Journal of Food Processing & Technology

Evaluation of Cold Plasma Technology for Improved Food Packaging

Monteiro Ludwig^* Department of Food Packaging, Universitat Politècnica de Valencia, Valencia, Spain
^*Correspondence: Monteiro Ludwig, Department of Food Packaging, Universitat Politècnica de Valencia, Valencia, Spain, Email:

Received: 01-Aug-2023, Manuscript No. JFPT-23-22989; Editor assigned: 04-Aug-2023, Pre QC No. JFPT-23-22989 (PQ); Reviewed: 18-Aug-2023, QC No. JFPT-23-22989; Revised: 25-Aug-2023, Manuscript No. JFPT-23-22989 (R); Published: 01-Sep-2023, DOI: 10.35248/2157-7110.23.14.1047

Description

Cold plasma technology has emerged as a potential innovation in the field of food packaging and edible films, offering a wide array of applications that enhance the safety and quality of perishable products. As the global demand for convenient, sustainable, and safe food packaging continues to rise, researchers and industries are increasingly turning to this cuttingedge technology to meet these evolving needs. Cold plasma, often referred to as non-thermal or cold atmospheric plasma, is a partially ionized gas composed of various reactive species, including ions, electrons, free radicals, and photons. It operates at low temperatures, making it an attractive choice for applications in the food industry, where thermal treatments can lead to undesirable changes in product quality. One of the most significant applications of cold plasma technology in the food industry is its ability to improve the properties of edible films used for packaging. Edible films are thin, flexible materials that can be consumed along with the food they encase, reducing the need for traditional plastic packaging. These films are typically made from biopolymers like starch, proteins, or lipids, which can be reinforced and modified through cold plasma treatments. Cold plasma interacts with the surface of these films, introducing various chemical and physical changes that enhance their performance. For instance, it can improve the film's barrier properties, such as oxygen and moisture resistance, important for preserving the freshness of packaged food. The plasma can also enhance the film's mechanical properties, making it more robust and less prone to tearing or puncturing. These improvements not only extend the shelf life of packaged products but also reduce food waste and environmental impact by minimizing the need for additional packaging materials. Moreover, cold plasma technology offers a unique advantage in terms of antimicrobial activity. Microbial contamination is a major concern in the food industry, as it can lead to spoilage and foodborne illnesses.

Cold plasma generates a variety of reactive oxygen and nitrogen species, such as ozone, hydrogen peroxide, and nitric oxide, which have potent antimicrobial properties. When applied to edible films or directly to food surfaces, cold plasma can effectively kill or inactivate a wide range of pathogens, including bacteria, molds, and yeasts. This microbial control not only improves food safety but also reduces the reliance on chemical preservatives, which can have adverse health effects and raise consumer concerns. By harnessing cold plasma technology, the food industry can offer products that are not only safe but also meet the growing demand for minimally processed and preservative-free options. Furthermore, cold plasma technology can play a pivotal role in extending the shelf life of fresh produce. Fruits and vegetables are highly perishable due to their susceptibility to microbial growth and enzymatic degradation. Modern post-harvest treatments involve the use of chemical disinfectants, which can leave residue on the produce and may not fully eliminate pathogens. Cold plasma treatments offer a chemical-free alternative that effectively reduces microbial loads while preserving the quality and nutritional content of fresh produce. By applying cold plasma to the surface of fruits and vegetables, researchers have reported significant reductions in spoilage microorganisms and extended shelf life. This technology not only benefits consumers by providing safer and longer-lasting produce but also reduces the environmental footprint associated with chemical treatments and food waste. Another captivative application of cold plasma technology is the modification of food packaging materials to enhance their sustainability. Modern plastics are a significant contributor to environmental pollution, and there is a growing demand for eco-friendly alternatives. Cold plasma treatments can be used to functionalize the surface of biodegradable packaging materials, improving their barrier properties and overall performance. For instance, plasma treatments can increase the hydrophobicity of materials like cellulose or Polylactic Acid (PLA), making them more resistant to moisture and thereby extending their shelf life. Additionally, cold plasma can be used to produce active packaging systems, where the release of antimicrobial agents or antioxidants is triggered by specific environmental conditions, such as temperature or humidity. These innovations not only reduce the environmental impact of packaging materials but also contribute to the preservation of food quality and safety.

Cold plasma technology also holds potential in the field of food quality enhancement. It can be used to modify the surfaceproperties of food products, leading to improved texture, color, and sensory attributes. For example, cold plasma treatments can be applied to bakery products to create a crispier crust or to fruits to enhance their appearance and taste. Moreover, cold plasma can be utilized to remove undesirable odours or off-flavours from food surfaces, further enhancing the overall sensory experience for consumers. These quality improvements can make food products more appealing and marketable, ultimately benefiting both producers and consumers. Cold plasma technology has emerged as a versatile tool with numerous applications in improving edible films and food packaging. Its ability to enhance the barrier properties of edible films, control microbial contamination, extend the shelf life of fresh produce, and contribute to sustainable packaging solutions makes it a valuable asset for the food industry.