Application of Cold Plasma Technology in the Filed of Food Safety and Nutrition

Abstract:

As an emerging non-thermal food processing technology, cold plasma (CP) technology has been widely applied in food preservation and improvement of food quality due to its high efficiency, greenness and lack of chemical residues. CP technology can inhibit the growth of spoilage microorganisms, and degrade allergens and toxins in food. At the same time, the technology may also have both positive and negative impacts on the nutritional composition of food. Studying the application conditions of CP technology and the synergistic effect between CP and food processing conditions can help promote the rational application in the food industry. Based on an introduction to the generation methods of CP, the applications of CP technology in the field of food safety and its effects on nutritional components are elaborated, providing a reference for the precise application of CP technology in the food industry.