Cold plasma technology: An insight on its disinfection efficiency of various food systems

• M. S. Sriraksha ^[1] ; Surendra Babu Ayenampudi ^[2] ; Mizna Noor ^[1] ; S.N. Raghavendra ^[1] ; Ashok Kumar Chakka ^[1]
  1. [1] Department of Post Graduate Studies & Research in Food Science, St Aloysius College (Autonomous), Mangaluru, Karnataka, India
  2. [2] Department of Food Technology, Hindustan Institute of Technology and Science Chennai, India
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 29, Nº 4, 2023, págs. 428-441
• Idioma: inglés
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• Resumen

  • Cold plasma technology is considered as one of the novel potential non-thermal techniques for food disinfection. The acceptability of any food product depends upon its physicochemical properties and shelf life. Recent studies have confirmed that plasma can effectively reduce the pathogenic microbes in various food systems. Further, there are reports that cold plasma showed minimal or no effect on the physicochemical and sensory properties of the foods owing to its low-temperature operation. The present review explores the recent reports on cold plasma technology emphasizing its disinfection efficacy on different food categories. Various researchers have demonstrated that plasma successfully reduced the microorganisms on cereals, milk, meat, fish and spices. Therefore, based on the current research, it can be suggested that cold plasma is an effective disinfectant technology for the inactivation of pathogenic microorganisms, and its non-thermal and environmentally friendly nature is an added advantage over traditional processing technologies.