Exploring the Effects of Cold Plasma on Preserving and Processing of Foods: A Review.

In the current scenario, global food productions need to be incredibly enormous to feed everyone. Though food supply plays a tremendous role in reaching out to the people, meanwhile advancement in food processing technology is a predominant factor in increasing food availability. In the food industry, there was a huge number of technologies for food processing that made food more convenient to eat and might be stable for extended storage. Among the food processing technologies, cold plasma may be one of the novel non-thermal technology that functions at atmospheric pressure or low-pressure processing technology. Cold plasma is an eco-friendly technique involved in food preservation, mainly destructing microbes in food thereby extending its shelf life. Cold plasma processes the food without degrading the physical, chemical, biological, nutritional and sensory qualities of food products. This review elaborates on cold plasma utilization and its quality changes in various foods. [ABSTRACT FROM AUTHOR]

Copyright of Asian Journal of Dairy & Food Research is the property of Agricultural Research Communication Centre and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)