Critical analysis of the potential of cold plasma as a non-destructive technology in food processing: current situation and future trends
Abstract
Cold plasma emerges as a non-thermal technology with different applications in food, with a minimal effect on its quality. The objective of this review was to analize its non-destructive potential in the mentioned industry, for which information was collected from books and scientific articles of high impact, especially from the last years and it was structured enphasizing food preservation and other processing fields. According to the consulted researches, cold plasma has shown efficacy in microbial decontamination and enzymatic inactivation, in the improvement of sensory and physicochemical characteristics of food, in the functionalization of the packaging system and also in the treatment of generated wastewater. The mechanism of action is base don its reactive species which, when in contact with microorganisms and enzymes, affects them ultil their death and degradation, respectively. In the interaction with compounds such as starch, these species induce a significant functional improvement and preserve heat-sensitive compounds such as vitamins. The same occurs with the microbial and chemical load of wastewater, achieving its purification. Despite the enormous detailed potential, being a relatively new technology, further research is required to address its limitations, as well as to evaluate its use synergistically with other techniques to improve the process and results.
Downloads
References
Adebo, O., Molelekoa, T., Makhuvele, R., Adebiyi, J., Oyedeji, A., Gbashi, S., Adefisoye, M., Ogundele, O. & Njobeh, B. (2020). A review on novel non‐thermal food processing techniques for mycotoxin reduction. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.14734
Akasapu, K., Ojah, N., Kumar, A., Jyoti, A. & Mishra, P. (2020). An innovative approach for iron fortification of rice using cold plasma. Food Research International. https://doi.org/10.1016/j.foodres.2020.109599
Alkawareek, M.Y., Gorman, S.P., Graham, W.G. & Gilmore, B.F. (2014). Potential cellular targets and antibacterial efficacy of atmospheric pressure non-thermal plasma. International Journal of Antimicrobial Agents, 43(2), 154-160
Almeida, F.D.L., Gomes, W.F., Cavalcante, R.S., Tiwari, B.K., Cullen, P.J., Frias, J.M., Bourke, P., Fernandes, F.A.N. & Rodrigues, S. (2017). Fructooligosaccharides integrity after atmospheric cold plasma and highpressure processing of a functional orange juice. Food Research International, 102, 282-290
Alves, E., Brito, E. & Rodrigues, S. (2020). Effects of cold plasma processing in food components. In: D. Bermúdez-Aguirre (Ed.), Advances in Cold Plasma Applications for Food Safety and Preservation (253-268). Massachusetts: Academic Press
Annapure, U.S. (2018). Application of Cold Plasm in Food Processing. In: Sharma, HK y Panesar, PS. (Ed.), Technologies in Food Processing (25-46). Massachusetts: Academic Press
Baggio, A., Marino, M., Innocente, N., Celotto, M. & Maifreni, M. (2020). Antimicrobial efect of oxidative technologies in food processing: an overview. European Food Research and Technology, 246, 669-692
Baier, M., Gorgen, M., Ehlbeck, J., Knorr, D., Herppich, W. & Schlüter, O. (2014). Non-thermal atmospheric pressure plasma: Screening for gentle process conditions and antibacterial efficiency on perishable fresh produce. Innovative Food Science and Emerging Technologies, 22, 147–157
Bao, Y., Reddivari, L. & Huang, J.Y. (2020a). Development of cold plasma pretreatment for improving phenolics extractability from tomato pomace. Innovative Food Science and Emerging Technologies, 65, 102445
Bao, Y., Reddivari, L. & Huang, J.Y. (2020b). Enhancement of phenolic compounds extraction from grape pomace by high voltage atmospheric cold plasma. LWT – Food Science and Technology, 133, 109970
Bermúdez-Aguirre, D., Wemlinger, D., Pedrow, P., Barbosa-Cánovas, G. & Garcia-Perez, M. (2013). Effect of atmospheric pressure cold plasma (APCP) on the inactivation of Escherichia coli in fresh produce. Food Control, 34(1), 149-157
Bourke, P., Ziuzina, D., Boehm, D., Cullen, P.J. & Keener, K. (2018). The Potential of Cold Plasma for Safe and Sustainable Food Production. Trends in Biotechnology, 36(6), 615-626
Bourke, P., Ziuzina, D., Han, L., Cullen, P.J. & Gilmore, B.F. (2017). Microbiological Interactions with Cold Plasma. Journal of Applied Microbiology, 123(2), 308-324
Charoux, C.M.G., Patange, A., Lamba, S., O’Donnell, C.P., Tiwari, B.K. & Scannell, A.G.M. (2020). Applications of nonthermal plasma technology on safety and quality of dried food ingredients. Journal of Applied Microbiology. https://doi.org/10.1111/jam.14823
Chen, Y.Q., Cheng, J.H. & Sun, D.W. (2019). Chemical, physical and physiological quality attributes of fruit and vegetables induced by cold plasma treatment: Mechanisms and application advances. Critical Reviews in Food Science and Nutrition, 60 (16), 2676-2690
Cheng, J.H., Xiaoye, L.V., Yuanyuan, P. & Sun, D.W. (2020). Foodborne bacterial stress responses to exogenous reactive oxygen species (ROS) induced by cold plasma treatments. Trends in Food Science & Technology, 103, 239-247
Chizoba, F.G., Sun, D.W. & Cheng, J.H. (2017). A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends in Food Science & Technology, 69(A), 46-58
Coutinho, N.M., Silveira, M.R., Rocha, R.S., Moraes, J., Ferreira, M.V.S., Pimentel, T.C., Freitas, M.Q., Silva, M.C., Raices, R.S.L., Ranadheera, C.S., Borges, F.O., Mathias, S.P., Fernandes, F.A.N., Rodrigues, S. & Cruz, A.G. (2018). Cold plasma processing of milk and dairy products. Trends in Food Science & Technology, 74, 56-68
Feizollahi, E., Misra, N.N. & Roopesh, M.S. (2020). Factors influencing antimicrobial efficacy of Dielectric Barrier Discharge (DBD) Atmospheric Cold Plasma (ACP) in food processing applications. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2020.1743967
Fellows, P.J. (2016). Food Processing Technology: Principles and Practice. United Kingdom: Woodhead Publishing
Fridman, A. (2008). Plasma chemistry. New York: Cambridge University Press
Gavahian, M. & Khaneghah, A.M. (2020). Cold plasma as a tool for the elimination of food contaminants: Recent advances and future trends. Critical Reviews in Food Science and Nutrition, 60(9), 1581-1592
Gavahian, M., Chu, Y.H., Khaneghah, A.M., Barba, F.J. & Misra, N.N. (2018). A critical analysis of the cold plasma induced lipid oxidation in foods. Trends in Food Science & Technology, 77, 32-41
Grzegorzewski, F., Rohn, S., Kroh, L.W., Geyer, M. & Schlüter, O. (2010). Surface morphology and chemical composition of lamb’s lettuce (Valerianella locusta) after exposure to a low -pressure oxygen plasma. Food Chemistry, 122(4), 1145 –1152
Han, Y., Cheng, J.H. & Sun, DW. (2019). Activities and conformation changes of food enzymes induced by cold plasma: A review. Critical Reviews in Food Science and Nutrition, 59(5), 794-811
Hati, S., Patel, M. & Yadav, D. (2018). Food bioprocessing by nonthermal plasma technology. Current Opinion in Food Science, 19, 85–91
Ji, Y., Hu, W., Liao, J., Jiang, A., Xiu, Z., Gaowa, S., Guan, Y., Yang, X., Feng, K. & Liu, C. (2020). Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storage. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.10611
Jiang, B., Zheng, J. & Wu, M. (2016). Nonthermal Plasma for Effluent and Waste Treatment. In: Misra NN, Schlüter, O. y Cullen PJ. (Ed.), Cold Plasma in Food and Agriculture (309-342). Massachusetts: Academic Press
Kaluwahandi, N., Wei, L. &Muthukumarappan, K. (2020). Opportunities and Challenges of Cold Plasma in Food Processing. American Society of Agricultural and Biological Engineers (ASABE) Annual International Virtual Meeting 2000969. https://doi.org/10.13031/aim.202000969
Khani, M.R., Shokri, B. & Khajeh, K. (2017). Studying the Performance of Dielectric Barrier Discharge and Gliding Arc Plasma Reactors in Tomato Peroxidase Inactivation. Journal of Food Engineering, 197, 107-112
Kim, J.E., Lee, D.U. & Min, S.C. (2014). Microbial decontamination of red pepper powder by cold plasma. Food Microbiology, 38, 128-136
Kim, J.E., Oh, Y.J., Won, M.Y. & Min, S.C. (2017). Microbial decontamination of onion powder using microwave-powered cold plasma treatments. Food Microbiology, 62, 112-123
Lacombe, A., Niemira, B.A., Gurtler, J.B., Fan, X., Sites, J., Boyd, G. & Chen, H. (2015). Atmospheric Cold Plasma Inactivation of Aerobic Microorganisms on Blueberries and Effects on Quality Attributes. Food Microbiology, 46, 479-484
Li, N., Yu, J.J., Jin, N., Chen, Y., Li, S.H. & Chen, Y. (2020). Modification of the physicochemical and structural characteristics of zein suspension by dielectric barrier discharge cold plasma treatment. Journal of Food Science, 84(8), 2452-2460
Liao, X., Cullen, P.J., Muhammad, A.D., Jiang, Z., Ye, X., Liu, D. & Ding, T. (2020). Cold Plasma–Based Hurdle Interventions: New Strategies for Improving Food Safety. Food Engineering Reviews, 12, 321-332
Liao, X., Liu, D., Xiang, Q., Ahn, J., Chen, S., Ye, X., & Ding, T. (2017). Inactivation mechanisms of non-thermal plasma on microbes: A review. Food Control, 75, 83-91.
Lieberman, M. & Lichtenberg, A. (2005). Principles of plasma discharges and materials processing. Hoboken: John Wiley & Sons
Lunov, O., Churpita, O., Zablotskii, V., Deyneka, I.G., Meshkovskii, I.K., Jäger, A., Syková, E., Kubinová, S. & Dejneka, A. (2015). Non-thermal plasma mills bacteria: scanning electron microscopy observations. Applied Physics Letters, 106(5), 053703
Mandal, R., Singh, A. & Singh, A.P. (2018). Recent developments in cold plasma decontamination technology in the food industry. Trends in Food Science & Technology, 80, 93-103
Mir, S.A., Siddiqui, M.W., Dar, B.N., Shah, M.A., Wani, M.H., Roohinejad, S., Annor, G.A., Mallikarjunan, K., Chin, C.F. & Ali, A. (2020). Promising applications of cold plasma for microbial safety, chemical decontamination and quality enhancement in fruits. Journal of Applied Microbiology, 129(3), 474-485
Misra, N.N., Kaur, S., Tiwari, B., Kaur, A., Singh, N. & Cullen, P.J. (2015). Atmospheric pressure cold plasma (ACP) treatment of wheat flour. Food Hydrocolloids, 44, 115-121
Misra, N.N., Pankaj, S.K., Segat, A. & Ishikawa, K. (2016). Cold plasma interactions with enzymes in foods and model systems. Trends in Food Science & Technology, 55, 39-47
Misra, N.N., Patil, S., Moiseev, T., Bourke, P., Mosnier, J.P., Keener, K.M. & Cullen, P.J. (2014). In-package atmospheric pressure cold plasma treatment of strawberries. Journal of Food Engineering, 125, 131-138
Misra, N.N., Tiwari, B.K., Raghavarao, K.S.M.S. & Cullen, P.J. (2011). Nonthermal plasma inactivation of food-borne pathogens. Food Engineering Reviews, 3, 159–170
Misra, N.N., Yadav, B., Roopesh, M.S. & Jo, C. (2018). Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications. Comprehensive Reviews in Food Science and Food Safety, 18, 106-120
Misra, N.N., Yepez, X. & Keener, K. (2019). In-package cold plasma technologies. Journal of Food Engineering, 244, 21-31
Mohamed, A.A., Al Shariff, S.M., Ouf, S.A., & Benghanem, M. (2016). Atmospheric pressure plasma jet for bacterial decontamination and property improvement of fruit and vegetable processing wastewater. Journal of Physics D: Applied Physics, 49(19), 195401
Mostafidi, M., Reza, M., Shirkhan, S. & Zahedi, M.T. (2020). A review of recent trends in the development of the microbial safety of fruits and vegetables. Trends in Food Science & Technology, 103, 321-332
Munekata, P.E.S., Domínguez, R., Peteiro, M. & Lorenzo, J.M. (2020). Influence of Plasma Treatment on the Polyphenols of Food Products—A Review. Foods, 9(7), 929
Niemira, B.A. (2012). Cold Plasma Decontamination of Foods. Annual Review of Food Science and Technology, 3, 125-142
Niemira, B.A. (2014). Decontamination of Foods by Cold Plasma. In: DW Sun (Ed.), Emerging Technologies for Food Processing (323-333). Massachusetts: Academic Press
Niemira, B.A. & Sites, J. (2008). Cold plasma inactivates Salmonella Stanley and Escherichia coli O157:H7 inoculated on golden delicious apples. Journal of Food protection, 71(7), 1357-1365
Oh Y.A., Roh S.H. & Min, S.C. (2016). Cold plasma treatments for improvement of the applicability of defatted soybean meal-based edible film in food packaging. Food Hydrocolloids, 58, 150–159
Ozen, E. & Singh, R.K. (2020). Atmospheric cold plasma treatment of fruit juices: A review. Trends in Food Science & Technology, 103, 144-151
Pan, Y., Cheng, J.H. & Sun, D.W. (2019a). Cold Plasma-Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments. Comprehensive Reviews in Food Science and Food Safety, 18(5), 1312-1326
Pan, Y., Zhang, Y., Cheng, J.H. &Sun, D.W. (2019b). Inactivation of Listeria Monocytogenes at various growth temperatures by ultrasound pretreatment and cold plasma. LWT - Food Science and Technology, 118, 108635
Pan, Y.W., Cheng, J.H. & Sun, D.W. (2020). Inhibition of fruit softening by cold plasma treatments: affecting factors and applications. Critical Reviews in Food Science and Nutrition.
https://doi.org/10.1080/10408398.2020.1776210
Pankaj S.K & Thomas, S. (2016). Cold Plasma Applications in Food Packaging. In: Misra NN, Schlüter, O. y Cullen PJ. (Ed.), Cold Plasma in Food and Agriculture (293-307). Massachusetts: Academic Press
Pankaj, S.K. & Keener, K.M. (2017). Cold plasma: background, applications and current trends. Current Opinion in Food Science, 16, 49-52
Pankaj, S.K., Bueno-Ferrer, C., Misra, N.N., Milosavljevic, V., O’Donnel, C.P., Bourke, P., Keener, K.M. & Cullen, P.J. (2014). Applications of cold plasma technology in food packaging. Trends In Food Science & Technology, 35, 5-17
Pankaj, S.K., Misra, N.N. & Cullen, P.J. (2013). Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge. Innovative Food Science and Emerging Technologies, 19, 153-157
Pankaj, S.K., Wan, Z. & Keener, K.M. (2018). Effects of Cold Plasma on Food Quality: A Review. Foods, 7(1), 4
Pasquali, F., Stratakos, A.C., Koidis, A., Berardinelli, A., Cevoli, C., Ragni, L., Mancusi, R., Manfreda, G. & Trevisani, M. (2016). Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.). Food Control, 60, 552-559
Patange, A., Boehm, D., Giltrap, M., Lu, P., Cullen, P.J. & Bourke, P. (2018). Assessment of the disinfection capacity and eco-toxicological impact of atmospheric cold plasma for treatment of food industry effluents. Science of the Total Environment, 631-632, 298-307
Patil, S., Bourke, P. & Cullen P.J. (2016). Principles of Nonthermal Plasma Decontamination. In: Misra NN, Schlüter, O. y Cullen PJ. (Ed.), Cold Plasm in Food and Agriculture (143-177). Massachusetts: Academic Press
Pérez-Andrés, J.M., Álvarez, C., Cullen, P.J. & Tiwari, B. (2.K019). Effect of cold plasma on the techno-functional properties of animal protein food ingredients. Innovative Food Science and Emerging Technologies, 58, 102205
Phan, K.T.K., Phan, H.T., Brennan, C.S. & Phimolsiripol, Y. (2017). Nonthermal plasma for pesticide and microbial elimination on fruits and vegetables: an overview. International Journal of Food Science and Technology, 52(10), 2127, 2137
Pinela, J. & Ferreira, I.C.F.R. (2017). Non-thermal Physical Technologies to Decontaminate and Extend the Shelf-life of Fruits and Vegetables: Trends Aiming at Quality and Safety. Critical Reviews in Food Science and Nutrition, 57(10), 2095-2111
Sarangapani, C., Patange, A., Bourke, P., Keener, K. & Cullen, P.J. (2018). Recent Advances in the Application of Cold Plasma Technology in Foods. Annual Review of Food Science and Technology, 9, 609-629
Schlüter, O., Ehlbeck, J., Hertel, C., Habermeyer, C., Roth, A., Engel, KH., Holzhauser, T., Knorr, D. & Eisenbrand, G. (2013). Opinion on the use of plasma processes for treatment of foods. Molecular Nutrition Food Research, 57(5), 920-927
Scholtz, V., Pazlarova, J., Souskova, H., Khun J. & Julak J. (2015). Nonthermal plasma — A tool for decontamination and disinfection. Biotechnology Advances, 33(6), 1108–1119
Selcuk, M., Oksuz, L. & Basaran, P. (2008). Decontamination of grains and legumes infected with Aspergillus spp. and Penicillum spp. by cold plasma treatment. Bioresource Technology, 99(11), 5104-5109
Sonawane, S. y Marar, T. & Patil, S. (2020). Non-thermal plasma: An advanced technology for food industry. Food Science and Technology International, 26(8), 727-740
Stoica, M., Alexe, P. & Mihalcea, L. (2014). Atmospheric cold plasma as new strategy for foods processing-an overview. Innovative Romanian Food Biotechnology, 15, 1-8
Surowzky, B., Fischer, A., Schlueter, O. & Knorr, D. (2013). Cold plasma effects on enzyme activity in a model food system. Innovative Food Science and Emerging Technologies, 19, 146-152
Surowzky, B., Frohling, A., Gottschalk, N., Schlüter, O. & Knorr, D. (2014). Impact of cold plasma on Citrobacter freundii in apple juice: Inactivation kinetics and mechanisms. International Journal of Food Microbiology, 174, 63-71
Thirumdas, R., Kadam, D. & Annapure, U.S. (2017). Cold Plasma: an Alternative Technology for the Starch Modification. Food Biophysics, 12, 129-139
Thirumdas, R., Saragapani, C., Ajinkya, M.T., Deshmukh, R.R. & Annapure, U.S. (2016). Influence of low pressure cold plasma on cooking and textural properties of brown rice. Innovative Food Science and Emerging Technologies, 37(A), 53-60
Thirumdas, R., Sarangapani, C. & Annapure, U.S. (2015). Cold Plasma: A novel Non-Thermal Technology for Food Processing. Food Biophysics, 10, 1-11
Zhao, N., Ge, L., Huanga, Y., Wang, Y., Wang, Y., Lai, H., Wang, Y., Zhua, Y. & Zhang, J. (2020). Impact of cold plasma processing on quality parameters of packaged fermented vegetable (Radish paocai) in comparison with pasteurization processing: Insight into safety and storage stability of products. Innovative Food Science and Emerging Technologies, 60, 102300
Ziuzina, D., Patil, S., Cullen, P.J., Keener, K.M. & Bourke, P. (2014). Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce. Food Microbiology, 42, 109-116
Copyright
The Revista de la Universidad del Zulia declares that it recognizes the rights of the authors of the original works published in it; these works are the intellectual property of their authors. The authors preserve their copyright and share without commercial purposes, according to the license adopted by the journal..
This work is under license:
Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)
