ReviewFood engineering reviews2022
A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods.
Review in Food engineering reviews, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 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
28 citing papers in PubMed.
- Effects of cold plasma treatment time on aroma components, amino acids, and lipids in aromatic coconut water.Food chemistry: X · 2026Article
- Mechanistic insights into sonication-assisted cold plasma treatments for improved microbial decontamination and quality maintenance in perishable foods.Ultrasonics sonochemistry · 2026Review
- Piezoelectric cold atmospheric plasma inactivates dairy cattle bacteria and potentiates antibiotics in vitro.Applied microbiology and biotechnology · 2026Article
- A Comprehensive Review on Non-Thermal Technologies in Food Processing & Implementation in Different Food Industries: Limitations and Challenges.Food science & nutrition · 2026Review
- Cellular responses to prolonged non-thermal plasma exposure in Schizosaccharomyces pombe.Applied microbiology and biotechnology · 2026Article
- Plasma-activated water: a dual-action disinfectant and wound-healing therapy for diabetes-related foot infections.FEMS microbiology reviews · 2026Review
- Development, optimization and microbial stability of innovative gluten-free cereal bars.Frontiers in nutrition · 2026Article
- Plasma-Treated Poly(Lactic Acid): Deciphering the Structure of a Versatile Engineering Material.ACS omega · 2025Article
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
- Advances in Atmospheric Cold Plasma Technology for Plant-Based Food Safety, Functionality, and Quality Implications.Foods (Basel, Switzerland) · 2025Review
- Impact of Chitooligosaccharide Conjugated Epigallocatechin Gallate and Non-Thermal High-Voltage Atmospheric Cold Plasma onFoods (Basel, Switzerland) · 2025Article
- The Effects of UV-LED Technology on the Quality of Ready-to-Eat Pomegranates: Epigenetic Indicators and Metabolomic Analysis.Foods (Basel, Switzerland) · 2025Article
- The Application of Cold Atmospheric Plasma (CAP) in Barley Processing as an Environmentally Friendly Alternative.Foods (Basel, Switzerland) · 2025Review
- Comprehensive review for aflatoxin detoxification with special attention to cold plasma treatment.Mycotoxin research · 2025Review
- Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies.Foods (Basel, Switzerland) · 2025Review
- Cold plasma as an emerging catalytic route for oil modification.Food chemistry: X · 2025Review
- The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review.Foods (Basel, Switzerland) · 2025Review
- Bioaerosol Inactivation by a Cold Plasma Ionizer Coupled with an Electrostatic Precipitator.Microorganisms · 2024Article
- Study on hand disinfection in inpatient geriatric care on the superiority of cold plasma aerosol versus alcohol-based disinfection methods in a parallel group design.Scientific reports · 2024Article
- Cold Atmospheric Pressure Plasma Solutions for Sustainable Food Packaging.International journal of molecular sciences · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Changing consumers' taste for chemical and thermally processed food and preference for perceived healthier minimally processed alternatives is a challenge to food industry. At present, several technologies have found usefulness as choice methods for ensuring that processed food remains unaltered while guaranteeing maximum safety and protection of consumers. However, the effectiveness of most green technology is limited due to the formation of resistant spores by certain foodborne microorganisms and the production of toxins. Cold plasma, a recent technology, has shown commendable superiority at both spore inactivation and enzymes and toxin deactivation. However, the exact mechanism behind the efficiency of cold plasma has remained unclear. In order to further optimize and apply cold plasma treatment in food processing, it is crucial to understand these mechanisms and possible factors that might limit or enhance their effectiveness and outcomes. As a novel non-thermal technology, cold plasma has emerged as a means to ensure the microbiological safety of food. Furthermore, this review presents the different design configurations for cold plasma applications, analysis the mechanisms of microbial spore and biofilm inactivation, and examines the impact of cold plasma on food compositional, organoleptic, and nutritional quality.
Indexed as
Identifiers
What OpenQuestion holds
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.