摘要
后疫情时代,人们对食品安全中微生物危害和化学污染物危害的控制,食品品质包括食品质量规格及营养特性皆有着更高更迫切的要求,在此背景下,食品行业已经并正在探索一些低温技术,低温等离子体引起当代物理学、食品科学和食品工业研究人员的高度关注。低温等离子体是继固态、液态、气态之后的物质第四态,其产生的活性化学物质可以在环境温度下迅速杀灭微生物,降解真菌毒素,且不会留下化学残留物。在食品加工中,应用低温等离子体技术可以提高产品的安全性并延长保质期,降解真菌毒素并降低其毒性。本文通过介绍低温等离子体在各类食品中的杀菌、保鲜贮藏、降解毒素、改良食物特性等应用,阐述相关作用机制,为更好地应用等离子体技术保障食品安全和提高食品质量提供参考。
In the Post-COVID-19 era,people have higher and more urgent requirements for food safety,such as control of microbial hazards and chemical contaminant hazards in food,food quality including nutritional properties.In this context,low-temperature technologies has been explored in the food industry and low-temperature plasma has raised high attention in the filed including physics research,food sciences and the food industry.Low-temperature plasma is the fourth state of matter after solid,liquid,and gaseous states.The active chemical substances produced by plasma can quickly kill microorganisms and degrade mycotoxins at ambient temperature without leaving any known chemical residues.In food processing,the application of low-temperature plasma technology can improve product safety and extend shelf life,degrade mycotoxins and reduce their toxicity.This review presents an overview of the action of cold plasma against molds and mycotoxins,improvement of food characteristics,and the underlying mechanisms,so as to provide a reference of plasma technology for ensuring food safety and quality.
作者
方海琴
FANG Haiqin(China National Center for Food Safety Risk Assessment,Beijing 100022,China)
出处
《中国食品卫生杂志》
CSCD
北大核心
2022年第2期231-239,共9页
Chinese Journal of Food Hygiene
基金
国家食品安全风险评估中心高层次人才队伍建设523项目
中国食品科学技术学会食品科技基金-雅培食品营养与安全专项科研基金2018-07。
关键词
低温等离子体技术
食品安全
营养特性
杀菌
真菌毒素降解
Low-temperature plasma technology
food safety
nutritional properties
sterilization
mycotoxin degradation