Abstract：
Cold plasma treatment is an innovative technology in the food processing and preservation sectors. It is primarily employed to deactivate microorganisms and enzymes without heat and chemical additives; hence, it is often termed a \"clean and green\" technology. However, food quality and safety challenges may arise during cold plasma processing due to potential chemical interactions between the plasma reactive species and food components. This review aims to consolidate and discuss data on the impact of cold plasma on the chemical constituents and physical and functional properties of major food products, including dairy, meat, nuts, fruits, vegetables, and grains. We emphasize how cold plasma induces chemical modification of key food components, such as water, proteins, lipids, carbohydrates, vitamins, polyphenols, and volatile organic compounds. Additionally, we discuss changes in color, pH, and organoleptic properties induced by cold plasma treatment and their correlation with chemical modification. Current studies demonstrate that reactive oxygen and nitrogen species in cold plasma oxidize proteins, lipids, and bioactive compounds upon direct contact with the food matrix. Reductions in nutrients and bioactive compounds, including polyunsaturated fatty acids, sugars, polyphenols, and vitamins, have been observed in dairy products, vegetables, fruits, and beverages following cold plasma treatment. Furthermore, structural alterations and the generation of volatile and non-volatile oxidation products were observed, impacting the color, flavor, and texture of food products. However, the effects on dry foods, such as seeds and nuts, are comparatively less pronounced. Overall, this review highlights the drawbacks, challenges, and opportunities associated with cold plasma treatment in food processing.
摘要：
冷等离子体处理是食品加工和保鲜领域的一项创新技术。它主要用于使微生物和酶失活，而无需加热和化学添加剂；因此，它通常被称为“清洁和绿色”技术。然而,在冷等离子体加工过程中，由于等离子体反应性物质和食品成分之间的潜在化学相互作用，可能会出现食品质量和安全方面的挑战。这篇综述旨在巩固和讨论冷等离子体对主要食品的化学成分以及物理和功能特性的影响的数据，包括乳制品,肉，坚果,水果,蔬菜,和谷物。我们强调冷等离子体如何诱导关键食品成分的化学改性，比如水,蛋白质，脂质，碳水化合物,维生素,多酚，和挥发性有机化合物。此外,我们讨论颜色的变化，pH值,冷等离子体处理诱导的感官特性及其与化学修饰的相关性。目前的研究表明，冷等离子体中的活性氧和氮可以氧化蛋白质，脂质，与食物基质直接接触时的生物活性化合物。营养素和生物活性化合物的减少，包括多不饱和脂肪酸，糖，糖多酚，和维生素,在乳制品中观察到，蔬菜,水果,和冷等离子体处理后的饮料。此外，观察到结构变化以及挥发性和非挥发性氧化产物的产生，影响颜色，风味,和食品的质地。然而,对干食物的影响，如种子和坚果，相对不那么明显。总的来说,这篇评论突出了缺点，挑战,以及与食品加工中的冷等离子体处理相关的机会。
