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Application of Cold Plasma in Liquid Food Products

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Applications of Cold Plasma in Food Safety

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Abstract

Cold plasma has garnered much attention in the last decade as food processing technology with potential in food preservation and managing the safety of food with minimum influence on quality characteristics. The action of cold plasma on pathogens is multi-targets, mostly including the cellular envelopes, cell membrane, lipids, proteins, and DNA via interaction with the reactive species in cold plasma and liquid medium. The multi-target high germicidal action of cold plasma on important food pathogens will undoubtedly play a vital role in the smooth adoption of this technology in fruit and vegetable juice and milk processing industries. Also, pH decline increased lipid oxidation, and changes in color, antioxidant activity, phenolic, and flavonoid concentrations were observed after cold plasma treatments. Therefore, intensified efforts are needed to address some of the quality issues relating to pH decline and heightened lipid oxidation in oily liquid food products, as this has a considerable influence on safety and consumer perception.

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Authors and Affiliations

  1. Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University, Kano, Nigeria

    Aliyu Idris Muhammad

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  1. Aliyu Idris Muhammad
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Correspondence to Aliyu Idris Muhammad .

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Editors and Affiliations

  1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China

    Tian Ding

  2. School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, Australia

    P.J. Cullen

  3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

    Wenjing Yan

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Muhammad, A.I. (2022). Application of Cold Plasma in Liquid Food Products. In: Ding, T., Cullen, P., Yan, W. (eds) Applications of Cold Plasma in Food Safety. Springer, Singapore. https://doi.org/10.1007/978-981-16-1827-7_11

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