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大气冷等离子技术的进步对植物性食品的安全性,功能性和质量产生影响

Siyao Liu¹, Danni Yang¹, Jiangqi Huang²

¹School of Pharmacy, Jiangsu University, Zhenjiang 212013, China.

Foods (Basel, Switzerland)

|September 13, 2025

概括

大气冷等离子体 (ACP) 为植物食品的去污染提供了一个可持续的解决方案,有效减少微生物,农药和毒素. 这种环保技术可以提高食品安全性和质量,而不会造成显著的营养损失.

科学领域:

食品科学与技术食品科学与技术
等离子体物理学的物理学
农业工程农业工程

背景情况:

对植物性食品中农药残留物和微生物污染的日益担忧,需要先进的除污染方法.
传统的污染清除技术往往受到效率低下,二次污染和营养退化的影响.
大气冷等离子体 (ACP) 为食品安全应用提供了一个有前途的非热替代方案.

研究的目的:

审查ACP在植物性食品安全方面的基本机制,配置和应用.
批判性地评估ACP在禁活微生物,降解污染物和调节酶活性方面的有效性.
探索新兴的非洲和非洲国家/地区应用,并总结其对植物性食品质量属性的影响.

主要方法:

关于大气冷等离子技术的综合文献综述.
对ACP机制的分析,包括反应性氧/物种 (RONS),紫外线辐射和臭氧产生.
关于在微生物无活化,真菌毒素/杀虫剂降解和酶调节中ACP应用的研究的评估.

主要成果:

ACP有效地使微生物无活化,降解菌毒素和农药,并调节植物性食品中的酶活性.
在生物活性化合物提取,干燥增强和种子发芽促进方面,ACP显示出潜力.
经过ACP处理的参数会影响物理化学特性 (颜色,质地,味道) 和营养含量 (抗氧化剂,蛋白质).

结论:

ACP是一种环保,低能耗的技术,具有提高食品安全的高反应性.
在ACP可以保持植物性食品的质量属性,同时对其进行消毒.
对于可持续的农业和粮食系统而言,非洲和非洲国家和地区具有变革性的潜力.

关键词:

大气中的冷等离子体.食品安全食品安全的功能性功能.这些机制的机制.质量质量质量质量质量质量.

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