Cold Plasma Treatment in Food Processing

Abstract

Cold plasma (CP) treatment has surfaced as a notable development as an innovative technology within the food-processing sector, providing a novel approach to augment the safety, quality, and shelf stability of food commodities. The application of non-thermal CP technology offers an alternative to conventional methodologies, mitigating issues associated with thermal decomposition and chemical residues. The scope of this study encompasses a thorough investigation of the applications and implications of CP treatment in the food-processing industry. Various aspects, including microbial inactivation, preservation, and quality improvement, were examined. This methodology entails evaluating the influence of CP treatment on diverse categories of food commodities and exploring its potential as a sustainable and efficient processing tool. CP treatment demonstrated notable effectiveness in microbial inactivation, presenting a viable method for enhancing food safety. This technology shows versatility in its applications, from decontamination of surfaces to modification of food properties, contributing to extended shelf life and improved product quality. These results highlight the considerable influence of CP treatment as an emerging modality within the food-processing sector. The non-thermal nature of this technology, coupled with its efficacy in microbial control and quality improvement, makes it a promising tool for food processing. As CP treatment continues to evolve, its integration into existing processing lines could contribute to enhanced food safety, reduced reliance on chemical interventions, and increased sustainability in the food sector. This chapter comprises a critical study of the applications and explores the mechanisms of CP in the food manufacturing sector.