Effect of cold atmospheric pressure plasmas on physicochemical, nutritional, and cytotoxic properties of red and white wines - comprehensive studies

In recent years, there has been an increasing interest in natural food products, including wines, due to their unique properties such as high polyphenol content and antioxidant capacity. Here we presented controlled application of cold atmospheric pressure plasma (CAPP) for functional wine production. By treating red and white wine with CAPPs, significant improvements were observed, including: an increase in the contribution of the most bioavailable "< 5 kDa" fraction of metals and an increase in total phenolic compounds and phenolic acid content in red wine samples, among others. Furthermore, the application of CAPP maintained the cytotoxicity properties of red wine towards Caco-2 cell lines and was not toxic to normal FHs74 Int cell lines. The findings suggest that CAPP can be a valuable tool in the wine industry, producing wines with enhanced health benefits without compromising their natural qualities.