Pros and cons of cold plasma technology as an alternative non-thermal processing technology in seafood industry

Abstract

Abstract Background Globally, preservation and the ensured microbial safety of seafood have been the major challenges. Several methods have been developed to overcome several obstacles and reach such a goal. Non-thermal technologies, especially cold plasma (CP), have gained augmenting attention as a powerful tool for marginally processed food, particularly seafood to meet consumer demand, in which stability and the improved nutritional and organoleptic properties are expected. Nevertheless, there are several limitations such as protein oxidation, lipid oxidation, changes in organoleptic properties, as well as discoloration, which limit the applications of these technologies in seafood industries. Scope and approach An understanding of the mechanisms of these reactions and the potential solution toward these drawbacks are crucial for exploitation of CP for seafood processing and preservation. This review provides an insight for CP as a novel non-thermal technology for seafood processing. Moreover, the impact of CP on seafood quality as affected by the process parameters was extensively discussed. Several reactions occurring in seafood mediated by CP treatment were also elucidated. Key findings and conclusions Compared to other non-thermal preservation techniques. CP has great potential in seafood preservation. The combined treatment of CP with antioxidants, particularly from natural sources to circumvent its limitation in seafood processing was also discussed. These information opens a new approach for the consideration of CP as another processing technology for assuring the safety and maintaining the prime quality of seafood.