Cold plasma processing of milk and dairy products

Thermal pasteurization and sterilization are predominantly used in the dairy industry due to their efficacy in improving the product safety and shelf life. However, heat treatment can cause undesirable protein denaturation, non-enzymatic browning, loss of vitamins and volatile flavor compounds, free...

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Bibliographic Details
Published in:Trends in food science & technology 2018-04, Vol.74, p.56-68
Main Authors: Coutinho, Nathalia M., Silveira, Marcelo R., Rocha, Ramon S., Moraes, Jeremias, Ferreira, Marcus Vinicius S., Pimentel, Tatiana C., Freitas, Monica Q., Silva, Marcia C., Raices, Renata S.L., Ranadheera, C. Senaka, Borges, Fábio O., Mathias, Simone P., Fernandes, Fabiano A.N., Rodrigues, Sueli, Cruz, A.G.
Format: Article
Language:English
Subjects:
Biopolymer denaturation
Browning
Cold plasma
Dairy foods
Dairy industry
Dairy products
Deactivation
Disinfection
Emerging technologies
Flavor compounds
Food safety
Freezing
Freezing point
Heat treatment
Inactivation
Melting points
Mental depression
Microbial
Microbiology
Microorganisms
Milk
Organic chemistry
Pasteurization
Plasma
Plasma processing
Processing
Product safety
Protein denaturation
Proteins
Sensory evaluation
Sensory properties
Shelf life
Spoilage
Sterilization
Technology
Thermal plasmas
Vitamins
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Summary:Thermal pasteurization and sterilization are predominantly used in the dairy industry due to their efficacy in improving the product safety and shelf life. However, heat treatment can cause undesirable protein denaturation, non-enzymatic browning, loss of vitamins and volatile flavor compounds, freezing point depression, and flavour changes. Cold plasma is a non-thermal technology that has gained attention in recent years as a potential alternative method for chemical and thermal disinfection in foods using ambient or moderate temperatures and short treatment times. This review aims to describe the fundamentals, parameters, and technology on cold plasma, discussing the critical processing factors involved in this technology. Also, it describes the mechanisms of microbial inactivation and provides an overview of the effects of non-thermal plasma on the quality of dairy products, considering a physicochemical, sensory and microbiology perspective. Cold plasma uses less aggressive mechanisms of action to the milk matrix when compared to the techniques currently used, and has shown an excellent performance on the elimination of pathogenic and spoilage microorganisms besides maintaining, in many cases, the nutritional, functional, and sensory characteristics of the product. •Cold plasma as non-thermal technology is reviewed.•Diversity of systems, operational parameters and mechanisms are revised.•Effects of cold plasma on the quality and safety of dairy foods are reported.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2018.02.008