Applications of Cold Plasma Technology in Grain Processing

Abstract

The application of conventional processing hinders the nutritional value and quality of food. However, the cold plasma technique is considered a novel technology that accomplishes the demand for an effective cold processing technique. Non-thermal or cold plasma technology plays a significant role in food processing sectors. In the past, non-thermal or cold plasma technology was predominantly used for the sterilization of sensitive materials but now it is considered a useful tool for microbial inactivation, enzyme deactivation, surface modification, post-processing, and packaging, etc., while also maintaining freshness and high quality of the product. It has been proven an eco-friendly technique that can be utilized in food preservation and other potential applications as an alternative to common techniques. The current chapter emphasizes the application of cold plasma on grain processing; we briefly discuss the effect of cold plasma on the physicochemical properties of starch grains, the antioxidant activity of grains, surface modification, surface decontamination, seed germination and plant growth, and the destruction of mycotoxins and pesticides. Safety regulations, future scope, challenges, and limitations are also discussed.