Safety assessment of cold plasma technology in food: From molecular modification to toxicological analysis.
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| Názov: | Safety assessment of cold plasma technology in food: From molecular modification to toxicological analysis. |
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| Autori: | Deng S; Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, 210009, China. Electronic address: 220234101@seu.edu.cn., Sheng X; Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, 210009, China. Electronic address: 101300441@seu.edu.cn., Dong P; Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, 210009, China. Electronic address: pfdong@seu.edu.cn., Wang Y; Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, 210009, China. Electronic address: 230239092@seu.edu.cn., Wei Q; Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, 210009, China. Electronic address: 2018108069@njau.edu.cn., Qian J; Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, 210009, China. Electronic address: 101300328@seu.edu.cn., Wang J; Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, 210009, China. Electronic address: jin.wang6@mail.mcgill.ca., Zhang J; National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: nau_zjh@njau.edu.cn., Raghavan V; Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X3V9, Canada. Electronic address: vijaya.raghavan@mcgill.ca. |
| Zdroj: | Food chemistry [Food Chem] 2025 Dec 15; Vol. 495 (Pt 3), pp. 146573. Date of Electronic Publication: 2025 Sep 29. |
| Spôsob vydávania: | Journal Article; Review |
| Jazyk: | English |
| Informácie o časopise: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Výrazy zo slovníka MeSH: | Food Safety* , Plasma Gases*/chemistry , Plasma Gases*/toxicity , Plasma Gases*/adverse effects , Food Handling*/methods, Humans ; Animals |
| Abstrakt: | Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. As a non-thermal processing technology, cold plasma has emerged as a promising approach to enhance food safety due to its unique physicochemical properties, particularly in microbial inactivation. However, critical challenges remain regarding the complex interactions between plasma-generated reactive species and food components, raising safety concerns for industrial applications. Additionally, there is a lack of a comprehensive review on the safety aspects of CP technology. This review systematically consolidates recent progress in establishing a safety evaluation framework for CP technology. Through comparative analysis, we elucidate the distinct action pathways of CP on key nutrients in plant-based and animal-derived food matrices. Mechanistic studies further elaborate that CP induces conformational modifications of food allergens through reactive species-mediated structural alterations. Furthermore, toxicological assessments combining in vitro and in vivo studies provide multi-dimensional safety validation. The review proposes targeted research directions and theoretical insights to standardize the application of CP technology in the food industry. (Copyright © 2025 Elsevier Ltd. All rights reserved.) |
| Contributed Indexing: | Keywords: Allergens; Cold plasma; Food safety; Phytochemicals; Protein structure |
| Substance Nomenclature: | 0 (Plasma Gases) |
| Entry Date(s): | Date Created: 20251004 Date Completed: 20251118 Latest Revision: 20251118 |
| Update Code: | 20251118 |
| DOI: | 10.1016/j.foodchem.2025.146573 |
| PMID: | 41045860 |
| Databáza: | MEDLINE |
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Nájsť tento článok vo Web of Science | Abstrakt: | Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br />As a non-thermal processing technology, cold plasma has emerged as a promising approach to enhance food safety due to its unique physicochemical properties, particularly in microbial inactivation. However, critical challenges remain regarding the complex interactions between plasma-generated reactive species and food components, raising safety concerns for industrial applications. Additionally, there is a lack of a comprehensive review on the safety aspects of CP technology. This review systematically consolidates recent progress in establishing a safety evaluation framework for CP technology. Through comparative analysis, we elucidate the distinct action pathways of CP on key nutrients in plant-based and animal-derived food matrices. Mechanistic studies further elaborate that CP induces conformational modifications of food allergens through reactive species-mediated structural alterations. Furthermore, toxicological assessments combining in vitro and in vivo studies provide multi-dimensional safety validation. The review proposes targeted research directions and theoretical insights to standardize the application of CP technology in the food industry.<br /> (Copyright © 2025 Elsevier Ltd. All rights reserved.) |
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| ISSN: | 1873-7072 |
| DOI: | 10.1016/j.foodchem.2025.146573 |