Table 6.
Recent finding summarizing the effect of cold plasma on the functionality of food.
| Food and Food Products | Plasma generating Source | Processing Parameters |
Effect on Functionality | References | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Amount of Sample | Frequency (Hz) | Time (min) | Gas | Voltage (kV) | Flow Rate | Pressure | ||||
| Tender coconut water | DBD | – | 50 | 1–3 | – | 18–28 | – | 1 bar | Total phenolic content and ascorbic acid content decreased. | Chutia & Mahanta (2021) |
| Sour cherry juice | JP | 5–15 ml | 10–20 | 1–9 | 1% oxygen gas in argon gas | 10–20 | 3 L min−1 | 1 bar | Total phenolic content increased. | Hosseini et al. (2021) |
| Cashew apple juice | DBD | 20 ml | 200 & 700 | 15 | – | 20 | – | 1 bar | Vitamin C content increased. No changes were noticed in phenolic contents. |
Leite et al. (2021) |
| Kiwi turbid juice | DBD | 10–20 ml | 60 | 1–5 | – | 10–40 | – | 1 bar | Total phenolic content decreased. Flavour and texture improved. |
Liu et al. (2021) |
| Powdered Spirulina algae | DBD | 5 mg | 10 | 0–5 min | – | – | – | 1 bar | The color value decreased. | Beyrer et al. (2020) |
| Wheat flour | DBD | 1 mg | 50 | 5–30 | – | 80 | – | 1 bar | Hydration property increased. WSI decreased. |
Chaple et al. (2020) |
| Dried peppermint | Radio-frequency LPCP | – | 13.56 × 106 | 20 | Pure oxygen | – | – | 40 mTorr | Total phenolic content decreased. | Kashfi, et al. (2020) |
| Green coconut water | DBD | 20 ml | 200–730 | 15 | – | 15–20 | – | 1 bar | No changes were found in phenolic content. | Porto et al. (2020) |
| Strawberry | DBD | 15–18 g | 50 | 10–30 | – | 60 | – | 1 bar | Total soluble solid increased. | Rana et al. (2020) |
| Blueberry juice | JP | – | 1000 | 2–6 | Argon and oxygen | 11 | – | 1 bar | Anthocyanin and antioxidant activity decreased. | Hou et al. (2019) |
| Fresh-cut pitaya | DBD | – | – | 5 | – | 60 | – | – | Total phenolic content and antioxidant activity increased. | Li et al. (2019) |
| Siriguela juice | GDP | 80 ml | 50 × 103 | 5–15 | Nitrogen | – | 10–30 ml min−1 | – | Carotenoid content increased. | Paixão et al. (2019) |
| Tomato juice | GAD | 5 ml | 50 | 0.5–5 | Nitrogen | 3.8 | 7.33 L min−1 | 1 bar | Vitamin C content decreased. | Starek et al. (2019) |
| Wheat | GAD | – | 200 | 3–15 | – | 4–6 | – | 1 bar | Water permeability increased | Roy et al. (2018) |
| Pumpkin puree | CD | 25 g | – | 5–20 | – | 17 | – | – | Carotenoid content decreased. | Santos et al. (2018) |
| Wheat Germ | DBD | – | 50 | 5–35 | – | 24 | – | 1 bar | No changes were reported in phenolic content. | Tolouie et al. (2018) |
Abbreviations: DBD: Dielectric barrier discharge; JP: Jet plasma; LPCP: Low-pressure cold plasma; GDP: Glow discharge plasma; GAD: Gliding arc discharge; CD: Corona discharge.