The Application of Cold Plasma Technology in Low-Moisture Foods

Abstract

Low-moisture foods such as spices, grains, and seeds constitute an important part of the human diet. Increased consumer concern for food safety and food quality has focused on the decontamination technologies required for low-moisture foods. Cold plasma treatment has been a promising novel technology in the food processing industry due to its advantages in safety, efficiency, versatility, and environmentally friendly nature. It has shown various capabilities on safety and quality control in low-moisture foods. This paper comprehensively reviewed the application of cold plasma in low-moisture foods, including inactivation of microorganisms, degradation of mycotoxins, influences on the quality of low-moisture foods, and promotion of seed germination. Cold plasma can inactivate the pathogenic microorganisms on the surface of low-moisture foods, by generating active species, ultraviolet radiation, and electric fields, which helps to extend the shelf life of foods while having minimal impact on food quality. Cold plasma technology is also an effective approach to detoxify mycotoxin-contaminated low-moisture foods by degrading various mycotoxins. With the manipulation of parameters for cold plasma generation, target functional properties of food products may be obtained. In addition, the application of cold plasma in seed germination is promising and could be of great significance to the global food crisis. This review also suggests that more systematic studies are needed to employ cold plasma in the low-moisture foods industry for selected applications.

Development of barnyard millet flour rich in bioactive compounds with enhanced functional properties by application of multipin atmospheric cold plasma

“…Also, the generated reactive species during MACP treatment oxidize organic molecules present in the BMF. While oxidation typically leads to water loss, the exact mechanism by which this treatment reduces overall moisture content requires further investigation (Rao et al, 2023). The carbohydrate content decreased with the increment in applied voltage and duration as demonstrated in Table 2.…”

“…Interestingly, the highest reduction (321.31 mg/100 g) was observed at the intensity (30 kV, 20 min). The observed decrease in antinutrients is likely due to the action of reactive species generated during MACP treatment (Rao et al, 2023). These reactive species, including free radicals and charged particles, can cleave glycosidic bonds in tannins and disrupt the phytate ring structure.…”

Cold Plasma Technology - A Review of the Basics and It’s Emerging Applications in the Food and Agriculture Sector

“…It has been demonstrated that cold plasma treatment can reduce Salmonella, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus by more than 5 logs (Rao et al, 2023). According to Niemira (2012), the efficacy of this treatment varies depending on the particular food type and processing conditions.…”

The synergistic effect of dielectric barrier discharge plasma and phycocyanin on shelf life of Oncorhynchus mykiss rainbow fillets

“…Also, CP is composed of various excited atomic, molecular, ionic, and radical species, coexisting with numerous reactive species such as electrons, positive and negative ions, free radicals, gas atoms, molecules in ground or excited states, and quanta of electromagnetic radiation (UV photons and visible light) 6 . CP finds diverse applications in medicine, materials science, and environmental engineering, showcasing potential benefits in wound healing, cancer treatment, sterilization, surface modification, and material functionalization 7 . Dielectric Barrier Plasma (DBD), characterized by a dielectric material between electrodes, allows controlled and localized plasma discharge.…”