Cold plasma in food processing: Design, mechanisms, and application

Cold plasma (CP) is an emerging technology for food processing at low temperatures and short time. CP parameters voltage, frequency, treatment time, electrodes gap distance, and gas composition influence the type and concentration of reactive plasma species. Consequently, they determine CP efficiency in microbial disinfection, enzymes inactivation, pesticide and allergen degradation, improving nutritional aspects, and packaging modification. However, safety, sensory and regulatory evaluation can limit using CP in the food sector. The design of safe CP-based processes with minimal impact on quality needs to consider the food composition, packaging molecular structure, and microorganism or targeting molecules concentration. This review describes in detail the most promising CP sources and operation modes, the influence of the operation conditions on plasma properties, and its efficacity in food processing. CP is clearly a useful tool for the food industry, still requiring much more research and development to elucidate its food-related interactions. [Display omitted] •Many Cold Plasma systems are suitable for food application.•Voltage and gas composition are fundamental for Cold Plasma processing design.•Cold Plasma is efficient to inactivate microorganisms and enzymes.•Cold Plasma toxicity needs further studies.•Regulatory aspects are obstacles for Cold Plasma technology in the food sector.