چکیده مقاله
Elimination of microbiological contamination of food products is paramount for consumer food safety and quality In this way, researchers and food scientists are looking for new processes to improve the quality and safety of food and increase their shelf life In recent years nonthermal plasma NTP has gained substantial attention due to its nonthermal, non toxic nature, especially for applications such as bacterial inactivation, surface decontamination, and food disinfection from biological and chemical sources It is being considered that plasma activated water PAW , which is a product of NTP's reaction with highly reactive nitrogen species RNS and reactive oxygen species ROS , plays a significant role in food decontamination Even though PAW has been extensively evaluated for its applications in biological decontamination, a complete evaluation of the most recent developments in the technology e g , PAW's applications in chemical decontamination in the food industry is still missing As such, this review is focused on NTP and PAW applications for improving food safety microbial disinfection and surface decontamination ,especially their properties and parameters that affect their efficiency in safety factors based on recent studies Moreover, the subsequent effects on food quality food allergens, enzymes, organoleptic and sensory properties are discussed in detail This review also highlights several limitations and advantages of NTP and PAW treatment, affecting their translation into real life applications
کلیدواژهها
نویسندگان
Sima Tahmouzi
Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Behnam Alizadeh Salmani
Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Amin Mahmoudzadeh
Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
Saba Eyshi
Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
شیوه ارجاع
Tahmouzi, Sima and Alizadeh Salmani, Behnam and Mahmoudzadeh, Amin and Eyshi, Saba,1400,Cold plasma (CP) and plasma-activated water (PAW) as novel technologies in food safety and quality: A review,4th International Congress on Food Science & Technology & Agriculture and Food Security,Tehran
ارائهشده در
مجموعه مقالات چهارمین کنگره بین المللی علوم و صنایع غذایی، کشاورزی و امنیت غذایی21 اسفند 1400 · تهران