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Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review
As an emerging non-thermal food processing technology, cold plasma (CP) technology has been widely applied in food preservation due to its high efficiency, greenness and lack of chemical residues. Recent studies have indicated that CP technology also has an impressing effect on improving food qualit...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497965/ https://www.ncbi.nlm.nih.gov/pubmed/36140945 http://dx.doi.org/10.3390/foods11182818 |
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author | Zhang, Bo Tan, Chunming Zou, Fanglei Sun, Yu Shang, Nan Wu, Wei |
author_facet | Zhang, Bo Tan, Chunming Zou, Fanglei Sun, Yu Shang, Nan Wu, Wei |
author_sort | Zhang, Bo |
collection | PubMed |
description | As an emerging non-thermal food processing technology, cold plasma (CP) technology has been widely applied in food preservation due to its high efficiency, greenness and lack of chemical residues. Recent studies have indicated that CP technology also has an impressing effect on improving food quality. This review summarized the impact of CP on the functional composition and quality characteristics of various food products. CP technology can prevent the growth of spoilage microorganisms while maintaining the physical and chemical properties of the food. It can maintain the color, flavor and texture of food. CP can cause changes in protein structure and function, lipid oxidation, vitamin and monosaccharide degradation, starch modification and the retention of phenolic substances. Additionally, it also degrades allergens and toxins in food. In this review, the effects of CP on organoleptic properties, nutrient content, safety performance for food and the factors that cause these changes were concluded. This review also highlights the current application limitations and future development directions of CP technology in the food industry. This review enables us to more comprehensively understand the impacts of CP technology on food quality and promotes the healthy application of CP technology in the food industry. |
format | Online Article Text |
id | pubmed-9497965 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-94979652022-09-23 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 Foods Review As an emerging non-thermal food processing technology, cold plasma (CP) technology has been widely applied in food preservation due to its high efficiency, greenness and lack of chemical residues. Recent studies have indicated that CP technology also has an impressing effect on improving food quality. This review summarized the impact of CP on the functional composition and quality characteristics of various food products. CP technology can prevent the growth of spoilage microorganisms while maintaining the physical and chemical properties of the food. It can maintain the color, flavor and texture of food. CP can cause changes in protein structure and function, lipid oxidation, vitamin and monosaccharide degradation, starch modification and the retention of phenolic substances. Additionally, it also degrades allergens and toxins in food. In this review, the effects of CP on organoleptic properties, nutrient content, safety performance for food and the factors that cause these changes were concluded. This review also highlights the current application limitations and future development directions of CP technology in the food industry. This review enables us to more comprehensively understand the impacts of CP technology on food quality and promotes the healthy application of CP technology in the food industry. MDPI 2022-09-13 /pmc/articles/PMC9497965/ /pubmed/36140945 http://dx.doi.org/10.3390/foods11182818 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Zhang, Bo Tan, Chunming Zou, Fanglei Sun, Yu Shang, Nan Wu, Wei Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review |
title | Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review |
title_full | Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review |
title_fullStr | Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review |
title_full_unstemmed | Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review |
title_short | Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review |
title_sort | impacts of cold plasma technology on sensory, nutritional and safety quality of food: a review |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497965/ https://www.ncbi.nlm.nih.gov/pubmed/36140945 http://dx.doi.org/10.3390/foods11182818 |
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