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<p>Food quality, encompassing nutritional value, safety, and taste, is crucial for health. The food industry continually seeks innovative technologies and approaches to improve food processing methods. Worldwide efforts are underway to address food and nutrition security and the emerging challenges of the modern food supply chain. Non-thermal plasma has been studied for several years as a new alternative method in the food industry, and recently, atmospheric pressure non-equilibrium cold plasma (NECP) technologies have been added to these strategies<b>.</b> NECP offers significant advantages by preventing qualitative degradation of food’s physicochemical properties, such as vitamin depletion, pigment deterioration, and unwanted chemical formation. It supports microbial decontamination, toxin breakdown, enzyme inactivation, and sterilization without causing thermal damage. Such plasmas exhibit electron energies much higher than that of the ions and the neutral species that collide with the background gas, causing dissociation, excitation, ionization, etc. NECP treatments can be attributed to several synergic mechanisms, including UV radiations, electric fields, charged particles, generated radicals, and reactive species. In such treatments, plasma-induced physicochemical processes quickly alter materials without excessive heat, relying on reactive species. However, these processes remain poorly understood due to the complexity of simultaneous reactions and unclear interactions with biological components. Additionally, the effectiveness of plasma discharge systems depends on various factors, including electrode configuration, material type, processing conditions, and discharge mechanisms. Although NECP improves food bioactive profiles, physicochemical properties, and shelf-life, the outcomes are also highly influenced by gas combinations, exposure methods, and penetration levels. In this work, the relevant literature has been reviewed thoroughly and analyzed to derive meaningful insights and draw informed conclusions and possible future directions.</p>

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Non-equilibrium cold plasmas and their impacts on physico-chemical properties of food items

  • 期刊论文

  • 发表日期：

    2025年4月25日

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  • Ritesh Mishra,
  • Meenu Chhabra,
  • Ram Prakash

摘要

Food quality, encompassing nutritional value, safety, and taste, is crucial for health. The food industry continually seeks innovative technologies and approaches to improve food processing methods. Worldwide efforts are underway to address food and nutrition security and the emerging challenges of the modern food supply chain. Non-thermal plasma has been studied for several years as a new alternative method in the food industry, and recently, atmospheric pressure non-equilibrium cold plasma (NECP) technologies have been added to these strategies. NECP offers significant advantages by preventing qualitative degradation of food’s physicochemical properties, such as vitamin depletion, pigment deterioration, and unwanted chemical formation. It supports microbial decontamination, toxin breakdown, enzyme inactivation, and sterilization without causing thermal damage. Such plasmas exhibit electron energies much higher than that of the ions and the neutral species that collide with the background gas, causing dissociation, excitation, ionization, etc. NECP treatments can be attributed to several synergic mechanisms, including UV radiations, electric fields, charged particles, generated radicals, and reactive species. In such treatments, plasma-induced physicochemical processes quickly alter materials without excessive heat, relying on reactive species. However, these processes remain poorly understood due to the complexity of simultaneous reactions and unclear interactions with biological components. Additionally, the effectiveness of plasma discharge systems depends on various factors, including electrode configuration, material type, processing conditions, and discharge mechanisms. Although NECP improves food bioactive profiles, physicochemical properties, and shelf-life, the outcomes are also highly influenced by gas combinations, exposure methods, and penetration levels. In this work, the relevant literature has been reviewed thoroughly and analyzed to derive meaningful insights and draw informed conclusions and possible future directions.