Effect of cold plasma treatment on the quality and nutritional value of plant materials. Scoping review

   Cold plasma treatment is a new technology for non-thermal processing of food products, which helps to increase the expiration date of plant foods without adversely affecting their nutritional value and organoleptic parameters.   The work was aimed at analyzing studies into the effect of cold plasma treatment of plant materials on their chemical composition and secondary plant metabolites, as well as organoleptic parameters.   The review includes articles published in English in 2015–2023. The search for scientific literature on this topic was conducted across Scopus and Web of Science using keywords. The studies show that the effect of cold plasma treatment on proteins, lipids, carbohydrates, and organoleptic parameters of plant materials depended primarily on the exposure time, intensity, power, frequency, gas flow rate, as well as the amount and type of processed plant materials. Due to the high oxidation potential and antimicrobial activity, cold plasma technology can provide an effective way to increase the shelf life and expiration date of plant materials without adversely affecting the organoleptic parameters, physicochemical parameters, and nutritional value of the product. However, limitations exist for its widespread industrial implementation. Further studies are required to determine specific treatment parameters for different types of materials and to confirm the safety and possible toxicity of cold plasma-treated food products.