Division of Food Sciences, School of Biosciences, University of Nottingham, Loughborough, UK.
The University of Adelaide, Adelaide, South Australia, Australia.
J Food Sci. 2021 Sep;86(9):3762-3777. doi: 10.1111/1750-3841.15856. Epub 2021 Aug 1.
Cold plasma is formed by the nonthermal ionization of gas into free electrons, ions, reactive atomic and molecular species, and ultraviolet (UV) radiation. This cold plasma can be used to alter the surface of solid and liquid foods, and it offers multiple advantages over traditional thermal treatments, such as no thermal damage and increased output variation (due to the various input parameters gas, power, plasma type, etc.). Cold plasma appears to have limited impact on the sensory and color properties, at lower power and treatment times, but there has been a statistically significant reduction in pH for most of the cold plasma treatments reviewed (p < 0.05). Carbohydrates (cross linking and glycosylation), lipids (oxidation), and proteins (secondary structure) are more significantly impacted due to cold plasma at higher intensities and longer treatment times. Although cold plasma treatments and food matrices can vary considerably, this review has identified the literary evidence of some of the influences and impacts of the vast array of cold plasma treatment parameters on the biomolecular and organoleptic properties of these foods. Due to the rapidly evolving nature of the field, we have also identified that authors prioritize the presentation of different information when publishing from different research areas. Therefore, we have proposed a number of key physical and chemical cold plasma parameters that should be considered for inclusion in all future publications in the field.
冷等离子体是通过气体的非热电离形成的自由电子、离子、反应性原子和分子物种以及紫外线 (UV) 辐射。这种冷等离子体可用于改变固体和液体食品的表面，与传统的热处理相比，它具有多种优势，例如不会造成热损伤和增加产量变化（由于各种输入参数气体、功率、等离子体类型等）。在较低的功率和处理时间下，冷等离子体似乎对感官和颜色特性的影响有限，但在大多数经过审查的冷等离子体处理中，pH 值都呈显著下降趋势（p < 0.05）。由于较高的强度和较长的处理时间，碳水化合物（交联和糖基化）、脂质（氧化）和蛋白质（二级结构）受到冷等离子体的影响更大。尽管冷等离子体处理和食品基质可能有很大差异，但本综述确定了一些文学证据，证明了大量冷等离子体处理参数对这些食品的生物分子和感官特性的广泛影响和影响。由于该领域的快速发展，我们还发现作者在从不同研究领域发表时会优先展示不同的信息。因此，我们提出了一些关键的物理和化学冷等离子体参数，建议在该领域的所有未来出版物中都应考虑这些参数。
