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Recent Advances in Cold Plasma Technology for Food Processing

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Abstract

Cold plasma (CP) is a novel non-thermal technology and has marked a new trend in both the sectors of agriculture and food processing for their safety and quality. This review describes an overview on the effects of CP with respect to microbial decontamination, enzyme denaturation, pesticide degradation, food allergens, polyphenols, food packaging, and many other physiological processes. Furthermore, mechanisms and applications involving different aspects related to cold plasma are discussed. The recent studies on cold plasma referred mainly with the interactions of reactive species and target food commodity. Finally, the future prospects and challenges that could help in rendering substantial benefits of CP to the food industries and researchers, particularly in upscaling this eco-friendly technology, are discussed.

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Acknowledgements

We are thankful to the CEO, CIAB, for his continuous support and encouragement.

Funding

This study is financially supported by the Department of Biotechnology, Government of India.

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Authors and Affiliations

  1. Center of Innovative and Applied Bioprocessing (CIAB), Knowledge City, Sector-81, Mohali, Punjab, 140306, India

    Deepak Mehta & Sudesh Kumar Yadav

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  1. Deepak Mehta
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  2. Sudesh Kumar Yadav
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Contributions

DM and SKY conceived the idea. DM collected the literature and prepared the draft. SKY edited the article.

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Correspondence to Sudesh Kumar Yadav.

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Highlights

• Cold plasma exhibits antimicrobial effect and enzyme denaturation property.

• Cold plasma ensures food quality, better food safety, and food packaging.

• Cold plasma is an eco-friendly solution for food and agriculture industry.

• Cold plasma-treated food retains texture, nutritional, and sensory characteristics.

• Future scope of cold plasma technology in food sector.

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Mehta, D., Yadav, S.K. Recent Advances in Cold Plasma Technology for Food Processing. Food Eng Rev 14, 555–578 (2022). https://doi.org/10.1007/s12393-022-09317-z

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  • DOI: https://doi.org/10.1007/s12393-022-09317-z

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