Recent Advances in the Application of Cold Plasma Technology in Foods

Chaitanya Sarangapani, Apurva Patange, Paula Bourke, Kevin Keener, P. J. Cullen

Research output: Contribution to journalReview article

38 Citations (Scopus)


The past decade has seen a surge in the scientific literature investigating the potential food-related applications of plasma. A multidisciplinary scientific effort has started to demonstrate process efficacy for a range of plasma applications, including antimicrobial, pesticidal, food functionalization, and waste treatment. Insights into the interactions of plasma species with food and the mechanisms of action are also emerging. This review examines the current status of cold plasma technology within the food sector with a particular emphasis on emerging applications. Opportunities and current challenges that need to be addressed for successful adoption of the approach by industry are detailed.

Original languageEnglish
Pages (from-to)609-629
Number of pages21
JournalAnnual Review of Food Science and Technology
Publication statusPublished - 25 Mar 2018
Externally publishedYes


  • Atmospheric
  • Cold plasma
  • Discharge
  • Nonthermal
  • Reactive species

ASJC Scopus subject areas

  • Food Science

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