Influence of plasma treatment on the polyphenols of food products—A review
UNIVERSAL IDENTIFIER: http://hdl.handle.net/11093/1727
EDITED VERSION: https://www.mdpi.com/2304-8158/9/7/929
UNESCO SUBJECT: 3309.21 Alimentos Proteínicos ; 3206 Ciencias de la Nutrición ; 3309.13 Conservación de Alimentos
DOCUMENT TYPE: article
The consumption of bioactive compounds, especially phenolic compounds, has been associated with health benefits such as improving the health status and reducing the risk of developing certain diseases such as cancer, cardiovascular diseases, and neurodegenerative disorders. However, the preservation of natural bioactive compounds in food products is a major challenge for the food industry. Due to the major impact of conventional thermal processing, nonthermal technologies such as cold plasma have been proposed as one of the most promising solutions for the food industry. This review will cover the current knowledge about the effects of cold plasma in polyphenols found in food products. The increasing number of studies in the last years supports the continuous search for specific treatment conditions for each type of food and the central role of plasma treatments as a food-processing technology.
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