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Applications of nonthermal plasma technology on safety and quality of dried food ingredients
Author(s) -
Charoux C.M.G.,
Patange A.,
Lamba S.,
O’Donnell C.P.,
Tiwari B.K.,
Scannell A.G.M.
Publication year - 2021
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.14823
Subject(s) - food spoilage , food industry , food technology , food science , fresh food , food products , food quality , food safety , microbiology and biotechnology , business , agriculture , food packaging , human decontamination , environmental science , shelf life , chemistry , biology , waste management , engineering , ecology , genetics , bacteria
Cold plasma technology is an efficient, environmental‐friendly, economic and noninvasive technology; and in recent years these advantages placed this novel technology at the centre of diverse studies for food industry applications. Dried food ingredients including spices, herbs, powders and seeds are an important part of the human diet; and the growing demands of consumers for higher quality and safe food products have led to increased research into alternative decontamination methods. Numerous studies have investigated the effect of nonthermal plasma on dried food ingredients for food safety and quality purposes. This review provides critical review on potential of cold plasma for disinfection of dried food surfaces (spices, herbs and seeds), improvement of functional and rheological properties of dried ingredients (powders, proteins and starches). The review further highlights the benefits of plasma treatment for enhancement of seeds performance and germination yield which could be applied in agricultural sector in near future. Different studies applying plasma technology for control of pathogens and spoilage micro‐organisms and modification of food quality and germination of dried food products followed by benefits and current challenges are presented. However, more systemic research needs to be addressed for successful adoption of this technology in food industry.