Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review
Files
(Published version)
Date
2021
Authors
Warne, G.R.
Williams, P.M.
Pho, H.Q.
Tran, N.N.
Hessel, V.
Fisk, I.D.
Editors
Advisors
Journal Title
Journal ISSN
Volume Title
Type:
Journal article
Citation
Journal of Food Science, 2021; 86(9):3762-3777
Statement of Responsibility
George R. Warne, Philip M. Williams, Hue Quoc Pho, Nam Nghiep Tran, Volker Hessel, Ian D. Fisk
Conference Name
Abstract
Cold plasma is formed by the nonthermal ionization of gas into free electrons, ions, reactive atomic andmolecular species, and ultraviolet (UV) radiation. This cold plasma can be used to alter the surface of solid and liquid foods, and it offers multiple advantages over traditional thermal treatments, such as no thermal damage and increased output variation (due to the various input parameters gas, power, plasma type, etc.). Cold plasma appears to have limited impact on the sensory and color properties, at lower power and treatment times, but there has been a statistically significant reduction in pH for most of the cold plasma treatments reviewed (p < 0.05). Carbohydrates (cross linking and glycosylation), lipids (oxidation), and proteins (secondary structure) are more significantly impacted due to cold plasma at higher intensities and longer treatment times. Although cold plasma treatments and food matrices can vary considerably, this review has identified the literary evidence of some of the influences and impacts of the vast array of cold plasma treatment parameters on the biomolecular and organoleptic properties of these foods. Due to the rapidly evolving nature of the field, we have also identified that authors prioritize the presentation of different information when publishing from different research areas. Therefore, we have proposed a number of key physical and chemical cold plasma parameters that should be considered for inclusion in all future publications in the field.
School/Discipline
Dissertation Note
Provenance
Description
Access Status
Rights
© 2021 The Authors. Journal of Food Science published byWiley Periodicals LLC on behalf of Institute of Food Technologists. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.