Cold plasma technology: Transforming food processing for safety and sustainability

Cold plasma (CP) technology has emerged as a promising non-thermal method with diverse applications in the food industry, offering solutions to key challenges related to food safety, preservation, and quality enhancement. This paper provides a comprehensive overview of the multifaceted applications of CP technology, including microbial inactivation, improvement of plant-based protein digestibility, functional property enhancement, allergenicity reduction, and bioactive compound extraction. Through an examination of recent research findings, we explore the effectiveness of CP treatment in inhibiting microorganisms in various food products, extending shelf life, and preserving nutritional and functional qualities. Additionally, we highlight the potential of CP technology to enhance the digestibility of plant-based proteins by overcoming anti-nutritional factors and modifying protein structures. Furthermore, we discuss how CP treatment can improve the functional properties of proteins and reduce allergenicity, paving the way for the development of safer and more digestible plant-based protein products. Moreover, we examine the role of CP technology in the extraction of bioactive compounds from plant materials, showcasing its ability to disrupt plant cell walls and enhance extraction efficiency. Finally, we address regulatory considerations and the future outlook for CP technology in the food industry, emphasizing the need for continued research and development efforts to optimize its use while ensuring compliance with regulatory standards. Overall, CP technology holds significant promise for revolutionizing food processing and preservation, driving innovation, and meeting the evolving needs of consumers worldwide.