Review on cold plasma technology: The future of food preservation

Abstract

Cold plasma technology is an emerging food processing treatment which devises wide range of applications especially in various food processing sectors. Cold plasma is known to have greater effects towards the microbial decontamination of various food products to ensure the food safety and shelf life to consumers. Cold plasma uses several reactive gaseous species which are likely less ionised for the inactivation of microbe’s present in meats, poultry, fruits, and vegetables. This review paper will cover the concepts and underlying principles, applications in food, critical parameters, advantages and limitations when this technique is employed. Though, cold plasma technology holds inordinate ability towards decontamination of foods, the chemistry of reactive gaseous species with foods during cold plasma treatment, effects of CPT (Cold Plasma Technology) on environment and its economic impact has to be studied evidently through further research to gain its importance among consumer.