Opportunities and Challenges of Cold Plasma in Food Processing

Abstract

Abstract. Traditionally thermal processing methods have been used to ensure safe food supply. For the past three decades non-thermal processing methods such as high-pressure processing, pulsed electric field, irradiation, ultrasound, ozone, UV-Light, pulsed light, etc. has been extensively researched. High pressure processing, irradiation, ozone has been commercialized in the food industry. Food may be subjected to high pressure processing to destroy diseases causing microbes and when used properly does not change the fresh qualities of the food. Food processors can also use gas such as ozone gas to kill microbes while maintaining the freshness of foods. Also, UV light or pulse light can be used to make food safer without damaging its quality. Lately cold plasma technology has attracted more and more attention of researchers and food industry. Cold plasma is also called non-thermal plasma, which is less well ionized, non-thermal or near ambient temperature plasma generated under atmospheric or vacuum at temperatures ranging from 30 oC to 60oC requiring low energy. Cold plasma can be used for microbial inactivation or surface decontamination for food products, such as meat, grains, dairy, fresh vegetables and fruits. Moreover, it can modify surface properties of food and/or packaging materials as well as enhancement of mass transfer on the surface. In the presenting study, we reviewed previous studies on application of cold plasma in various foods to ensure safe food supply. We described the status of cold plasma process development, new reactor designs, chemistry of cold plasma interaction with various food constituents, and future research needs to scale up the cold plasma food processing technology before it is suitable and understand the effects on food quality for industrial and commercial processes.