Table 2.
Effect of cold plasma treatment conditions on colour profile of different food materials.
| Food product | Treatment conditions | Influence on colour profile | References |
|---|---|---|---|
| Orange juice | Direct plasma exposure (in) Indirect plasma field (out) Time: 15,30,45,60 s |
L* was slightly increased Values of chroma increased. Hue reduced |
Almeida et al. (2015) |
| Meat samples | Direct cold plasma Voltage: 70 kV for 180s |
Cold plasma treatment significantly reduced a* and b* values but there was no effect on L* value | Gao et al. (2019) |
| Blueberries | Frequency: 47 kHz, Power consumption: 549 W Time: 0, 15, 30, 45, 60, 90, and 120 s |
Colour parameters L* and a* were significantly affected by 120 s treatment, while b* values were affected by 45 s. | Lacombe et al. (2015) |
| Green coconut | Atmospheric cold plasma Frequency: 200, 400, 550 and 730 Hz Voltage: 15–20 kV Time: 15 min |
Presented slight colour difference ΔE < 2, which indicated no noticeable colour change. | Porto et al. (2020) |
| Camu-camu juice | Atmospheric cold plasma Frequency: 200, 420, 583, 698 or 960 Hz Voltage: 24 kV |
Cold plasma significantly reduced L* value. Increase of excitation frequency reduced a* and b* | de Castro et al. (2020) |
| Wolfberry | Plasma flow: 3 L/min Frequency: 20 kHz Power consumption: 750 W Time: 15, 30, 45, 60 s |
L*, a*, b* of dried samples pre-treated with cold plasma were higher than those were dried without any pre-treatment. | Zhou et al. (2020) |
| Acai pulp | Excitation frequency: 50, 500, 750 Hz Time: 5, 10, 15 min |
The L* was reduced and b* increased after cold plasma treatment. | Dantas et al. (2021) |
| Sesame and sunflower | Frequency50 Hz Voltage: 25 kV Time: 0–30min |
Cold plasma treatment increased red color intensity, browning index, and general discoloration. Yellow color intensity, whiteness, and the color saturation degree decreased in treated samples. | Afshar et al. (2022) |
| Saffron (Crocus sativusL.) | Frequency: 13.6 MHz Power consumption: 70, 90, and 110 W Time: 5, 10, 15 and 30 min |
The color parameters of samples (L*, a*, b*, ΔE, chroma, and hue angle) increased with cold plasma treatment. | Darvish et al. (2022) |
| Chicken | Direct cold plasma Voltage: 50, 60 and 70 kV Time: 3 min |
No significant difference was observed in L*, a* and b* values of chicken between control and treatment groups at the same storage time. | Zhang et al. (2022) |