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Foods
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Application of Cold Plasma Technology in Food Industry
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Application of Cold Plasma Technology in Food Industry

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (15 May 2019)

Special Issue Editors

Dr. Shashi Kishor Pankaj

E-Mail Website
Guest Editor
Iowa State University, Center for Crops Utilization Research (CCUR); Jubilant FoodWorks Ltd., Noida, India
Interests: Cold plasma, Food processing, Retorting, Food packaging, Process development
Dr. Chaitanya Sarangpani

E-Mail Website
Guest Editor
Teagasc Food Research Centre, Dublin, Ireland
Interests: Plasma processing, Waste remediation, Toxicology, Food quality, Food processing

Special Issue Information

Dear Colleagues,

The food industry is continually exploring alternate non-thermal technologies for food processing. Cold plasma is one of the technologies that has shown promising applications. Cold plasma has been explored for various applications in the food industry, such as food decontamination, enzyme inactivation, toxin degradation, quality enhancement, shelf-life extension, packaging modifications, etc. The versatility in mode of operation, adaptive designs, cost-effectiveness and environment friendly nature of cold plasma offers unique advantages to food processors. The aim of this Special Issue is to showcase the potential applications of cold plasma in food industries and grow the present knowledge base.

Authors are invited to submit original unpublished research and review articles focused on the latest findings in cold plasma applications for food industry.

Potential topics include but are not limited to:

  • Microbial decontamination of fresh and processed food products using cold plasma.
  • Microbial inactivation kinetics and mechanisms with cold plasma processing.
  • Effect of cold plasma on food quality attributes (physical, chemical, and sensory).
  • Modifications and functionalization of polymers used for food packaging.

Dr. Shashi Kishor Pankaj
Dr. Chaitanya Chaitanya Sarangpani
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Cold plasma
  • plasma processing
  • plasma packaging
  • enzyme inactivation
  • toxin degradation
  • food decontamination
  • shelf-life extension

Published Papers (1 paper)

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Research

24 pages, 1289 KiB  
Article
Plasma-Treated Air and Water—Assessment of Synergistic Antimicrobial Effects for Sanitation of Food Processing Surfaces and Environment
by Uta Schnabel, Oliver Handorf, Kateryna Yarova, Björn Zessin, Susann Zechlin, Diana Sydow, Elke Zellmer, Jörg Stachowiak, Mathias Andrasch, Harald Below and Jörg Ehlbeck
Foods 2019, 8(2), 55; https://doi.org/10.3390/foods8020055 - 02 Feb 2019
Cited by 31 | Viewed by 5929
Abstract
The synergistic antimicrobial effects of plasma-processed air (PPA) and plasma-treated water (PTW), which are indirectly generated by a microwave-induced non-atmospheric pressure plasma, were investigated with the aid of proliferation assays. For this purpose, microorganisms (Listeria monocytogenes, Escherichia coli, Pectobacterium carotovorum [...] Read more.
The synergistic antimicrobial effects of plasma-processed air (PPA) and plasma-treated water (PTW), which are indirectly generated by a microwave-induced non-atmospheric pressure plasma, were investigated with the aid of proliferation assays. For this purpose, microorganisms (Listeria monocytogenes, Escherichia coli, Pectobacterium carotovorum, sporulated Bacillus atrophaeus) were cultivated as monocultures on specimens with polymeric surface structures. Both the distinct and synergistic antimicrobial potential of PPA and PTW were governed by the plasma-on time (5–50 s) and the treatment time of the specimens with PPA/PTW (1–5 min). In single PTW treatment of the bacteria, an elevation of the reduction factor with increasing treatment time could be observed (e.g., reduction factor of 2.4 to 3.0 for P. carotovorum). In comparison, the combination of PTW and subsequent PPA treatment leads to synergistic effects that are clearly not induced by longer treatment times. These findings have been valid for all bacteria (L. monocytogenes > P. carotovorum = E. coli). Controversially, the effect is reversed for endospores of B. atrophaeus. With pure PPA treatment, a strong inactivation at 50 s plasma-on time is detectable, whereas single PTW treatment shows no effect even with increasing treatment parameters. The use of synergistic effects of PTW for cleaning and PPA for drying shows a clear alternative for currently used sanitation methods in production plants. Highlights: Non-thermal atmospheric pressure microwave plasma source used indirect in two different modes—gaseous and liquid; Measurement of short and long-living nitrite and nitrate in corrosive gas PPA (plasma-processed air) and complex liquid PTW (plasma-treated water); Application of PTW and PPA in single and combined use for biological decontamination of different microorganisms. Full article
(This article belongs to the Special Issue Application of Cold Plasma Technology in Food Industry)
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