article · Food Frontiers
Cold plasma is an emerging non-thermal preservation technology for processing fruits and fruit juices. Various cold plasma sources exist, such as dielectric barrier discharge, plasma jets, corona discharges, micro-discharges, glow discharges, and gliding arc discharges. While past research has primarily focused on microbial safety, shelf life, and enzyme inactivation, the broader consequences on nutritional chemistry require closer evaluation. This review examines how different cold plasma technologies affect key nutritional and quality attributes in fruit products. Specifically, it assesses the physicochemical transformations that occur during treatment, with particular focus on changes to antioxidant activity, ascorbic acid content, and the profiling and bioaccessibility of bioactive phenolic compounds. It also examines sensory quality, notably colour changes, which serve as critical indicators for consumer acceptance.
Consumers and food processors increasingly seek preservation techniques that maintain safety without degrading nutritional value. Understanding how non-thermal treatments like cold plasma alter antioxidants, essential vitamins, and sensory characteristics ensures that healthier, appealing fruit products can be developed without relying on traditional heat treatments that degrade product quality.
This research provides baseline evidence for food processors and equipment manufacturers considering cold plasma as an alternative preservation method for fresh produce and beverages. Because the review synthesises scientific studies on chemical transformations and sensory effects rather than presenting a finished commercial system, the application remains at an exploratory research stage requiring further optimisation before industrial adoption.
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Abstract In recent years, cold plasma (CP) has emerged as a promising preservation technology for fruit products. Several CP sources include dielectric barrier discharge, plasma jets, corona discharges, micro‐discharges, glow discharges, and gliding arc discharges. However, the effects of these different types of CP on the chemical compounds of fruits and juices are not fully understood. In this review, we summarize (I) the current knowledge on the use of CP for the preservation and processing of fruits and juices; (II) the diverse types of CP sources and explore their applications within a scientific context; (III) the physicochemical transformations that take place in fruits and juices following CP treatment; and (IV) the changes observed in antioxidant activity, vitamin C content, phenolic compounds, and their bioaccessibility. Numerous studies have explored CP's influence on microbial contamination, shelf life, enzymes, and various physicochemical changes. This review uniquely centers its attention on the impact of CP on bioactive phenolic compounds, their bioaccessibility, vitamin C content, and antioxidant activity in different types of fruits and fruit juices. Additionally, this review delves into the assessment of selected sensory properties, notably color, which is an important parameter for consumer acceptance. By focusing on these particular aspects, we aim to provide a targeted and comprehensive analysis of CP's effects on essential nutritional and quality attributes of fruits and fruit juices, distinct from the broader spectrum covered in the existing literature.
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DOI: 10.1002/fft2.372
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