COLD PLASMA TECHNOLOGY FOR FOOD STERILIZATION: ADVANCES, MECHANISMS, AND FUTURE PROSPECTS IN ENSURING FOOD SAFETY

Abstract

Cold plasma technology has appeared as one of the most advanced non-thermal food processing techniques for achieving effective sterilization without compromising food quality. As consumers increasingly demand fresh, slightly processed, and chemical free food, traditional sterilization techniques such as thermal pasteurization, chemical sanitizers, and irradiation have faced limitations due to nutrient loss, undesirable sensory changes and safety concerns. Cold plasma provides ahigh efficient, environmentally friendly and rapid method food microbial inactivation using reactive species, ions, electrons, UV photons and charged particles produced from ionized gas. This review paper aims to provide an extensive and updated overview of cold plasma principles, mechanisms of microbial deactivation, equipment used, effects on food quality, application across various food categories advantages, limitation and industrial prospects. The growing research interest and commercialization potential show that cold plasma could become an essential part of sustainable food preservation system in the near future.