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VOL. 1, ISSUE 1 (2025)
Cold plasma technology: Innovative non-thermal preservation of fish and seafood products
Authors
Kamlesh Kumar Dhritlahre
Abstract
Cold plasma technology has emerged as a promising
non-thermal method for the preservation of fish and seafood products,
addressing the growing demand for minimally processed yet microbiologically
safe foods. This study explores the principles, mechanisms, and applications of
cold plasma in extending shelf life and enhancing the safety of aquatic
products without compromising their sensory and nutritional attributes. The
research focuses on evaluating the efficacy of cold plasma treatments in
microbial inactivation, particularly targeting spoilage organisms and common
pathogens such as Listeria monocytogenes, Salmonella spp., and Escherichia
coli. Various plasma generation methods, including dielectric barrier
discharge (DBD) and plasma jets, are discussed in the context of their
effectiveness and suitability for seafood processing. Experimental results
demonstrate that short-duration plasma exposure significantly reduces microbial
loads on fish fillets, shellfish, and crustaceans, while maintaining product quality,
texture, and color. Additionally, cold plasma has been shown to reduce biogenic
amine formation and lipid oxidation, contributing further to seafood
preservation. The study also examines the challenges in scaling up this
technology for industrial applications, including equipment design, treatment
uniformity, and regulatory acceptance. Consumer perception and environmental
impacts are briefly reviewed, highlighting the need for further education and
sustainability assessment. The findings underscore cold plasma's potential as a
viable alternative to traditional preservation methods, offering a clean-label
solution that aligns with modern food safety and quality standards. Continued
research and development are recommended to optimize process parameters and
fully integrate cold plasma into commercial seafood preservation systems.
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Pages:24-31
How to cite this article:
Kamlesh Kumar Dhritlahre "Cold plasma technology: Innovative non-thermal preservation of fish and seafood products". World Journal of Chemistry, Vol 1, Issue 1, 2025, Pages 24-31
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