Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review

Cold plasma is formed by the nonthermal ionisation of gas into free electrons, ions, reactive atomic and molecular species, and UV radiation. This cold plasma can be used to alter the surface of solid and liquid foods, and it offers multiple advantages over traditional thermal treatments, such as no thermal damage and increased output variation (due to the various input parameters gas, power, plasma type, etc.). Cold plasma appears to have limited impact on the sensory and colour properties, at lower power and treatment times, but there has been a statistically significant reduction in pH for most of the cold plasma treatments reviewed (