Cold plasma (CP) is a state-of-the-art non-thermal technology with the potential to
accelerate drying, preserve nutritional value, and inactivate enzymes in foods. The purpose …

The present review provides a comprehensive overview of cold plasma treatment and its
applications in solvent activation and bioactive component extraction. The study has …

Microbial contamination in animal-based foods is a significant global concern, impacting the
food sector and public health. Cold plasma (CP) has recently emerged as a promising …

Kadamb is a unique and underutilized fruit having rich nutritional profile. The utilization of
kadamb fruit in value addition is very limited. In this study, pasta was made using kadamb …

This investigation was focused on the impact of cold plasma (CP) on the extraction of
curcumin and bioactive compounds of turmeric powder (TP). TP was treated with CP at …

A significant problem in food quality is the quest for preservation technologies. Due to its low
operating temperature and short processing time, cold plasma (CP), as an emerging …

The current study focused on novel approaches for plasma-activated water treated sweet
orange peel waste through the use of various food-grade debittering agents (salt, alkali, and …

The immense waste generated from sweet orange (Citrus sinensis) peel during processing
poses significant challenges in waste management, contributing to environmental pollution …

This study investigates the impact of Plasma-Activated Water (PAW) washing and storage on
the shelf life of Night-Blooming Jasmine (NBJ) flowers (Cestrum nocturnum L.). NBJ flowers …

This study employed the casting method to fabricate biofilms comprising banana starch and
alginate, fortified with orange peel extract. The resulting films were subjected to analysis …