Study of cold plasma technology using the VOSviewer software

• Autor(a) principal: Brito , Amanda Cândido
• Data de Publicação: 2022
• Outros Autores: Silva , Lucas Donizete da, Vianna , Priscila Cristina Bizam, Paiva , Aline Dias, Gonçalves , Letícia Dias dos Anjos, Naves, Emiliane Andrade Araújo
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/28107
• topic: Alimentación; Enfermedades transmitidas por los alimentos; Adhesión bacteriana; Biofilm; Seguridad microbiológica; Plasma frío atmosférico.; Alimentos; Doenças transmitidas por alimentos; Adesão bacteriana; Biofilmes; Segurança microbiológica; Plasma frio atmosférico.; Food; Foodborne diseases; Bacterial adhesion; Biofilms; Microbiological safety; Atmospheric cold plasma.

One of the biggest challenges for food industry is to offer microbiologically safe and nutritious products to consumers. Foodborne diseases are considered a recurring public health problem, in addition to causing economic impacts for industries. Pathogenic bacteria can be introduced into foods during several steps along the production chain. In this context, microbial biofilms stand out as sources of contamination of food and processing surfaces. These biofilms form communities resistant to conventional chemical sanitizers. Thus, the demand for new alternatives for surface decontamination is evident, giving rise to interest in the application of cold plasma. This review aimed a systematic work of the literature on the use of cold plasma, using the Science Direct database, with the keywords cold plasma and biofilms. The selected articles were analyzed in Vosviewer software. After interpreting density maps, it was noticed that the most published topics related to cold plasma were food safety, food preservation and plasma. It was found that the cold plasma is a new approach, for which promising results have been observed for the microbiological safety of foods, being a viable alternative for decontamination of surfaces and foods, as well as for the reduction of microbial adhesion and formation of biofilms on food and processing surfaces. However, further studies are needed for validation and industrial commercialization and on its effects on sensory characteristics of foods subjected to this treatment.