Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods
Purpose of Review: The studies of the application of non-thermal plasma (NTP) for food processing and preservation during the last 5 years have been exponentially increasing. In this work, we review the main findings in NTP application in foods to discern which aspects are lacking to achieve innovation for a successful transfer to the food industry. Recent Findings: NTP was first proven in foods as a technology for reducing microbial load. However, novel applications of the NTP include the reduction of additives and agrochemical residues, the use as a pre-treatment for drying, the improvement of functional properties, and even for the modulation of sensorial characteristics. Summary: In this work, we summarize the fundamentals of the NTP, the main effects on microorganisms and food components, and the novel applications for ready-to-eat fruit, vegetable, and meat products.
| Main Authors: | , , |
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| Format: | info:ar-repo/semantics/artículo biblioteca |
| Language: | eng |
| Published: |
Springer Nature
2024-03
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| Subjects: | Fruits, Vegetables, Meat, Frutas, Hortalizas, Carne, Ready-to-eat, Plasma-activated Water (PAW), Cold Atmospheric Plasma, Listo para Comer, Agua Activada por Plasma, Plasma Atmosférico Frío, |
| Online Access: | http://hdl.handle.net/20.500.12123/16902 https://link.springer.com/article/10.1007/s43555-024-00018-8 https://doi.org/10.1007/s43555-024-00018-8 |
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