Cold Plasma: A Sustainable Innovation for Enhancing Polyphenol Levels
سعیده کریملر
1
(
دانشکده کشاورزی دانشگاه تربیت مدرس
)
Zahra Teymouri
2
(
PhD student in Food Science and Technology, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
)
Neda Kabiri
3
(
Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Ira
)
الکلمات المفتاحية: Cold plasma, Bioactive compound, Green extraction, Polyphenols,
ملخص المقالة :
Cold plasma treatment, an eco-friendly, non-thermal technology that apply electricity and reactive gases like oxygen, nitrogen, and helium, is a promising innovation for diverse industries, particularly in the food sector. This approach deactivates enzymes, eliminates microorganisms, extends the shelf life of food, and preserves its quality. More importantly, it amplifies the presence of bioactive compounds in food products, such as flavonoids, polyphenols, and antioxidants. However, despite the rising interest in cold plasma applications, a comprehensive understanding of its impact on bioactive compounds remains a critical area for further research. This is where your role as researchers, food scientists, and professionals in the food processing industry becomes crucial. Recent studies have unveiled that pre-treating food products with cold plasma can significantly enhance the extraction of bioactive compounds, leading to heightened yields and improved nutritional value.
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