A Review of Atmospheric Cold Plasma Technology in Sustainable Food Quality | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Volume 25, Issue 1 - Serial Number 80, April 2026, Pages 197-210 PDF (810.4 K) | ||
| DOI: 10.22092/fooder.2026.371723.1442 | ||
| Authors | ||
| Bahareh Nowruzi* ; Fatemeh Rafiei Forooshani | ||
| Department of biology | ||
| Abstract | ||
| Introduction Atmospheric cold plasma (ACP) technology represents a groundbreaking non-thermal innovation in industrial microbiology and food engineering, generating reactive oxygen and nitrogen species (RONS) under ambient conditions to enable chemical-free processing. This approach effectively reduces microbial loads, inactivates pathogens like bacteria, fungi, and spores, and eliminates contaminants while outperforming thermal methods in retaining nutritional value, color, texture, and sensory attributes of foods. In agriculture, ACP enhances seed germination, plant growth, stress resistance, and yield by modifying surface properties and stimulating physiological responses, thus promoting sustainable practices across the food supply chain from production to packaging. Studies demonstrate ACP's role in minimizing chemical use, improving food safety, and boosting environmental sustainability, positioning it as a versatile tool for microbial control and quality preservation. Materials and Methods ACP systems typically employ configurations such as dielectric barrier discharge (DBD), plasma jets, gliding arc, corona discharge, radio frequency, microwave-induced plasma, and atmospheric glow discharge, operating at atmospheric pressure with gases like air, argon, or helium. Key parameters include voltage (5-20 kV), frequency (50 Hz-13.56 MHz), treatment time (seconds to minutes), gas flow rate (1-10 L/min), and distance from plasma source to sample (1-10 cm), optimized for specific applications like surface decontamination or seed treatment. Microbial inactivation is assessed via plate counts (e.g., CFU/mL reduction >4-6 log for E. coli, Salmonella), while food quality evaluates nutritional retention (e.g., vitamins via HPLC), sensory changes (colorimetry, texture analysis), and physicochemical properties (pH, water activity). Plant responses measure germination rate, seedling vigor, and gene expression via qPCR; low-moisture foods like spices and grains test mycotoxin degradation (ELISA) and spore inactivation. Results and Discussion ACP achieves >5-log reductions in pathogens on food surfaces, such as Salmonella on poultry (up to 6.5 log in 5 min) and Aspergillus spores on grains, with minimal quality impact due to non-thermal RONS action (e.g., OH- , NO- , O3) etching cell membranes and DNA. In low-moisture foods, treatments reduce mycotoxins like aflatoxins by 70-90% via reactive species breakdown, extending shelf life without altering texture or nutrition. Agricultural applications show 20-50% improved seed germination (e.g., tomatoes, wheat) and 15-30% yield increases through enhanced wettability and hormone signaling, alongside biotic/abiotic stress tolerance. Food packaging benefits from plasma-modified films with improved barrier properties and antimicrobial coatings, reducing microbial migration. Challenges include non-uniformity on complex surfaces, scale-up for industry, and RONS residue safety, addressed by combining with ultrasound or optimizing feeds. Mechanisms involve UV radiation, electric fields, and etching, outperforming heat in preserving heat-labile compounds like vitamins (retention >90%). Conclusion ACP emerges as a pivotal technology for sustainable food processing, offering superior microbial decontamination, quality preservation, and agricultural enhancements without chemicals or heat damage. Future prospects include hybrid systems, real-time monitoring, and regulatory standardization to fully integrate ACP into industry, reducing post-harvest losses by 20-40% and supporting global food security. | ||
| Keywords | ||
| Atmospheric cold plasma; industrial microbiology; food safety; sustainable agriculture; reactive oxygen and nitrogen species | ||
| References | ||
|
Abdulsalam, L., Abubakar, S., Permatasari, I., Lawal, A. A., Uddin, S., Ullah, S., & Ahmad, I. (2025). Advanced Biocompatible and Biodegradable Polymers: A Review of Functionalization, Smart Systems, and Sustainable Applications. Polymers, 17(21), 2901. Alaguthevar, R., Packialakshmi, J. S., Murugesan, B., Rhim, J. W., & Thiyagamoorthy, U. (2024). In-package cold plasma treatment to extend the shelf life of food. Compr Rev Food Sci Food Saf, 23(2), e13318. https://doi.org/10.1111/1541-4337.13318 Almeida, F. D. L., Cavalcante, R. S., Cullen, P. J., Frias, J. M., Bourke, P., Fernandes, F. A., & Rodrigues, S. (2015). Effects of atmospheric cold plasma and ozone on prebiotic orange juice. Innovative Food Science & Emerging Technologies, 32, 127-135. Anbarasan, R., Jaspin, S., Bhavadharini, B., Pare, A., Pandiselvam, R., & Mahendran, R. (2022). Chlorpyrifos pesticide reduction in soybean using cold plasma and ozone treatments. Lwt, 159, 113193. Barjasteh, A., Kaushik, N., Choi, E. H., & Kaushik, N. K. (2024). Cold Atmospheric Pressure Plasma Solutions for Sustainable Food Packaging. International Journal of Molecular Sciences, 25(12), 6638. Batt, H., & Fahey, J. (2025). Cold plasma technology: does it have a place in food processing? Critical Reviews in Food Science and Nutrition, 65(27), 5453-5463. Bayati, M., Lund, M. N., Tiwari, B. K., & Poojary, M. M. (2024). Chemical and physical changes induced by cold plasma treatment of foods: A critical review. Comprehensive reviews in food science and food safety, 23(4), e13376. Bong, C., Choi, J. Y., Bae, J., Park, S., Ko, K. S., Bak, M. S., & Cheong, H. S. (2022). Effectiveness of ozone generated by a dielectric barrier discharge plasma reactor against multidrug-resistant pathogens and Clostridioides difficile spores. Scientific Reports, 12(1), 14118. Bourke, P., Ziuzina, D., Boehm, D., Cullen, P. J., & Keener, K. (2018). The Potential of Cold Plasma for Safe and Sustainable Food Production. Trends Biotechnol, 36(6), 615-626. https://doi.org/10.1016/j.tibtech.2017.11.001 Chaple, S., Barroug, S., Ramireddy, L., & Bourke, P. (2025). Cold plasma interactions with food ingredients functionality. Adv Food Nutr Res, 116, 67-101. https://doi.org/10.1016/bs.afnr.2025.04.009 Cooper, M., Fridman, G., Staack, D., Gutsol, A. F., Vasilets, V. N., Anandan, S.,…Tsapin, A. (2009). Decontamination of surfaces from extremophile organisms using nonthermal atmospheric-pressure plasmas. IEEE transactions on plasma science, 37(6), 866-871. Dai, X., Feng, S., & Zheng, Y. (2024). Cold atmospheric plasma: Possible cure of autoimmune disorders and cancer via attenuating inflammation. International Journal of Biological Sciences, 20(14), 5436. Egozkue, L., Albertos, A., Collado, A., & Rovira, A. J. (2020). Application of cold atmospheric plasma for food safety: A review. Food Control, 113, 107200. Farooq, S., Dar, A. H., Dash, K. K., Srivastava, S., Pandey, V. K., Ayoub, W. S.,…& Kaur, M. (2023). Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products. Food Science and Biotechnology, 32(5), 621-638. https://doi.org/10.1007/s10068-023-01266-5 Fernandes, F. A., & Rodrigues, S. (2025). Cold plasma technology for sustainable food production: meeting the United Nations sustainable development goals. Sustainable Food Technology, 3(1), 32-53. Gavahian, M., & & Zhang, D. W. (2021). Cold plasma for food processing: Design, mechanism, and application. Food Engineering Reviews, 13(1), 1-17. Gavahian, M., Khaneghah, M. M., Barba, A., & Mousavi, S. G. (2020). Cold plasma as a tool for sustainable food processing: A review. Sustainable Chemistry and Pharmacy, 15, 100197. Karthik, C., Mavelil-Sam, R., Thomas, S., & Thomas, V. (2024). Cold plasma technology based eco-friendly food packaging biomaterials. Polymers, 16(2), 230. Kaur, S., Kumar, Y., Singh, V., Kaur, J., & Panesar, P. S. (2024). Cold plasma technology: Reshaping food preservation and safety. Food Control, 163, 110537. Kauser, S., Hussain, A., Imtiaz, S., Murtaza, M. A., Ali, M. Q., Najam, A.,…& Elkhedir, A. E. (2025). Cold plasma technology: an epochal enabler in elevating food preservation, ensuring safety, and enhancing quality standards. Discover Applied Sciences, 7(6), 625. https://doi.org/10.1007/s42452-025-07212-w Khalaf, A. T., Abdalla, A. N., Ren, K., & Liu, X. (2024). Cold atmospheric plasma (CAP): A revolutionary approach in dermatology and skincare. European Journal of Medical Research, 29(1), 487. Kramer, B., Hasse, D., Guist, S., Schmitt‐John, T., & & Muranyi, P. (2020). Inactivation of bacterial endospores on surfaces by plasma processed air. Journal of applied microbiology, 128(4), 920-933. Li, Y., Huang, X., Yang, Y., Mulati, A., Hong, J., & & Wang, J. (2025). The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review. Foods, 14(2), 149. Ma, S., & Jiang, H. (2024). The effect of cold plasma on starch: Structure and performance. Carbohydrate Polymers, 340, 122254. Misra, N. N., Schlüter, O., & Cullen, P. J., & (2016). Plasma in food and agriculture. Academic Press. Muñoz, A., Ferrario, S., Silva, C. M. C., & C., M. (2022). Cold atmospheric plasma for quality improvement and shelf-life extension of fruits and vegetables. Food Chemistry, 385, 132694. Panchal, D., Lu, Q., Sakaushi, K., & & Zhang, X. (2024). Advanced cold plasma-assisted technology for green and sustainable ammonia synthesis. Chemical Engineering Journal, 498, 154920. Pankaj, S. K., & & Keener, K. M. (2017). Cold plasma processing of foods: mechanisms, applications and future prospects. Food Research International, 98, 52-65. Puligundla, P., Pankaj, S. K., & Keener, K. M. (2020). Applications of cold plasma technology in food packaging. Trends in Food Science & Technology, 102, 102–113. Salgado, B. A., Fabbri, S., Dickenson, A., Hasan, M. I., & & Walsh, J. L. (2021). Surface barrier discharges for Escherichia coli biofilm inactivation: Modes of action and the importance of UV radiation. PLoS One, 16(3), e0247589. Shabbir, A., Hassan, S. A., Hanif, H., Rauf, R., Muntaha, S. T., Jubbar, M., & Aadil, R. M. (2024). Applications of cold plasma technique to enhance the safety and quality of different food products. Measurement: Food, 15, 100183. Smet, C., Nikiforov, E., Leys, S., & & Van Impe, S. (2017). Cold atmospheric plasma treatment to improve food safety: Mechanisms and application. Innovative Food Science & Emerging Technologies 42, 138–152. Tabassum, S., Khan, M. N., Faiz, N., Almas, Yaseen, B., & Ahmad, I. (2024). Cold atmospheric plasma-activated medium for potential ovarian cancer therapy. Mol Biol Rep, 51(1), 834. https://doi.org/10.1007/s11033-024-09795-w Wang, P., Wang, Y., Du, J., Han, C., & Yu, D. (2024). Effect of cold plasma treatment of sunflower seed protein modification on its structural and functional properties and its mechanism. Food Hydrocolloids, 155, 110175. Werra, U. E. M., & Dorweiler, B. (2025). [Cold plasma in wound healing]. Urologie, 64(1), 52-58. https://doi.org/10.1007/s00120-024-02376-6 (Original work published Kaltplasma in der Wundheilung.) Yawut, N., Mekwilai, T., Vichiansan, N., Braspaiboon, S., Leksakul, K., & Boonyawan, D. (2024). Cold plasma technology: Transforming food processing for safety and sustainability. Journal of Agriculture and Food Research, 18, 101383. Zhang, Q., Li, W., Peng, J., Xue, L., & & He, G. (2024). Cold plasma activated Ni 0/Ni 2+ interface catalysts for efficient electrocatalytic methane oxidation to low-carbon alcohols. Green Chemistry, 26(12), 7091-7100. Ziuzina, D., Patil, S., Bourke, P., Misra, J. P., & Cullen, P. J. (2014). Cold plasma inactivation of bacterial biofilms and pathogens in food systems. Food Microbiology, 44, 81–89. | ||
|
Statistics Article View: 228 PDF Download: 97 |
||
Journal management system. designed by sinaweb