Modulation of Aroma and Flavor Using Plasma Technology

Abstract

A significant challenge in food quality is the quest for preservation methods to be utilized as alternatives to heat treatment. Plasma technology, a helpful non-thermal approach, is promoted in the food business due to its efficacy in retaining natural aroma and flavor and antimicrobial activity. The cold plasma technology is used for food processing to enhance antimicrobial activity, structural modification, decontamination of surfaces, and disinfection of food-processing instruments. Plasma technology is currently being combined with other promising approaches, such as nanotechnology applications, nanofiber, nanoemulsion, nanoparticles, and nanoencapsulation, and nonthermal technologies, such as pulsed electric field (PEF), pulsed light (PL), and ultrasound. Aside from its many benefits,