Mechanisms and applications of multifunctional low-temperature plasma technology for enhancing food safety

[en] Low-temperature plasma (LTP) is a promising green, non-thermal technology for food safety, addressing limitations of conventional methods that often compromise food quality. This review summarizes recent advancements in LTP applications, including microbial inactivation, mycotoxin degradation, pesticide residue reduction, and allergen mitigation. It also evaluates LTP's impact on food quality attributes such as color, texture, and nutrients, highlighting its potential benefits for consumer health. LTP-generated reactive species efficiently inactivate microorganisms, degrade toxins, and modify allergenic proteins. Compared to conventional techniques, LTP offers advantages of high efficiency, low temperature, and non-toxicity. The review discusses challenges and strategies for standardizing and scaling LTP technology, bridging research with industrial applications to promote sustainable green food processing for enhanced food safety.

Disciplines :

Agriculture & agronomy
Chemistry

Author, co-author :

Yan, Jun

Yuan, Xue

Fauconnier, Marie-Laure ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)

Fang, Xiaoming

Kong, Zhiqiang

Li, Ling ; Université de Liège - ULiège > TERRA Research Centre

Fan, Bei

Simal-Gandara, Jesus

Li, Minmin

Language :

English

Title :

Mechanisms and applications of multifunctional low-temperature plasma technology for enhancing food safety

Publication date :

October 2026

Journal title :

Food Control

ISSN :

0956-7135

eISSN :

1873-7129

Publisher :

Elsevier BV

Volume :

188

Pages :

112167

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://api.elsevier.com/content/article/PII:S0956713526002124?httpAccept=text/xml

Funders :

NSCF - National Natural Science Foundation of China

Available on ORBi :

since 13 May 2026

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