Page 45 - FoodFocusThailand No.212 NOVEMBER 2023

SMART PRODUCTION

generated free radicals from the cold เอกสารอ้างอิง / References
plasma cause the deterioration of Zhang, B., Tan, C., Zou, F., Sun, Y., Shang, N. and Wu, W. 2022. Impacts of cold plasma
lipoproteins and peptidoglycan of technology on sensory, nutritional and safety quality of Food: A Review. Foods: 11: 2818.
https://doi.org/10.3390/foods11182818
gram-negative bacteria, leading to Khumsupan, D., Lin, S. P., Hsieh, C. W., Santoso, S. P., Chou, Y. J., Hsieh, K. C., Lin, H. W.,
cell lysis, while free radicals cause Ting, Y.and Cheng, K. C. 2023. Current and potential applications of atmospheric cold
changes in DNA levels in gram- plasma in the food industry. Molecules 28: 4903. https://doi.org/10.3390/molecules28134903
Usman, I., Afzaal, M., Imran, A., Saeed, F., Afzal, A., Ashfaq, I., Abbas Shah, Y., Islam, F., Azam,
positive bacteria. The application of I.
cold plasma is commonly used to Tariq, I., Ateeq, H., Asghar, A., Farooq, R., Rasheed, A. and Asif Shah, M. 2023. Recent
inhibit microorganisms in various updates and perspectives of plasma in food processing: a review. International Journal of
types of fresh food. The proportions Food Properties 26: 1,552-566, DOI: 10.1080/10942912.2023.2171052
are as follows: fruits and vegetables
(40%) followed by seeds, dried fruits
and nuts (21%), meat (19%), spices More Information Service Info C005
(10%), liquids (6%), and food surface
(4%).
2. Enhance sensory charac-
teristics Cold plasma technology
affects the color, texture, and flavor
of food. Pigments (natural or synthetic)
and chemical reactions of food are
changed during the cold plasma
treatment, especially in fruit juices,
such as the loss of carotenoids in
tomato juice, the bright yellow
increment in apple juice, and the
stable pink-red color in the meat
without chemicals addition. These
changes are related to oxidation
reactions and pigment isomerization.
However, the cold plasma process
does not cause the color change if
the processing time is less than 5
minutes. For texture properties, it has
been found that cold plasma can
maintain the quality of fresh food.
After storage for a week, mushrooms
treated with cold plasma provide a
higher hardness. In addition, the free
radicals also enhance the flavor and
taste of meat products. This is
because the cold plasma process
affects the protein and fatty acids. It
changes protein structure and
increases hydrophobicity, resulting in
the development of overall flavor.
Cold plasma technology has
potential applications in food
processing to improve physical and
chemical properties, including
reducing microorganisms. It must be
taken into account many related
factors such as frequency, power,
duration, and gas used in the process
to obtain the product appearance
according to the requirement.
However, there are limitations in the
tools and equipment development
to be suitable for mass production
and completely utilized in the food
industry.

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