Recent Advances in the Application of Cold Plasma Technology in Foods

Chaitanya Sarangapani; Apurva Patange; Paula Bourke; Kevin Keener; P. J. Cullen

doi:10.1146/annurev-food-030117-012517

Recent Advances in the Application of Cold Plasma Technology in Foods

Chaitanya Sarangapani, Apurva Patange, Paula Bourke, Kevin Keener, P. J. Cullen

Research output: Contribution to journal › Review article › peer-review

144 Citations (Scopus)

Abstract

The past decade has seen a surge in the scientific literature investigating the potential food-related applications of plasma. A multidisciplinary scientific effort has started to demonstrate process efficacy for a range of plasma applications, including antimicrobial, pesticidal, food functionalization, and waste treatment. Insights into the interactions of plasma species with food and the mechanisms of action are also emerging. This review examines the current status of cold plasma technology within the food sector with a particular emphasis on emerging applications. Opportunities and current challenges that need to be addressed for successful adoption of the approach by industry are detailed.

Original language	English
Pages (from-to)	609-629
Number of pages	21
Journal	Annual Review of Food Science and Technology
Volume	9
DOIs	https://doi.org/10.1146/annurev-food-030117-012517
Publication status	Published - 25 Mar 2018
Externally published	Yes

Keywords

Atmospheric
Cold plasma
Discharge
Nonthermal
Reactive species

ASJC Scopus subject areas

Food Science

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AU - Keener, Kevin

AU - Cullen, P. J.

PY - 2018/3/25

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N2 - The past decade has seen a surge in the scientific literature investigating the potential food-related applications of plasma. A multidisciplinary scientific effort has started to demonstrate process efficacy for a range of plasma applications, including antimicrobial, pesticidal, food functionalization, and waste treatment. Insights into the interactions of plasma species with food and the mechanisms of action are also emerging. This review examines the current status of cold plasma technology within the food sector with a particular emphasis on emerging applications. Opportunities and current challenges that need to be addressed for successful adoption of the approach by industry are detailed.

AB - The past decade has seen a surge in the scientific literature investigating the potential food-related applications of plasma. A multidisciplinary scientific effort has started to demonstrate process efficacy for a range of plasma applications, including antimicrobial, pesticidal, food functionalization, and waste treatment. Insights into the interactions of plasma species with food and the mechanisms of action are also emerging. This review examines the current status of cold plasma technology within the food sector with a particular emphasis on emerging applications. Opportunities and current challenges that need to be addressed for successful adoption of the approach by industry are detailed.

KW - Atmospheric

KW - Cold plasma

KW - Discharge

KW - Nonthermal

KW - Reactive species

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Recent Advances in the Application of Cold Plasma Technology in Foods

Abstract

Keywords

ASJC Scopus subject areas

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