Effects of nonthermal plasma on food safety and food quality attributes: a review

Guo D., . and Ma X., . and Feng X., . and Xie J., . and Liu H., . and He C., . Effects of nonthermal plasma on food safety and food quality attributes: a review. pp. 1-22. ISSN 2672-7226

The use of nonthermal plasma (NTP) is a promising technology that has high efficiency safe for the environment and free from toxic residues. Therefore NTP has been applied in the food industry to reduce the activity of microorganisms on foods. Even after NTP treatment the foods exhibit satisfactory high quality in terms of physical (colour and texture) and chemical (pH titration acidity nutrients and enzymes) characteristics. In the present review the effects and mechanisms of microbial inactivation conducted using NTP on foods are reviewed. In addition the effects on food quality attributes after plasma treatment are also discussed. Finally the conclusions of NTP pertaining to food safety food quality attributes and some of the related challenges are proposed. The present review provides deeper understanding pertaining to the viability of plasma technology in food processing applications.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(01)%202021/DONE%2...

Abstract

The use of nonthermal plasma (NTP) is a promising technology that has high efficiency safe for the environment and free from toxic residues. Therefore NTP has been applied in the food industry to reduce the activity of microorganisms on foods. Even after NTP treatment the foods exhibit satisfactory high quality in terms of physical (colour and texture) and chemical (pH titration acidity nutrients and enzymes) characteristics. In the present review the effects and mechanisms of microbial inactivation conducted using NTP on foods are reviewed. In addition the effects on food quality attributes after plasma treatment are also discussed. Finally the conclusions of NTP pertaining to food safety food quality attributes and some of the related challenges are proposed. The present review provides deeper understanding pertaining to the viability of plasma technology in food processing applications.

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Item Type:	Article
AGROVOC Term:	Foods
AGROVOC Term:	Applied research
AGROVOC Term:	Application of technology
AGROVOC Term:	Isolation of microorganisms
AGROVOC Term:	Food processing
AGROVOC Term:	Food safety
AGROVOC Term:	Food quality
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9639

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