Recent trends in non-thermal plasma and plasma activated water: Effect on quality attributes, mechanism of interaction and potential application in food & agriculture
2023
Sunil Pipliya | Sitesh Kumar | Nikhil Babar | Prem Prakash Srivastav
The awareness of this era in consuming safe, nutritional, and minimally processed food is growing continuously. In order to address all of these consumer expectations, the food industry has adopted innovative non-thermal processes. Non-thermal plasma is an innovative non-thermal approach with the potential to offer safe and stable food while maintaining its nutritional and sensory attributes. This article discusses the general applications of non-thermal plasma in the food industry. It explores the fundamentals of non-thermal plasma generating systems. It also emphasizes the mechanism of plasma's interaction with microbial decontamination, enzyme inactivation, polyphenol compounds, and physicochemical attributes of food materials. This study also highlights published findings regarding the application of plasma towards the decontamination of various food items and packaging materials, along with its impact on various food quality attributes. In addition, non-thermal plasma applied to water produces plasma-activated water. The mechanism of plasma-activated water formation and its implications in food disinfection, seed germination, and plant growth are explored. Additionally, the authors have reviewed the influence of plasma-activated water on several food aspects. Future studies are required to utilize this technique and scale up for commercial production effectively.
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