Recent advances on the application of cold plasma technology in food
BU Ying
XU Yucong
TAN Guizhi
YIN Shiqiang
ZHU Wenhui
LI Xuepeng
LI Jianrong
Abstract：Cold plasma(CP)possesses the advantages of safety,high efficiency,strong versatility and environmental friendliness,making it a rapidly emerging technology in the field of food processing.In the past decade,the application of CP in food antibacterial,preservation,and functionalization has been extensively studied.Recently,research efforts have primarily focused on investigating the interaction between active substances and food matrices.Firstly,based on the review of related concepts and classifications,the application of CP in the preservation of meat products,aquatic products and fruits and vegetables was discussed,and its advantages in extending shelf life,inhibiting microbial growth and reducing lipid oxidation were emphasized.Secondly,the application of CP in food modification is reviewed,including the modification of carbohydrate and protein,as well as the effect on the oxidation of fat and protein in food.CP has great potential to improve food quality and safety,but its large-scale industrial application still needs further research.Lastly,the action mechanism of CP was analyzed,and its future application in food industry was prospected,in order to provide a reference for the wide application of cold plasma technology in food industry.
Keywords：cold plasmaactive substancesapplication progressaction mechanism
Publication Date：2025-06-15
Online Publishing Date：2025-09-09(First online date of this platform, not the publication date of the document)
Pages：11( 93-103 )