Recent Development of Non-Thermal Cold Plasma Technology for Safe and Sustainable Seafood Processing: A Review

Saklani, Pooja; nath, Siddh; Das, Sambit Kishor; Das, Sarita Kumari; Ghosh, Subal Kumar; Singh, Shiv Mohan

doi:10.20546/ijcmas.2019.811.284

Cited by 3 publications

(2 citation statements)

References 57 publications

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“…The term “plasma” refers to the fourth state of matter first discovered in 1928 (Saklani et al., 2019). It is a partially ionized gas that can be generated in two ways: (1) by heating gas to extreme temperatures (approximately 1000–10,000 K), leading to the formation of thermal plasma.…”

Section: Mild Processing Methods For Seafoodmentioning

confidence: 99%

Mild processing of seafood—A review

Abel

Rotabakk

Lerfall

2021

Comp Rev Food Sci Food Safe

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Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.

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Section: Mild Processing Methods For Seafoodmentioning

confidence: 99%

Mild processing of seafood—A review

Abel

Rotabakk

Lerfall

2021

Comp Rev Food Sci Food Safe

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“…The different types of polysaccharides that are used in edible packaging can be classified into plant-based, animal-based, microbial-based and marine-based (11).…”

Section: Polysaccharide-based Edible Packagingmentioning

confidence: 99%

Edible Packaging: Food for Thought and Food for the Future

Neogi¹,

Upadhyaya²,

Manokaran³

et al. 2022

ECS Trans.

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The problem regarding plastic wastes has been recognized as grave in the recent few years and a lot of solutions are surfacing to tackle this issue, one of them being edible packaging which aligns with circular economy. Edible packaging is completely biodegradable, environmentally friendly, increases the shelf life of the food, and hence it is a complete win-win situation. Few countries have already started working on this concept and have made edible coatings out of proteins, lipids, and polysaccharides, thus increasing the nutritional value of the food. Further, studies are being conducted on new raw materials and modifications depending on the demands of the consumers. While developed countries like the USA have already started using edible packages at least on a smaller scale, introducing the concept of edible packages to countries like India is comparatively more challenging. The concept of edible packages is being improved by the addition of nano-based packaging which increases the strength, stability, flexibility of packaging, and barrier properties that are necessary for edible packaging. This review shall mainly focus on the various types of edible packaging and provide an insight into its potential applications in the food industry along with its contribution towards a sustainable environment.

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Plasma Production and Applications: A Review

Abdalameer

Mohammed

2022

Int. J. Nanosci.

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Large amounts of plasma, the universe’s fourth most common kind of stuff, may be found across our galaxy and other galaxies. There are four types of matter in the cosmos, and plasma is the most common. By heating the compressed air or inert gases to create negatively and positively charged particles known as ions, electrically neutral particles in their natural state are formed. Many scientists are currently focusing their efforts on the development of artificial plasma and the possible advantages it may have for humankind in the near future. In the literature, there is a scarcity of information regarding plasma applications. It’s the goal of this page to describe particular methods for creating and using plasma, which may be used in a variety of sectors, including electrical, mechanical, chemical and medicinal ones. Creating and using plasma is possible in a variety of settings. Here are a few examples: Production of hydrogen from alcohol. Plasma technology’s market value in the medical sector is increasing at a fast rate, which is reducing the discrepancy between the benefits of plasma technology and the cost of the equipment necessary to create and maintain it.

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Recent Development of Non-Thermal Cold Plasma Technology for Safe and Sustainable Seafood Processing: A Review

Cited by 3 publications

References 57 publications

Mild processing of seafood—A review

Mild processing of seafood—A review

Edible Packaging: Food for Thought and Food for the Future

Plasma Production and Applications: A Review

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