Exploring the Effects of Cold Plasma on Preserving and Processing of Foods: A Review

Abstract

In the current scenario, global food productions need to be incredibly enormous to feed everyone. Though food supply plays a tremendous role in reaching out to the people, meanwhile advancement in food processing technology is a predominant factor in increasing food availability. In the food industry, there was a huge number of technologies for food processing that made food more convenient to eat and might be stable for extended storage. Among the food processing technologies, cold plasma may be one of the novel non-thermal technology that functions at atmospheric pressure or low-pressure processing technology. Cold plasma is an eco-friendly technique involved in food preservation, mainly destructing microbes in food thereby extending its shelf life. Cold plasma processes the food without degrading the physical, chemical, biological, nutritional and sensory qualities of food products. This review elaborates on cold plasma utilization and its quality changes in various foods.