Effects of non-thermal plasma on food nutrients and cereal-based raw materials
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/723 |
Resumo: | Non-thermal plasma (NTP) is an emerging technology that has been used for surface sterilization and food decontamination processes. However, studies have also shown promising results in modifying the characteristics of food raw materials with improvement in their physicochemical and technological properties. This review presents the different types of NTP and their effects on macronutrients, including carbohydrates, proteins, and lipids, and raw materials, such as wheat and rice flours, to modify their physicochemical characteristics. The studies have shown that NTP induced carbohydrates, lipids, and proteins oxidation, hydrolysis reactions, and pH reduction. These modifications occurred without using chemical agents, thus showing NTP as a promising alternative for use in the food industry. However, the modifications are dependent on the type of NTP, type of gas used, and complexity of the raw material composition. The challenges facing the industrial application of NTP include the mechanism of action of plasma, the regulatory aspects, scale-up, and consumer acceptance of the processed product. |
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Effects of non-thermal plasma on food nutrients and cereal-based raw materialsEfeito do plasma não térmico nos nutrientes de alimentos e matérias-primas à base de cereaisCold plasmaChemical modificationsReactive speciesEco-friendly technologyPhysical modificationNon-thermal plasma (NTP) is an emerging technology that has been used for surface sterilization and food decontamination processes. However, studies have also shown promising results in modifying the characteristics of food raw materials with improvement in their physicochemical and technological properties. This review presents the different types of NTP and their effects on macronutrients, including carbohydrates, proteins, and lipids, and raw materials, such as wheat and rice flours, to modify their physicochemical characteristics. The studies have shown that NTP induced carbohydrates, lipids, and proteins oxidation, hydrolysis reactions, and pH reduction. These modifications occurred without using chemical agents, thus showing NTP as a promising alternative for use in the food industry. However, the modifications are dependent on the type of NTP, type of gas used, and complexity of the raw material composition. The challenges facing the industrial application of NTP include the mechanism of action of plasma, the regulatory aspects, scale-up, and consumer acceptance of the processed product.Barros, Jefferson Henrique Tiago; et al.2023-04-17T17:54:37Z2023-04-17T17:54:37Z2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfResearch, Society and Development, [S. l.], v. 11, n. 3, p. e15611326261, 2022. DOI: 10.33448/rsd-v11i3.26261.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/723reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2023-04-17T17:54:37Zoai:http://repositorio.ital.sp.gov.br:123456789/723Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-04-17T17:54:37Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Effects of non-thermal plasma on food nutrients and cereal-based raw materials Efeito do plasma não térmico nos nutrientes de alimentos e matérias-primas à base de cereais |
title |
Effects of non-thermal plasma on food nutrients and cereal-based raw materials |
spellingShingle |
Effects of non-thermal plasma on food nutrients and cereal-based raw materials Barros, Jefferson Henrique Tiago; et al. Cold plasma Chemical modifications Reactive species Eco-friendly technology Physical modification |
title_short |
Effects of non-thermal plasma on food nutrients and cereal-based raw materials |
title_full |
Effects of non-thermal plasma on food nutrients and cereal-based raw materials |
title_fullStr |
Effects of non-thermal plasma on food nutrients and cereal-based raw materials |
title_full_unstemmed |
Effects of non-thermal plasma on food nutrients and cereal-based raw materials |
title_sort |
Effects of non-thermal plasma on food nutrients and cereal-based raw materials |
author |
Barros, Jefferson Henrique Tiago; et al. |
author_facet |
Barros, Jefferson Henrique Tiago; et al. |
author_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Barros, Jefferson Henrique Tiago; et al. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Cold plasma Chemical modifications Reactive species Eco-friendly technology Physical modification |
topic |
Cold plasma Chemical modifications Reactive species Eco-friendly technology Physical modification |
description |
Non-thermal plasma (NTP) is an emerging technology that has been used for surface sterilization and food decontamination processes. However, studies have also shown promising results in modifying the characteristics of food raw materials with improvement in their physicochemical and technological properties. This review presents the different types of NTP and their effects on macronutrients, including carbohydrates, proteins, and lipids, and raw materials, such as wheat and rice flours, to modify their physicochemical characteristics. The studies have shown that NTP induced carbohydrates, lipids, and proteins oxidation, hydrolysis reactions, and pH reduction. These modifications occurred without using chemical agents, thus showing NTP as a promising alternative for use in the food industry. However, the modifications are dependent on the type of NTP, type of gas used, and complexity of the raw material composition. The challenges facing the industrial application of NTP include the mechanism of action of plasma, the regulatory aspects, scale-up, and consumer acceptance of the processed product. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022 2023-04-17T17:54:37Z 2023-04-17T17:54:37Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Research, Society and Development, [S. l.], v. 11, n. 3, p. e15611326261, 2022. DOI: 10.33448/rsd-v11i3.26261. http://repositorio.ital.sp.gov.br/jspui/handle/123456789/723 |
identifier_str_mv |
Research, Society and Development, [S. l.], v. 11, n. 3, p. e15611326261, 2022. DOI: 10.33448/rsd-v11i3.26261. |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/723 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
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language |
eng |
dc.rights.none.fl_str_mv |
|
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
|
publisher.none.fl_str_mv |
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dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
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ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
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Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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