Promising applications of cold plasma for microbial safety, chemical decontamination and quality enhancement in fruits

Summary Consumers’ demand is increasing for safe foods without impairing the phytochemical and sensory quality. In turn, it has increased research interest in the exploration of innovative food processing technologies. Cold plasma technology is getting popularity now days owing to its high efficacy...

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Bibliographic Details
Published in:Journal of applied microbiology 2020-09, Vol.129 (3), p.474-485
Main Authors: Mir, S.A., Siddiqui, M.W., Dar, B.N., Shah, M.A., Wani, M.H., Roohinejad, S., Annor, G.A., Mallikarjunan, K., Chin, C.F., Ali, A.
Format: Article
Language:English
Subjects:
Cold
cold plasma
Cold plasmas
Decontamination
exposure time
Food processing
Food processing industry
Food technology
fruit decontamination
fruit quality
Fruits
Microorganisms
pesticide degradation
Pesticides
Plasma
Plasma processing
Quality
Quality control
Quality management
Sensory properties
Temperature effects
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Summary:Summary Consumers’ demand is increasing for safe foods without impairing the phytochemical and sensory quality. In turn, it has increased research interest in the exploration of innovative food processing technologies. Cold plasma technology is getting popularity now days owing to its high efficacy in decontamination of microbes in fruit and fruit‐based products. As a on‐thermal approach, plasma processing maintains the quality of fruits and minimizes the thermal effects on nutritional properties. Cold plasma is also exploited for inactivating enzymes and degrading pesticides as both are directly related with quality loss and presently are most important concerns in fresh produce industry. The present review covers the influence of cold plasma technology on reducing microbial risks and enhancing the quality attributes in fruits.
ISSN:1364-5072
1365-2672
DOI:10.1111/jam.14541