A Review on Non-thermal Atmospheric Plasma for Food Preservation: Mode of Action, Determinants of Effectiveness, and Applications

Non-thermal Atmospheric Plasma (NTAP) is a cutting-edge technology which has gained much attention during the last decade in the food-processing sector as a promising technology for food preservation and maintenance of food safety, with minimal impact on the quality attributes of foods, thanks to it...

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Main Authors: Mercedes López, Tamara Calvo, Miguel Prieto, Rodolfo Múgica-Vidal, Ignacio Muro-Fraguas, Fernando Alba-Elías, Avelino Alvarez-Ordóñez
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-04-01
Series:Frontiers in Microbiology
Subjects:
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.00622/full
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spelling doaj-2210a23b7c7444bc851a08dbc72214dd2020-11-25T01:02:32ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2019-04-011010.3389/fmicb.2019.00622432125A Review on Non-thermal Atmospheric Plasma for Food Preservation: Mode of Action, Determinants of Effectiveness, and ApplicationsMercedes López0Mercedes López1Tamara Calvo2Miguel Prieto3Miguel Prieto4Rodolfo Múgica-Vidal5Ignacio Muro-Fraguas6Fernando Alba-Elías7Avelino Alvarez-Ordóñez8Avelino Alvarez-Ordóñez9Department of Food Hygiene and Technology, Universidad de León, León, SpainInstitute of Food Science and Technology, Universidad de León, León, SpainDepartment of Food Hygiene and Technology, Universidad de León, León, SpainDepartment of Food Hygiene and Technology, Universidad de León, León, SpainInstitute of Food Science and Technology, Universidad de León, León, SpainDepartment of Mechanical Engineering, Universidad de La Rioja, Logroño, SpainDepartment of Mechanical Engineering, Universidad de La Rioja, Logroño, SpainDepartment of Mechanical Engineering, Universidad de La Rioja, Logroño, SpainDepartment of Food Hygiene and Technology, Universidad de León, León, SpainInstitute of Food Science and Technology, Universidad de León, León, SpainNon-thermal Atmospheric Plasma (NTAP) is a cutting-edge technology which has gained much attention during the last decade in the food-processing sector as a promising technology for food preservation and maintenance of food safety, with minimal impact on the quality attributes of foods, thanks to its effectiveness in microbial inactivation, including of pathogens, spoilage fungi and bacterial spores, simple design, ease of use, cost-effective operation, short treatment times, lack of toxic effects, and significant reduction of water consumption. This review article provides a general overview of the principles of operation and applications of NTAP in the agri-food sector. In particular, the numerous studies carried out in the last decade aimed at deciphering the influence of different environmental factors and processing parameters on the microbial inactivation attained are discussed. In addition, this review also considers some important studies aimed at elucidating the complex mechanism of microbial inactivation by NTAP. Finally, other potential applications of NTAP in the agri-food sector, apart from food decontamination, are briefly described, and some limitations for the immediate industrial implementation of NTAP are discussed (e.g., impact on the nutritional and sensory quality of treated foods; knowledge on the plasma components and reactive species responsible for the antimicrobial activity; possible toxicity of some of the chemical species generated; scale-up by designing fit-for-purpose equipment).https://www.frontiersin.org/article/10.3389/fmicb.2019.00622/fullplasmafood safetyfood qualitymicrobial inactivationfood processing
collection DOAJ
language English
format Article
sources DOAJ
author Mercedes López
Mercedes López
Tamara Calvo
Miguel Prieto
Miguel Prieto
Rodolfo Múgica-Vidal
Ignacio Muro-Fraguas
Fernando Alba-Elías
Avelino Alvarez-Ordóñez
Avelino Alvarez-Ordóñez
spellingShingle Mercedes López
Mercedes López
Tamara Calvo
Miguel Prieto
Miguel Prieto
Rodolfo Múgica-Vidal
Ignacio Muro-Fraguas
Fernando Alba-Elías
Avelino Alvarez-Ordóñez
Avelino Alvarez-Ordóñez
A Review on Non-thermal Atmospheric Plasma for Food Preservation: Mode of Action, Determinants of Effectiveness, and Applications
Frontiers in Microbiology
plasma
food safety
food quality
microbial inactivation
food processing
author_facet Mercedes López
Mercedes López
Tamara Calvo
Miguel Prieto
Miguel Prieto
Rodolfo Múgica-Vidal
Ignacio Muro-Fraguas
Fernando Alba-Elías
Avelino Alvarez-Ordóñez
Avelino Alvarez-Ordóñez
author_sort Mercedes López
title A Review on Non-thermal Atmospheric Plasma for Food Preservation: Mode of Action, Determinants of Effectiveness, and Applications
title_short A Review on Non-thermal Atmospheric Plasma for Food Preservation: Mode of Action, Determinants of Effectiveness, and Applications
title_full A Review on Non-thermal Atmospheric Plasma for Food Preservation: Mode of Action, Determinants of Effectiveness, and Applications
title_fullStr A Review on Non-thermal Atmospheric Plasma for Food Preservation: Mode of Action, Determinants of Effectiveness, and Applications
title_full_unstemmed A Review on Non-thermal Atmospheric Plasma for Food Preservation: Mode of Action, Determinants of Effectiveness, and Applications
title_sort review on non-thermal atmospheric plasma for food preservation: mode of action, determinants of effectiveness, and applications
publisher Frontiers Media S.A.
series Frontiers in Microbiology
issn 1664-302X
publishDate 2019-04-01
description Non-thermal Atmospheric Plasma (NTAP) is a cutting-edge technology which has gained much attention during the last decade in the food-processing sector as a promising technology for food preservation and maintenance of food safety, with minimal impact on the quality attributes of foods, thanks to its effectiveness in microbial inactivation, including of pathogens, spoilage fungi and bacterial spores, simple design, ease of use, cost-effective operation, short treatment times, lack of toxic effects, and significant reduction of water consumption. This review article provides a general overview of the principles of operation and applications of NTAP in the agri-food sector. In particular, the numerous studies carried out in the last decade aimed at deciphering the influence of different environmental factors and processing parameters on the microbial inactivation attained are discussed. In addition, this review also considers some important studies aimed at elucidating the complex mechanism of microbial inactivation by NTAP. Finally, other potential applications of NTAP in the agri-food sector, apart from food decontamination, are briefly described, and some limitations for the immediate industrial implementation of NTAP are discussed (e.g., impact on the nutritional and sensory quality of treated foods; knowledge on the plasma components and reactive species responsible for the antimicrobial activity; possible toxicity of some of the chemical species generated; scale-up by designing fit-for-purpose equipment).
topic plasma
food safety
food quality
microbial inactivation
food processing
url https://www.frontiersin.org/article/10.3389/fmicb.2019.00622/full
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