Industrial need for higher production rates andquality improvement along with consumers’ food diversity demand are among the drivingforces for traditional process improvements and new food process development.
The emerging food technologies aim to enhance the food safety and extend itsshelf life while retaining quality attributes. Non-thermal plasma process (NTP)is one the newly emerged techniques in food industries and gained interestamong researchers due to its economical and environmentally friendly aspects(Pankaj and Keener, 2018) as well as versatile potential application inmicrobial decontamination (Noriega, et al, 2011; Dasan et al.,2017; McClurkin-Moore et al., 2017; Wang et al., 2016; Xu etal., 2017; Choi et al. 2017), physicochemical modifications of starch(Thirumdas et al., 2017; Wu et al.
, 2017), proteins (Bußler et al., 2015; Dong et al., 2017)and cereal products (Lee et al.,2016; Sarangapani et al., 2017) and pesticide degradation (Bai et al.,2010; Sarangapani et al.
, 2017). However, NTP treatment was found toinduce lipid oxidation in several food products including grains (Bahrami etal., 2016; Lee et al., 2017), red meat (Kim et al.
, 2011; Rød et al.,2012; Kim et al., 2013; Jayasenaet al., 2015; Choi et al.,2015, Sarangapani et al.
, 2017; Bauer et al., 2017;Jung et al., 2017; Cui et al., 2017; Lee et al., 2018.
),poultry (Lee et al., 2016), seafood(Choi et al., 2016; Albertos et al.,2017; Choi et al., 2017a; Choi et al., 2017b; Puligundla et al., 2017), dairy products (Yong et al., 2015; Kim et al.
, 2015;Sarangapani et al., 2017) and edible oil (Durme and Vandamme, 2016). While Lipids have an important role in food palatability and nutrition,their oxidation adversely affects the sensory and nutritional quality (Shahidi& Zhong, 2010; Barden and Decker, 2016). The oxidized lipids have toxiceffects on cells and tissues, inactive enzymes, modulate the gene expression,alter the cell behavior and lead to metabolic syndromes, age-relatedneurodegenerative disorders, cardiovascular disease and several cancers(Gutteridge, 1995; Niki, 2009; Negre-Salvayre et al., 2010; Chen etal.
, 2015; Spickett and Forman, 2015). While traditional processes such asconventional thermal treatments and their effects on food characteristics arewell known to many industries and researchers, consumer’s demand for enhancedsafety and quality challenges the development and adaptation of emergingtechnologies such as NTP. Therefore, studying the effect of this novel processon the critical safety and quality parameters such as lipid oxidation is aprerequisite for its industrial development.This paper aims to (1) provide a broad summary of the effect of NTP onfood lipid oxidation to better understand its impact on food quality andconsumer health and to (2) explore the possible solutions to minimize thisnegative effect of plasma.
To the best of our knowledge, this is the first attempt to summarize and discuss about theliteratures on this topic.