The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review
With improving economic conditions, consumer demand for fresh-cut produce is rising. The development of the fresh-cut industry has been hindered by pathogenic contamination and quality deterioration. Scientific communities have developed novel preservation technologies for fresh-cut produce. As an i...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/149 |
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| author | Yuanpeng Li Xinmeng Huang Yuting Yang Ailikemu Mulati Jingyang Hong Jiayi Wang |
| author_facet | Yuanpeng Li Xinmeng Huang Yuting Yang Ailikemu Mulati Jingyang Hong Jiayi Wang |
| author_sort | Yuanpeng Li |
| collection | DOAJ |
| description | With improving economic conditions, consumer demand for fresh-cut produce is rising. The development of the fresh-cut industry has been hindered by pathogenic contamination and quality deterioration. Scientific communities have developed novel preservation technologies for fresh-cut produce. As an innovative non-thermal processing method, cold plasma effectively preserves the nutritional value and inactivates pathogens in fresh-cut produce. This review delineates the principles of cold-plasma generation and concludes with the primary factors influencing its efficacy. These factors include the specifications and parameters of the equipment utilized, the properties of the conductive gas utilized, the method of treatment, and the intrinsic properties of a sample subjected to treatment. Furthermore, this review delineates various scenarios for cold-plasma applications. This review focuses on its effects on enzymatic activities (including peroxidase, polyphenol oxidase, and pectin methylesterase), pathogenic microorganisms, and nutritional value. This review concludes with the potential application of cold-plasma technology in the processing of fresh-cut products. This study proposes advancing plasma technology in fresh-cut produce processing by (1) optimizing cold-plasma parameters for diverse fruit and vegetable varieties and (2) scaling up to facilitate industrial application. |
| format | Article |
| id | doaj-art-05b0ebe2d686449cb2be3b0d075363cb |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-05b0ebe2d686449cb2be3b0d075363cb2025-01-24T13:32:39ZengMDPI AGFoods2304-81582025-01-0114214910.3390/foods14020149The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A ReviewYuanpeng Li0Xinmeng Huang1Yuting Yang2Ailikemu Mulati3Jingyang Hong4Jiayi Wang5College of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaCollege of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaCollege of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaCollege of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaCollege of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaCollege of Life Science and Technology, Xinjiang University, Urumqi 830046, ChinaWith improving economic conditions, consumer demand for fresh-cut produce is rising. The development of the fresh-cut industry has been hindered by pathogenic contamination and quality deterioration. Scientific communities have developed novel preservation technologies for fresh-cut produce. As an innovative non-thermal processing method, cold plasma effectively preserves the nutritional value and inactivates pathogens in fresh-cut produce. This review delineates the principles of cold-plasma generation and concludes with the primary factors influencing its efficacy. These factors include the specifications and parameters of the equipment utilized, the properties of the conductive gas utilized, the method of treatment, and the intrinsic properties of a sample subjected to treatment. Furthermore, this review delineates various scenarios for cold-plasma applications. This review focuses on its effects on enzymatic activities (including peroxidase, polyphenol oxidase, and pectin methylesterase), pathogenic microorganisms, and nutritional value. This review concludes with the potential application of cold-plasma technology in the processing of fresh-cut products. This study proposes advancing plasma technology in fresh-cut produce processing by (1) optimizing cold-plasma parameters for diverse fruit and vegetable varieties and (2) scaling up to facilitate industrial application.https://www.mdpi.com/2304-8158/14/2/149cold plasmanon-thermal processingfresh-cut fruits and vegetablesretain freshness |
| spellingShingle | Yuanpeng Li Xinmeng Huang Yuting Yang Ailikemu Mulati Jingyang Hong Jiayi Wang The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review Foods cold plasma non-thermal processing fresh-cut fruits and vegetables retain freshness |
| title | The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review |
| title_full | The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review |
| title_fullStr | The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review |
| title_full_unstemmed | The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review |
| title_short | The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review |
| title_sort | effects of cold plasma technology on the quality properties of fresh cut produce a review |
| topic | cold plasma non-thermal processing fresh-cut fruits and vegetables retain freshness |
| url | https://www.mdpi.com/2304-8158/14/2/149 |
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