Cold plasma: a promising technology for improving the rheological characteristics of food
Issued Date
2022-01-01
Resource Type
ISSN
10408398
eISSN
15497852
Scopus ID
2-s2.0-85132939577
Journal Title
Critical Reviews in Food Science and Nutrition
Rights Holder(s)
SCOPUS
Bibliographic Citation
Critical Reviews in Food Science and Nutrition (2022)
Suggested Citation
Kaavya R., Pandiselvam R., Gavahian M., Tamanna R., Jain S., Dakshayani R., Khanashyam A.C., Shrestha P., Kothakota A., Arun Prasath V., Mahendran R., Kumar M., Khaneghah A.M., Nayik G.A., Dar A.H., Uddin J., Ansari M.J., Hemeg H.A. Cold plasma: a promising technology for improving the rheological characteristics of food. Critical Reviews in Food Science and Nutrition (2022). doi:10.1080/10408398.2022.2090494 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/83373
Title
Cold plasma: a promising technology for improving the rheological characteristics of food
Author's Affiliation
Institute of Agricultural and Food Biotechnology – State Research Institute
Islamic University of Science and Technology
National Institute for Interdisciplinary Science and Technology
ICAR - Central Institute for Research on Cotton Technology, Mumbai
Universidade Estadual de Campinas
King Khalid University
ICAR - Central Plantation Crops Research Institute, Kasargod
Kasetsart University
South Dakota State University
Mahidol University
Hindu College, Moradabad
Taibah University
National Pingtung University of Science and Technology
National Institute of Technology Rourkela
National Food and Feed Reference Laboratory (NFFRL)
Thassim Beevi Abdul Kader College for Women
National Institute of Food Technology
Government Degree College Shopian
Kraft Heinz Company
Islamic University of Science and Technology
National Institute for Interdisciplinary Science and Technology
ICAR - Central Institute for Research on Cotton Technology, Mumbai
Universidade Estadual de Campinas
King Khalid University
ICAR - Central Plantation Crops Research Institute, Kasargod
Kasetsart University
South Dakota State University
Mahidol University
Hindu College, Moradabad
Taibah University
National Pingtung University of Science and Technology
National Institute of Technology Rourkela
National Food and Feed Reference Laboratory (NFFRL)
Thassim Beevi Abdul Kader College for Women
National Institute of Food Technology
Government Degree College Shopian
Kraft Heinz Company
Other Contributor(s)
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.