Effect and Action Mechanism of Cold Plasma Technology on Food Components
Cold plasma (CP) technology, an emerging non-thermal technology, has attracted widespread attentions in food fields for the advantages of safety, no needs for chemical agents and low-energy-consumption. Cold plasma can release ultraviolet rays and active substances (such as reactive oxygen radicals,...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070119 |
| _version_ | 1797737818338885632 |
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| author | Xinyi YAN Jinjing LI Chiling LI Jinhong WU Jian YU Faxiang WANG Yongle LIU Xianghong LI |
| author_facet | Xinyi YAN Jinjing LI Chiling LI Jinhong WU Jian YU Faxiang WANG Yongle LIU Xianghong LI |
| author_sort | Xinyi YAN |
| collection | DOAJ |
| description | Cold plasma (CP) technology, an emerging non-thermal technology, has attracted widespread attentions in food fields for the advantages of safety, no needs for chemical agents and low-energy-consumption. Cold plasma can release ultraviolet rays and active substances (such as reactive oxygen radicals, reactive nitrogen radicals, hydroxyl radicals and ions) in the excitation process. The reactive species can induce etching and cross-linking of biomacromolecules, or modify the structure and functional groups of food components (such as lipids, proteins and starches), consequently affecting the sensory and flavor qualities of food. This paper summarizes the effects and action mechanism of CP on food components (protein, lipids, starch), victim, polyphenols. The present existing problems and future developments of CP technology are discussed and proposed. This paper would provide a theoretical guides for facilitating the application of CP technology in food industry. |
| first_indexed | 2024-03-12T13:34:55Z |
| format | Article |
| id | doaj.art-f47b126dd5eb49a6894d25c8a7f5c8fe |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-12T13:34:55Z |
| publishDate | 2023-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-f47b126dd5eb49a6894d25c8a7f5c8fe2023-08-24T06:00:59ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-06-01441244545410.13386/j.issn1002-0306.20220701192022070119-12Effect and Action Mechanism of Cold Plasma Technology on Food ComponentsXinyi YAN0Jinjing LI1Chiling LI2Jinhong WU3Jian YU4Faxiang WANG5Yongle LIU6Xianghong LI7School of Food and Biological Engineering, Changsha University of Science and Technology, Changsha 410114, ChinaHunan Herbalife Natsource Natural Products Limited Company, Changsha 410100, ChinaSchool of Food and Biological Engineering, Changsha University of Science and Technology, Changsha 410114, ChinaSchool of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaSchool of Food and Biological Engineering, Changsha University of Science and Technology, Changsha 410114, ChinaSchool of Food and Biological Engineering, Changsha University of Science and Technology, Changsha 410114, ChinaSchool of Food and Biological Engineering, Changsha University of Science and Technology, Changsha 410114, ChinaSchool of Food and Biological Engineering, Changsha University of Science and Technology, Changsha 410114, ChinaCold plasma (CP) technology, an emerging non-thermal technology, has attracted widespread attentions in food fields for the advantages of safety, no needs for chemical agents and low-energy-consumption. Cold plasma can release ultraviolet rays and active substances (such as reactive oxygen radicals, reactive nitrogen radicals, hydroxyl radicals and ions) in the excitation process. The reactive species can induce etching and cross-linking of biomacromolecules, or modify the structure and functional groups of food components (such as lipids, proteins and starches), consequently affecting the sensory and flavor qualities of food. This paper summarizes the effects and action mechanism of CP on food components (protein, lipids, starch), victim, polyphenols. The present existing problems and future developments of CP technology are discussed and proposed. This paper would provide a theoretical guides for facilitating the application of CP technology in food industry.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070119cold plasmaproteinlipidstarch |
| spellingShingle | Xinyi YAN Jinjing LI Chiling LI Jinhong WU Jian YU Faxiang WANG Yongle LIU Xianghong LI Effect and Action Mechanism of Cold Plasma Technology on Food Components Shipin gongye ke-ji cold plasma protein lipid starch |
| title | Effect and Action Mechanism of Cold Plasma Technology on Food Components |
| title_full | Effect and Action Mechanism of Cold Plasma Technology on Food Components |
| title_fullStr | Effect and Action Mechanism of Cold Plasma Technology on Food Components |
| title_full_unstemmed | Effect and Action Mechanism of Cold Plasma Technology on Food Components |
| title_short | Effect and Action Mechanism of Cold Plasma Technology on Food Components |
| title_sort | effect and action mechanism of cold plasma technology on food components |
| topic | cold plasma protein lipid starch |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070119 |
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