AI Summary & Key Takeaways
AI InsightOverall, cold plasma represents a flexible and sustainable alternative to conventional preservation approaches.
📌 3 Key Takeaways
Abstract
Cold plasma has recently gained considerable attention as an advanced non-thermal technology for food processing due to its ability to achieve effective microbial inactivation while largely maintaining nutritional and sensory attributes. Although conventional thermal preservation techniques remain widely applied, they are frequently associated with nutrient losses and quality deterioration. In contrast, cold plasma operates under near-ambient temperature conditions and generates reactive oxygen and nitrogen species that efficiently inactivate a broad spectrum of foodborne microorganisms with minimal thermal stress. This review provides a concise and integrated overview of cold plasma technology in food processing and preservation, emphasizing its fundamental principles, major plasma generation systems, and applications in different food matrices, including fruits and vegetables, meat products, grains, and dairy foods. The principal advantages of cold plasma, such as reduced processing time, low energy demand, and the absence of chemical residues, are discussed together with current limitations related to penetration depth, process control, and potential impacts on product quality. Overall, cold plasma represents a flexible and sustainable alternative to conventional preservation approaches. Nevertheless, further research is needed to optimize treatment conditions, enhance scalability, and facilitate its successful industrial implementation.