Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products

Farooq, Salma Zainab; Dar, Aamir Hussain; Dash, Kshirod Kumar; Srivastava, Shivangi; Pandey, Vinay Kumar; Ayoub, Wani Suhana; Pandiselvam, R.; Manzoor, Sobiya; Kaur, Mandeep

doi:10.1007/s10068-023-01266-5

Cited by 18 publications

(5 citation statements)

References 99 publications

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“…In the same way, an insignificant alteration in the TA and TSS was reported in CP‐treated apple juice (Liao, Li, Muhammad, et al, 2018; Xiang et al, 2018), orange juice (Dasan & Boyaci, 2018; Xu et al, 2017), and green coconut water (Porto et al, 2020). The intactness of pH and TA of kiwifruit juice after CP treatment could be attributed to the buffering capacity of the juice (Farooq et al, 2023). The TSS did not change significantly due to the in ability of reactive species to interact with macromolecules such as carbohydrates in a short interval of time (Liao, Li, Suo, et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

Kumar,

Pipliya,

Srivastav

et al. 2024

J Food Process Engineering

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Cold Plasma (CP) is an emerging non‐thermal technology that preserves and decontaminates food. Kiwifruit juice spoilage enzymes polyphenol oxidase (PPO) and peroxidase (POD) were studied at 24‐36 kV, 2‐10 mm juice depth, and 2‐10 min treatment time using log‐linear, Weibull distribution, and logistic models. The Weibull and logistic model explained enzyme inactivation kinetics well based on goodness of fit (Coefficient of determination: 0.97‐0.99 & root mean square error: 0.11‐2.15) and validation indices (accuracy factor: 1‐1.06 and bias factor: 0.96‐1.04). The logistic model suited PPO and POD inactivation curves well, with the least Akaike weight in 71.29% and 61.45%, respectively. POD had a half‐maximal activity of 11.37, 5.22, and 3.60 min at 24 kV, 30 kV, and 36 kV at 6 mm juice depth, compared to 8.71, 4.41, and 2.51 min for PPO. This shows that POD is more CP‐resistant than PPO, making its inactivation in kiwifruit juice crucial.Practical ApplicationKinetic modeling helps to comprehend the fundamental process and is suitable for improving the inactivation process and enhancing its efficacy. As a relatively primary method, mathematical models facilitate a greater comprehension of the mechanism and factors influencing the inactivation processes. This study involves the inactivation of PPO and POD to produce a stable kiwifruit juice. The inactivation of PPO and POD enzymes will prevent the undesirable enzymatic browning of juice. The kinetic data related to enzyme inactivation will help in deciding the process parameters like plasma voltage, juice depth, and treatment time for producing enzymatically stable kiwifruit juice.

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Section: Resultsmentioning

confidence: 99%

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

Kumar,

Pipliya,

Srivastav

et al. 2024

J Food Process Engineering

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“…The vacuum conditions, facilitated by a vacuum pump coupled with a selective or ambient gas composition, can be employed. The gas flow rate influences the plasma beam's color (Farooq et al., 2023). The plasma generation needs a minimum of 100 V of power and 1–1000 Pa of pressure (Figure 1b).…”

Section: Sources Of Atmospheric Cold Plasmamentioning

confidence: 99%

Exploring the impact of cold plasma treatment on the antioxidant capacity, ascorbic acid, phenolic profile, and bioaccessibility of fruits and fruit juices

Zargarchi,

Hornbacher,

Afifi

et al. 2024

Food Frontiers

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In recent years, cold plasma (CP) has emerged as a promising preservation technology for fruit products. Several CP sources include dielectric barrier discharge, plasma jets, corona discharges, micro‐discharges, glow discharges, and gliding arc discharges. However, the effects of these different types of CP on the chemical compounds of fruits and juices are not fully understood. In this review, we summarize (I) the current knowledge on the use of CP for the preservation and processing of fruits and juices; (II) the diverse types of CP sources and explore their applications within a scientific context; (III) the physicochemical transformations that take place in fruits and juices following CP treatment; and (IV) the changes observed in antioxidant activity, vitamin C content, phenolic compounds, and their bioaccessibility. Numerous studies have explored CP's influence on microbial contamination, shelf life, enzymes, and various physicochemical changes. This review uniquely centers its attention on the impact of CP on bioactive phenolic compounds, their bioaccessibility, vitamin C content, and antioxidant activity in different types of fruits and fruit juices. Additionally, this review delves into the assessment of selected sensory properties, notably color, which is an important parameter for consumer acceptance. By focusing on these particular aspects, we aim to provide a targeted and comprehensive analysis of CP's effects on essential nutritional and quality attributes of fruits and fruit juices, distinct from the broader spectrum covered in the existing literature.

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“…Es importante destacar que esta tecnología de generación de plasma no requiere la existencia de electrodos, lo que simplifica la generación y configuración del equipo. Además, los requerimientos de gases son menores y se obtiene una gran cantidad de especies reactivas 23 .…”

Section: Descarga De Microondasunclassified

Principios, aplicaciones y efectos de la aplicación de plasma frío en alimentos: una revisión actualizada

Puente-Díaz

2024

Rev. chil. nutr.

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En el ámbito de las tecnologías no térmicas para el procesamiento de alimentos, la aplicación de plasma frío destaca por su rápido crecimiento y amplias proyecciones. El plasma frío se genera aplicando energía que ioniza un gas específico, lo que produce especies altamente reactivas como las reactivas de oxígeno y nitrógeno, además de ozono, iones, radicales libres y radiación ultravioleta. Las configuraciones más comunes para su generación incluyen la descarga de barrera dieléctrica y la descarga corona. Sus aplicaciones y efectos clave abarcan la destrucción de biofilms, inactivación de microorganismos, descontaminación de micotoxinas, degradación de pesticidas y modificación de almidones, entre otros. Los mecanismos de acción propuestos varían desde modificaciones químicas y moleculares hasta lisis celular y daño genético. Este artículo proporciona una visión general actualizada sobre los principios, generación y aplicaciones del plasma frío en la industria alimentaria.

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Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products

Cited by 18 publications

References 99 publications

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

Exploring the impact of cold plasma treatment on the antioxidant capacity, ascorbic acid, phenolic profile, and bioaccessibility of fruits and fruit juices

Principios, aplicaciones y efectos de la aplicación de plasma frío en alimentos: una revisión actualizada

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