Atmospheric‐Pressure Cold Plasma: A Next‐Generation Nonthermal Technology for Enhancing Food Safety, Quality, and Shelf Life

ABSTRACT Atmospheric‐pressure cold plasma (APCP) has emerged as a promising nonthermal technology for enhancing food safety, quality, and shelf life. This review evaluates the current applications of APCP in food processing, emphasizing its effectiveness in microbial inactivation, chemical and toxin removal, food functionality improvement, and packaging material enhancement. The mechanisms of microbial inactivation, particularly the role of reactive oxygen and nitrogen species (RONS), are discussed in relation to their effects on foodborne pathogens and spoilage organisms. APCP's ability to degrade contaminants like mycotoxins and pesticide residues, while preserving sensory and nutritional attributes, is highlighted. Additionally, APCP's capabilities to improve food functionality by modifying properties such as solubility and emulsification and enhance packaging films with better mechanical strength and antimicrobial capabilities are discussed. The review addresses various challenges associated with the APCP technique, such as limited penetration depth, potential sensory changes, and the need for standardization and scalability. The importance for optimization of plasma parameters and safety evaluations of APCP for successful commercialization is emphasized. Thus, this review provides key insights that can guide future research and support the broader adoption of APCP in the food industry.