1. APPLICATIONS OF COLD PLASMA TECHNOLOGY IN FOOD PROCESSING

2. CONTENT 1. INTRODUCTION 2. HISTORY OF PLASMA 3. TYPES OF COLD PLASMA 4. HOW TO GENERATE COLD PLASMA 5. APPLICATION OF COLD PLASMA IN FOOD PROCESSING 6. TREATMENTS OF COLD PLASMA IN FOODS 7. ADVANTAGES AND DISADVANTAGES OF COLD PLASMA 8. CONCLUSION

3. INTRODUCTION INTRODUCTION WHAT IS PLASMA A Plasma is a (partially) ionized gas in which ions and electrons are present as well as radicals and molecules in an excited state. Next to solid,liquid and gas phase, plasma is often referred to as the fourth state of matter.

4. HISTORY OF PLASMA Sir William Crookes 1879 Plasma was first identified in Crookes tube, and so described by Sir William Crookes in 1879. Sir J.J. Thomson1897 The nature of this “cathode ray” matter was subsequently identified by Sir J.J. Thomson in 1897.

7. Plasma Agriculture Material Science Electronics Others Food Science Soil remediation Germination enhancement Plant growth germination Microbial inactivation Property modification Enzyme inactivation Textile engineering Nanoparticle synthesis Polymer processing Lighting Organic electronics Display panel Cancer treatment Dentistry Ozone generation Analytical chemistry Waste management

8. TYPES OF PLASMA In generally plasma is classified into two types Thermal plasma 1. Thermal Plasma- Thermal plasma generation requires high pressure and temperature with heavy electrons. Non Thermal Plasma / Near Ambient Temperature Plasma 2. Non Thermal Plasma- Non Thermal Plasma / Near Ambient Temperature Plasma (NTP) is generated under atmospheric (or) vacuum at temperature (30°- 60°)C requiring low energy. NTP is also called as “COLD PLASMA ”.

9. HOW TO GENERATE COLD PLASMA Cold Plasma (or) NTP can be formed by electrifying or using electromagnetic waves on gas at reduce pressure. Cold plasma discharges can be generated by stationary, DC or AC electrical fields. Various electrical power supplies can be used to generate the plasma discharges : DC, DBD(corona), RF, microwave.

10. Challenges and trends in Cold Plasma 1. Food Security : Non Thermal Processing technology is developed for sustainable food- consumption pattern and global food security. It protects the food crops or food products from decay or pests. 2. Food Safety : It reduce the microbiological safety risks of food products. It maintains the quality characteristics with the combined goal of shelf life extensions.

11. 3. Minimal processing : Non thermal processing technologies for food preservation, have the potential to address the demands of the consumers. It delivers the high quality processed foods with an extended shelf life. 4. Consumer and Regulatory acceptance : Depends upon the information and extent on public perceptions of the associated risks.

13. 1.Effect of Cold Plasma on Microbial Cell The effect of plasma treatment on microbial cells is mainly due to the plasma ions and cell interactions. The effect of plasma is highly dependent on the presence of water, highest effect was observed in moist organism compared to lowest in dry organism. The application of plasma results in formation of malondialdehyde (MDA) in microbial cells, which participates in the formation of DNA adducts resulting in damage to cells.

14. 2. Microorganism inactivation Cold plasma is act as a chlorine replacer during washing for decontaminate fruits, vegetables and leafy vegetables. Action of charged particles along with reactive species in cold plasma damages cell membrane and causes denaturation of DNA and chemical bonds which results in an antimicrobial effect on the cell.

15. 3. Effect on physico-chemical and antioxidant properties The qualitative parameters such as soluble solid content, titratable acidity, dry matter and color change during storage. During the period of storage, there was increase in dry matter and decrease in soluble solid content of plasma treated samples, significant decrease in titratable acidity was observed.

16. 4. Effect on Endogenous enzyme. The endogenous enzymes particularly polyphenoloxidase and peroxides are the major causes for enzymatic browning. The major problem with the fresh cut fruits and vegetables is enzymatic browning which affects the quality attributes. The samples were treated for 10, 20 and 30 minutes and the best results obtained were approximately 65% reduction of browning area for 30 min as compared to control samples.

17. 5. Seed Germination Cold Plasma is suitable for surface modification of seeds due to high ion energy particles causing etching of seed coat leading to increase in germination rate of seeds by 50 % after the treatment. The effect of cold plasma chemistry technology to enhance the delay of seed germination by coating with CF4 and octadecafluorodecalin. Application of plasma has been reported to have effect on the germination of Soybean, Peas, Corn, buck wheat seed etc.

18. 6. Effect on Starch Granules and its Modification Cold Plasma Technology is an alternative technique for dry etching for surface modification and surface cleaning of biopolymers. The plasma treatment has a significant effect on the crystallinity of the solid starch granules. Plasma could induce the graft-polymerization of ethylene onto sweet potato and rice starches, while the homopolymerization of ethylene on the granules took place for cassava, potato, corn, and waxy corn starches.

19. 7. Effect on Packaging The plasma technology is offering high potential in food packaging as it enhances the adhesion properties, polymerization and helps in good printability. The technology includes physical, chemical and biological actions, changes the interaction between a product, packaging material and even the headspace inside the package to get a desired outcome.

20. 8.Effect on Phenolic and Antioxidant Compounds The use of cold plasma technique over the conventional sources like pasteurization for the treatment of sour cherry marasca juice showed a higher percentage of phenolic acid and anthocyanin content.

21. TREATMENTS OF COLD PLASMA ON FOOD PRODUCTS

22. 1.Cold plasma treatment on Tomatoes Effective in reducing the POD activity. Increased the germination potential of tomato seeds by 8% and germination rates by 11%. Effects on the root morphology of tomatoes. Improve tomato nutrient absorption. Shelf Life Extension – Four Weeks.

23. 2. Cold Plasma treatment on Kiwi fruits Influence the quality maintenance of the product by improving color retention and reducing the darken area. It does not induced any textural changes. No significant changes in antioxidant activity and antioxidant content. It extends the storage life of fresh cut kiwi fruit. Shelf life extension of kiwi fruit is one week.

24. Cold Plasma treatment on Orange

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27. 1. It is a novel, ultra-fast sterilization /preservation process (sterilization takes place in few minutes). 2. It doesn’t affect nutrients and vitamins within foods. 3. It is possible to inactivate all types of pathogens. 4. Low running cost (cost of natural gas and electricity). 5. It has minimal heat affected zone. 6. It’s welding speed is high.

28. 1. Important aspects of this technology is still immature. 2. High investment. 3. Variety and complexity of the necessary equipment. 4. Not durable or flexible at any time. 5. Increase in oxidation of lipids, reduction in color, decrease in firmness of fruits, and increase in acidity. Disadvantages of cold plasma

29. Conclusion Cold plasma is an emerging novel technology in the recent era. It is gaining fame for its unique characteristics like treatment in low or ambient temperature for a short period of time which helps in retaining the integrity and quality of food products. It has proved to be efficient in sanitizing equipment for inactivating the foodborne pathogens from fresh produce and packaging materials.

30. REFERENCES Misra, N. N., et al. "In-package atmospheric pressure cold plasma treatment of strawberries." Journal of Food Engineering 125 (2014): 131-138. Misra, Nrusimha Nath, et al. "In-package atmospheric pressure cold plasma treatment of cherry tomatoes." Journal of bioscience and bioengineering 118.2 (2014): 177-182. Ling, Li, et al. "Effects of cold plasma treatment on seed germination and seedling growth of soybean." Scientific reports 4 (2014): 5859. Misra, N.N.; Pankaj, S.K.; Segat, A.; Ishikawa, K. Cold plasma interactions with enzymes in foods and model systems. Trends Food Sci. Technol. 2016, 55, 39–47. Thirumdas, Rohit, Chaitanya Sarangapani, and Uday S. Annapure. "Cold plasma: a novel non-thermal technology for food processing." Food Biophysics 10.1 (2015): 1-11.

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