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Cold plasma for the preservation of aquatic food products: An overview |
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| Authors: | Nikheel Bhojraj Rathod M Sc Rahul Chudaman Ranveer PhD Prashant Kishor Bhagwat PhD Fatih Ozogul PhD Sottawat Benjakul PhD Santhosh Pillai PhD Uday Shriramrao Annapure PhD |
| Affiliation: | 1. Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli), Raigad, Maharashtra, India;2. Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa
Contribution: Writing - original draft, Writing - review & editing;3. Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey;4. International Center for Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand;5. Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa;6. Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, Maharashtra, India Contribution: Supervision, Writing - review & editing |
| Abstract: | Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high-quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipids and proteins. Spoilage lowers the nutritive value and could generate toxic components, making it unsafe for consumption. In recent times, the rising demand for food products of aquatic origin with preserved quality and extended shelf-life has been recorded. In addition, minimally or nonthermally processed and preserved foods are gaining great attention. CP technology has demonstrated an excellent ability to inactivate microorganisms without promoting their resistance and triggering some deteriorative enzymes, which are typical factors responsible for the spoilage of AFP. Consequently, CP could be recommended as a minimal processing intervention for preserving the quality of AFP. This review focuses on different mechanisms of fish spoilage, that is, by microorganisms and oxidation, their inhibition via the application of CP, and the retention of quality and shelf-life extension of AFP. |
| Keywords: | aquatic food quality cold plasma microbial spoilage oxidation |