International Journal of Scientific Research in Science and Technology,
Год журнала:
2025,
Номер
12(1), С. 183 - 205
Опубликована: Янв. 26, 2025
The
rapid
advancements
in
artificial
intelligence
(AI)
and
automation
are
transforming
post-harvest
technologies,
offering
innovative
solutions
to
improve
food
quality,
safety,
supply
chain
efficiency.
This
paper
reviews
the
role
of
AI-driven
innovations
processing
logistics,
with
a
focus
on
automation,
predictive
analytics,
quality
control.
AI
such
as
machine
learning,
computer
vision,
IoT
integration,
optimizing
processes
like
sorting,
grading,
packaging,
microbial
detection,
reducing
waste
extending
shelf
life.
Moreover,
AI-powered
robotics
smart
warehouses
streamlining
transportation
inventory
management,
enhancing
operational
integration
demand
forecasting
optimization
is
further
improving
traceability,
minimizing
disruptions,
environmental
impact.
Despite
promising
potential,
challenges
data
system
cost
barriers,
regulatory
concerns
remain.
future
technologies
presents
opportunities
for
continued
innovation,
deep
IoT,
global
scalability,
pathways
sustainable
systems.
concludes
by
discussing
impact
sector
its
potential
drive
more
efficient,
resilient,
chains
worldwide.
Mycotoxin Research,
Год журнала:
2025,
Номер
unknown
Опубликована: Фев. 1, 2025
Abstract
Aflatoxins
are
potent
carcinogens
and
pose
significant
risks
to
food
safety
public
health
worldwide.
include
Aflatoxin
B1
(AFB1),
B2
(AFB2),
G1
(AFG1),
G2
(AFG2),
M1
(AFM1).
AFB1
is
particularly
notorious
for
its
carcinogenicity,
classified
as
a
Group
1
human
carcinogen
by
the
International
Agency
Research
on
Cancer
(IARC).
Chronic
exposure
aflatoxins
through
contaminated
feed
can
lead
liver
cancer,
immunosuppression,
growth
impairment,
other
systemic
issues.
Efforts
mitigate
aflatoxin
contamination
have
traditionally
relied
chemical
treatments,
physical
separation
methods,
biological
degradation.
However,
these
approaches
often
challenges
related
safety,
efficacy,
impact
quality.
Recently,
cold
plasma
treatment
has
emerged
promising
alternative.
Cold
generates
reactive
oxygen
species,
which
effectively
degrade
surfaces
without
compromising
nutritional
integrity
or
safety.
This
review
consolidates
current
research
advancements
in
detoxification,
highlighting
potential
of
technology
revolutionize
practices.
By
exploring
mechanisms
toxicity,
evaluating
existing
detoxification
discussing
principles
applications
treatment.
Graphical
Foods,
Год журнала:
2025,
Номер
14(2), С. 149 - 149
Опубликована: Янв. 7, 2025
With
improving
economic
conditions,
consumer
demand
for
fresh-cut
produce
is
rising.
The
development
of
the
industry
has
been
hindered
by
pathogenic
contamination
and
quality
deterioration.
Scientific
communities
have
developed
novel
preservation
technologies
produce.
As
an
innovative
non-thermal
processing
method,
cold
plasma
effectively
preserves
nutritional
value
inactivates
pathogens
in
This
review
delineates
principles
cold-plasma
generation
concludes
with
primary
factors
influencing
its
efficacy.
These
include
specifications
parameters
equipment
utilized,
properties
conductive
gas
method
treatment,
intrinsic
a
sample
subjected
to
treatment.
Furthermore,
this
various
scenarios
applications.
focuses
on
effects
enzymatic
activities
(including
peroxidase,
polyphenol
oxidase,
pectin
methylesterase),
microorganisms,
value.
potential
application
technology
products.
study
proposes
advancing
(1)
optimizing
diverse
fruit
vegetable
varieties
(2)
scaling
up
facilitate
industrial
application.
Journal of Food Process Engineering,
Год журнала:
2022,
Номер
45(10)
Опубликована: Авг. 5, 2022
Abstract
It
has
been
the
heartbeat
of
researchers
and
food
engineers
to
discover
appropriate
effective
technology
for
microbial
control
ensure
safety
food.
This
is
because
microorganisms
such
as
bacteria,
fungi,
viruses,
protozoa
can
cause
contamination
in
products.
Many
studies
have
published
reviews
on
use
single
novel
radio
frequency
(RF),
pulsed
light
(PL),
cold
plasma
(CP)
process
safety.
However,
no
review
provided
a
comprehensive,
detailed
overview
RF,
PL,
CP
treatments
pasteurizing
products
one
publication.
study
aims
present
future
directions
applications
various
aspects
these
technologies.
The
concluded
that
although
technique
(thermal
or
nonthermal)
could
adequately
meet
all
requirements
safety,
traditional
thermal
processes
be
extremely
useful
reducing
eliminating
microbe
contamination.
they
cannot
applied
temperature‐sensitive
foods.
Besides
inactivating
spores,
denature
proteins
well
organoleptic
properties,
taste,
nutritional
value,
sensory
characteristics,
illustrating
importance
technologies
an
alternative
heat‐based
techniques.
As
result
this
study,
hurdle
recommended
since
it
additive
effect
achieves
better
germicidal
results.
Applied Sciences,
Год журнала:
2023,
Номер
13(4), С. 2381 - 2381
Опубликована: Фев. 13, 2023
The
food
and
agricultural
industries
have
numerous
practical
advantages
to
be
gained
from
the
use
of
cold
plasma
technology.
This
paper
attempts
showcase
possible
uses
in
sector,
while
also
highlighting
most
recent
developments
market
trends.
efficiency
enhancing
products’
quality
shelf
life
has
been
demonstrated
several
investigations.
review
concentrated
on
current
research
into
how
this
technology
affects
various
chain
production
stages.
Cold
become
a
cutting-edge
non-thermal
technique
that
can
used
ensure
safety.
precise
mechanism
underlying
effectiveness
is
still
unclear.
Understanding
these
mechanisms
potential
elements
restrict
or
increase
their
results
crucial
further
implementing
treatment
processing.
main
objective
investigate
plasma,
its
exceptional
characteristics,
safe,
sustainable
production.
In
particular,
summarizes
studies
for
microorganisms
pesticides
treatment,
compiling
them
discussing
content.
As
reported
literature,
critical
point
reviewed
about
some
diverse
configurations.
A
comparative
study
efficacy
environmental
applications
(microorganisms/pesticides)
literature.
Foods,
Год журнала:
2024,
Номер
13(10), С. 1522 - 1522
Опубликована: Май 14, 2024
Cereal
and
legume
proteins,
pivotal
for
human
health,
significantly
influence
the
quality
stability
of
processed
foods.
Despite
their
importance,
inherent
limited
functional
properties
these
natural
proteins
constrain
utility
across
various
sectors,
including
food,
packaging,
pharmaceutical
industries.
Enhancing
attributes
cereal
through
scientific
technological
interventions
is
essential
to
broadening
application.
Cold
plasma
(CP)
technology,
characterized
by
its
non-toxic,
non-thermal
nature,
presents
numerous
benefits
such
as
low
operational
temperatures,
lack
external
chemical
reagents,
cost-effectiveness.
It
holds
promise
improving
proteins’
functionality
while
maximally
retaining
nutritional
content.
This
review
delves
into
pros
cons
different
cold
generation
techniques,
elucidates
underlying
mechanisms
protein
modification
via
CP,
thoroughly
examines
research
on
application
in
augmenting
proteins.
The
aim
furnish
theoretical
foundations
leveraging
CP
technology
thereby
enhancing
practical
applicability
diverse
