International Journal of Food Science, Год журнала: 2025, Номер 2025(1)

Опубликована: Янв. 1, 2025

Nonthermal technologies, mostly utilized for microbial inactivation and quality preservation in food, are attracting increased interest, particularly nonthermal plasma. Cold plasma (CP) demonstrates favorable results, such as germination, enhanced functional rheological characteristics, the eradication of microorganisms. Consequently, CP is a novel technology food processing that has significantly contributed to prevention spoilage. This study highlights contemporary research on processing. includes its use decontamination, shelf life extension, mycotoxin degradation, enzyme inactivation, surface modification products. The generation techniques under low pressure, including glow discharge, radio frequency microwave techniques, atmospheric dielectric barrier discharge (DBD), jet, corona discussed. Additionally, source plasma-activated water (PAW) with significant role critically an effective method decontamination several materials like fruits, vegetables, meat, low-moisture Also, review addressed effects physicochemical properties foods pretreatment various aspects processing, drying extraction bioactive compounds, oil hydrogenation. improved kinetics resulting reduced time product quality. Similarly, maintaining safety quality, removing formation biofilm, also reducing protein allergenicity. underscored importance sterilizing agent packaging materials, emphasizing enhancing characteristics biopolymer-based materials. Therefore, it concluded reduction pathogenic microorganisms from Moreover, nutritional sensory Overall, application all There critical need ongoing upscaling commercial purposes.

Язык: Английский