Editor Note - Journal of Food Technology and Preservation (2025) Volume 9, Issue 1

Effect of cold plasma technology on microbial reduction and quality retention in fresh produce.

Department of Fermentation Technology, University of Bangladesh, Bangladesh

*Corresponding Author:

Arif Hossain
Department of Fermentation Technology
University of Bangladesh, Bangladesh
E-mail: Arifh99@du.ac.bd

Received: 01-Feb-2025, Manuscript No. AAFTP-25-167062; Editor assigned: 03-Feb-2025, PreQC No. AAFTP-25-167062(PQ); Reviewed: 16-Feb-2025, QC No. AAFTP-25-167062; Revised: 22-Feb-2025, Manuscript No. AAFTP-25-167062(R); Published: 25-Feb-2024,DOI:10.35841/2591-796X-9.1.275

Citation: Hossain A. Effect of cold plasma technology on microbial reduction and quality retention in fresh produce. J Food Technol Pres. 2025;9(1):275

Introduction

Fresh produce is a vital component of human nutrition, but its perishable nature and susceptibility to microbial contamination pose significant challenges for food safety and shelf-life extension. Traditional preservation techniques, such as washing with chlorine solutions and refrigeration, have limitations in effectively eliminating pathogens without compromising the quality of the produce. Cold plasma technology has emerged as a promising non-thermal processing method that offers an innovative solution to microbial reduction while maintaining the quality of fresh fruits and vegetables [1].

Cold plasma, also known as non-thermal plasma, is an ionized gas composed of reactive species, including free radicals, ions, and electrons. It is generated at or near room temperature using various gases, such as air, oxygen, nitrogen, or argon, under controlled electrical discharges. The reactive species in cold plasma interact with microbial cell membranes and genetic material, leading to cell disruption and eventual inactivation of pathogens without the need for excessive heat or chemicals [2].

One of the primary advantages of cold plasma technology is its effectiveness in reducing microbial loads, including bacteria, viruses, and fungi, which are major contributors to foodborne illnesses and spoilage. Studies have demonstrated that cold plasma treatment can significantly reduce the presence of common foodborne pathogens such as Escherichia coli, Salmonella spp., Listeria monocytogenes, and Botrytis cinerea on fresh produce surfaces.

The mechanism behind microbial inactivation involves oxidative stress induced by reactive oxygen and nitrogen species (RONS), which disrupts cellular structures and inhibits metabolic functions in pathogens. Unlike traditional sanitization methods, cold plasma does not leave harmful chemical residues, making it a more sustainable and consumer-friendly approach to food safety.

While microbial reduction is essential, maintaining the sensory and nutritional quality of fresh produce is equally important. Cold plasma treatment has been shown to preserve key attributes such as texture, color, flavor, and nutritional content [3].

Texture and Firmness Unlike thermal processing, which can soften fruits and vegetables, cold plasma operates at low temperatures, preserving the structural integrity of produce. Studies indicate that short-duration plasma treatments do not significantly affect the firmness of items like strawberries, lettuce, and apples.

Color and Appearance The reactive species in cold plasma can sometimes cause minor oxidation, but optimized treatment parameters prevent discoloration. Research has found that plasma treatment does not lead to significant browning or pigment degradation in most fruits and vegetables [4].

Nutritional Content Vitamins and antioxidants in fresh produce can be sensitive to processing conditions. Cold plasma has minimal impact on key nutrients such as vitamin C, polyphenols, and carotenoids, making it a preferable alternative to conventional decontamination methods.

Cold plasma technology presents a sustainable and effective method for enhancing food safety in the fresh produce industry. However, challenges such as optimizing treatment conditions for different produce types, scaling up for industrial application, and ensuring regulatory approval need to be addressed. Future research should focus on refining plasma generation techniques and assessing long-term effects on microbial resistance and produce quality [5].

Conclusion

Cold plasma technology holds significant promise for microbial reduction and quality retention in fresh produce. With continued advancements, it could revolutionize food safety and preservation, offering a chemical-free and energy-efficient alternative to traditional methods.

References

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