Impact of non-thermal processing application of food safety | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Shoaib Younas: Department of Food Science and Technology, Faculty of Life Sciences, University of Central Punjab,Lahore,Pakistan

2. Muhammad Sajid Manzoora: Department of Food Science and Technology, Faculty of Life Sciences, University of Central Punjab,Lahore,Pakistan

3. Ukasha Arquma: Department of Food Science and Technology, Faculty of Life Sciences, University of Central Punjab,Lahore,Pakistan

4. Muhammad Sheharyara: Department of Food Science and Technology, Faculty of Life Sciences, University of Central Punjab,Lahore,Pakistan

5. Kanza Aziz Awan: Department of Food Science and Technology, Faculty of Life Sciences, University of Central Punjab,Lahore,Pakistan

Abstract:

There are numerous postharvest challenges in terms of food safety such as shelf-life extension, retention of nutritional values and sensory parameters. Thus, non-thermal techniques are capable to destroy both spoilage and pathogenic organisms with negligible impact on nutritional composition and sensory properties of treated foodstuff and created a niche in food industry. Plasma is applied in the food sector in context of quality retention, insect control, shelf-life extension, biochemical changes, allergen control, bioactive components enhancement, and enzymatic study. Dielectric cold plasma is non-thermal novel approach for microbial inactivation and considered fourth form of matter plasma composed of charged particles, photons, and reactive species. Reactive oxygen species (ROS), reactive nitrogen species (RNS) play bactericidal role for the safe and healthy produceby damaging shell or DNA. Plasma could apply in different ways in form of Jet application, plasma activated water (PAW) or directly on food.

Page(s): 183-183

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

shelf life , food safety , Cold plasma , Nonthermal

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