Cold Plasma for Food Processing as a Novel Technology- Mini Review

Abstract

In the past decade, non-thermal plasmas such as atmospheric plasma jets, dielectric barrier discharges, corona discharges and even gliding arc discharges are widely used for food processing [1,2]. The cold plasmas are effective for food decontamination [3], food packaging modifications [4], enzyme inactivation [5], toxin removal [6] and wastewater treatment [7]. Also, the effect of cold plasma on endogenous enzymes and seed germination is widely studied [2]. The advantages of cold plasmas over the traditional methods lies with non-thermal, economical, versatile and environmentally friendly nature. The cold plasmas contain many chemical species like ions and metastable molecules that can interact with bio-surfaces and also the ultra-violet radiations can take part in decontamination processes [5,8]. In this brief review, we will introduce the most used plasma sources in food industries and their application.