Cold Atmospheric Plasma for Food Safety and Preservation: Mechanisms, Applications, and Challenges

The largest issues facing the modern food industry are food security and protection, as microbiological contamination, low nutritional quality, and chemical deficiencies directly endanger both public health and financial stability. Energy expenditure, alterations in sensory quality, and customer issues with chemical residues are all consequences of traditional preservation techniques including chilling, pasteurization, and chemical additions. Cold atmospheric plasma (CAP) has proven to be a promising non-citrus, environmentally friendly technology that can effectively neutralize a wide range of microorganisms and at the same time maintain nutrition and sensory quality of food, maintains food nutrition and sensory quality.In addition to microbial inactivity and biochemical alterations, such as rollers in the form of reactive oxygen and nitrogen species (RON), this review offers a thorough observation of plasma file interactions. We also talk about the influence of CAP on food quality attributes, the difficulties in widespread adoption, and new developments in CAP applications in other food areas. Lastly, the future strategy is shown to integrate with existing food safety technologies, industry acceptance, and regulatory considerations.