Dielectric Barrier Discharge Cold Plasma Research Articles

Impact of argon dielectric barrier discharge cold plasma on the physicochemical and cooking properties of lightly-milled rice

This study investigated the influence of argon dielectric barrier discharge-cold plasma (DBD-CP) applied at different voltage settings (1 kV and 2 kV) and exposure durations (5 min and 10 min) on the physicochemical properties, cooking behavior, textural attributes, and flavor characteristics of lightly-milled-rice (LMR). The DBD-CP treatment increased the brightness of untreated LMR from 62.93 to 76.69, and reduced the water droplet contact angle from 66.66° to 58.99° following a treatment of 2 kV-10 min. Moreover, the treatment enhanced the crystallinity and gelatinization enthalpy of LMR starch by 8.93% and 60.55%, respectively. Conversely, it led to a decrease in the amylose content by 7.66% when compared to the control group. Metabolomic analysis revealed a decrease in the content of key compounds involved in metabolic pathways, including amino acids, α-hydroxy acids, and GABA. The cooking experiment demonstrated a substantial reduction by 5.4 min in optimal cooking time, along with water absorption capacity and volume expansion rate increased by 54.19% and 68.42% in 2 kV-10 min DBD-treated LMR, respectively. Notably, DBD-CP treatment positively influenced the production of important aroma compounds such as alcohols, aldehydes, and ketones. Overall, DBD-CP proved to be an effective physical processing method for significantly enhancing the edible quality and aroma of LMR.

Degradation of phenol in wastewater through an integrated dielectric barrier discharge and Fenton/photo-Fenton process

In this study, a non-thermal dielectric barrier discharge-Fenton/photo-Fenton process was investigated to remove phenol from synthetic wastewater. The changes and optimal values of influencing parameters, including treatment time, iron concentration, phenol initial concentration, and pH, were investigated based on the central composite design (CCD) method. The presence of 0.4 mmol/L of iron in the phenol solution with a concentration of 100 mg/L increased the removal efficiency and pseudo-first-order kinetic constant compared to dielectric barrier discharge cold plasma (DBDP) alone from 0.0824 min−1 and 56.8% to 0.2078 min−1 and 86.83%, respectively. The phenol removal efficiency was reduced to 52.9%, 45.6% and 31.8% by adding tert-butyl alcohol (TBA) with concentrations of 50, 100, and 200 mg/l, respectively. After 12 min of DBDP irradiation, the pH of the sample decreased from 5.95 to 3.42, and the temperature of the sample increased from 19.3 to 37.2 degrees Celsius. The chemical oxygen demand (COD) of the sample containing 100 mg/L phenol under plasma-Fenton/photo-Fenton irradiation decreased from 241 mg/L to 161 mg/L. Phenol removal efficiency after 10 min of treatment in the presence of 0.4 mmol/L of iron with the reactor volume of 50 mL was 87%, but the efficiency decreased to 76%, 47%, and 9% by increasing the volume to 100, 200, and 400 mL, respectively. Reducing the power led to a decrease in the removal efficiency from 56.8% for 100 W power to 10.8% for 40 W. The energy efficiency for 50% removal by DBDP and plasma-Fenton/photo-Fenton systems was 5.86×10−3 kWh/mg and 1.27×10−3 kWh/mg, respectively.

Effect of Cold Atmospheric Plasma Treatment on the Bond Strength of Glass Fiber Posts

This study assesses the impact of air dielectric barrier discharge (DBD) cold atmospheric plasma (CAP) on the push-out bond strength of glass fiber posts (GFPs) compared to silane and hydrofluoric (HF) treatments. The surfaces of GFPs were subjected to silane, HF, and CAP treatments, and the effects of these treatments were evaluated using contact angle measurements. Additionally, scanning electron microscopy (SEM) was used to visualize the effects of silane, HF, and CAP treatments on the GFP surfaces. GFPs treated with various surface treatments were then placed in post spaces within root canals, and push-out bond strength was measured at the cervical, middle, and apical regions of the root canal. CAP treatment rendered the surfaces of GFPs superhydrophilic, with a measured contact angle of 0°, while silane and HF-treated surfaces had contact angles of 110.5° and 101.3°, respectively. SEM images revealed that CAP treatment increased the surface roughness of GFPs without damaging the glass fibers, whereas HF treatment caused breakage of exposed glass fibers, and silane covered the GFP surfaces. The push-out bond strength in all regions of the root canal was significantly higher in the CAP-treated group, with an overall bond strength improvement of approximately 3.5-fold compared to the control group. CAP treatment, by inducing superhydrophilicity and enhancing surface roughness without damaging glass fibers, substantially increased the bond strength of GFPs. Consequently, CAP may be considered a state-of-the-art surface treatment technique for enhancing the bond strength of GFPs, offering superior bonding strength of dental posts via superhydrophilicity compared to conventional methods and potentially leading to improved clinical outcomes.

Improved encapsulation effect and structural properties of whey protein isolate by dielectric barrier discharge cold plasma

The whey protein isolate (WPI) was modified by dielectric barrier discharge cold plasma (DBD) in order to improve its encapsulation efficiency of rutin. In this work, the effect of DBD treatment on structure and physicochemical properties of WPI and the interaction between DBD-treated WPI and rutin were investigated. The results showed that the structural change of WPI leaded to the exposure of internal hydrophobic groups, increasing the interaction site with rutin. The encapsulation efficiency of DBD-treated WPI (30 kV, 30 s) on rutin was improved by 12.42 % compared with control group. The results of multispectral analysis showed that static quenching occurred in the process of interaction between DBD-treated and rutin, hydrogen bond and van der Waals force were the main forces between them. Therefore, DBD treatment can be used as a method to improve the encapsulation efficiency of WPI on hydrophobic active substances.

A kinetic study on carrot juice treated by dielectric barrier discharge (DBD) cold plasma during storage

This study aimed to investigate the efficacy of DBD cold plasma (CP) on carrot juice quality maintenance and develop suitable shelf life models based on carotenoid degradation and total mesophilic bacteria (TMB) growth. The physicochemical, microbial, and sensory properties of carrot juice treated with CP (8, 10, and 12 kV for 3 min) and heat (80 °C for 7 min) were evaluated during storage at 4 °C for 21 days. Results showed carrot juice treatment with the lowest voltage (8 kV) better preserved the physicochemical properties (ascorbic acid and total phenol), color changes, microbial growth, and sensory deterioration. The temperature effect on TMB growth was modeled using the Baranyi and Roberts model, followed by the Arrhenius and square root models. The Q10 and activation energy (Ea) values of TMB growth were higher than those for carotenoid degradation, proposing that bacterial growth could be a more reliable marker in the self life prediction of carrot juice treated by DBD cold plasma.

Effect of modified atmosphere packaging assisted cold plasma on performance of edible soybean protein isolate films

The preparation of bioactive materials with good film-forming properties has become a hot research topic nowadays in recent years. In this study, an edible protein film with good mechanical and barrier properties was made from soybean protein isolate (SPI) in terms of physical modification. Specifically, the SPI was treated by dielectric barrier discharge cold plasma (DBD-CP) via modified atmosphere packaging (MAP). The effects of oxygen content in MAP on the structure SPI as well as its edible film surface microstructure, mechanical properties, barrier properties and opacity were all investigated. The results showed that the particle size of SPI gradually decreased with the increase of oxygen content. In addition, the surface of the resulting film became smoother and more detailed. At the same time, the elongation at break (EB), water vapor performance (WVP) and opacity of the edible film were significantly improved (p < 0.05). The functional properties of the edible film were most significantly improved when the oxygen content was 50%. Compared with control samples, the EB of the film and water contact angle increased by 122.60% and 47.70%, while the WVP and opacity decreased by 19.28% and 27.40%, respectively. Therefore, the MAP-assisted DBD-CP method has the potential of modification of edible protein film with good functional properties and facilitates the application of edible SPI film in various fields.

Conjugation of dual-natural milk-derived proteins with fucoidan to prepare controllable glycosylation products via dielectric barrier discharge cold plasma

This study reported that fibrillar bridges (whey protein isolate nanofibrils, WPNs) were used to associate the casein (CA) nanoparticles through the pH-driven method to obtain the self-assembled WPN-CA complexes. Then, a novel technology involving cold plasma (CP) was innovatively proposed to enhance the protective properties of complexes. The confirmation of structural transitions and interactions resulting from the adjustment of WPN-to-CA ratios (WtCs) led to the identification of the complexes named WPCA (WtC1.0:1). Next, the results showed a rapid conjugation between WPCA and fucoidan (FD) with a degree of grafting of 16.03 % after 10 min CP treatment. The coupling of WPCA with FD to form conjugates was confirmed by SDS-PAGE analysis, indicating covalent bonds' formation. FTIR spectroscopy revealed an augmentation in the intensity of the OH stretching vibration of the WPCA-FD conjugate, concomitant with a decrease in β-turns and an elevation in β-sheets content. Furthermore, the application of glycosylation treatment to WPCA-FD resulted in a noteworthy enhancement of both the thermal stability and antioxidant activity characteristics of WPCA. Our findings move a step forward, as CP-assisted Maillard reaction has shown potential as an efficient and energy-saving method to enhance the functional properties of milk-derived proteins in the food industry.

Quality and antioxidant activity of dandelion root infusions as affected by cold plasma pretreatment.

Ground and unground dandelion roots were subjected to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for 0 (control), 10, or 20 min. Then, infusions of the pretreated dandelion roots in water were prepared, and the changes in color, total phenolic content (TPC), antioxidant activity, and sensory properties were investigated. The 20-min pretreatment increased the b* value, TPC, antioxidant activity, and sage odor of the ground dandelion root infusions compared with the control, whereas decreases in the TPC, antioxidant activity, and sage odor were noted in the 10-min pretreated infusions of the unground roots. DBDCP pretreatment did not affect the overall likeliness of infusions of ground and unground roots. In addition, the TPC, antioxidant activity, and overall likeliness of infusions of the ground dandelion roots were higher than those of the unground samples. In conclusion, it can be said that the DBDCP pretreatment can be utilized to improve the TPC and antioxidant activity of ground dandelion roots.

Enhancing microorganism inactivation performance through optimization of plate-to-plate dielectric barrier discharge cold plasma reactors

Atmospheric pressure dielectric barrier discharge cold plasma (CP) is an effective method for inactivating microorganism contamination. However, improving CP inactivation efficiency as affected by CP reactor parameters still remains unstudied. In this study, the effects of discharge voltage, dielectric material and dielectric thickness of CP reactor on inactivation performance were investigated, and their influence mechanisms on plasma discharge were discussed. Results indicated that efficiency was improved using the reactor parameters of a high discharge voltage (17 kV) with a centre frequency (10 kHz) and a high dielectric constant (ceramic) with a small dielectric thickness (1 mm), resulting in higher electron number density and electric field strength, producing more reactive substances for enhancing microorganism inactivation. Under the above conditions, CP treatment for 4 min inactivated 99.6% of Salmonella typhimurium and 96.1% of Listeria monocytogenes. It is hoped that this work could guide the design of commercial CP systems.

Effect of Dielectric Barrier Discharge Cold Plasma on the Bio-nanocomposite Film and its Potential to Preserve the Quality of Strawberry under Modified Atmosphere Packaging

The present study aimed to investigate the effect of cold plasma on the developed bio-nanocomposite film. A dielectric barrier discharge system was utilized to generate the cold plasma. The films were treated under three different times (5, 10 and 15 min) and the characteristics of the films were evaluated. The cold plasma treatment influence the thermal stability and crystallization of the films. Results showed that the mechanical properties (tensile strength and elongation at break), water vapor permeability, oxygen transmission rate, moisture content and water contact angle characteristics were improved up to 69%, 31%, 34%, 3% and 28%, respectively by cold plasma treatment. In consequence, the average O2 and CO2 concentration of the packed strawberries decreased from 5 and 10% to 4.2% and 5.1%, respectively after 15 days. Finally, the results revealed that the mechanical properties, chemical attributes, physical characteristics and microbial activities of the samples were affected by the treated films. As a result, cold plasma modification can be applied as an effective method to maintain and preservation of fresh fruit.

Application of cold plasma pretreatment to improve the extraction efficiency of tanshinone compounds from Salvia subg. Perovskia root

Tanshinone, a secondary metabolite derived from the medicinal plant Salvia subg. Perovskia, possesses therapeutic properties and has the potential to serve as a viable alternative to synthetic antioxidants in food industry. The primary objective of this study was to enhance the extraction efficiency of tanshinone compounds from Salvia subg. Perovskia through the utilization of various extraction techniques, such as heat reflux, ultrasonic, and microwave-hydrodistillation (MH) applying dielectric barrier discharge cold plasma as a pretreatment. Firstly, the optimum conditions of cold plasma pretreatment, ultrasonic, and microwave methods were determined at 18 kV for 1.5 min, 600 W for 25 min, and 100 W for 60 min, respectively, based on the extracted tanshinone content. The SEM analysis revealed that CP pretreatment caused notable changes in the cell walls, characterized by perforation, cracking, and the presence of cavities. The HPLC analysis identified three major components of tanshinone, including OH-CRT, CRT, and TAH-IIA, while GC–MS spectrometry detected 13 different volatile components in the extracted solutions. In conclusion, the combination of CP pretreatment with MH emerged as the most suitable method for extracting tanshinone compounds from Salvia subg. Perovskia, owing to its effective extraction capabilities, time-saving attributes, and energy efficiency. Moreover, the kinetic of tanshinone extraction through different methods were investigated using the first-order and second-order models. The statistical analysis clearly revealed that the second-order model accurately describes the tanshinone extraction process.

An application of dielectric barrier discharge treatment to control gray mold growth on cut rose flowers

Cold atmospheric pressure plasma irradiation is an efficient method for decontaminating fruits and vegetables. The present study evaluates the effect of dielectric barrier discharge (DBD) cold plasma treatment on controlling gray mold (Botrytis cinerea Pers.), a destructive pathogen of cut roses (Rosa hybrida L. cv. Samurai). The ion leakage, relative water content (RWC), proline, chlorophyll, carotenoid, anthocyanin content, and discoloration of treated rose petals were measured. Experimental observation showed significant changes in ion leakage, RWC, and chlorophyll content at 20 kV for 8 min compared to the control. The same treatment induced significant changes in the proline content of the rose petals, but no statistical difference was observed in their anthocyanin and carotenoid contents compared to the control. The results indicated that gray mold growth was entirely suppressed by plasma irradiation at 20 kV for 4, 6, and 8 min and 15 kV for 8 min. Plasma at 10 kV for 8 min and 15 kV for 6 min suppressed 90% and 70% of the gray mold growth, respectively. It is noteworthy that plasma irradiation at 20 kV for just 4 min and at 15 kV for 6 min suppressed 100 and 70% of B. cinerea growth, respectively; however, plasma irradiation did not change the quality indices of rose petals. Overall, it can be said that cold plasma treatment by DBD has the potential to increase the shelf life of cut roses by suppressing gray mold development.

Prediction of CO2 and ethylene produced in‐packaged apricot under cold plasma treatment by machine learning approach

AbstractIn this study, the fresh and in‐packaged apricots were treated with dielectric barrier discharge (DBD) cold plasma for 5, 10, and 15 min and then stored at 21°C for 12 days to simulate the shelf life of the apricot. The effects of DBD treatment on the main quality attributes of apricot such as physicochemical traits (mass loss, pH, soluble solid content, titratable acidity, and skin color), mechanical properties (Young's modulus, tangent modulus, and bioyield stress), in‐package gas composition and ethylene production were investigated during the storage time. In addition, the bruise susceptibility (BS) of control and treated samples at the microscale was evaluated by using pendulum test and scanning electron microscopy. The results of the mass loss, pH, soluble solid content, titratable acidity, skin color, and bioyield stress have been applied for input parameters of the developed artificial neural network (ANN) and support vector regression (SVR) models to predict the CO2 and ethylene production. The statistical data showed the performance of the developed ANN to predict the CO2 (R2 = 0.983, root mean square error [RMSE] = 0.486) and ethylene production (R2 = 0.933, RMSE = 5.376) was superior to SVR (CO2: R2 = 0.894, RMSE = 6.077 and ethylene: R2 = 0.759, RMSE = 14.117). These results indicated that intelligent methods are effective and robust tools for predicting the quality parameters of fresh fruits in the postharvest process.Practical ApplicationsAdvancement of technology and artificial intelligence leads to the tendency of many food industry engineers and researchers in the R&amp;D department to use this technology to classify and predict various food industry processes. In the process of packaging products, there are challenges such as the amount of produced carbon dioxide and ethylene inside the package, which affects the shelf life of fresh agricultural products. In this research, artificial neural networks and support vector machine methods have been used to predict the two mentioned parameters. This approach can be used for the digitalization of the packaging process of agricultural and horticultural products and reduce the number of experimental activities. In addition, it is possible to improve the digitalization process by the fusion of smart sensors with machine learning methods.

Aflatoxins degradation and quality evaluation in naturally contaminated rice by dielectric barrier discharge cold plasma

In this study, dielectric barrier discharge (DBD) cold plasma was explored for degrading aflatoxins in naturally contaminated rice. Rice samples were inoculated with strains of toxigenic Aspergillus and incubated to produce various levels of aflatoxins. Cold plasma showed degradation rates of aflatoxin B1 (AFB1) and total aflatoxins (AFs) that were related to moisture content, oxygen content, treatment time and voltage. Generally, the treatment reduced 1.08%–55.34% of AFB1 and 4.23%–56.37% of AFs in rice under different conditions. Relative lower degradation rates can be due to low permeability of the plasma and interference from food matrix. In addition, no significant difference (P > 0.05) was found in moisture, protein, amylose and color of rice before and after treatment. However, cold plasma aggravated the fat oxidation of rice, and made its surface smoother and more porous. The results provided a theoretical basis for aflatoxins degradation from grain system using cold plasma. Industry relevanceIn this study, dielectric barrier discharge (DBD) cold plasma was applied in the degradation of aflatoxins in naturally contaminated rice, having obvious degradation effect and little quality impact. Cold plasma treatment, as a novel non-thermal processing technology, can reduce mycotoxins in food in order to fully ensure the product safety in various links, including production, storage and so on. Compared with other detoxification methods currently used in the industry, this technology can achieve similar or higher degradation effect in a shorter time. In addition, it is low-cost and will not pollute the environment or damage the sensory properties and nutritional value of products.

Production of partially hydrogenated soybean oil with low trans-fatty acids using surface dielectric barrier discharge cold plasma.

This study examined the feasibility of applying surface dielectric barrier discharge cold plasma (SDBDCP) to partially hydrogenate crude soybean oil. The oil sample was treated for 13 h using SDBDCP at 15 kV with 100% hydrogen gas under room temperature and atmospheric pressure. Fatty acid composition, iodine value, refractive index, carotenoid content, melting point, peroxide value, and free fatty acids content (FFA) were investigated during SDBDCP treatment. Analysis of fatty acid composition demonstrated an increase in the content of saturated and monounsaturated fatty acids (from 41.32% to 55.3%) and a decrease in the content of polyunsaturated fatty acids (from 58.62% to 40.98%), which resulted in a reduction of the iodine value to 98.49 over the treatment time. Also, the fatty acid profile indicated that the total detected level of trans-fatty acids was very low (0.79%). After a 13-h treatment, the samples showed a refractive index of 1.4637, melting point of 10°C, peroxide value of 4.1 meq/kg, and FFA content of 0.8%. In addition, the results revealed a 71% decline in the carotenoid content of the oil sample due to the saturation of their double bonds. Therefore, these findings suggest that SDBDCP can be effectively used for hydrogenation along with bleaching oil.

Cold Plasma Controls Nitrite Hazards by Modulating Microbial Communities in Pickled Radish

The hazard of nitrite caused by microorganisms is the main food safety problem in the pickle production. To seek a method to control the nitrite hazards of pickles by regulating microbial community without additional substances, we focused on cold plasma because Gram-negative and Gram-positive bacteria have different degrees of sensitivity to the sterilization of cold plasma. Using radish pickles as the experimental object, based on colony counting, dynamic monitoring of pH and nitrite, qPCR and high-throughput sequencing, it was found that when the raw material was treated with dielectric barrier discharge (DBD) cold plasma at 40 kV for 60 s, Gram-negative bacteria with the potential to produce nitrite were preferentially sterilized. Meanwhile, Gram-positive bacteria dominated by the lactic acid bacteria were retained to accelerate the acid production rate, initiate the self-degradation of nitrite in advance and significantly reduce the peak value and accumulation of nitrite during the fermentation process of pickled radish. This study preliminarily verified that DBD cold plasma can inhibit the nitrite generation and accelerate the self-degradation of nitrite by regulating the structure and abundance of microbial community in radish pickles, which provides an important reference for the control of nitrite hazards in the fermentation process of pickles without additives.

Effect of dielectric barrier discharge cold plasma on emulsification and stability of ovalbumin

The emulsifying effects and mechanism of ovalbumin (OVA) modified by dielectric barrier discharge (DBD) cold plasma were investigated in this study. Results showed that cold plasma improved the emulsifying characteristics of OVA by forming an emulsion with smaller particle size and longer stable time. The adsorption kinetics showed that the modified OVA exhibited higher capability for reducing interfacial tension compared with natural OVA, which also revealed two different stable mechanisms of plasma modified OVA during emulsifying process combining the interfacial protein concentration results. Cold plasma treatment also helped OVA to form the gel network by chemical cross-linking force, which endowed emulsion with solid property. Plasma modified OVA significantly improved the hardness, adhesion and chewiness of processed cheese. The processed cheese displayed better texture, appearance, fluidity and grease release ability than the control cheese emulsified by high sodium and high phosphorus emulsifying salts. It can be concluded that cold plasma is a good way to enhance the emulsification of OVA and obtain better cheese quality.

Facile production of low-viscosity mung bean starch through cold plasma treatment: Improvement of film formability.

Mung bean starch (MBS) has a strong potential to be used as food packages. However, preparing tough and uniform MBS films via industrial casting remains challenging due to the high viscosity of MBS slurry. Herein, MBS was modified by using dielectric barrier discharge cold plasma (CP) in an attempt to decrease its viscosity and improve the film-forming properties. Results indicated that CP with an applied power of 120W for 5min decreased the peaking viscosity of MBS slurry from 2936.5 to 466.3cP. Moreover, CP treatment simultaneously modified the crystallinity (20.2%-16.7%), amylose content (30.5%-44.3%), and short-range orders (1.04-0.85). CP also broke the protective envelope of MBS granules. Further, the film-forming properties of MBS were investigated. It was observed that CP-modified MBS film casts exhibited uniform morphology, higher tensile strength (6.6-9.6MPa), and improved thermal stability (89.0-100.8°C) compared with the untreated MBS film. The study indicates that the CP can be used as a green and facile technology to improve the properties of MBS films resulting in an efficient food packing material.

Physicochemical Properties of Plasma-Activated Water and Its Control Effects on the Quality of Strawberries

In this study, the effects of plasma-activated water (PAW), generated by dielectric barrier discharge cold plasma at the gas-liquid interface, on the quality of fresh strawberries during storage were investigated. The results showed that, with the prolongation of plasma treatment time, the pH of PAW declined dramatically and the electrical conductivity increased significantly. The active components, including NO2-, NO3-, H2O2, and O2-, accumulated gradually in PAW, whereas the concentration of O2- decreased gradually with the treatment time after 2 min. No significant changes were found in pH, firmness, color, total soluble solids, malondialdehyde, vitamin C, or antioxidant activity in the PAW-treated strawberries (p > 0.05). Furthermore, the PAW treatment delayed the quality deterioration of strawberries and extended their shelf life. Principal component analysis and hierarchical cluster analysis showed that the PAW 2 treatment group demonstrated the best prolonged freshness effect, with the highest firmness, total soluble solids, vitamin C, and DPPH radical scavenging activity, and the lowest malondialdehyde and ∆E* values, after 4 days of storage. It was concluded that PAW showed great potential for maintaining the quality of fresh fruits and extending their shelf life.

Effects of in-package atmospheric dielectric barrier discharge cold plasma treatment on the antimicrobial efficacy of whey protein isolate-based edible films that incorporate malic acid against Salmonella in chicken breast processed meat

Effects of in-package atmospheric dielectric barrier discharge cold plasma (CP) treatment on the antimicrobial efficacy of malic acid-incorporated whey protein isolate (MA–WPI) coating and MA diffusion in MA–WPI-coated skinless chicken breast processed meat (CBPM) were evaluated. MA–WPI coating followed by CP treatment (MA–WPI + CP) inactivated Salmonella (5.6 log CFU/g) in CBPM by 1.8 log CFU/g. CP treatment increased Salmonella reduction rates in MA–WPI-coated samples during storage at 4 and 10 °C and the diffusion coefficients of MA in the coating, which was confirmed by comparing results of MA–WPI + CP-treated and MA–WPI-coated samples. CP treatment facilitates MA diffusion in the coating, thereby increasing the Salmonella inhibition efficacy of the coating. MA–WPI + CP treatment did not influence the color and lipid oxidation of CBPM during storage at 4 °C and the water vapor permeability, elongation, and elastic modulus of MA–WPI films. Industrial relevanceThrough the technological development of in-package cold plasma treatment for decontamination of food in the industrial production line, the microbiological safety of ready-to-eat foods coated with antimicrobials can be effectively increased by exposing the coated foods to cold plasma to accelerate the diffusion of the antimicrobials in the coating to the site of microbial contamination at the surface. The effect of cold plasma treatment on the antimicrobial efficacy of the antimicrobial coating is useful, especially during the initial stages when the coating is expected to exhibit highly efficacious antimicrobial function.