Efficacy of cold plasma technology on the constituents of plant-based food products: Principles, current applications, and future potentials

Basit Öğe Kaydı
dc.authorid0000-0002-5304-3157
dc.authorid0000-0003-0335-9433
dc.authorid0000-0003-4237-437X
dc.contributor.authorOner, Manolya Eser
dc.contributor.authorSubasi, Busra Gultekin
dc.contributor.authorOzkan, Gulay
dc.contributor.authorEsatbeyoglu, Tuba
dc.contributor.authorCapanoglu, Esra
dc.date.accessioned2026-01-24T12:31:09Z
dc.date.available2026-01-24T12:31:09Z
dc.date.issued2023
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractCold plasma (CP) is one of the novel non-thermal food processing technologies, which has the potential to extend the shelf-life of plant-based food products without adversely affecting the nutritional value and sensory characteristics. Besides microbial inactivation, this technology has been explored for food functionality, pesticide control, and allergen removals. Cold plasma technology presents positive results in applications related to food processing at a laboratory scale. This review discusses applications of CP technology and its effect on the constituents of plant-based food products including proteins, lipids, carbohydrates, and polar and non-polar secondary plant metabolites. As proven by the publications in the food field, the influence of CP on the food constituents and sensory quality of various food materials are mainly based on CP-related factors such as processing time, voltage level, power, frequency, type of gas, gas flow rate as well as the amount of sample, type, and content of food constituents. In addition to these, changes in the secondary plant metabolites depend on the action of CP on both cell membrane breakdown and increase/decrease in the scavenging compounds. This technology offers a good alternative to conventional methods by inactivating enzymes and increasing antioxidant levels. With a waterless and chemical-free property, this sustainable and energy-efficient technology presents several advantages in food applications. However, scaling up CP by ensuring uniform plasma treatment is a major challenge. Further investigation is required to provide information regarding the toxicity of plasma-treated food products.
dc.identifier.doi10.1016/j.foodres.2023.113079
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.pmid37689859
dc.identifier.scopus2-s2.0-85162974596
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2023.113079
dc.identifier.urihttps://hdl.handle.net/20.500.12868/5695
dc.identifier.volume172
dc.identifier.wosWOS:001058833400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Research International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260121
dc.subjectAllergen
dc.subjectCarbohydrate
dc.subjectNon-thermal
dc.subjectLipid
dc.subjectProtein
dc.subjectSecondary plant metabolite
dc.subjectSensory
dc.subjectSustainability
dc.titleEfficacy of cold plasma technology on the constituents of plant-based food products: Principles, current applications, and future potentials
dc.typeReview Article

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