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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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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