Journal
FOOD CONTROL
Volume 75, Issue -, Pages 83-91Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2016.12.021
Keywords
Non-thermal plasma; Mechanisms; Inactivation; Microbes
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Funding
- National Natural Science Foundation of China [31401608, 31501491]
- National Major R & D Program of China [2016YFD0400301]
- National Research Foundation of Korea [22A20150013129] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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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. (C) 2016 Elsevier Ltd. All rights reserved.
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