Immobilization technologies and support materials suitable in alcohol beverages production: a review

Cold plasma is a novel nonthermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. This flexible sanitizing method uses electricity and a carrier gas, such as air, oxygen, nitrogen, or helium; antimicrobial chemical agents are not required. The primary modes of action are due to UV light and reactive chemical products of the cold plasma ionization process. A wide array of cold plasma systems that operate at atmospheric pressures or in low pressure treatment chambers are under development. Reductions of greater than 5 logs can be obtained for pathogens such as Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus. Effective treatment times can range from 120 s to as little as 3 s, depending on the food treated and the processing conditions. Key limitations for cold plasma are the relatively early state of technology development, the variety and complexity of the necessary equipment, and the largely unexplored impacts of cold plasma treatment on the sensory and nutritional qualities of treated foods. Also, the antimicrobial modes of action for various cold plasma systems vary depending on the type of cold plasma generated. Optimization and scale up to commercial treatment levels require a more complete understanding of these chemical processes. Nevertheless, this area of technology shows promise and is the subject of active research to enhance efficacy.

Cold plasma decontamination of foods.

Recent advances in applications of activated carbon from biowaste for wastewater treatment: a short review.

In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present in intact tissues, as it is a surface phenomenon. Cold plasma technology is also used to inactivate endogenous enzymes which are responsible for browning reactions particularly polyphenoloxidase and peroxidases. Several research investigations showed a reduced growth of microorganism via different mode of actions by etching phenomenon, cell disruption by electrophoration etc. Plasma technology is considered as modern non conventional technique which is used for the preparation of modified starches, altering its physical and chemical properties. Overall application of cold plasma for microbial destruction on different food substrates like fruits, meat products, cheese etc. was discussed. Besides this, it is also used to alter the germination rate of seeds. It is an eco-friendly process which is used in the preservation of food and other potential applications as an alternative to common techniques.

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Cold Plasma: A novel Non-Thermal Technology for Food Processing

https://arrow.tudublin.ie/cgi/viewcontent.cgi?article=1144&context=schfsehart

Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce

Cold atmospheric gas plasma disinfection of chicken meat and chicken skin contaminated with Listeria innocua

Eggshell waste as catalyst: A review.

Approaching the environmental problem of microplastics: Importance of WWTP treatments

Lifestyle and consumer habits increasingly demand ready meals with high quality standards. A ready meal is a packaged food product already prepared for eating with minimum handling. Generally, ready meals only require heating or hydration, and can even consist of a complete prepared dish including all the ingredients, such as a stew. The ready meals industry uses raw materials with high environmental loads, needs energy and water and generates solid and liquid waste that must be properly managed. The environmental performance of the food industry is an issue of great importance for consumers, companies and administrative authorities responsible for environmental policies. This work demonstrates the utility of using the Life Cycle Assessment (LCA) approach to identify more sustainable options in the ready meals food sector. The complete production process for a canned ready meal, a stew product based on cooked pulses and pork meat cuts (sausages and ham), has been analyzed in a real factory using an LCA approach through its entire life cycle, with a cradle to grave perspective. Two different methodologies were applied for the impact assessment step in LCA: a problem-oriented method (midpoints) and a damage-oriented method (endpoints). The subsystems showing the highest environmental loads turned out to be food ingredients and solid waste management. The impact categories most affected by the production cycle of the ready meal were land use, fossil fuel consumption and water ecotoxicity. An impact analysis of different packaging systems for the specific product, applicable to packaging selection, was performed, considering five alternative scenarios to tinplate cans. The selection of biopolymer packaging systems as an alternative end-of-life scenario could help to reduce the environmental impacts of the ready meal product under study.

Adriana Laca

Papers

Cold atmospheric gas plasma disinfection of chicken meat and chicken skin contaminated with Listeria innocua

Eggshell waste as catalyst: A review.

Approaching the environmental problem of microplastics: Importance of WWTP treatments

The utility of Life Cycle Assessment in the ready meal food industry

A life cycle assessment comparison between centralized and decentralized biodiesel production from raw sunflower oil and waste cooking oils.