Cold plasma treatment in food packaging: effects on material properties, sterilization, and safety considerations

Prasad Chavan; Jack Prendeville; Hamid; Swarna Jaiswal; Amit K. Jaiswal

doi:10.1016/B978-0-323-90044-7.00012-4

Cold plasma treatment in food packaging: effects on material properties, sterilization, and safety considerations

Prasad Chavan, Jack Prendeville, Hamid, Swarna Jaiswal, Amit K. Jaiswal

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

Cold plasma (CP) technology is an eco-friendly method used for surface decontamination of food and packaging materials without chemical residue or heat. Originally designed to improve mechanical properties, adhesion, and printability of polymers, it has recently become a strong tool for surface decontamination of both foods and food packaging materials. New trends aim to develop in-package decontamination and nonthermal post-packaging food treatment. This book chapter provides an overview of CP in the food industry, its influence on packaging material properties, and recent advances in polymeric food packaging. CP is an effective method to improve polymers used in food packaging and has great potential in the food industry.

Original language	English
Title of host publication	Food Packaging and Preservation
Subtitle of host publication	Antimicrobial Materials and Technologies
Publisher	Elsevier
Pages	215-234
Number of pages	20
ISBN (Electronic)	9780323900447
ISBN (Print)	9780323886208
DOIs	https://doi.org/10.1016/B978-0-323-90044-7.00012-4
Publication status	Published - 1 Jan 2023

Keywords

Cold plasma
biodegradable packaging
biopolymer modification
eco-friendly
in-package decontamination
nonthermal treatment
polymeric materials
surface decontamination
sustainable food packaging

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10.1016/B978-0-323-90044-7.00012-4

Cite this

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abstract = "Cold plasma (CP) technology is an eco-friendly method used for surface decontamination of food and packaging materials without chemical residue or heat. Originally designed to improve mechanical properties, adhesion, and printability of polymers, it has recently become a strong tool for surface decontamination of both foods and food packaging materials. New trends aim to develop in-package decontamination and nonthermal post-packaging food treatment. This book chapter provides an overview of CP in the food industry, its influence on packaging material properties, and recent advances in polymeric food packaging. CP is an effective method to improve polymers used in food packaging and has great potential in the food industry.",

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KW - biodegradable packaging

KW - biopolymer modification

KW - eco-friendly

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BT - Food Packaging and Preservation

PB - Elsevier

ER -

Cold plasma treatment in food packaging: effects on material properties, sterilization, and safety considerations

Abstract

Keywords

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