An in‐depth review of novel cold plasma technology for fresh‐cut produce

Abstract

Fresh-cut fruits and vegetables refer to edible commodities that are free from large-scale and typical traditional processing operations. However, maintaining their nutritional value and microbiological integrity is challenging. The processing operations such as peeling, cutting, and trimming done in the fresh-cut industry can trigger deteriorative reactions such as tissue softening and enzymatic browning. As a countermeasure, cold plasma technology has emerged as an innovation for minimal processing of several edible foods including fresh-cut produce. Cold plasma may be generated using a variety of technologies, including microwave frequencies, infrared frequencies, radio-wave frequencies, dielectric barrier discharge, and plasma jet devices. This review enlightens the effects of cold plasma on fresh-cut produce from physicochemical and organoleptic aspects. Although cold plasma technology has proven to be beneficial for fresh-cut fruits and vegetables, several aspects, including its impact on nutrition and flavor, need to be investigated further. Novelty impact statement Cold plasma, being one of the most advanced and safest of techniques, has been extensively discussed with reference to different types, techniques, and operational parameters used in various studies. This review highlights non-thermal novelties in the processing and preservation of fresh-cut produce. The effects of cold plasma technology on the physicochemical attributes, organoleptic characteristics, and shelf life of fresh-cut fruits and vegetables have been reviewed.