Inactivation mechanisms of non-thermal plasma on microbes: A review
The increasing consumption of fresh-like food products requires the development of mild processing technologies without loss of nutritional value and sensory quality of foods. Non-thermal plasma (NTP) is an emerging and promising technology for extending the shelf-life of food products. However, the...
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| Published in | Food control Vol. 75; pp. 83 - 91 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.05.2017
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| Subjects | |
| Online Access | Get full text |
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| Abstract | The increasing consumption of fresh-like food products requires the development of mild processing technologies without loss of nutritional value and sensory quality of foods. Non-thermal plasma (NTP) is an emerging and promising technology for extending the shelf-life of food products. However, the further development of a novel preservation technology should base on the adequate understandings of the effects on microbial behaviors. Therefore, the aim of this review is to provide an overview of the inactivation mechanisms of NTP technology on microbes. Topics covered are the basic introduction of NTP, the intrinsic and extrinsic factors affecting microbial inactivation effect and the probable mechanisms for microbial inactivation. Many factors, including processing parameters, environmental conditions and microbial properties have been shown to influence the bactericidal effect of NTP. According to previous research, the inhibitory activity of NTP against microbes includes biological and physical scenarios, though the exact mechanisms still remain unknown, requiring more investigations in the future.
•The intrinsic and extrinsic factors affecting bactericidal efficacy of non-thermal plasma were reviewed.•The probable inactivation mechanisms in biological and physical aspects by non-thermal plasma were summarized.•The non-thermal plasma induced microbial physiological alterations were shown.•The safe application of non-thermal plasma in the future for food industry was proposed. |
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| AbstractList | The increasing consumption of fresh-like food products requires the development of mild processing technologies without loss of nutritional value and sensory quality of foods. Non-thermal plasma (NTP) is an emerging and promising technology for extending the shelf-life of food products. However, the further development of a novel preservation technology should base on the adequate understandings of the effects on microbial behaviors. Therefore, the aim of this review is to provide an overview of the inactivation mechanisms of NTP technology on microbes. Topics covered are the basic introduction of NTP, the intrinsic and extrinsic factors affecting microbial inactivation effect and the probable mechanisms for microbial inactivation. Many factors, including processing parameters, environmental conditions and microbial properties have been shown to influence the bactericidal effect of NTP. According to previous research, the inhibitory activity of NTP against microbes includes biological and physical scenarios, though the exact mechanisms still remain unknown, requiring more investigations in the future. The increasing consumption of fresh-like food products requires the development of mild processing technologies without loss of nutritional value and sensory quality of foods. Non-thermal plasma (NTP) is an emerging and promising technology for extending the shelf-life of food products. However, the further development of a novel preservation technology should base on the adequate understandings of the effects on microbial behaviors. Therefore, the aim of this review is to provide an overview of the inactivation mechanisms of NTP technology on microbes. Topics covered are the basic introduction of NTP, the intrinsic and extrinsic factors affecting microbial inactivation effect and the probable mechanisms for microbial inactivation. Many factors, including processing parameters, environmental conditions and microbial properties have been shown to influence the bactericidal effect of NTP. According to previous research, the inhibitory activity of NTP against microbes includes biological and physical scenarios, though the exact mechanisms still remain unknown, requiring more investigations in the future. •The intrinsic and extrinsic factors affecting bactericidal efficacy of non-thermal plasma were reviewed.•The probable inactivation mechanisms in biological and physical aspects by non-thermal plasma were summarized.•The non-thermal plasma induced microbial physiological alterations were shown.•The safe application of non-thermal plasma in the future for food industry was proposed. |
| Author | Liao, Xinyu Xiang, Qisen Ding, Tian Ahn, Juhee Liu, Donghong Ye, Xingqian Chen, Shiguo |
| Author_xml | – sequence: 1 givenname: Xinyu surname: Liao fullname: Liao, Xinyu organization: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, 310058, China – sequence: 2 givenname: Donghong surname: Liu fullname: Liu, Donghong organization: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, 310058, China – sequence: 3 givenname: Qisen surname: Xiang fullname: Xiang, Qisen organization: College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, 450002, China – sequence: 4 givenname: Juhee surname: Ahn fullname: Ahn, Juhee organization: Department of Medical Biomaterials Engineering, Kangwon National University, Chuncheon, Gangwon, 24341, Republic of Korea – sequence: 5 givenname: Shiguo surname: Chen fullname: Chen, Shiguo organization: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, 310058, China – sequence: 6 givenname: Xingqian surname: Ye fullname: Ye, Xingqian organization: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, 310058, China – sequence: 7 givenname: Tian surname: Ding fullname: Ding, Tian email: tding@zju.edu.cn organization: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, 310058, China |
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