Background

: Cold plasma is an emerging, economical and environment-friendly technology with potential applications in food and bioprocessing industry, including microbial decontamination, enzyme inactivation, shelf-life extension, and physicochemical modification. These advantages stem from the cocktail of reactive species and the physical processes that are associated with gaseous electrical discharges. However, when oxygen is present as a component of the gas in which plasma discharges are made, the reactive oxygen species (ROS) could result in decreased food quality. The lipids oxidation induced by an oxygen-containing cold plasma process can eventually affect the acceptability and shelf-life of foods.

Scope and approach

: Product safety and quality are crucial considerations for the industrial adoption of cold plasma technology, necessitating a comprehensive review. This review critically analyses the oxidative impact of this novel technology on lipids, highlights the practical implications, and proposes strategies to mitigate the challenges.

Key findings and conclusions

: Cold plasma in oxygen-containing inducer gases affects the lipids in several food materials including cereals, edible oils, dairy, and meat products. Therefore, it is necessary to understand and address its oxidative effects in different foods. Processing the appropriate food types under optimized process conditions along with the careful handling of the plasma-treated foods are among the key considerations to minimize the negative impacts on food lipids.

中文翻译：

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食品中冷血浆诱导脂质氧化的关键分析

背景

：冷等离子体是一种新兴的，经济的，环境友好的技术，在食品和生物加工行业中具有潜在的应用前景，包括微生物净化，酶灭活，货架期延长和物理化学修饰。这些优势源于反应性物质的混合物以及与气体放电相关的物理过程。但是，当氧气作为进行等离子放电的气体的一种成分存在时，活性氧（ROS）可能会导致食品质量下降。由含氧的冷等离子体过程诱导的脂质氧化最终会影响食品的可接受性和保质期。

范围和方法

：产品安全性和质量是工业采用冷等离子体技术的关键考虑因素，因此有必要进行全面审查。这篇评论批判性地分析了这种新技术对脂质的氧化作用，强调了实际意义，并提出了缓解挑战的策略。

主要发现和结论

：含氧诱导剂气体中的冷等离子体会影响多种食品原料中的脂质，包括谷物，食用油，乳制品和肉类产品。因此，有必要了解和解决其在不同食品中的氧化作用。在优化的工艺条件下加工适当的食物类型以及仔细处理经过等离子处理的食物是最大程度地减少对食物脂类的负面影响的关键考虑因素之一。