Novel plasma-based technologies that offer maximum efficiency at minimal environmental
costs are expected to further promote the sustainable societal and economic development …

Food is subjected to various thermal treatments during processes to enhance its shelf-life.
But these thermal treatments may result in deterioration of the nutritional and sensory …

Gelatin/agar-based smart and functional freshness indicator films were fabricated using blue
anthocyanin and zinc oxide nanoparticles (ZnO). The anthocyanin was extracted from …

Novel nonthermal inactivation technologies have been increasingly popular over the
traditional thermal food processing methods due to their capacity in maintaining microbial …

As the fourth state of matter, plasma's unique properties and interactions with other states of
matter offer many promising opportunities for investigation and discovery. In particular, cold …

Background The search for preservation methods that can be used as alternatives to heat
treatment is a significant issue in food quality. Utilization of plasma technology, a useful …

Nonthermal plasma (NTP) is an advanced technology that has gained extensive attention
because of its capacity for decontaminating food from both biological and chemical sources …

Emerging non-thermal technologies for enhancing shelf life and food safety have
revolutionized the food processing sector. Adopting different non-thermal techniques like …

Abstract Plasma-activated water (PAW), the water or solutions treated with atmospheric cold
plasma, is an eco-friendly technique with minimal changes in food products, making it a …

Cold plasma (CP) is an upcoming technology implemented for the preservation of highly
perishable foods, especially aquatic food products (AFPs). The high moisture content, high …