Cold plasma for the preservation of aquatic food products: An overview

Website Link (Article by Rathod et. al. 2021)

ABSTRACT

Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high-quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipids and proteins.

Spoilage lowers the nutritive value and could generate toxic components, making it unsafe for consumption. In recent times, the rising demand for food products of aquatic origin with preserved quality and extended shelf-life has been recorded.

In addition, minimally or nonthermally processed and preserved foods are gaining great attention. CP technology has demonstrated an excellent ability to inactivate microorganisms without promoting their resistance and triggering some deteriorative enzymes, which are typical factors responsible for the spoilage of AFP.

Consequently, CP could be recommended as a minimal processing intervention for preserving the quality of AFP. This review focuses on different mechanisms of fish spoilage, that is, by microorganisms and oxidation, their inhibition via the application of CP, and the retention of quality and shelf-life extension of AFP.

CONCLUSION

The demand for safe, nutritional, and quality aquatic fish products is growing. The innovative nonthermal CP technology has been discussed for the preservation and safety of AFP.

CP has clearly demonstrated the inactivation of specific spoilage and pathogenic organisms associated mainly with spoilage of AFP, which are Enterobacteriaceae, P. fluorescens, L. monocytogenes, S. aureus, B. cereus, hydrogen sulfite-producing bacteria, lactic acid bacteria, C., and so on.

The effect was attributed to the generation of reactive species by CP, which was dependent on fed gas composition, energy applied, and the treatment interval. Despite excellent microbial inactivation, CP was found to initiate oxidation in lipids and proteins, limiting its application.

However, the oxidation effect could be controlled by specifically optimized CP conditions and usage of natural compounds having synergistic impacts. The inclusion of natural compounds reduces the deterioration induced by CP-generated reactive species. Additionally, recent applications have shown a better understanding of CP in combination with other natural compounds as “hurdle technology” for AFP with desired outcomes.

Furthermore, CP has advantages and could be coupled with other nonthermal technologies by performing a prerequisite optimization for enhanced microbial destruction and retained nutritional value.

Published by RenSun Lee

Kia ora! Sustainability is at the core of my soul ever since I was a kid. I always strive to finish the food on my plate and live as a minimalist. I love to cut down on waste in order to live sustainably and harmoniously with our planet. This brings me to my passion as a Food Scientist to integrate new technologies into innovative and creative solutions to meet customer demands and market trends and to optimize products and processes for quality, savings and sustainability. To these goals, I have published a Journal on my work on sustainable packaging and patented a new Antimicrobial wash. Nothing is more satisfying than working hard and smart at the workplace and playing hard outside of working hours. I enjoy rejuvenating myself through spending quality time with my two adorable kids and my awesome soul mate and getting close to nature when possible, be it gardening, tramping or going to the beach. I also love to learn about our magnificent universe and how sustainability is working in the grand scheme of things. I strongly believe that Work, Life & Balance is the key to a healthy state of mind, both physically and mentally. I look forward to making a positive difference wherever and whenever I can. Through this Blog, I hope to catalog recent Food Trends and Food Technologies that I come across so that anyone who is interested can have access to it (articles and resources). Please use these resources at your discretion. On top of that, I would also like to share related news and technologies of the future that would help mankind advance towards a Type 1 Civilization. Please feel free to contact me if you would like to share and contribute to the “Resources“. I would like to thank you in advance for dropping by. I sincerely hope that you can benefit from the recent Food Trends and Food Technologies I catalogued. Kind regards | Ngā mihi RenSun Lee

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