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Cold plasma as a tool for the elimination of food contaminants: Recent advances and future trends

Gavahian, Mohsen ; Khaneghah, Amin Mousavi

Critical reviews in food science and nutrition, 2020-05, Vol.60 (9), p.1581-1592 [Periódico revisado por pares]

United States: Taylor & Francis

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Título:
Cold plasma as a tool for the elimination of food contaminants: Recent advances and future trends
Autor: Gavahian, Mohsen ; Khaneghah, Amin Mousavi
Assuntos: allergen ; Allergens ; Allergens - chemistry ; Allergens - isolation & purification ; Azoxystrobin ; Carrier gases ; Chemical bonds ; Chemical pollution ; Chlorpyrifos ; Cold ; Cold plasma ; Cold plasmas ; Conglycinin ; Contaminants ; Cypermethrin ; Decontamination ; Decontamination - methods ; Degradation ; Dichlorvos ; emerging technologies ; Fludioxonil ; Food ; Food contamination ; Food Contamination - analysis ; Food hypersensitivity ; Food industry ; Food Industry - methods ; Food processing industry ; Gas composition ; Malathion ; non-thermal ; Omethoate ; Paraoxon ; Parathion ; pesticide ; Pesticides ; Pesticides - chemistry ; Pesticides - isolation & purification ; Plasma Gases - chemistry ; Pollutant removal ; Reactive nitrogen species ; Reactive oxygen species ; Trends ; Tropomyosin ; Trypsin ; Trypsin inhibitors
É parte de: Critical reviews in food science and nutrition, 2020-05, Vol.60 (9), p.1581-1592
Notas: ObjectType-Article-2
SourceType-Scholarly Journals-1
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ObjectType-Review-1
Descrição: Food contaminants are challenging the food industry due to the inefficiency of conventional decontamination techniques. Cold plasma as an emerging technique for the degradation of food contaminants attracted notable attention. The current study overviews the plasma-induced degradation of food contaminants, discusses the mechanisms involved, points its benefits and drawbacks out, highlights the research needed in this area, and explores future trends. According to the literature, cold plasma efficiently degraded many common pesticides (e.g. parathion, paraoxon, omethoate, dichlorvos, malathion, azoxystrobin, cyprodinil, fludioxonil, cypermethrin, and chlorpyrifos) and food allergens (e.g. tropomyosin, b-conglycinin, glycinin, trypsin inhibitor, and Kunitztype trypsin inhibitor). These degradations occurred primarily due to the presence of reactive oxygen species (ROS) and reactive nitrogen species (RNS) in the plasma that attack the chemical bonds of food contaminants. The type of pesticide degrades are highly dependent on the concentrations of plasma-generated ROS and RNS. Research showed that several parameters, such as plasma generation device, plasma exposure time, plasma power, and the carrier gas composition, influence the type and concentration of reactive species (e.g. ROS and RNS) and the overall efficiency of cold plasma degradation for a specific pesticide or allergen. Highlights Cold plasma can be used for degradation of many types of pesticides and allergens. Plasma-generated reactive species and UV can interact with pesticides and allergens. The scaled up removal of pesticides and allergens by plasma can be challenging.
Editor: United States: Taylor & Francis
Idioma: Inglês

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Cold plasma as a tool for the elimination of food contaminants: Recent advances and future trends

Gavahian, Mohsen ; Khaneghah, Amin Mousavi

United States: Taylor & Francis

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