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Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review

Warne, George R.; Williams, Philip M.; Quoc Pho, Hue; Nghiep Tran, Nam; Hessel, Volker; Fisk, Ian D.

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Authors

George R. Warne

PHIL WILLIAMS PHIL.WILLIAMS@NOTTINGHAM.AC.UK
Professor of Biophysics

Hue Quoc Pho

Nam Nghiep Tran

Volker Hessel



Abstract

Cold plasma is formed by the nonthermal ionisation of gas into free electrons, ions, reactive atomic and molecular species, and UV radiation. This cold plasma can be used to alter the surface of solid and liquid foods, and it offers multiple advantages over traditional thermal treatments, such as no thermal damage and increased output variation (due to the various input parameters gas, power, plasma type, etc.). Cold plasma appears to have limited impact on the sensory and colour properties, at lower power and treatment times, but there has been a statistically significant reduction in pH for most of the cold plasma treatments reviewed (P

Citation

Warne, G. R., Williams, P. M., Quoc Pho, H., Nghiep Tran, N., Hessel, V., & Fisk, I. D. (2021). Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review. Journal of Food Science, 86(9), 3762-3777. https://doi.org/10.1111/1750-3841.15856

Journal Article Type Article
Acceptance Date Jun 21, 2021
Online Publication Date Aug 1, 2021
Publication Date 2021-09
Deposit Date Jul 19, 2021
Publicly Available Date Aug 2, 2022
Journal Journal of Food Science
Print ISSN 0022-1147
Electronic ISSN 1750-3841
Publisher Wiley
Peer Reviewed Peer Reviewed
Volume 86
Issue 9
Pages 3762-3777
DOI https://doi.org/10.1111/1750-3841.15856
Public URL https://nottingham-repository.worktribe.com/output/5806049
Publisher URL https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.15856

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