Exploring the impacts of novel cold plasma technology on the volatile profile, flavor, and aroma properties of fruits and vegetables—A review

Abstract

Abstract Cold plasma is a novel nonthermal technology that has recently numerous applications in the food industry. It destroys microorganisms, preserves food, and maintains quality without employing chemical antimicrobial agents. However, food processing by cold plasma (CP) can be associated with food quality challenges, so research on the applications of this technology and its effects on food quality are increasing. This paper reviews the effect of CP on the volatile profile, flavor, and aroma properties of fruits and vegetables. CP induces some chemical modifications in volatile compounds, and these changes vary with the CP operating conditions such as voltage, frequency, and treatment duration parameters and subsequently induces changes in the aroma and flavor of foods. The operating