Estudio de la tecnología de plasma frío utilizando el software VOSviewer
DOI:
https://doi.org/10.33448/rsd-v11i5.28107Palabras clave:
Alimentación; Enfermedades transmitidas por los alimentos; Adhesión bacteriana; Biofilm; Seguridad microbiológica; Plasma frío atmosférico.Resumen
Uno de los mayores desafíos para la industria alimentaria es ofrecer productos microbiológicamente seguros y nutritivos a los consumidores. Las enfermedades transmitidas por alimentos son consideradas un problema de salud pública recurrente, además de causar impactos económicos para las industrias. Las bacterias patógenas pueden introducirse en los alimentos durante varios pasos a lo largo de la cadena de producción. En este contexto, las biopelículas microbianas se destacan como fuentes de contaminación de alimentos y superficies de procesamiento. Estas biopelículas forman comunidades resistentes a los desinfectantes químicos convencionales. Así, se hace evidente la demanda de nuevas alternativas para la descontaminación de superficies, despertando el interés por la aplicación del plasma frío. Esta revisión tuvo como objetivo un estudio sistemático de la literatura sobre el uso de plasma frío, utilizando la base de datos Science Direct, con las palabras clave cold plasma y biofilms. Los artículos seleccionados fueron enviados para su análisis en el software Vosviewer. Después de interpretar los mapas de densidad obtenidos, se observó que los temas más estudiados relacionados con el plasma frío fueron la seguridad alimentaria, la conservación de alimentos y el plasma. Se encontró que la tecnología de plasma frío es un nuevo enfoque, para el cual se han observado resultados promisorios para la seguridad microbiológica de los alimentos, siendo una alternativa viable para la descontaminación de superficies y alimentos, así como para la reducción de la adhesión microbiana y formación de biopelículas en alimentos y superficies de procesamiento. Sin embargo, se necesitan más estudios para su validación y comercialización industrial y sobre sus efectos en las características sensoriales de los alimentos sometidos a este tratamiento.
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Derechos de autor 2022 Amanda Cândido Brito ; Lucas Donizete da Silva ; Priscila Cristina Bizam Vianna ; Aline Dias Paiva ; Letícia Dias dos Anjos Gonçalves ; Emiliane Andrade Araújo Naves
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