Darin Khumsupan, Shin-Ping Lin, Chang-Wei Hsieh, Shella Permatasari Santoso, Yu-Jou Chou, Kuan-Chen Hsieh, Hui-Wen Lin, Yuwen Ting, Kuan-Chen Cheng
The cost-effectiveness and high efficiency of atmospheric cold plasma (ACP) incentivise researchers to explore its potentials within the food industry. Presently, the destructive nature of this nonthermal technology can be utilised to inactivate foodborne pathogens, enzymatic ripening, food allergens, and pesticides. However, by adjusting its parameters, ACP can also be employed in other novel applications including food modification, drying pre-treatment, nutrient extraction, active packaging, and food waste processing. Relevant studies were conducted to investigate the impacts of ACP and posit that reactive oxygen and nitrogen species (RONS) play the principal roles in achieving the set objectives. In this review article, operations of ACP to achieve desired results are discussed. Moreover, the recent progress of ACP in food processing and safety within the past decade is summarised while current challenges as well as its future outlook are proposed. © 2023 by the authors.
Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei City, 106319, Taiwan; School of Food Safety, Taipei Medical University, Taipei City 110, Taiwan; Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, 402, Taiwan; Department of Chemical Engineering, Widya Mandala Catholic University, Surabaya, 60114, Indonesia; Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City, 106319, Taiwan; Department of Optometry, Asia University, Taichung City, 41354, Taiwan; Department of Medical Research, China Medical University Hospital, Taichung City, 404327, Taiwan