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Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products

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Abstract

Cold plasma processing is a nonthermal approach that maintains food quality while minimizing the effects of heat on its nutritious qualities. Utilizing activated, highly reactive gaseous molecules, cold plasma processing technique inactivates contaminating microorganisms in food and packaging materials. Pesticides and enzymes that are linked to quality degradation are currently the most critical issues in the fresh produce industry. Using cold plasma causes pesticides and enzymes to degrade, which is associated with quality deterioration. The product surface characteristics and processing variables, such as environmental factors, processing parameters, and intrinsic factors, need to be optimized to obtain higher cold plasma efficiency. The purpose of this review is to analyse the impact of cold plasma processing on qualitative characteristics of food products and to demonstrate the effect of cold plasma on preventing microbiological concerns while also improving the quality of minimally processed products.

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Acknowledgements

The authors gratefully acknowledge the support provided by the Islamic University of Science and Technology, Kashmir, India, and Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Narayanpur, Malda, West Bengal for conducting this review. No public, commercial, or nonprofit funding organization provided a specific grant for conducting this review.

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Authors and Affiliations

  1. Department of Food Technology, Islamic University of Science and Technology, Kashmir, India

    Salma Farooq, Aamir Hussain Dar & Wani Suhana Ayoub

  2. Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India

    Kshirod Kumar Dash

  3. Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India

    Shivangi Srivastava

  4. Department of Biotechnology, Axis Institute of Higher Education, Kanpur, Uttar Pradesh, India

    Vinay Kumar Pandey

  5. Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, 671124, India

    R. Pandiselvam

  6. Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, India

    Sobiya Manzoor

  7. Amity Institute of Food Technology Department, Amity University, Noida, Uttar Pradesh, 201313, India

    Mandeep Kaur

Authors
  1. Salma Farooq
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  2. Aamir Hussain Dar
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  3. Kshirod Kumar Dash
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  4. Shivangi Srivastava
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  5. Vinay Kumar Pandey
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  6. Wani Suhana Ayoub
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  7. R. Pandiselvam
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  8. Sobiya Manzoor
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  9. Mandeep Kaur
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Corresponding authors

Correspondence to Aamir Hussain Dar or Kshirod Kumar Dash.

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Farooq, S., Dar, A.H., Dash, K.K. et al. Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products. Food Sci Biotechnol 32, 621–638 (2023). https://doi.org/10.1007/s10068-023-01266-5

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  • DOI: https://doi.org/10.1007/s10068-023-01266-5

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