Cold plasma treatment in plant-based food processing: A non-thermal strategy for microbiological safety and quality preservation

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Cold plasma (CP) technology has emerged as a promising non-thermal processing approach for improving the safety, quality, and shelf life of plant-based foods. Unlike conventional thermal treatments, CP operates at near-ambient temperatures, enabling effective microbial decontamination while preserving sensory and nutritional attributes. The technology generates reactive oxygen and nitrogen species (RONS), ultraviolet photons, ions, and charged particles that collectively contribute to microbial inactivation through oxidative damage to cell membranes, proteins, and nucleic acids. Various CP systems, including dielectric barrier discharge (DBD), atmospheric pressure plasma jet (APPJ), corona discharge, and plasma-activated water (PAW), have demonstrated effectiveness against bacteria, fungi, spores, biofilms, and viruses in fruits, vegetables, cereals, spices, and plant-derived products. The efficacy of CP is strongly influenced by process parameters such as voltage, treatment duration, gas composition, humidity, and reactor design, as well as by plant surface characteristics and food matrix composition. Beyond microbial control, CP can modify carbohydrates, proteins, lipids, vitamins, and bioactive compounds, potentially enhancing functional properties and extraction efficiency while maintaining product quality. However, excessive exposure may lead to oxidative degradation, pigment loss, nutrient deterioration, and the formation of undesirable compounds such as lipid oxidation products and nitrosamines. Plasma-activated water has also gained attention as an indirect sanitization strategy for washing and minimally processed foods. Despite its considerable potential, challenges related to process standardization, industrial scalability, regulatory approval, and long-term safety assessment remain unresolved. Overall, CP represents a sustainable and innovative technology for next-generation food processing and preservation of plant-based foods.