Vedaei Shiva, Dara Arash
Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran.
Department of Green Technologies in Food Production and Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Food Chem X. 2025 May 11;28:102509. doi: 10.1016/j.fochx.2025.102509. eCollection 2025 May.
Cold plasma (CP) technology has emerged as a novel, non-thermal, and eco-friendly method for enhancing food processing while reducing nutrient loss and degradation compared to traditional methods. This review collates the latest information on the effects of cold plasma's reactive species on food constituents, including bioactive compounds, pigments (chlorophyll, betalain, carotenoids, anthocyanins), enzymes, vitamins, fatty acid profiles, and essential oils. It also explores the mechanisms and functional properties of various cold plasma types (dielectric barrier discharge, jet plasma) and plasma-activated water, highlighting key factors like time, voltage, frequency, and gas to enhance the technology's efficiency. Even so, a thorough insight into the impact of cold plasma on food constituents and the underlying interaction mechanisms remains essential. Understanding the limitations of cold plasma treatment is crucial for advancing the recognition and acceptance of this modern technology.
冷等离子体（CP）技术已成为一种新颖、非热且环保的方法，与传统方法相比，它在增强食品加工的同时减少了营养成分的损失和降解。这篇综述整理了有关冷等离子体活性物质对食品成分影响的最新信息，这些成分包括生物活性化合物、色素（叶绿素、甜菜红素、类胡萝卜素、花青素）、酶、维生素、脂肪酸谱和精油。它还探讨了各种冷等离子体类型（介质阻挡放电、射流等离子体）和等离子体活化水的作用机制及功能特性，强调了诸如时间、电压、频率和气体等关键因素，以提高该技术的效率。即便如此，深入了解冷等离子体对食品成分的影响及其潜在的相互作用机制仍然至关重要。了解冷等离子体处理的局限性对于推动对这项现代技术的认识和接受至关重要。
