Cold plasma as an emerging nonthermal technology for food processing: A comprehensive review

Abstract

Cold plasma, a partially ionized gas maintained at low temperatures, has emerged as a promising nonthermal food processing technique with various applications, including food sterilization and improved agricultural output. By generating reactive species such as ions, radicals, and photons, cold plasma interacts with and modifies the surfaces of materials or living cells. This comprehensive review focuses on the microbial decontamination capabilities of cold plasma and its impact on a wide range of food products, including cereals, milk, fruits, vegetables, and meat. Cold plasma treatment offers distinct advantages over traditional methods such as heat treatment, chemical treatment, and irradiation. It effectively eliminates pathogenic microbes from food surfaces while preserving the qualit