An overview of the application of cold plasma technology in food processingand packaging

Cold plasma, a partially ionized gas maintained at low temperatures, has emerged as a promising non-thermal food processing method with various applications, including food sterilization and improving agricultural yields. Cold plasma interacts with and changes the surfaces of materials or living cells by producing reactive species such as ions, radicals, and photons. Applications of biopolymer/polymer-based packaging films are usually limited on an industrial scale due to their poor technical and functional characteristics as well as their poor physical, thermal, mechanical and structural properties. Therefore, various techniques such as UV radiation, ozonation, gamma rays, laser therapy, feedback responses, and plasma-based methods are used to modify biopolymers/polymers for intended applications. Compared to other methods, cold plasma (cold plasma), as a versatile emerging non-thermal technique for surface modification, has been highlighted in the modification of packaging films. Cold plasma is an ionized gas consisting of neutral molecules, electrons and positive and negative ions that can actively cause physical and chemical changes on the biopolymer/polymer surface. Due to the unique features CP Such as application to heat-sensitive materials, high antimicrobial activity and increasing the shelf life of foods, it has become an attractive and promising method for research in the food industry. Therefore, the aim of the present study is to investigate the effect of cold plasma technology in improving the quality of food and improving the characteristics of materials in food packaging

کلیدواژه ها:

Cold plasma ، Processing ، Packaging ، Food industry