Exploring the impacts of novel cold plasma technology on the volatile profile, flavor, and aroma properties of fruits and vegetables—A review

Abstract

Cold plasma is a novel nonthermal technology that has recently numerous applications in the food industry. It destroys microorganisms, preserves food, and maintains quality without employing chemical antimicrobial agents. However, food processing by cold plasma (CP) can be associated with food quality challenges, so research on the applications of this technology and its effects on food quality are increasing. This paper reviews the effect of CP on the volatile profile, flavor, and aroma properties of fruits and vegetables. CP induces some chemical modifications in volatile compounds, and these changes vary with the CP operating conditions such as voltage, frequency, and treatment duration parameters and subsequently induces changes in the aroma and flavor of foods. The operating conditions may be properly controlled to avoid any unfavorable effects and provide more accepted food by focusing on the development of favorable flavor and aroma characteristics and reducing the incidence of undesirable ones. Also, more sophisticated techniques for sensory evaluation of processed foods should be developed and commercialized to get standardized outcomes. In conclusion, the data presented in this work highlight the possibility of flavor and aroma modifications and improvement of sensory quality in food products by using CP technology.

Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannamei

“…Plasma-activated water (PAW) is considered as a promising alternative non-thermal application of plasma technology, which is produced by treating water using plasma-generation devices ( 11 ). It is capable of sterilizing through oxidative stress and physical effects by interacting with active substances in PAW ( 12 ). Unlike other treatments, PAW could be operated in batch-type for commercial process.…”