Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview
Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhanced germination, improved functional and rheologic...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001536 |
| _version_ | 1827224463890972672 |
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| author | Samuel Jaddu Shivani Sonkar Dibyakanta Seth Madhuresh Dwivedi Rama Chandra Pradhan Gulden Goksen Prakash Kumar Sarangi Anet Režek Jambrak |
| author_facet | Samuel Jaddu Shivani Sonkar Dibyakanta Seth Madhuresh Dwivedi Rama Chandra Pradhan Gulden Goksen Prakash Kumar Sarangi Anet Režek Jambrak |
| author_sort | Samuel Jaddu |
| collection | DOAJ |
| description | Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhanced germination, improved functional and rheological properties, and microorganism destruction. This has sparked increased exploration across various domains, notably in hydration and rheological properties for creating new products. This review underscores the manifold benefits of applying cold plasma to diverse food materials, such as cereal and millet flours, and gums. Notable improvements encompass enhanced functionality, modified color parameters, altered rheological properties, and reduced anti-nutritional factors. The review delves into mechanisms like starch granule fragmentation, elucidating how these processes enhance the physical and structural properties of food materials. While promising for high-quality food development, overcoming challenges in scaling up production and addressing legal issues is essential for the technology's commercialization. |
| first_indexed | 2024-04-25T01:40:39Z |
| format | Article |
| id | doaj.art-0560d3c0e5084d389a07015f345a9aeb |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2025-03-21T17:10:41Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-0560d3c0e5084d389a07015f345a9aeb2024-06-14T05:44:22ZengElsevierFood Chemistry: X2590-15752024-06-0122101266Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overviewSamuel Jaddu0Shivani Sonkar1Dibyakanta Seth2Madhuresh Dwivedi3Rama Chandra Pradhan4Gulden Goksen5Prakash Kumar Sarangi6Anet Režek Jambrak7Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, IndiaDepartment of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, IndiaDepartment of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, IndiaDepartment of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, IndiaDepartment of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India; Corresponding authors.Department of Food Technology, Vocational School of Technical Sciences at Mersin 8 Tarsus Organized Industrial Zone, Tarsus University, 33100, Mersin, Turkey; Corresponding authors.College of Agriculture, Central Agricultural University, Imphal, Manipur, IndiaFaculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, CroatiaNon-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhanced germination, improved functional and rheological properties, and microorganism destruction. This has sparked increased exploration across various domains, notably in hydration and rheological properties for creating new products. This review underscores the manifold benefits of applying cold plasma to diverse food materials, such as cereal and millet flours, and gums. Notable improvements encompass enhanced functionality, modified color parameters, altered rheological properties, and reduced anti-nutritional factors. The review delves into mechanisms like starch granule fragmentation, elucidating how these processes enhance the physical and structural properties of food materials. While promising for high-quality food development, overcoming challenges in scaling up production and addressing legal issues is essential for the technology's commercialization.http://www.sciencedirect.com/science/article/pii/S2590157524001536Cold plasmaGel hydrationRheologyNutritional profileAnti-nutrientsWhiteness index |
| spellingShingle | Samuel Jaddu Shivani Sonkar Dibyakanta Seth Madhuresh Dwivedi Rama Chandra Pradhan Gulden Goksen Prakash Kumar Sarangi Anet Režek Jambrak Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview Food Chemistry: X Cold plasma Gel hydration Rheology Nutritional profile Anti-nutrients Whiteness index |
| title | Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview |
| title_full | Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview |
| title_fullStr | Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview |
| title_full_unstemmed | Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview |
| title_short | Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview |
| title_sort | cold plasma unveiling its impact on hydration rheology nutritional and anti nutritional properties in food materials an overview |
| topic | Cold plasma Gel hydration Rheology Nutritional profile Anti-nutrients Whiteness index |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524001536 |
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