Effects of non-thermal plasma on food nutrients and cereal-based raw materials

Detalhes bibliográficos
Autor(a) principal: Barros, Jefferson Henrique Tiago
Data de Publicação: 2022
Outros Autores: Sampaio, Ulliana Marques, Montenegro, Flávio Martins, Steel, Caroline Joy, Amorim Filho, Jayr de, Clerici, Maria Teresa Pedrosa Silva
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/26261
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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spelling Effects of non-thermal plasma on food nutrients and cereal-based raw materialsEfecto del plasma no térmico sobre los nutrientes de alimentos y materias primas a base de cerealesEfeito do plasma não térmico nos nutrientes de alimentos e matérias-primas à base de cereaisPlasma frioModificações químicasEspécies reativasTecnologia ecologicamente corretaModificação física.Plasma fríoModificaciones químicasEspecies reactivasTecnología ecológicaModificación física.Cold plasmaChemical modificationsReactive speciesEco-friendly technologyPhysical modification.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.El plasma no térmico (PNT) es una tecnología emergente que no genera residuos en el medio ambiente. Inicialmente, el PNT fue aplicada en procesos de esterilización de superficies y descontaminación de alimentos, no obstante, los estudios han mostrados resultados prometedores en la modificación de las características de las materias primas alimentarias mejorando sus propiedades fisicoquímicas y tecnológicas. En esta revisión se presentaron los diferentes tipos de PNT, así como su aplicación en macronutrientes, como carbohidratos, proteínas y lípidos, y en materias primas, como harina de trigo y arroz, para modificar sus características fisicoquímicas. El PNT promueve modificaciones como la oxidación de carbohidratos, lípidos y proteínas, hidrólisis de enlaces químicos, y la reducción del pH. Estas modificaciones sucedieron sin el uso de agentes químicos, siendo prometedoras para su uso en la industria alimentaria. Sin embargo, las modificaciones dependen del tipo de PNT, el tipo de gas utilizado y la complejidad de la composición de la materia prima. Por tanto, el mecanismo de acción del plasma, los aspectos regulatorios, el escalado y la aceptación del consumidor son los desafíos que se tienen para la aplicación industrial del PNT.O plasma não térmico (PNT) é uma tecnologia emergente que não gera resíduos ao meio ambiente. Inicialmente, o PNT foi aplicado em processos de esterilização de superfícies e descontaminação de alimentos, mas estudos mostraram resultados promissores na modificação das características de matérias-primas alimentícias com melhoria nas suas propriedades físico-químicas e tecnológicas. Nesta revisão, foram apresentados os diferentes tipos de PNT, bem como sua aplicação em macronutrientes, como carboidratos, proteínas e lipídios, e em matérias-primas, como farinhas de trigo e de arroz para modificação de suas características físico-químicas. O PNT foi capaz de promover modificações como a oxidação de carboidratos, lipídios e proteínas, hidrólise de ligações químicas, redução de pH. Essas modificações aconteceram sem o uso de agentes químicos, sendo promissor para uso na indústria de alimentos. No entanto, essas modificações são dependentes do tipo de PNT, tipo de gás utilizado e da complexidade de composição da matéria-prima. O mecanismo de ação do plasma, aspectos regulatórios, scale up e a aceitação pelos consumidores são os desafios encontrados para aplicação industrial do PNT.Research, Society and Development2022-02-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2626110.33448/rsd-v11i3.26261Research, Society and Development; Vol. 11 No. 3; e15611326261Research, Society and Development; Vol. 11 Núm. 3; e15611326261Research, Society and Development; v. 11 n. 3; e156113262612525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/26261/23103Copyright (c) 2022 Jefferson Henrique Tiago Barros; Ulliana Marques Sampaio; Flávio Martins Montenegro; Caroline Joy Steel; Jayr de Amorim Filho; Maria Teresa Pedrosa Silva Clericihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBarros, Jefferson Henrique Tiago Sampaio, Ulliana MarquesMontenegro, Flávio Martins Steel, Caroline Joy Amorim Filho, Jayr deClerici, Maria Teresa Pedrosa Silva 2022-03-09T13:44:38Zoai:ojs.pkp.sfu.ca:article/26261Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:44:20.826429Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Effects of non-thermal plasma on food nutrients and cereal-based raw materials
Efecto del plasma no térmico sobre los nutrientes de alimentos y materias primas a base de cereales
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
Plasma frio
Modificações químicas
Espécies reativas
Tecnologia ecologicamente correta
Modificação física.
Plasma frío
Modificaciones químicas
Especies reactivas
Tecnología ecológica
Modificación física.
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
author_facet Barros, Jefferson Henrique Tiago
Sampaio, Ulliana Marques
Montenegro, Flávio Martins
Steel, Caroline Joy
Amorim Filho, Jayr de
Clerici, Maria Teresa Pedrosa Silva
author_role author
author2 Sampaio, Ulliana Marques
Montenegro, Flávio Martins
Steel, Caroline Joy
Amorim Filho, Jayr de
Clerici, Maria Teresa Pedrosa Silva
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Barros, Jefferson Henrique Tiago
Sampaio, Ulliana Marques
Montenegro, Flávio Martins
Steel, Caroline Joy
Amorim Filho, Jayr de
Clerici, Maria Teresa Pedrosa Silva
dc.subject.por.fl_str_mv Plasma frio
Modificações químicas
Espécies reativas
Tecnologia ecologicamente correta
Modificação física.
Plasma frío
Modificaciones químicas
Especies reactivas
Tecnología ecológica
Modificación física.
Cold plasma
Chemical modifications
Reactive species
Eco-friendly technology
Physical modification.
topic Plasma frio
Modificações químicas
Espécies reativas
Tecnologia ecologicamente correta
Modificação física.
Plasma frío
Modificaciones químicas
Especies reactivas
Tecnología ecológica
Modificación física.
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 2022-02-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/26261
10.33448/rsd-v11i3.26261
url https://rsdjournal.org/index.php/rsd/article/view/26261
identifier_str_mv 10.33448/rsd-v11i3.26261
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/26261/23103
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 3; e15611326261
Research, Society and Development; Vol. 11 Núm. 3; e15611326261
Research, Society and Development; v. 11 n. 3; e15611326261
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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