Mundanat Anjaly Shanker, Singh Vipin, Talniya Naveen Chandra, Rana Sandeep Singh
Department of Bio Sciences, School of Bio Science and Technology (SBST), Vellore Institute of Technology, Vellore 632014, India.
Department of Catering and Hotel Management, School of Hotel and Tourism Management, Vellore Institute of Technology, Vellore 632014, India.
Food Chem X. 2025 Apr 6;27:102445. doi: 10.1016/j.fochx.2025.102445. eCollection 2025 Apr.
Cold plasma is an eco-friendly technology suitable for processing heat-sensitive food components. Compared to thermal treatments, the technique has the competence in delivering good quality, sensorial accepted, safe food products to the market. Consisting of a high-energy system of reactive species, plasma incurs interaction with the food components causing physical-chemical alterations, without employing any chemical agents to the system. Understanding system efficacy requires evaluating plasma effects on various food properties. The review focuses on the influence of plasma on the physical and sensory properties of fruit juices. Studies suggest the positive and negative inclinations in colour value of samples without deviating from acceptable range. Plasma has exhibited an ability to uphold the particle size distribution which in turn contributes towards the cloud stability, flow behaviour, and viscosity value. The taste, appearance, and mouthfeel of the plasma treated samples were superior than thermal treatments emphasising their value.
冷等离子体是一种适合处理热敏性食品成分的环保技术。与热处理相比，该技术有能力将高质量、感官上可接受的安全食品推向市场。等离子体由一个高能活性物种系统组成，在不向系统中使用任何化学试剂的情况下，与食品成分发生相互作用，导致物理化学变化。了解系统功效需要评估等离子体对各种食品特性的影响。这篇综述聚焦于等离子体对果汁物理和感官特性的影响。研究表明，样品的颜色值有正有负，但都未偏离可接受范围。等离子体已表现出维持颗粒大小分布的能力，这反过来又有助于云稳定性、流动行为和粘度值。经等离子体处理的样品的味道、外观和口感优于热处理，凸显了它们的价值。
