ARCHIVES
VOL. 8, ISSUE 2 (2024)
A review on cold plasma – A novel non-thermal preservation method of fish and fishery products
Authors
Kamlesh Kumar Dhritlahre, Manab Jyoti
Abstract
Utilization of plasma technology, a useful non-thermal technique, is
encouraged in the food industry because of its effectiveness in preserving the
natural aroma and flavor and antimicrobial activity. The cold plasma (CP)
technique is used for food processing for enhancing antimicrobial activity,
structural modification, decontamination of surfaces, and disinfection of
food-processing instruments. Currently, a combination of CP with other
promising approaches, such as nanotechnology applications, including nanofiber,
nanoemulsion, nanoparticles, and nanoencapsulation, and emerging nonthermal
technologies, including pulsed electric field (PEF), pulsed light (PL), and
ultrasound, is gaining increased attention. In addition to its many advantages,
CP is a low-cost method that can be an alternative to heat-based techniques
used for the processing of food products. Therefore, application of CP
technology in the seafood sector has been described in this review.
Pages:47-51
How to cite this article:
Kamlesh Kumar Dhritlahre, Manab Jyoti "A review on cold plasma – A novel non-thermal preservation method of fish and fishery products". International Journal of Chemistry Studies, Vol 8, Issue 2, 2024, Pages 47-51
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.