Cold plasma: A nonthermal pretreatment, extraction, and solvent activation technique for obtaining bioactive compounds from agro-food industrial biomass

Food Chemistry, Journal Year: 2025, Volume and Issue: 472, P. 142960 - 142960

Published: Jan. 18, 2025

Language: Английский

---

Cold plasma activated edible coatings: A status review on the impact on edible coating properties, fresh produce quality, and the sustainable development goal paradigm

Food Packaging and Shelf Life, Journal Year: 2025, Volume and Issue: 49, P. 101486 - 101486

Published: April 1, 2025

Language: Английский

---

A Review of Non-Thermal Interventions in Food Processing Technologies

Journal of Food Protection, Journal Year: 2025, Volume and Issue: unknown, P. 100508 - 100508

Published: April 1, 2025

Foodborne pathogens and spoilage microorganisms continue to be a concern throughout the food industry. As result, these problematic are cause of foodborne outbreaks, illness, premature related issues. To address these, thermal technologies have been applied documented history controlling microorganisms. Although beneficial, some may result in adverse quality effects that can interfere with consumer acceptability. Processors fresh produce also need mitigate ability retain raw quality. In addition, reduction or depletion key nutrients. Consumers today health conscious concerned nutrients products necessary for their overall health; this could considered unacceptable eyes consumers. this, industry works increase use non-thermal control varying sections This review paper will focus on organisms along various by pulsed electric field, light, ultraviolet ozonation, cold atmospheric plasma, ultrasound, ionizing radiation.

Language: Английский

---

New Technologies in Meat Preservation

IntechOpen eBooks, Journal Year: 2025, Volume and Issue: unknown

Published: April 18, 2025

Meat preservation has been one of the main challenges for food industry. It involves several traditional methods, such as drying, smoking, fermentation, refrigeration, freezing, curing, and salting, to prevent losses ensure safety. These conservation processes aim microbial development, control oxidative deterioration, improve or preserve meat’s organoleptic characteristics. This chapter discusses new technologies meat preservation, including thermal methods ohmic heating, microwave, radio frequency well non-thermal like high hydrostatic pressures, pulsed electric fields, ultrasonication, cold plasma, bioactive packaging. also covers advantages disadvantages each technique barrier that can be used optimize these processes.

Language: Английский

---

Effect of Low-Temperature Plasma Sterilization on the Quality of Pre-Prepared Tomato-Stewed Beef Brisket During Storage: Microorganism, Freshness, Protein Oxidation and Flavor Characteristics

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1106 - 1106

Published: March 22, 2025

Traditional tomato-braised beef brisket with potatoes is celebrated for its rich, complex flavors and culinary appeal but requires lengthy preparation. Pre-packaged versions of the dish rely on thermal sterilization safety; however, high-temperature processing accelerates protein lipid oxidation, thereby compromising sensory quality. As demand ready-to-eat meals grows, food industry faces challenge ensuring microbial safety while preserving flavor integrity. In this study, low-temperature plasma (LTPS) (160 KV, 450 s) was evaluated as a non-thermal alternative to conventional short-time (HSS) sterilization. Furthermore, comprehensive analysis conducted over 10-day storage period, assessing viability, physicochemical properties (pH, shear force, water-holding capacity), oxidative markers (TBARS, TVB-N, carbonyls), volatile compounds (GC-MS), electronic nose (e-nose) responses. The results revealed that LTPS kV, successfully maintained bacterial counts below regulatory limits (5 lg CFU/g) 72 h, indicators short-term processed products sold supermarkets through cold chain logistics were in range. Additionally, LTPS-treated samples showed 4.2% higher capacity (p < 0.05) during storage, indicating improved preservation texture. exhibited 32% lower oxidation retained 18% sulfhydryl content compared HSS, reduced oxidation. GC-MS e-nose analyses preserved aldehydes ketones associated meaty aromas, HSS contributed sulfur-like off-flavors. Principal component had shorter distances across various periods differences aroma difference. findings study demonstrate LTPS's dual efficacy control preservation. technology presents viable strategy extending shelf life pre-prepared meat dishes reducing deterioration, establishing solid foundation application sector.

Language: Английский

---

Axillary root development triggered by cold plasma treatment

Journal of Plant Biotechnology, Journal Year: 2024, Volume and Issue: 51

Published: Oct. 22, 2024

Language: Английский

---