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Application of Cold Plasma in Cereals and Grains Food

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Applications of Cold Plasma in Food Safety

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Abstract

Cold plasma is an emerging green processing technology which can produce several active species such as electrons, free radicals, ions (positive and negative), excited atoms, neutral atoms, and UV photons. Because the plasma itself is chemical free, nontoxic, environmentally friendly, it draws more attention in food industry, including the field of cereals and grains food. This chapter introduces the influences of cold plasma treatment on the sensory and safety quality, enzyme activity changes, germination, and edible quality of cereal grains. The effects of cold plasma on the textural properties, water content, microbial and pesticide residues, cooking time, germination, water absorption, γ-aminobutyric acid (GABA) content, enzyme activity of cereal grains were emphatically discussed. In general, cold plasma treatment has a positive effect on cereals and grains food. The feasibility of the application of cold plasma technology in cereals and grains food industry was analyzed, then summarized and prospected its future development in the field of cereals and grains food.

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Authors and Affiliations

  1. Department of Life Science, Anhui Normal University, Wuhu, Anhui, China

    Ji Luo

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  1. Ji Luo
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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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Luo, J. (2022). Application of Cold Plasma in Cereals and Grains Food. 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_8

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