The Potential of Cold Plasma Technology for Enhancing Nutrients and Bioactive Compounds in Seeds and Grains

Traditional thermal processing often degrades heat-sensitive nutrients and bioactive compounds in seeds and grains. This paper explores the underexplored application of Cold Plasma (CP), a non-thermal processing technology, as a surface modification and sterilization method that can simultaneously enhance the bioavailability of essential nutrients (e.g., proteins, complex carbohydrates, and micronutrients) and improve the germination rate of seeds. While CP is mostly studied for microbial inactivation, its potential for targeted nutritional enhancement remains largely untapped. This extended abstract discusses the mechanism of CP-induced structural changes and proposes future research directions focusing on optimizing plasma parameters for maximum nutritional gain with minimal quality deterioration.

کلیدواژه ها:

Cold Plasma (CP) ، Non-thermal processing ، Seeds and Grains ، Bioactive Compounds ، Nutritional Enhancement ، Bioavailability ، Sustainable Food Technology