Cold plasma: a promising technology for improving the rheological characteristics of food.

R Kaavya, R Pandiselvam, Mohsen Gavahian, R Tamanna, Surangna Jain, R Dakshayani, Ananda Chandra Khanashyam, Pratiksha Shrestha, Anjineyulu Kothakota, V Arun Prasath, R Mahendran, Manoj Kumar, Amin Mousavi Khaneghah, Gulzar Ahmad Nayik, Aamir Hussain Dar, Jalal Uddin, Mohammad Javed Ansari, Hassan A Hemeg

Journal: Critical reviews in food science and nutrition 2023;63(32):11370-11384

PMID: 35758273

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Abstract

At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and many food product manufacturers are trying to feature a new processing technique for the healthy food supply. The non-thermal nature of cold plasma treatment is one of the leading breakthrough technologies for several food processing applications. The beneficial response of cold plasma processing on food quality characteristics is widely accepted as a substitution technique for new food manufacturing practices. This review aims to elaborate and offer crispy innovative ideas on cold plasma application in various food processing channels. It highlights the scientific approaches on the principle of generation and mechanism of cold plasma treatment on rheological properties of foods. It provides an overview of the behavior of cold plasma in terms of viscosity, crystallization, gelatinization, shear stress, and shear rate. Research reports highlighted that the cold plasma treated samples demonstrated a pseudoplastic behavior. The published literatures indicated that the cold plasma is a potential technology for modification of native starch to obtain desirable rheological properties. The adaptability and environmentally friendly nature of non-thermal cold plasma processing provide exclusive advantages compared to the traditional processing technique.

Address: Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA.; Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India.; Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan.; Innovation and Technology, Kraft Heinz Company, Chicago, Illinois, USA.; Department of Biotechnology, Mahidol University, Bangkok, Thailand.; Department of Food Processing and Quality Control, ThassimBeevi Abdul Kader College for Women, Ramanathapuram, Tamil Nadu, India.; Department of Food Science and Technology, Kasetsart University, Bangkok, Thailand.; Department of Food Technology and Quality Control (DFTQC), National Food and Feed Reference Laboratory (NFFRL), Babarmahal, Nepal.; Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India.; Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India.; Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM-T), Thanjavur, Tamil Nadu, India.; Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, Maharashtra, India.; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.; Department of Food Science and Technology, Government Degree College Shopian, Srinagar, Jammu & Kashmir, India.; Department of Food Technology, Islamic University of Science and Technology Kashmir, Awantipora, Jammu & Kashmir, India.; Department of Pharmaceutical Chemistry, College of Pharmacy, King Khalid University, Abha, Saudi Arabia.; Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University, Bareilly, Uttar Pradesh), India.; Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia.

DOI: 10.1080/10408398.2022.2090494

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MeSH Terms: Plasma Gases, Food Quality, Starch, Viscosity, Technology, Rheology