Cold plasma in food processing: Design, mechanisms, and application

Laroque, Denise Adamoli; Seó, Sandra Tiemi; Valencia, Germán Ayala; Laurindo, João Borges; Carciofi, Bruno Augusto Mattar

doi:10.1016/j.jfoodeng.2021.110748

Cited by 113 publications

(67 citation statements)

References 162 publications

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“…A microwave discharge is an electrodeless plasma technique typically operated with an electromagnetic frequency of 2.45 GHz ( Vaideki, 2016 ). A magnetron emits electromagnetic waves in a microwave discharge plasma, generating electrical discharges ( Laroque et al, 2022 ). A waveguide directs the electromagnetic waves through a treatment chamber filled with gas electrons in this type of plasma.…”

Section: Generation Of Cold Plasma At Low Pressurementioning

confidence: 99%

“…As a result, the electrons absorb the microwave energy and undergo ionization reactions through inelastic collisions, producing plasma. This type of plasma is more efficient in generating reactive species and has a higher electron density than a radio frequency plasma ( Laroque et al, 2022 ). That is because the collision frequency of electrons is close to the microwave frequency.…”

Section: Generation Of Cold Plasma At Low Pressurementioning

confidence: 99%

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Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

Okyere

Rajendran

Annor

2022

Current Research in Food Science

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Section: Generation Of Cold Plasma At Low Pressurementioning

confidence: 99%

Section: Generation Of Cold Plasma At Low Pressurementioning

confidence: 99%

Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

Okyere

Rajendran

Annor

2022

Current Research in Food Science

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“…For food processing, plasma generation methods are classified as dielectric barrier discharge (DBD), plasma jet (PJ), corona discharge (CD), radiofrequency (RF), and microwave (MW). A detailed review of the specifics and applicability for each has been reported by Laroque et al [23]. Researchers are most interested in DBD plasma generation methods because they are a safe and low-cost alternative for processing applications.…”

Section: Plasma Technologymentioning

confidence: 99%

“…However, plasma properties are influenced by the size, time scale, temperature, and density of the charged and reactive species [52]. In a recent review published by Laroque et al [23], factors such as gas composition, relative humidity, and electrode and dielectric barrier including electrode and dielectric materials, electrode geometry, and shape have been discussed in relation to plasma reactive species formation and ionization, efficiency, and action.…”

Section: Plasma Technologymentioning

confidence: 99%

“…The overview did not explain how spore-forming microbes and spores are inactivated. Recently, Laroque et al [23] published another review that describes in detail the most promising cold plasma sources and operation modes, the influence of operating conditions on plasma properties, and the efficacy of this technology in food processing. This review looked at the design of cold plasma processes that inactivate target microorganisms with minimal impact on food quality.…”

Section: Introductionmentioning

confidence: 99%

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A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods

et al. 2022

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Changing consumers’ taste for chemical and thermally processed food and preference for perceived healthier minimally processed alternatives is a challenge to food industry. At present, several technologies have found usefulness as choice methods for ensuring that processed food remains unaltered while guaranteeing maximum safety and protection of consumers. However, the effectiveness of most green technology is limited due to the formation of resistant spores by certain foodborne microorganisms and the production of toxins. Cold plasma, a recent technology, has shown commendable superiority at both spore inactivation and enzymes and toxin deactivation. However, the exact mechanism behind the efficiency of cold plasma has remained unclear. In order to further optimize and apply cold plasma treatment in food processing, it is crucial to understand these mechanisms and possible factors that might limit or enhance their effectiveness and outcomes. As a novel non-thermal technology, cold plasma has emerged as a means to ensure the microbiological safety of food. Furthermore, this review presents the different design configurations for cold plasma applications, analysis the mechanisms of microbial spore and biofilm inactivation, and examines the impact of cold plasma on food compositional, organoleptic, and nutritional quality.

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Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds

Nemli,

Ozkan,

Gultekin Subasi

et al. 2024

J Sci Food Agric

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Phenolic compounds have recently become one of the most interesting topics in different research areas, especially in food science and nutrition due to their health‐promoting effects. Phenolic compounds are found together with macronutrients and micronutrients in foods and within several food systems. The coexistence of phenolics and other food components can lead to their interaction resulting in complex formation. This review article aims to cover the effects of thermal and non‐thermal processing techniques on the protein–phenolic interaction especially focusing on the content and digestibility of phenolics by discussing recently published research articles. It is clear that the processing conditions and individual properties of phenolics and proteins are the most effective factors in the final content and intestinal fates of phenolic compounds. Besides, thermal and non‐thermal treatments, such as high‐pressure processing, pulsed electric field, cold plasma, ultrasonication, and fermentation may induce alterations in those interactions. Still, new investigations are required for different food processing treatments by using a wide range of food products to enlighten new functional and healthier food product design, to provide the optimized processing conditions of foods for obtaining better quality, higher nutritional properties, and health benefits. © 2024 Society of Chemical Industry.

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Cold plasma in food processing: Design, mechanisms, and application

Cited by 113 publications

References 162 publications

Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods

Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds

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