ReviewFood chemistry: X2025
Surveying the utilization of cold plasma and plasma-activated water on food pigments, bioactive compounds, enzymes, vitamins, fatty acid, and essential oils: Considerations, mechanisms, and future trends.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 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
6 citing papers in PubMed.
- Plasma Bubbling-Assisted Extraction of Bioactive Compounds From Shrimp Waste: Effect on Physicochemical and Quality Characteristics.Journal of food science · 2026Article
- Plasma-Assisted Extraction of Polysaccharides fromPolymers · 2026Article
- Bactericidal Effect of Low Temperature Plasma Combined with Slightly Acidic Electrolyzed Water AgainstFoods (Basel, Switzerland) · 2026Article
- Non-Thermal Food Processing Technologies and Polyphenols: LC-MS Evidence for Stability, Transformation, and Functionality.Foods (Basel, Switzerland) · 2026Review
- Enhancing the techno-functional properties of Quinoa protein isolate through cold plasma treatment: a comprehensive study on pH effects.Scientific reports · 2026Article
- Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cold plasma (CP) technology has emerged as a novel, non-thermal, and eco-friendly method for enhancing food processing while reducing nutrient loss and degradation compared to traditional methods. This review collates the latest information on the effects of cold plasma's reactive species on food constituents, including bioactive compounds, pigments (chlorophyll, betalain, carotenoids, anthocyanins), enzymes, vitamins, fatty acid profiles, and essential oils. It also explores the mechanisms and functional properties of various cold plasma types (dielectric barrier discharge, jet plasma) and plasma-activated water, highlighting key factors like time, voltage, frequency, and gas to enhance the technology's efficiency. Even so, a thorough insight into the impact of cold plasma on food constituents and the underlying interaction mechanisms remains essential. Understanding the limitations of cold plasma treatment is crucial for advancing the recognition and acceptance of this modern technology.
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.