科研之友
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摘要
Background: Cold plasma (CP) is an emerging technology, which has attracted the attention of scientists globally. It was originally developed for ameliorating the printing and adhesion properties of polymers plus a variety of usage domains in electronics. In the last decade, its applications were extended into the food industry as a powerful tool for non-thermal processing, with diverse forms for utilization. Scope and approach: This review presents an overview of recent studies on the application of cold plasma in the food industry. Specific areas discussed include microbial decontamination of food products, packaging material processing, functionality modification of food materials and dissipation of agrochemical residues. The application of CP has also been expanded into areas, such as hydrogenation of edible oils, mitigation of food allergy, inactivation of anti-nutritional factors, tailoring of seed germination performance and effluent management. In addition, the paper provides a summary of plasma chemistry and sources, factors influencing plasma efficiency and strategies for augmentation. Furthermore, key areas for future research are highlighted and salient drawbacks are discussed. Key findings and conclusions: The recent studies conducted on the interaction of reactive species with food contact surfaces establish plasma processing as an eco-friendly technique with minimal changes to food products, making it a befitting alternative to traditional techniques. Active researches focused on up-scaling for commercial applications are urgently required.
- 出版日期2017-11
- 单位华南理工大学
