Cold plasma processing is a technique that uses electricity and reactive carrier gases, such
as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve …

Cold plasma (CP) is an emerging technology for food processing at low temperatures and
short time. CP parameters voltage, frequency, treatment time, electrodes gap distance, and …

Unsafe foods and water bodies are the leading cause of disease outbreaks in India and
Escherichia coli (E. coli) contributes to the majority of food-borne illnesses in human beings …

Polyphenols are the most important phytochemicals in our diets and have received great
attention due to their broad benefits for human health by suppressing oxidative stress and …

Atmospheric cold plasma (ACP) is an emerging technology in the food industry with a huge
antimicrobial potential to improve safety and extend the shelf life of food products. Dielectric …

Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight
loss, and, most importantly, microbial contamination. Traditionally, several methods are used …

Citrus spp. are spread mainly in the Mediterranean basin and represent the largest fruit
source for human consumption. Postharvest losses, mainly due to diseases and metabolic …

Quality losses in fresh produce throughout the postharvest phase are often due to the
inappropriate use of preservation technologies. In the last few decades, besides the …

Cold plasma technology (CPT) is considered as one of the emerging alternative techniques
for preserving food commodities, extending shelf life, and retaining bioactive compounds in …

As an emerging non-thermal food processing technology, cold plasma (CP) technology has
been widely applied in food preservation due to its high efficiency, greenness and lack of …