Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review

Zhang, Bo; Tan, Chunming; Zou, Fanglei; Sun, Yu; Shang, Nan; Wu, Wei

doi:10.3390/foods11182818

Cited by 25 publications

(11 citation statements)

References 115 publications

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“…The reason for the higher respiratory intensity in the 80 kV treatment group may be the fact that the 80 kV treatment produced more active substances and created an environment higher in reactive oxygen species compared with the 40 kV and 60 kV treatments. Zhang et al found that high-intensity ACP treatment produced more active substances [ 25 ]. As shown in Figure 1 B, the firmness of the tomatoes decreased with the prolongation of the storage time, and the firmness of the control group was significantly lower than that of the treatment group ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Effects of Atmospheric Cold Plasma Treatment on the Storage Quality and Chlorophyll Metabolism of Postharvest Tomato

Jia

Zhang

et al. 2022

Foods

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Atmospheric cold plasma (ACP) is a potential green preservation technology, but its preservation mechanism is still unclear, and the effects of different plasma intensities on postharvest tomatoes are little studied. In this study, the effects of different ACP treatments (0 kV, 40 kV, 60 kV, and 80 kV) on the sensory quality, physiological indexes, key enzyme activities, and gene expression related to the chlorophyll metabolism of postharvest tomatoes were investigated during the storage time. The results showed that compared with the control group, the tomatoes in the plasma treatment group had a higher hardness and total soluble solid (TSS) and titratable acid (TA) contents, a lower respiratory intensity and weight loss rate, a higher brightness, and a lower red transformation rate, especially in the 60 kV treatment group. In addition, chlorophyll degradation, carotenoid accumulation, and chlorophyllase and pheophorbide a mono-oxygenase (PAO) enzyme activities in the postharvest tomatoes were inhibited in the 60 kV treatment group, and the expressions of three key genes related to chlorophyll metabolism, chlorophyll (CLH1), pheophytinase (PPH), and red chlorophyll catabolic reductase (RCCR) were down-regulated. The results of the correlation analysis also confirmed that the enzyme activity and gene expression of the chlorophyll metabolism were regulated by the ACP treatment, aiming to maintain the greenness of postharvest tomatoes.

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Section: Resultsmentioning

confidence: 99%

Effects of Atmospheric Cold Plasma Treatment on the Storage Quality and Chlorophyll Metabolism of Postharvest Tomato

Jia

Zhang

et al. 2022

Foods

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“…According to Zhang et al (2022) findings, as the traditional chemical agent in meat (nitrite) is replaced by CP-generated species, CPtreated meat products are more vibrant red than untreated samples (Zhang et al, 2022). In addition, Koddy et al (2021) reported that CP treatment increases the brightness value of hairtail samples due to the increase in hairtail muscle proteins' water-holding capacity in treated samples (Figure 6) (Koddy et al, 2021).…”

Section: How Cold Plasma Affects Myoglobinmentioning

confidence: 99%

A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments

Ramezan,

Kamkari,

Lashkari

et al. 2023

Food Science & Nutrition

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Food characteristics like appearance and color, which are delicate parameters during food processing, are important determinants of product acceptance because of the growing trend toward more diverse and healthier diets worldwide, as well as the increase in population and its effects on food consumption. Cold plasma (CP), as a novel technology, has marked a new trend in agriculture and food processing due to the various advantages of meeting both the physicochemical and nutritional characteristics of food products with minimal changes in physical, chemical, nutritional, and sensorial properties. CP processing has a positive impact on food quality, including the preservation of natural food pigments. This article describes the influence of CP on natural food pigments and color changes in vegetables and fruits. Attributes of natural pigments, such as carotenoids, chlorophyll, anthocyanin, betalain, and myoglobin, are presented. In addition, the characteristics and mechanisms of CP processes were studied, and the effect of CP on mentioned pigments was investigated in recent literature, showing that the use of CP technology led to better preservation of pigments, improving their preservation and extraction yield. While certain modest and undesirable changes in color are documented, overall, the exposure of most food items to CP resulted in minor loss and even beneficial influence on color. More study is needed since not all elements of CP treatment are currently understood. The negative and positive effects of CP on natural food pigments in various products are discussed in this review.

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“…Moreover, the carrier gases employed in CP technology typically consist of oxygen, nitrogen, air, inert gases, or gas mixtures. Among these, air stands out as an economical working gas that finds extensive application in the food industry (Zhang, Tan, et al., 2022).…”

Section: Nonthermal Physical Field Technologiesmentioning

confidence: 99%

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

Ying,

Li,

Deng

et al. 2024

Comp Rev Food Sci Food Safe

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Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years, young consumers have shown a preference for prefabricated food due to its convenience, nutritional value, safety, and increasing market share. However, aquatic foods are prone to microbial spoilage due to their high moisture content, protein content, and unsaturated fatty acids. Furthermore, traditional processing methods of aquatic foods can lead to issues such as protein denaturation, lipid peroxidation, and other food safety and nutritional health problems. Therefore, there is a growing interest in exploring new technologies that can achieve a balance between antimicrobial efficiency and food quality. This review examines the mechanisms of cold plasma, high‐pressure processing, photodynamic inactivation, pulsed electric field treatment, and ultraviolet irradiation. It also summarizes the research progress in nonthermal physical field technologies and their application combined with other technologies in prefabricated aquatic food. Additionally, the review discusses the current trends and developments in the field of prefabricated aquatic foods. The aim of this paper is to provide a theoretical basis for the development of new technologies and their implementation in the industrial production of prefabricated aquatic food.

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Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review

Cited by 25 publications

References 115 publications

Effects of Atmospheric Cold Plasma Treatment on the Storage Quality and Chlorophyll Metabolism of Postharvest Tomato

Effects of Atmospheric Cold Plasma Treatment on the Storage Quality and Chlorophyll Metabolism of Postharvest Tomato

A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

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