ReviewFood engineering reviews2023
The Application of Cold Plasma Technology in Low-Moisture Foods.
Review in Food engineering reviews, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
16 citing papers in PubMed.
- Structural Remodeling, Redox Regulation, and Metabolic Responses in Cold Plasma Pretreatment-Assisted Drying of Foods: A Critical Review.Foods (Basel, Switzerland) · 2026Review
- Plasma-activated water: a dual-action disinfectant and wound-healing therapy for diabetes-related foot infections.FEMS microbiology reviews · 2026Review
- Plant-Based Analogs: Potential Chemical Risks & Mitigation Strategies.Journal of food science · 2025Review
- Advances in Atmospheric Cold Plasma Technology for Plant-Based Food Safety, Functionality, and Quality Implications.Foods (Basel, Switzerland) · 2025Review
- Impact of Different Application Parameters of Cold Atmospheric Plasma on Foodborne Pathogen Inactivation.Microscopy research and technique · 2025Article
- Cold plasma as an emerging catalytic route for oil modification.Food chemistry: X · 2025Review
- A Review of DecontaminationToxins · 2025Review
- Cold plasma-induced structural and thermal enhancements in marshmallow root mucilage-gelatin aerogels.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
- Potential of cold plasma pretreatment for preserving biochemical attributes and ensuring the microbiological safety of saffron stigma.Food science & nutrition · 2024Article
- Inactivation ofFoods (Basel, Switzerland) · 2024Article
- The synergistic effect of dielectric barrier discharge plasma and phycocyanin on shelf life of Oncorhynchus mykiss rainbow fillets.Scientific reports · 2024Article
- Prospects of cold plasma in enhancing food phenolics: analyzing nutritional potential and process optimization through RSM and AI techniques.Frontiers in nutrition · 2024Review
- Low-Temperature Plasma Techniques in Biomedical Applications and Therapeutics: An Overview.International journal of molecular sciences · 2023Review
- Cold Plasma-Assisted Extraction of Phytochemicals: A Review.Foods (Basel, Switzerland) · 2023Review
- Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products.Food science and biotechnology · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Low-moisture foods such as spices, grains, and seeds constitute an important part of the human diet. Increased consumer concern for food safety and food quality has focused on the decontamination technologies required for low-moisture foods. Cold plasma treatment has been a promising novel technology in the food processing industry due to its advantages in safety, efficiency, versatility, and environmentally friendly nature. It has shown various capabilities on safety and quality control in low-moisture foods. This paper comprehensively reviewed the application of cold plasma in low-moisture foods, including inactivation of microorganisms, degradation of mycotoxins, influences on the quality of low-moisture foods, and promotion of seed germination. Cold plasma can inactivate the pathogenic microorganisms on the surface of low-moisture foods, by generating active species, ultraviolet radiation, and electric fields, which helps to extend the shelf life of foods while having minimal impact on food quality. Cold plasma technology is also an effective approach to detoxify mycotoxin-contaminated low-moisture foods by degrading various mycotoxins. With the manipulation of parameters for cold plasma generation, target functional properties of food products may be obtained. In addition, the application of cold plasma in seed germination is promising and could be of great significance to the global food crisis. This review also suggests that more systematic studies are needed to employ cold plasma in the low-moisture foods industry for selected applications.
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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.