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

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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 quality, flavor, and nutritional content of the food. By sterilizing food surfaces and packaging materials, cold plasma significantly reduces the risk of harmful microorganism contamination. Moreover, it extends the shelf life of food products by eliminating germs, viruses, and other hazardous microbes. This review critically assesses the qualitative impact of plasma treatment, emphasizing the importance of selecting the appropriate cold plasma technology for various food products. To ensure the safety and effectiveness of cold plasma technology for commercial implementation, this review investigates the properties of cold plasma treatment for different food products. It examines the molecular connections between dietary components and cold plasma species, highlighting potential avenues for future research.