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Nutrients
Volume 14
Issue 21
10.3390/nu14214653
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Review

Dielectric Barrier Discharge for Solid Food Applications

by
María Fernanda Figueroa-Pinochet
1,
María José Castro-Alija
2,3,*,
Brijesh Kumar Tiwari
4,
José María Jiménez
2,3,
María López-Vallecillo
2,3,
María José Cao
2,3 and
Irene Albertos
2,3
1
Faculty of Health Sciences, Universidad Católica de Ávila (UCAV), 05005 Ávila, Spain
2
Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles, University of Valladolid, 47003 Valladolid, Spain
3
Faculty of Nursing, University of Valladolid, 47003 Valladolid, Spain
4
Teagasc Food Research Centre, D15 DY05 Dublin, Ireland
*
Author to whom correspondence should be addressed.
Nutrients 2022, 14(21), 4653; https://doi.org/10.3390/nu14214653
Submission received: 4 October 2022 / Revised: 28 October 2022 / Accepted: 29 October 2022 / Published: 3 November 2022
(This article belongs to the Section Nutrition and Public Health)
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Abstract

Atmospheric cold plasma (ACP) is a non-thermal technology whose ability to inactivate pathogenic microorganisms gives it great potential for use in the food industry as an alternative to traditional thermal methods. Multiple investigations have been reviewed in which the cold plasma is generated through a dielectric barrier discharge (DBD) type reactor, using the atmosphere of the food packaging as the working gas. The results are grouped into meats, fruits and vegetables, dairy and lastly cereals. Microbial decontamination is due to the action of the reactive species generated, which diffuse into the treated food. In some cases, the treatment has a negative impact on the quality. Before industrializing its use, alterations in colour, flavour and lipid oxidation, among others, must be reduced. Furthermore, scaling discharges up to larger regions without compromising the plasma homogeneity is still a significant difficulty. The combination of DBD with other non-thermal technologies (ultrasound, chemical compounds, magnetic field) improved both the safety and the quality of food products. DBD efficacy depends on both technological parameters (input power, gas composition and treatment time) and food intrinsic properties (surface roughness, moisture content and chemistry).
Keywords: atmospheric cold plasma (ACP); dielectric barrier discharge (DBD); food decontamination atmospheric cold plasma (ACP); dielectric barrier discharge (DBD); food decontamination

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MDPI and ACS Style

Figueroa-Pinochet, M.F.; Castro-Alija, M.J.; Tiwari, B.K.; Jiménez, J.M.; López-Vallecillo, M.; Cao, M.J.; Albertos, I. Dielectric Barrier Discharge for Solid Food Applications. Nutrients 2022, 14, 4653. https://doi.org/10.3390/nu14214653

AMA Style

Figueroa-Pinochet MF, Castro-Alija MJ, Tiwari BK, Jiménez JM, López-Vallecillo M, Cao MJ, Albertos I. Dielectric Barrier Discharge for Solid Food Applications. Nutrients. 2022; 14(21):4653. https://doi.org/10.3390/nu14214653

Chicago/Turabian Style

Figueroa-Pinochet, María Fernanda, María José Castro-Alija, Brijesh Kumar Tiwari, José María Jiménez, María López-Vallecillo, María José Cao, and Irene Albertos. 2022. "Dielectric Barrier Discharge for Solid Food Applications" Nutrients 14, no. 21: 4653. https://doi.org/10.3390/nu14214653

APA Style

Figueroa-Pinochet, M. F., Castro-Alija, M. J., Tiwari, B. K., Jiménez, J. M., López-Vallecillo, M., Cao, M. J., & Albertos, I. (2022). Dielectric Barrier Discharge for Solid Food Applications. Nutrients, 14(21), 4653. https://doi.org/10.3390/nu14214653

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