Application of non-thermal plasma technology for enhancing food processing and storage: A Review

Abstract

The food industry faces challenges as consumers aim for perceived health and less processed food. Non-thermal plasma technology is a unique strategy aimed at the food industry in this age of green technology. The primary goal of using non-thermal plasma processing is to preserve the purity of food products, while also improving their sensory attributes, nutritional and functional content. Non-thermal plasma has already demonstrated notable advantages in spore, enzyme, and toxin inactivation. Recent research examinations demonstrate that plasma processing has captured the interest of food processing and storage. The current review describes the process of non-thermal or cold plasma methods for food industrial benefits, such as improved cooking quality, increased activity of enzymes, starch modification, microbial elimination, and retaining the purity of food during storage.