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

Abstract Cold plasma is formed by the nonthermal ionization of gas into free electrons, ions, reactive atomic and molecular species, ultraviolet (UV) radiation. This cold can be used to alter surface solid liquid foods, it offers multiple advantages over traditional thermal treatments, such as no damage increased output variation (due various input parameters gas, power, type, etc.). appears have limited impact on sensory color properties, at lower power treatment times, but there has been a statistically significant reduction in pH for most treatments reviewed (p < 0.05). Carbohydrates (cross linking glycosylation), lipids (oxidation), proteins (secondary structure) are more significantly impacted due higher intensities longer times. Although food matrices vary considerably, this review identified literary evidence some influences impacts vast array biomolecular organoleptic properties these foods. Due rapidly evolving nature field, we also that authors prioritize presentation different information when publishing from research areas. Therefore, proposed number key physical chemical should considered inclusion all future publications field.