Atmospheric‐Pressure Cold Plasma: A Next‐Generation Nonthermal Technology for Enhancing Food Safety, Quality, and Shelf Life
Mohammad Keewan, K. Rambabu, Pau Loke Show, Doris Ying Ying Tang, Fawzi Banat
Food Frontiers
Abstract
ABSTRACT Atmospheric‐pressure cold plasma (APCP) has emerged as a promising nonthermal technology for enhancing food safety, quality, and shelf life. This review evaluates the current applications of APCP in food processing, emphasizing its effectiveness in microbial inactivation, chemical and toxin removal, food functionality improvement, and packaging material enhancement. The mechanisms of microbial inactivation, particularly the role of reactive oxygen and nitrogen species (RONS), are discussed in relation to their effects on foodborne pathogens and spoilage organisms. APCP's ability to degrade contaminants like mycotoxins and pesticide residues, while preserving sensory and nutritional attributes, is highlighted. Additionally, APCP's capabilities to improve food functionality by modif