Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
1.6 BIOLOGICAL SCIENCES, Environmental biotechnology, Food and beverages
Abstract
Understanding the impact of nonthermal plasma (NTP) technology on key nutritional and functional food components is of paramount importance for the successful adoption of the technology by industry. NTP technology (NTPT) has demonstrated marked antimicrobial efficacies with good retention of important physical, chemical, sensory, and nutritional parameters for an array of food products. This paper presents the influence of NTPT on selected functional food components with a focus on low-molecular-weight bioactive compounds and vitamins. We discuss the mechanisms of bioactive compound alteration by plasma-reactive species and classify their influence on vitamins and their antioxidant capacities. The impact of NTP on specific bioactive compounds depends both on plasma properties and the food matrix. Induced changes are mainly associated with oxidative degradation and cleavage of double bonds in organic compounds. The effects reported to date are mainly time-dependent increases in the concentrations of polyphenols, vitamin C, or increases in antioxidant activity. Also, improvement in the extraction efficiency of polyphenols is observed. The review highlights future research needs regarding the complex mechanisms of interaction with plasma species. NTP is a novel technology that can both negatively and positively affect the functional components in food.
DOI
https://doi.org/10.1111/1541-4337.12379
Recommended Citation
Muhammad, I.M., Liao, X. & Cullen, P. (2018). Effects of Nonthermal Plasma Technology on Functional Food Components. Comprehensive Reviews in Food Science and Food Safety, vol. 17, no. 5, pg. 1379-1394. doi:10.1111/1541-4337.12379
Publication Details
Comprehensive Reviews in Food Science and Food Safety
Volume 17, Issue 5, September 2018, Pages 1379-1394