Effect and Action Mechanism of Cold Plasma Technology on Food Components

YAN Xinyi; LI Jinjing; LI Chiling; WU Jinhong; YU Jian; WANG Faxiang; LIU Yongle; LI Xianghong

doi:10.13386/j.issn1002-0306.2022070119

Volume 44 Issue 12

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(12): 445-454. > DOI: 10.13386/j.issn1002-0306.2022070119

YAN Xinyi, LI Jinjing, LI Chiling, et al. Effect and Action Mechanism of Cold Plasma Technology on Food Components[J]. Science and Technology of Food Industry, 2023, 44(12): 445−454. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070119.

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Effect and Action Mechanism of Cold Plasma Technology on Food Components

YAN Xinyi^1,,
LI Jinjing²,
LI Chiling¹,
WU Jinhong³,
YU Jian¹,
WANG Faxiang^{1, 4},
LIU Yongle^{1, 4},
LI Xianghong^{1, 4, ,}

1.
School of Food and Biological Engineering, Changsha University of Science and Technology, Changsha 410114, China
2.
Hunan Herbalife Natsource Natural Products Limited Company, Changsha 410100, China
3.
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
4.
Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha 410114, China

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Received Date: July 12, 2022
Available Online: April 21, 2023

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Abstract

Abstract

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.
- cold plasma,
- protein,
- lipid,
- starch

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References (78)

References

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Science and Technology of Food Industry

Effect and Action Mechanism of Cold Plasma Technology on Food Components

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