Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods

The studies of the application of non-thermal plasma (NTP) for food processing and preservation during the last 5 years have been exponentially increasing. In this work, we review the main findings in NTP application in foods to discern which aspects are lacking to achieve innovation for a successful transfer to the food industry.

NTP was first proven in foods as a technology for reducing microbial load. However, novel applications of the NTP include the reduction of additives and agrochemical residues, the use as a pre-treatment for drying, the improvement of functional properties, and even for the modulation of sensorial characteristics.

In this work, we summarize the fundamentals of the NTP, the main effects on microorganisms and food components, and the novel applications for ready-to-eat fruit, vegetable, and meat products.