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Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards

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Abstract

The importance of addressing food safety is undeniable in today’s globalized food industry. Conventional thermal treatments negatively affect the nutritional and quality attributes of foods. Recently, non-thermal processing technologies have drawn much attention from the food industry and food research communities. Empirical data is available on the effectiveness of cold plasma, an emerging non-thermal technology, for eliminating chemical and biological hazards. This review aims to provide an overview of the impact of cold plasma on the major food hazards, including bacteria, bacterial spores, fungi, fungal spores, biofilms, viruses, mycotoxins, pesticides, and allergens. Cold plasma can effectively eliminate food hazards described above due to its numerous stress factors, including reactive oxygen/nitrogen species, charged particles, neutral or excited atoms and molecules, high energetic electrons, ultraviolet radiation, and electromagnetic fields. The oxidation, structural alteration, and destruction of cell components, dissociation of chemical bonds of mycotoxins as well as pesticides, and structural modification of allergens are the main inhibitory mechanisms of cold plasma. In several cases, nutritional and sensory attributes of cold plasma-treated foods were reported to be remained intact, and their shelf lives were extended. The factors affecting the decontamination efficacy of cold plasma are the treatment conditions, type of treated substrate, and the contaminants’ characteristics.

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Fig. 1
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Fig. 3

Copyright with permission from Elsevier.) c, d SEM images of S. Typhimurium cells; untreated (c) and treated by cold plasma (d). (Reprinted from Katsigiannis et al. (2021). Copyright with permission from Elsevier.) e, f TEM images of E. coli cells; untreated (e) and treated by cold plasma (f); g, h TEM images of S. cerevisiae cells; untreated (g) and treated by cold plasma (h); i, j SEM images of E. coli cells; untreated (i) and treated by cold plasma (j); k, l SEM images of S. cerevisiae cells; untreated (k) and treated by cold plasma (l). (Reprinted from Gan et al. [59]. Copyright with permission from Elsevier.) m, n SEM images of Z. rouxii cells; untreated (m) and treated by cold plasma (n). (Reprinted from Wang et al.[60, 61]. Copyright with permission from Elsevier.) o, p SEM images of A. flavus spores; untreated (o) and treated by cold plasma (p). (Reprinted from Ott et al. [64]. Copyright with permission from Elsevier)

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Abbreviations

•OH:

Hydroxyl radical

AFB1:

Aflatoxin B1

AME:

Alternariol monomethyl ether

AOH:

Alternariol

ATR-FTIR:

Attenuated total reflectance–Fourier transform infrared spectroscopy

DBD:

Dielectric barrier discharge

DON:

Deoxynivalenol

EPS:

Exopolysaccharide

FB1:

Fumonisin B1

H2O2 :

Hydrogen peroxide

IgE:

Immunoglobulin E

LPS:

Lipopolysaccharide

O3 :

Ozone

OH:

Hydroxyl

PAW:

Plasma activated water

PUFA:

Polyunsaturated fatty acid

QS:

Quorum sensing

RNS:

Reactive nitrogen species

RONS:

Reactive oxygen and nitrogen species

ROS:

Reactive oxygen species

SDS-PAGE:

Sodium dodecyl sulfate–polyacrylamide gel electrophoresis

SEM:

Scanning electron microscopy

TEM:

Transmission electron microscopy

UV:

Ultraviolet

ZEA:

Zearalenon

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Authors and Affiliations

  1. Department of Food Science and Technology, College of Agriculture, University of Tabriz, Tabriz, Iran

    Negar Ravash & Javad Hesari

  2. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada

    Ehsan Feizollahi, Harleen Kaur Dhaliwal & M. S. Roopesh

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  1. Negar Ravash
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  2. Javad Hesari
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  3. Ehsan Feizollahi
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  4. Harleen Kaur Dhaliwal
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  5. M. S. Roopesh
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Contributions

Negar Ravash had the idea for the article. Negar Ravash wrote the original draft and prepared figures. Negar Ravash, Ehsan Feizollahi, and Harleen Kaur Dhaliwal performed the literature search and data analysis. Negar Ravash, Javad Hesari, Ehsan Feizollahi, Harleen Kaur Dhaliwal, and M. S. Roopesh wrote, reviewed, and edited the manuscript.

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Ravash, N., Hesari, J., Feizollahi, E. et al. Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards. Food Eng Rev 16, 22–58 (2024). https://doi.org/10.1007/s12393-023-09348-0

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