found to be most suitable considering the extensibility and malleability. Practical ApplicationsConventional soya-based snack products are generally developed from dough that is fortified using cereals and pulses. However, there are limited studies available that focus on the development of dough providing only protein enrichment. This study will be helpful for the effective utilization of de-oiled soya flour, which is a byproduct of the soybean oil industry, for the development of the dough. As soya lacks gluten protein, the development of dough with only soya flour and water is very difficult and the existing technology of extrusion for making such products is not costeffective. Hence, this study provides the alternative way for dough development with the application of different binding agents, ensuring the presence of soya as the basic ingredient in the dough, rather than one of the many ingredients. As psyllium husk exhibits better sheeting properties compared to other binding agents, the dough can Devesh Kumar and Ayan Bhattacharjee have contributed equally to this work.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.