Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods
Purpose of Review: The studies of the application of non-thermal plasma (NTP) for food processing and preservation during the last 5 years have been exponentially increasing. In this work, we review the main findings in NTP application in foods to discern which aspects are lacking to achieve innovat...
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Springer Nature
2024
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/16902 https://link.springer.com/article/10.1007/s43555-024-00018-8 https://doi.org/10.1007/s43555-024-00018-8 |
| _version_ | 1855485851662811136 |
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| author | Denoya, Gabriela Inés Szerman, Natalia Vaudagna, Sergio Ramon |
| author_browse | Denoya, Gabriela Inés Szerman, Natalia Vaudagna, Sergio Ramon |
| author_facet | Denoya, Gabriela Inés Szerman, Natalia Vaudagna, Sergio Ramon |
| author_sort | Denoya, Gabriela Inés |
| collection | INTA Digital |
| description | Purpose of Review: The studies of the application of non-thermal plasma (NTP) for food processing and preservation during the last 5 years have been exponentially increasing. In this work, we review the main findings in NTP application in foods to discern which aspects are lacking to achieve innovation for a successful transfer to the food industry.
Recent Findings: NTP was first proven in foods as a technology for reducing microbial load. However, novel applications of the NTP include the reduction of additives and agrochemical residues, the use as a pre-treatment for drying, the improvement of functional properties, and even for the modulation of sensorial characteristics.
Summary: In this work, we summarize the fundamentals of the NTP, the main effects on microorganisms and food components, and the novel applications for ready-to-eat fruit, vegetable, and meat products. |
| format | Artículo |
| id | INTA16902 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Springer Nature |
| publisherStr | Springer Nature |
| record_format | dspace |
| spelling | INTA169022024-03-04T11:11:01Z Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods Denoya, Gabriela Inés Szerman, Natalia Vaudagna, Sergio Ramon Fruits Vegetables Meat Frutas Hortalizas Carne Ready-to-eat Plasma-activated Water (PAW) Cold Atmospheric Plasma Listo para Comer Agua Activada por Plasma Plasma Atmosférico Frío Purpose of Review: The studies of the application of non-thermal plasma (NTP) for food processing and preservation during the last 5 years have been exponentially increasing. In this work, we review the main findings in NTP application in foods to discern which aspects are lacking to achieve innovation for a successful transfer to the food industry. Recent Findings: NTP was first proven in foods as a technology for reducing microbial load. However, novel applications of the NTP include the reduction of additives and agrochemical residues, the use as a pre-treatment for drying, the improvement of functional properties, and even for the modulation of sensorial characteristics. Summary: In this work, we summarize the fundamentals of the NTP, the main effects on microorganisms and food components, and the novel applications for ready-to-eat fruit, vegetable, and meat products. Propósito de la Revisión: Los estudios de la aplicación de plasma no térmico (NTP) para el procesamiento y conservación de alimentos durante los últimos 5 años han ido aumentando exponencialmente. En este trabajo revisamos los principales hallazgos en la aplicación de NTP en alimentos. Discernir qué aspectos faltan para lograr la innovación para una transferencia exitosa a la industria alimentaria. Hallazgos recientes: La NTP se demostró por primera vez en alimentos como tecnología para reducir la carga microbiana. Sin embargo, nuevas aplicaciones de los PNT incluyen la reducción de aditivos y residuos de agroquímicos, el uso como pretratamiento para el secado, el mejoramiento de propiedades funcionales, e incluso para la modulación de características sensoriales. Resumen: En este trabajo, resumimos los fundamentos del NTP, los principales efectos sobre los microorganismos y los componentes de los alimentos, y las nuevas aplicaciones para frutas, verduras y productos cárnicos listos para el consumo. Instituto de Investigación de Tecnología de Alimentos (ITA) Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Denoya, Gabriela Inés. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina Fil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Szerman, Natalia. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Vaudagna, Sergio Ramon. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. 2024-03-04T10:54:28Z 2024-03-04T10:54:28Z 2024-03 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/16902 https://link.springer.com/article/10.1007/s43555-024-00018-8 2662-8473 (online) https://doi.org/10.1007/s43555-024-00018-8 eng info:eu-repograntAgreement/INTA/2023-PE-L04-I088, Innovaciones tecnológicas aplicadas a la sostenibilidad en agroindustria info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Springer Nature Current Food Science and Technology Reports 2 (1) :45-54. (Mach 2024). |
| spellingShingle | Fruits Vegetables Meat Frutas Hortalizas Carne Ready-to-eat Plasma-activated Water (PAW) Cold Atmospheric Plasma Listo para Comer Agua Activada por Plasma Plasma Atmosférico Frío Denoya, Gabriela Inés Szerman, Natalia Vaudagna, Sergio Ramon Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods |
| title | Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods |
| title_full | Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods |
| title_fullStr | Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods |
| title_full_unstemmed | Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods |
| title_short | Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods |
| title_sort | application of direct and indirect non thermal plasma in the development of ready to eat foods |
| topic | Fruits Vegetables Meat Frutas Hortalizas Carne Ready-to-eat Plasma-activated Water (PAW) Cold Atmospheric Plasma Listo para Comer Agua Activada por Plasma Plasma Atmosférico Frío |
| url | http://hdl.handle.net/20.500.12123/16902 https://link.springer.com/article/10.1007/s43555-024-00018-8 https://doi.org/10.1007/s43555-024-00018-8 |
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