In this era of green technology, plasma technology is one of the novel techniques intended towards many industries including food industry as a principal application due to less utilization of energy, solvents, and water with minimum impact on food quality. The foremost purpose behind the utilization of nonthermal plasma processing (cold plasma) lies in the retention of freshness of food products along with furtherance of sensory properties as well as functional and nutritional composition. In addition, this technique assists in shelf life extension and carries out desirable modifications in the structure of food and packaging material. This technology has been proven to be advantageous over other technologies since all these processes are carried out at low temperature, hence is highly suitable for heat-sensitive materials. The present review summarizes the mechanism of this plasma technology along with its benefits to the industry, for example improvements in cooking quality, enhancements in enzyme activity, modification of starches, and microbial inactivation. Also, the effects of plasma treatment on characteristics of various food products have been elaborated in this review.

中文翻译：

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非热等离子体：食品工业的先进技术

在这个绿色技术时代，等离子技术是一种新技术，旨在用于包括食品工业在内的许多行业作为主要应用的新技术之一，因为它对能源、溶剂和水的利用较少，对食品质量的影响最小。利用非热等离子体处理（冷等离子体）的首要目的在于保持食品的新鲜度，同时促进感官特性以及功能和营养成分。此外，该技术有助于延长保质期，并对食品和包装材料的结构进行所需的修改。该技术已被证明优于其他技术，因为所有这些过程都是在低温下进行的，因此非常适合热敏材料。本综述总结了这种等离子体技术的机制及其对行业的好处，例如烹饪质量的提高、酶活性的增强、淀粉的改性和微生物灭活。此外，本文还详细阐述了等离子体处理对各种食品特性的影响。