Consequences of non-thermal cold plasma treatment on meat and dairy lipids – A review

Cold plasma is non-thermal processing, which has gained popularity recently due to its environment-friendly and economic nature. Cold plasma is extensively used in the food processing industry to produce safe and nutritious food with higher nutritional and sensory attributes. However, during cold pl...

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Autores principales:	Harsh B. Jadhav, Uday Annapure
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Cold plasma Meat Dairy Non-thermal technology Lipids Oxidation Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/d9e1843c79bd4ba2bed5933339712f6e
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spelling	oai:doaj.org-article:d9e1843c79bd4ba2bed5933339712f6e2021-11-22T04:33:10ZConsequences of non-thermal cold plasma treatment on meat and dairy lipids – A review2666-833510.1016/j.fufo.2021.100095https://doaj.org/article/d9e1843c79bd4ba2bed5933339712f6e2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S266683352100085Xhttps://doaj.org/toc/2666-8335Cold plasma is non-thermal processing, which has gained popularity recently due to its environment-friendly and economic nature. Cold plasma is extensively used in the food processing industry to produce safe and nutritious food with higher nutritional and sensory attributes. However, during cold plasma, there is a generation of reactive species that interact with food components and adversely affect food components, especially lipids. Dairy and meat products are high in lipids, and the reactive species generated during cold plasma processing stimulates the oxidation of these lipids, thereby deteriorating food quality. This lipid oxidation can affect the acceptability of food by consumers and reduce keeping quality of food. It is crucial to address the oxidative effect of cold plasma in foods like dairy and meat products. Optimization of process parameters, altering the composition of carrier gas and careful handling with storage of treated food in an airtight environment can prevent the negative effect of cold plasma treatment on lipids in dairy and meat products.Harsh B. JadhavUday AnnapureElsevierarticleCold plasmaMeatDairyNon-thermal technologyLipidsOxidationNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFuture Foods, Vol 4, Iss , Pp 100095- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Cold plasma Meat Dairy Non-thermal technology Lipids Oxidation Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Cold plasma Meat Dairy Non-thermal technology Lipids Oxidation Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Harsh B. Jadhav Uday Annapure Consequences of non-thermal cold plasma treatment on meat and dairy lipids – A review
description	Cold plasma is non-thermal processing, which has gained popularity recently due to its environment-friendly and economic nature. Cold plasma is extensively used in the food processing industry to produce safe and nutritious food with higher nutritional and sensory attributes. However, during cold plasma, there is a generation of reactive species that interact with food components and adversely affect food components, especially lipids. Dairy and meat products are high in lipids, and the reactive species generated during cold plasma processing stimulates the oxidation of these lipids, thereby deteriorating food quality. This lipid oxidation can affect the acceptability of food by consumers and reduce keeping quality of food. It is crucial to address the oxidative effect of cold plasma in foods like dairy and meat products. Optimization of process parameters, altering the composition of carrier gas and careful handling with storage of treated food in an airtight environment can prevent the negative effect of cold plasma treatment on lipids in dairy and meat products.
format	article
author	Harsh B. Jadhav Uday Annapure
author_facet	Harsh B. Jadhav Uday Annapure
author_sort	Harsh B. Jadhav
title	Consequences of non-thermal cold plasma treatment on meat and dairy lipids – A review
title_short	Consequences of non-thermal cold plasma treatment on meat and dairy lipids – A review
title_full	Consequences of non-thermal cold plasma treatment on meat and dairy lipids – A review
title_fullStr	Consequences of non-thermal cold plasma treatment on meat and dairy lipids – A review
title_full_unstemmed	Consequences of non-thermal cold plasma treatment on meat and dairy lipids – A review
title_sort	consequences of non-thermal cold plasma treatment on meat and dairy lipids – a review
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/d9e1843c79bd4ba2bed5933339712f6e
work_keys_str_mv	AT harshbjadhav consequencesofnonthermalcoldplasmatreatmentonmeatanddairylipidsareview AT udayannapure consequencesofnonthermalcoldplasmatreatmentonmeatanddairylipidsareview
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Consequences of non-thermal cold plasma treatment on meat and dairy lipids – A review

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