Cold plasma processing is a technique that uses electricity and reactive carrier gases, such
as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve …

Cold plasma (CP) technology has proven very effective as an alternative tool for food
decontamination and shelf-life extension. The impact of CP on food quality is very crucial for …

Highlights•Natural food pigments are actively studied because of potential health benefits.•A
diversity of plant and microbial sources has been reported.•Processing effects have been …

Citrus is a major processed crop that results in large quantities of wastes and by-products
rich in various bioactive compounds such as pectins, water soluble and insoluble …

In recent years, the replacement of synthetic colorants with natural ones has attracted
increasing consumers' and market interest. Natural colorants include different groups of …

Plasma-liquid systems have attracted increasing attention in recent years, owing to their
high potential in material processing and nanoscience, environmental remediation …

The functional beverages (FBs) are an important segment of functional food products due to
health benefits they provide and their appealing sensory characteristics, suitability and …

Native starches have limited applications in the food industry due to their unreactive and
insoluble nature. Cold plasma technology, including plasma-activated water (PAW), has …

This work focusses on the effects of cold plasma, a novel, non-thermal technology, on the
quality of blueberry juice, such as inactivation of Bacillus, anthocyanins, phenolics, vitamin …

Chili pepper is difficult to dry as the outermost surface is covered with an epicuticular wax
layer, which hinders moisture transfer. Chemical dipping pretreatments and thermal …