ReviewFood science and biotechnology2023
Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products.
Review in Food science and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
19 citing papers in PubMed.
- Postharvest Management of Fruits: Navigating the Affordability, Efficacy, and Non-Destructive Quality Evaluation of Thermal Versus Non-Thermal Interventions.Foods (Basel, Switzerland) · 2026Review
- Atmospheric Room Temperature Plasma Pretreatment Enhances Pulsed Electric Field Extraction of Phenolic Compounds from Hemp Leaves: Response Surface Modeling and Stability Assessment in a Model Vinegar System.Molecules (Basel, Switzerland) · 2026Article
- Structural Remodeling, Redox Regulation, and Metabolic Responses in Cold Plasma Pretreatment-Assisted Drying of Foods: A Critical Review.Foods (Basel, Switzerland) · 2026Review
- Antioxidants in Plant-Based Food Matrices: From Structure-Activity and Degradation Kinetics to Formulation Design.Comprehensive reviews in food science and food safety · 2026Review
- Non-Thermal Processing Technologies in Food Industries.Foods (Basel, Switzerland) · 2026Review
- Mechanistic insights into sonication-assisted cold plasma treatments for improved microbial decontamination and quality maintenance in perishable foods.Ultrasonics sonochemistry · 2026Review
- Advances in Atmospheric Cold Plasma Technology for Plant-Based Food Safety, Functionality, and Quality Implications.Foods (Basel, Switzerland) · 2025Review
- Inactivation of Emerging Opportunistic Foodborne PathogensFoods (Basel, Switzerland) · 2025Review
- New Strategies and Artificial Intelligence Methods for the Mitigation of Toxigenic Fungi and Mycotoxins in Foods.Toxins · 2025Review
- Atmospheric cold plasma alters plant traits and negatively affects the growth and development of fall armyworm in rice.Scientific reports · 2025Article
- Effects of plasma-activated water on structural and functional properties of PSE-like chicken protein isolate.Current research in food science · 2025Article
- Cold Plasma-A Sustainable Energy-Efficient Low-Carbon Food Processing Technology: Physicochemical Characteristics, Microbial Inactivation, and Industrial Applications.International journal of food science · 2025Review
- Effects of ultrasound-assisted plasma-activated water washing on the inhibition of natural microorganisms on fresh-cut celery and celery quality properties.Food science and biotechnology · 2024Article
- Molecular Characteristics and Processing Technologies of Dairy Products from Non-Traditional Species.Molecules (Basel, Switzerland) · 2024Review
- Enhancement of rosehip bioactive compounds by cold plasma pretreatment and application of its extract as a functional ingredient in ketchup.Food chemistry: X · 2024Article
- The Effect of Cold Plasma Treatment on the Storage Stability of Mushrooms (Foods (Basel, Switzerland) · 2024Article
- Experimental Investigation of Bacterial Inactivation of Beef Using Indirect Cold Plasma in Cold Chain and at Room Temperature.Foods (Basel, Switzerland) · 2024Article
- Integrated in-package treatment of hydrogen peroxide and cold plasma for microbial inactivation of cabbage slices.Food science and biotechnology · 2024Article
- The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips.Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cold plasma processing is a nonthermal approach that maintains food quality while minimizing the effects of heat on its nutritious qualities. Utilizing activated, highly reactive gaseous molecules, cold plasma processing technique inactivates contaminating microorganisms in food and packaging materials. Pesticides and enzymes that are linked to quality degradation are currently the most critical issues in the fresh produce industry. Using cold plasma causes pesticides and enzymes to degrade, which is associated with quality deterioration. The product surface characteristics and processing variables, such as environmental factors, processing parameters, and intrinsic factors, need to be optimized to obtain higher cold plasma efficiency. The purpose of this review is to analyse the impact of cold plasma processing on qualitative characteristics of food products and to demonstrate the effect of cold plasma on preventing microbiological concerns while also improving the quality of minimally processed products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.