AI Article Synopsis
- There is a rising interest in safe and nutritious food, leading to the exploration of cold plasma as a new non-thermal technology in the food industry.
- The paper reviews recent studies on how cold plasma affects the chemical structure and overall quality of food, noting that the outcomes vary based on specific processing conditions.
- There are promising benefits of using cold plasma, such as enhancing functional characteristics and reducing anti-nutritional compounds, but the paper also addresses existing research gaps and challenges in this field.
Article Abstract
There is a growing demand for the consumption of nutritious and safe food products. Cold plasma is a novel non-thermal technology that in recent years, has found numerous applications in the food industry. Study on the applications of this technology and its effects on food quality is increasing. Like any other technology, using cold plasma for the processing of foods can be associated with food quality challenges. This paper reviews the effect of cold plasma on the chemical structure of different food constituents as well as its influence on food characteristics. The emphasis is on the recent studies about the plasma mechanisms of action and chemical alterations of different food components. The studies show that the interaction of plasma-reactive species with food components depends on process conditions. Developing the functional characteristics and reducing the anti-nutritional compounds are of promising potentials of cold plasma. Finally, the research gaps, the salient drawbacks, and future prospects of this technology are highlighted.
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| http://dx.doi.org/10.1016/j.foodres.2021.110552 | DOI Listing |
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