Kaavya R, Pandiselvam R, Gavahian Mohsen, Tamanna R, Jain Surangna, Dakshayani R, Khanashyam Ananda Chandra, Shrestha Pratiksha, Kothakota Anjineyulu, Arun Prasath V, Mahendran R, Kumar Manoj, Khaneghah Amin Mousavi, Nayik Gulzar Ahmad, Dar Aamir Hussain, Uddin Jalal, Ansari Mohammad Javed, Hemeg Hassan A
Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA.
Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India.
Crit Rev Food Sci Nutr. 2023;63(32):11370-11384. doi: 10.1080/10408398.2022.2090494. Epub 2022 Jun 25.
At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and many food product manufacturers are trying to feature a new processing technique for the healthy food supply. The non-thermal nature of cold plasma treatment is one of the leading breakthrough technologies for several food processing applications. The beneficial response of cold plasma processing on food quality characteristics is widely accepted as a substitution technique for new food manufacturing practices. This review aims to elaborate and offer crispy innovative ideas on cold plasma application in various food processing channels. It highlights the scientific approaches on the principle of generation and mechanism of cold plasma treatment on rheological properties of foods. It provides an overview of the behavior of cold plasma in terms of viscosity, crystallization, gelatinization, shear stress, and shear rate. Research reports highlighted that the cold plasma treated samples demonstrated a pseudoplastic behavior. The published literatures indicated that the cold plasma is a potential technology for modification of native starch to obtain desirable rheological properties. The adaptability and environmentally friendly nature of non-thermal cold plasma processing provide exclusive advantages compared to the traditional processing technique.
在21世纪初，许多消费者对购买安全、健康和营养的食品表现出兴趣。终端用户的意向要求以及许多食品制造商都在尝试采用一种新的加工技术来供应健康食品。冷等离子体处理的非热性质是几种食品加工应用中的领先突破性技术之一。冷等离子体加工对食品质量特性的有益影响被广泛认为是新食品制造实践的替代技术。本综述旨在阐述并提供关于冷等离子体在各种食品加工渠道中应用的新颖创新观点。它强调了冷等离子体产生原理和对食品流变学特性作用机制的科学方法。它概述了冷等离子体在粘度、结晶、糊化、剪切应力和剪切速率方面的行为。研究报告强调，经冷等离子体处理的样品表现出假塑性行为。已发表的文献表明，冷等离子体是一种用于改性天然淀粉以获得理想流变学特性的潜在技术。与传统加工技术相比，非热冷等离子体加工的适应性和环境友好性具有独特优势。
