Implications of cold plasma and plasma activated water on food texture- a review

Amid the functional surge of new innovative techniques and the prevalence of undesirable bottlenecks in the food quality by the traditional thermal treatment, the likelihood of application of non-thermal techniques has increased significantly. The plasma-based technologies such as cold plasma and plasma activated water (PAW) are eco-friendly technologies that have minimal detrimental effects on the nutritional and sensory qualities of food products. This review discourses about the positive accompaniments that plasma interactions can entail on the properties of variety of food products. Due to the high oxidation potential and antimicrobial properties, plasma-based technologies are gaining more interest among industry and researchers. It can be a substitute for preservation diminishing the adverse effects on the sensory, physico-chemical, and nutrient profile of food. The textural properties of the finished processed foods are one of the major factors that influence the consumer behavior. Plasma interactions are largely holding a positive upshot on the texture properties of food. The alterations and variations happening in food texture because of plasma interactions need to be studied and recorded. With most of the studies focused on fruits and vegetables, the possibility of the technique in other food groups is still required to be investigated. With the existing research conclusions, it is unquestionable that the method has a constructive influence in every food subgroup.