Análisis crítico del potencial del plasma frío como tecnología no destructiva en el procesamiento alimentario: situación actual y tendencias futuras

Palabras clave: Innovación, procesamiento de alimentos, seguridad alimenticia, agricultura, hortalizas, agua residual

Resumen

El Plasma frío surge como una tecnología no térmica con distintas aplicaciones en los alimentos, con un mínimo efecto en su calidad. El objetivo de esta revisión fue analizar su potencial no destructivo en la mencionada industria, para la cual, se recopiló información de libros y artículos científicos de alto impacto, especialmente de los últimos años y fue estructurada enfatizando, la conservación alimentaria y otros campos del procesamiento. De acuerdo a las investigaciones consultadas, el plasma frío ha mostrado eficacia en la descontaminación microbiana e inactivación enzimática, en la mejora de las características sensoriales y fisicoquímicas de los alimentos, en la funcionalización del sistema de envasado y también en el tratamiento de aguas residuales generadas. El mecanismo de acción se basa en sus especies reactivas que, al tener contacto con los microorganismos y enzimas, los afecta hasta su muerte y degradación, respectivamente. En la interacción con los compuestos como el almidón, estas especies inducen en una mejora funcional significativa y preservan los termosensibles como las vitaminas. De igual manera ocurre con la carga microbiana y química de las aguas residuales, logrando su purificación. A pesar del enorme potencial detallado, al ser una tecnología relativamente nueva, se requiere de mayor investigación para suplir sus limitaciones, además de evaluar su uso sinérgicamente con otras técnicas para mejorar el proceso y sus resultados.

 

 

Biografía del autor/a

Vicente Tirado-Kulieva, Universidad Nacional de Frontera, Sullana, Perú.

Profesor, Universidad Nacional de Frontera, Sullana, Perú. 

William Rolando Miranda Zamora, Universidad Nacional de Frontera, Sullana. Perú.

Docente Investigador. Universidad Nacional de Frontera, Sullana. Perú. 

Nelly Luz Leyva Povis, Universidad Nacional de Piura. Perú

Docente Asociada. Universidad Nacional de Piura. Perú. 

Citas

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Publicado
2021-01-12
Cómo citar
Tirado-Kulieva, V., Miranda Zamora, W. R., & Leyva Povis, N. L. (2021). Análisis crítico del potencial del plasma frío como tecnología no destructiva en el procesamiento alimentario: situación actual y tendencias futuras. Revista De La Universidad Del Zulia, 12(32), 284-316. https://doi.org/10.46925//rdluz.32.18