Zhang Bo, Tan Chunming, Zou Fanglei, Sun Yu, Shang Nan, Wu Wei
College of Engineering, China Agricultural University, Beijing 100083, China.
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Foods. 2022 Sep 13;11(18):2818. doi: 10.3390/foods11182818.
As an emerging non-thermal food processing technology, cold plasma (CP) technology has been widely applied in food preservation due to its high efficiency, greenness and lack of chemical residues. Recent studies have indicated that CP technology also has an impressing effect on improving food quality. This review summarized the impact of CP on the functional composition and quality characteristics of various food products. CP technology can prevent the growth of spoilage microorganisms while maintaining the physical and chemical properties of the food. It can maintain the color, flavor and texture of food. CP can cause changes in protein structure and function, lipid oxidation, vitamin and monosaccharide degradation, starch modification and the retention of phenolic substances. Additionally, it also degrades allergens and toxins in food. In this review, the effects of CP on organoleptic properties, nutrient content, safety performance for food and the factors that cause these changes were concluded. This review also highlights the current application limitations and future development directions of CP technology in the food industry. This review enables us to more comprehensively understand the impacts of CP technology on food quality and promotes the healthy application of CP technology in the food industry.
作为一种新兴的非热食品加工技术，冷等离子体（CP）技术因其高效、绿色且无化学残留，已在食品保鲜中得到广泛应用。最近的研究表明，CP技术在改善食品品质方面也具有显著效果。本文综述了CP对各类食品功能成分和品质特性的影响。CP技术能够抑制腐败微生物的生长，同时保持食品的物理和化学性质。它可以维持食品的色泽、风味和质地。CP会导致蛋白质结构和功能的变化、脂质氧化、维生素和单糖降解、淀粉改性以及酚类物质的保留。此外，它还能降解食品中的过敏原和毒素。在本文综述中，总结了CP对食品感官特性、营养成分、安全性能的影响以及导致这些变化的因素。本文综述还强调了CP技术在食品工业中的当前应用局限性和未来发展方向。这篇综述使我们能够更全面地了解CP技术对食品品质的影响，并促进CP技术在食品工业中的健康应用。
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