Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products
Open accessAbstract
Cold plasma processing is a nonthermal approach that maintains food quality while minimizing the effects of heat on its nutritious qualities. Utilizing activated, highly reactive gaseous molecules, cold plasma processing technique inactivates contaminating microorganisms in food and packaging materials. Pesticides and enzymes that are linked to quality degradation are currently the most critical issues in the fresh produce industry. Using cold plasma causes pesticides and enzymes to degrade, which is associated with quality deterioration. The product surface characteristics and processing variables, such as environmental factors, processing parameters, and intrinsic factors, need to be optimized to obtain higher cold plasma efficiency. The purpose of this review is to analyse the impact of cold plasma processing on qualitative characteristics of food products and to demonstrate the effect of cold plasma on preventing microbiological concerns while also improving the quality of minimally processed products.
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Cold plasma is an effective food processing method that inactivates microorganisms, breaks down pesticides, and prolongs shelf life while preserving food quality.
“Cold plasma is an effective food processing method that inactivates microorganisms, breaks down pesticides, and prolongs shelf life while preserving food quality.”
From Atmospheric cold plasma alters plant traits and negatively affects the growth and development of fall armyworm in rice (2025) · cites this paper as [35]
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References 100 · Cited by 105
Research works printed but not linked: 1
- Lee KH, Kim HJ, Woo K S, Jo C, Kim JK, Kim S H, Park HY, Oh SK, Kim WH. Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice. LWT. 73: 442-447 (2016). https:// doi. org/ 10. 1016/j. lwt. 2016. 06. 055 · DOI
- Authors
- Farooq, S., Dar, A. H., Dash, K. K., Srivastava, S., Pandey, V. K., Ayoub, W. S., Pandiselvam, R., Manzoor, S., & Kaur, M.
- Affiliations
- Islamic University of Science and Technology, Kashmir (IN)
- Integral University (IN)
- Central Plantation Crops Research Institute (IN)
- Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (IN)
- Amity University (IN)
- Corresponding author
- Farooq, Salma
- Dar, Aamir Hussain
- Dash, Kshirod Kumar
- Srivastava, Shivangi
- Pandey, Vinay Kumar
- Ayoub, Wani Suhana
- Pandiselvam, R.
- Manzoor, Sobiya
- Kaur, Mandeep
- ORCID
- Venue
- Food Science and Biotechnology
- Published
- 2023-02-16
- Volume
- 32
- Issue
- 5
- Pages
- 621-638
- ISSN
- 1226-7708 (ISSN-L)
- 2092-6456
- PMC
- PMC10050620
- OpenAlex
- W4320879599
- Cited by
- 105
- References
- 100
- Citations by year
- 2026: 42 · 2025: 40 · 2024: 18 · 2023: 5
- FWCI
- 4.42
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Licence
- Locations
- Food Science and Biotechnology (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Radiology, Nuclear Medicine and Imaging › Plasma Applications and Diagnostics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Keywords
- non-thermal plasma, non-thermal food processing, microbial inactivation, pesticide degradation, enzyme inactivation, fresh produce, minimally processed foods, food quality, physicochemical properties, plasma processing parameters
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