Chemical changes of food constituents during cold plasma processing: A review

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridSaremnezhad, Solmaz/0000-0002-4784-9744
dc.authoridFaraji, Alireza/0000-0001-7978-8360
dc.authorwosidSoltani, Mostafa/AAD-1422-2022
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidSaremnezhad, Solmaz/D-7582-2019
dc.contributor.authorSaremnezhad, Solmaz
dc.contributor.authorSoltani, Mostafa
dc.contributor.authorFaraji, Alireza
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:50:23Z
dc.date.available2024-08-04T20:50:23Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThere is a growing demand for the consumption of nutritious and safe food products. Cold plasma is a novel nonthermal technology that in recent years, has found numerous applications in the food industry. Study on the applications of this technology and its effects on food quality is increasing. Like any other technology, using cold plasma for the processing of foods can be associated with food quality challenges. This paper reviews the effect of cold plasma on the chemical structure of different food constituents as well as its influence on food characteristics. The emphasis is on the recent studies about the plasma mechanisms of action and chemical alterations of different food components. The studies show that the interaction of plasma-reactive species with food components depends on process conditions. Developing the functional characteristics and reducing the anti-nutritional compounds are of promising potentials of cold plasma. Finally, the research gaps, the salient drawbacks, and future prospects of this technology are highlighted.en_US
dc.identifier.doi10.1016/j.foodres.2021.110552
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.pmid34399529en_US
dc.identifier.scopus2-s2.0-85108907877en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2021.110552
dc.identifier.urihttps://hdl.handle.net/11616/100010
dc.identifier.volume147en_US
dc.identifier.wosWOS:000684808700001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Research Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCold plasmaen_US
dc.subjectBioactive compoundsen_US
dc.subjectProteins denaturationen_US
dc.subjectLipids oxidationen_US
dc.subjectToxins degradationen_US
dc.subjectAllergenicity reductionen_US
dc.subjectGamma aminobutyric aciden_US
dc.subjectPhenolic compounden_US
dc.titleChemical changes of food constituents during cold plasma processing: A reviewen_US
dc.typeReview Articleen_US

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