Tascón-Acevedo, P.A., Segura-Ceniceros, E.P.*, Reyes-Acosta, Y.K., Vargas-Segura, A.I., Ramos-González, R., Arredondo-Valdés, R., Reyes-Acosta, A.V.
Fecha:
2025-01-01
Descripción:
Excessive population growth has led to a constant improvement in the quality of food. For this reason, we are constantly searching for alternatives that help improve food, from cultivation (seed, soil, among others) to processed food ready for consumption. Additionally, in order to find sustainable and ecological options, the use of plasma has been studied, because it offers a unique route for the controlled modification of food surfaces as well as being environmentally friendly, and in most cases, it offers cost-effective solutions that can replace or complement traditional treatments. The selection of the type of plasma depends on the application and the desired effect. It can modify roughness, hydrophobicity, coatings, and nanostructuring and improve absorption and dispersion, among others. For this reason, this work will address how cold plasma technology has contributed to the different types of food in the food industry, from unprocessed foods (from seed) to processed foods (canned sausages).
Key Words: Food, Food enhancement, Plasma.
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