COLD PLASMA TECHNOLOGY: A NON-THERMAL ALTERNATIVE FOR FOOD SAFETY

Abstract

 Growing interest in safe, minimally processed foods with high nutritional quality has driven the development of non-thermal food preservation technologies. Among these, cold plasma stands out due to its high efficiency in inactivating microorganisms, combined with the preservation of the food's sensory and nutritional characteristics. This study aimed to review scientific literature on the application of cold plasma in food processing and preservation, addressing its mechanisms of action, operating parameters, applications, limitations, and prospects. The review was conducted using Google Scholar and the CAPES Journal Portal, covering articles published between 2020 and 2026 in Portuguese and English regarding the use of cold plasma in the food industry. Studies demonstrate that technology is highly effective in reducing pathogenic bacteria, fungi, biofilms, and mycotoxins, in addition to having applications in bioactive compound extraction, starch modification, and shelf-life extension across various food matrices. Its antimicrobial action is primarily attributed to the generation of reactive oxygen and nitrogen species, ultraviolet radiation, and physical effects on the cell membrane. Compared to conventional thermal treatments, cold plasma causes less degradation of heat-sensitive nutrients and better preserves food color, texture, and flavor. However, its widespread industrial adoption still faces challenges related to the standardization of processing parameters, high equipment costs, the assessment of byproduct formation, and the establishment of specific regulations. It is concluded that cold plasma is a promising emerging technology for enhancing microbiological safety and extending food shelf life, although further studies are required to make its industrial-scale application feasible.