Cold Plasma : Its Applications in Food Industry



Cold plasma (CP) is one of the nonthermal novel processing technologies. It can be described as partially or completely ionized gas carrying highly reactive species like electrons, negative ions, positive ions, free radicals, excited or non-excited atoms, and photons at around ambient temperature.


CP is an advantageous technology due to its relatively greater food component preservation during processing compared to thermal treatments, effectiveness in microbial inactivation, simple design, ease of use, cost-effective operation, short processing times, lack of toxic effects, and a significant reduction in water consumption. Because of these beneficial characteristics, CP is applied in the food industry for various operations such as decontamination of food (both in-package and unpackaged products) and packaging materials, enzyme inactivation, toxin removal, food packaging modifications, denaturation of food allergens to decrease allergenicity of food products.