不同气源低温等离子体在食品杀菌及毒素降解领域的应用研究进展

Advance in the application of cold plasmas with different gas sourcesin the field of food sterilization and toxin degradation

中文关键词:  低温等离子体  气源  杀菌  活性物质

英文关键词:cold plasma  gas source  sterilization  active substance

中文摘要:

      低温等离子体(cold plasma, CP)是一种新兴的非热灭菌技术, 具有温和、安全、操作简便等优点, 对食品感官及营养成分破坏小, 在食品中致病菌杀灭、农药及真菌毒素降解等领域应用潜力巨大。目前的研究多集中在对其处理条件, 如处理功率、处理时间、处理方式上。不同的气源会影响等离子体的放电特性、发射光谱和化学特性, 从而产生不同种类和浓度的活性物质, 进而决定杀菌、农药及毒素降解的效果。本文综述了CP的产生和分类, 对比了不同气源的CP在食品基质上的处理效果, 总结了不同气源产生的活性粒子在食品杀菌及毒素降解方面的研究进展, 并讨论了该技术在应用中存在的问题, 以期为冷等离子体这种非热杀菌技术的进一步应用提供借鉴。

英文摘要:

      Cold plasma (CP) is an emerging non-thermal sterilization technology, which has the advantages of mildness, safety, and easy operation during the treatment process. It has little damage to the sensory and nutritional components of food. It has great potential for application in the fields of pathogenic bacteria killing, degradation of pesticides and mycotoxinsin food. Most of the current research is focused on the study of its treatment conditions, such as treatment power, treatment time, and treatment mode. Different gas sources affect the discharge characteristics, emission spectra and chemical properties of the plasma, and thus the different types and concentrations of active substances produced, which in turn determine the effectiveness of bactericidal, pesticide and toxin degradation. This paper reviewed the generation and classification of CP, compared the treatment effect of CP with different gas sources on food substrates, summarized the research progress of active particles produced by different gas sources in food preservation, and discussed the problems in the application of this technology with a view to providing a reference for cold plasma as a non-thermal sterilization technology.