Cold Atmospheric Plasma for Food Safety and Preservation: Mechanisms, Applications, and Challenges

Maryam G. Jasim

doi:10.51699/cajmns.v7i1.2985

Maryam G. Jasim Ministry of Education, Rusafa Second Directorate of Education, Baghdad, Iraq

DOI: https://doi.org/10.51699/cajmns.v7i1.2985

Keywords: Cold Atmospheric Plasma (CAP), Food Preservation, Non-Thermal Processing, Microbial Inactivation, Food Safety, Nutritional Quality, Shelf Life Extension, Plasma–food Interactions

Abstract

The largest issues facing the modern food industry are food security and protection, as microbiological contamination, low nutritional quality, and chemical deficiencies directly endanger both public health and financial stability. Energy expenditure, alterations in sensory quality, and customer issues with chemical residues are all consequences of traditional preservation techniques including chilling, pasteurization, and chemical additions. Cold atmospheric plasma (CAP) has proven to be a promising non-citrus, environmentally friendly technology that can effectively neutralize a wide range of microorganisms and at the same time maintain nutrition and sensory quality of food, maintains food nutrition and sensory quality.In addition to microbial inactivity and biochemical alterations, such as rollers in the form of reactive oxygen and nitrogen species (RON), this review offers a thorough observation of plasma file interactions. We also talk about the influence of CAP on food quality attributes, the difficulties in widespread adoption, and new developments in CAP applications in other food areas. Lastly, the future strategy is shown to integrate with existing food safety technologies, industry acceptance, and regulatory considerations.

References

WHO, Food safety fact sheet. World Health Organization, 2020.

P. M. Davidson and T. M. Taylor, “Chemical preservatives and natural antimicrobial compounds,” Food Microbiology, vol. 95, p. 103705, 2021.

J. B. Gurtler et al., “The microbiological safety of minimally processed fruits and vegetables,” Critical Reviews in Food Science and Nutrition, vol. 58, no. 10, pp. 1767–1783, 2018.

N. N. Misra et al., “Cold plasma in food processing: Design, mechanisms, and applications,” Trends in Food Science & Technology, vol. 85, pp. 149–161, 2019.

D. Knorr et al., “Emerging technologies in food processing,” Annual Review of Food Science and Technology, vol. 2, pp. 203–235, 2011.

B. A. Niemira, “Cold plasma decontamination of foods,” Annual Review of Food Science and Technology, vol. 3, pp. 125–142, 2012.

O. Schlüter et al., “Food processing by pulsed electric fields and cold plasma,” Food Engineering Reviews, vol. 5, no. 4, pp. 146–162, 2013.

P. Bourke et al., “Cold plasma technology: Applications in food safety,” Trends in Biotechnology, vol. 35, no. 5, pp. 414–424, 2017.

N. N. Misra et al., “Cold plasma for effective fungal and mycotoxin control in foods,” Food Research International, vol. 89, pp. 245–256, 2016.

S. K. Pankaj et al., “Cold plasma applications in food packaging,” Trends in Food Science & Technology, vol. 80, pp. 21–31, 2018.

H. Ji et al., “Application of cold plasma in food packaging: A review,” Innovative Food Science & Emerging Technologies, vol. 62, p. 102346, 2020.

M. Laroussi, “Low-temperature plasma jet for biomedical applications: A review,” IEEE Transactions on Plasma Science, vol. 37, no. 6, pp. 714–725, 2009.

D. B. Graves, “Reactive species from cold atmospheric plasma: Mechanisms of action in cancer therapy and food safety,” Journal of Physics D: Applied Physics, vol. 45, no. 26, p. 263001, 2012.

P. Bruggeman and C. Leys, “Non-thermal plasmas in and in contact with liquids,” Journal of Physics D: Applied Physics, vol. 42, no. 5, p. 053001, 2009.

N. N. Misra et al., “In-package cold plasma technologies,” Journal of Food Engineering, vol. 167, pp. 85–95, 2015.

P. Bourke et al., “Cold plasma in food processing – Mechanisms of action and applications,” Trends in Food Science & Technology, vol. 55, pp. 77–87, 2016.

C. Jiang et al., “Bactericidal effects of non-thermal plasma in food processing,” Food Control, vol. 55, pp. 123–137, 2015.

J. H. Kim et al., “Effect of cold plasma on physicochemical properties of proteins,” Food Chemistry, vol. 272, pp. 242–249, 2019.

I. Ramazzina et al., “Effect of plasma processing on lipid oxidation in food systems,” Innovative Food Science & Emerging Technologies, vol. 52, pp. 156–164, 2019.

R. Thirumdas et al., “Plasma processing of starch: A review,” Food Hydrocolloids, vol. 44, pp. 429–440, 2015.

S. K. Pankaj and K. M. Keener, “Cold plasma: Background, applications and current trends,” Current Opinion in Food Science, vol. 12, pp. 49–52, 2016.

H. I. Yong et al., “Use of cold plasma in packaging decontamination,” Food Engineering Reviews, vol. 8, pp. 168–181, 2016.

P. Basaran et al., “Applications of cold plasma technology in food packaging,” Comprehensive Reviews in Food Science and Food Safety, vol. 17, no. 6, pp. 1379–1393, 2018.

S. H. Roh et al., “Inactivation of foodborne pathogens on meat using non-thermal plasma,” Food Microbiology, vol. 75, pp. 149–156, 2018.

F. D. L. Almeida et al., “Cold plasma in dairy processing: Effects on microbial safety and physicochemical quality,” Innovative Food Science & Emerging Technologies, vol. 49, pp. 211–218, 2018.

H. I. Yong et al., “Application of atmospheric cold plasma for meat safety and quality,” Trends in Food Science & Technology, vol. 79, pp. 156–168, 2018.

D. Ziuzina et al., “Cold plasma for inactivation of E. coli and Listeria on fresh produce,” Food Microbiology, vol. 42, pp. 109–116, 2014.

B. Surowsky et al., “Impact of cold plasma on enzymatic activity in fruits and vegetables,” Journal of Agricultural and Food Chemistry, vol. 63, no. 22, pp. 6460–6468, 2015.

S. K. Pankaj et al., “Enhancement of antioxidant properties in fresh produce by plasma treatment,” Food Chemistry, vol. 290, pp. 219–226, 2019.

S. A. Ouf et al., “Mycotoxin degradation by cold plasma in cereal grains,” Food Control, vol. 47, pp. 50–55, 2015.

M. Šimek et al., “Plasma treatment for fungal decontamination and seed germination,” Plasma Processes and Polymers, vol. 16, no. 4, p. e1800131, 2019.

B. A. Niemira, “Cold plasma in-package treatment for ready-to-eat foods,” Journal of Food Protection, vol. 75, no. 6, pp. 989–994, 2012.

P. Basaran et al., “Cold plasma technology in packaged food preservation,” Comprehensive Reviews in Food Science and Food Safety, vol. 17, no. 6, pp. 1379–1393, 2018.

D. D. Jayasena et al., “Influence of atmospheric cold plasma on meat color and myoglobin chemistry,” Meat Science, vol. 112, pp. 47–54, 2016.

B. Surowsky et al., “Cold plasma inactivation of polyphenol oxidase in fruits and vegetables,” Journal of Agricultural and Food Chemistry, vol. 63, no. 22, pp. 6460–6468, 2015.

D. Bermúdez-Aguirre et al., “Plasma-assisted preservation of fresh produce: Texture and microstructure analysis,” Innovative Food Science & Emerging Technologies, vol. 46, pp. 234–241, 2018.

H. I. Yong et al., “Cold plasma treatment effects on meat tenderness and juiciness,” Food Chemistry, vol. 272, pp. 248–254, 2019.

I. Ramazzina et al., “Effect of non-thermal plasma on volatile compounds in food systems,” Innovative Food Science & Emerging Technologies, vol. 52, pp. 156–164, 2019.

H. Tolouie et al., “Sensory evaluation of cold plasma-treated foods: A review,” Food Research International, vol. 108, pp. 785–795, 2018.

S. K. Pankaj et al., “Impact of cold plasma on vitamin stability in foods,” Food Chemistry, vol. 210, pp. 50–60, 2016.

N. N. Misra et al., “Plasma-induced enhancement of antioxidant activity in fresh produce,” Trends in Food Science & Technology, vol. 49, pp. 76–86, 2016.

U. Schnabel et al., “Consumer perception and acceptance of cold plasma technologies in food processing,” Food Control, vol. 113, p. 107163, 2020.

P. Bruggeman et al., “Plasma–liquid interactions: Fundamentals and applications in food processing,” Plasma Sources Science and Technology, vol. 25, no. 5, p. 053002, 2016.

O. Schlüter et al., “Challenges of scaling up plasma processes for food industry,” Innovative Food Science & Emerging Technologies, vol. 55, pp. 93–102, 2019.

I. Ramazzina et al., “Chemical changes in foods induced by non-thermal plasma,” Food Chemistry, vol. 311, p. 125018, 2020.

P. Puligundla et al., “Effect of cold plasma on food packaging polymers,” Food Packaging and Shelf Life, vol. 24, p. 100480, 2020.

H. Tolouie et al., “Toxicological safety of cold plasma-treated foods: An overview,” Food Control, vol. 120, p. 107497, 2021.

N. N. Misra et al., “Cold plasma in food and agriculture: Regulatory aspects and prospects,” Trends in Food Science & Technology, vol. 80, pp. 132–142, 2018.

U. Schnabel et al., “Consumer perception of plasma-treated foods and strategies for market acceptance,” Food Research International, vol. 137, p. 109712, 2020.

G. Fridman et al., “Plasma reactors for food treatment: Design challenges and opportunities,” Plasma Chemistry and Plasma Processing, vol. 39, no. 3, pp. 421–440, 2019.

N. N. Misra et al., “Synergistic preservation technologies: Cold plasma combined with HPP, PEF, and UV,” Comprehensive Reviews in Food Science and Food Safety, vol. 20, no. 1, pp. 202–224, 2021.

P. Bourke et al., “Cold plasma as a sustainable food technology: Environmental and economic perspectives,” Trends in Biotechnology, vol. 38, no. 9, pp. 1200–1211, 2020.

O. Schlüter et al., “Regulatory approval of plasma-based technologies in the food sector: Current status and future needs,” Food Control, vol. 123, p. 107823, 2021.

S. K. Pankaj et al., “Industrial perspectives on cold plasma applications in ready-to-eat and organic foods,” Journal of Food Engineering, vol. 312, p. 110748, 2022.