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Updated: Feb 15, 2026

Treating Surfaces with a Cold Atmospheric Pressure Plasma using the COST-Jet
Published on: November 2, 2020
Recent Advances in the Application of Cold Plasma Technology in Foods
Chaitanya Sarangapani1, Apurva Patange1, Paula Bourke1
1BioPlasma Research Group, Dublin Institute of Technology, Dublin, Ireland;
Abstract:
The past decade has seen a surge in the scientific literature investigating the potential food-related applications of plasma. A multidisciplinary scientific effort has started to demonstrate process efficacy for a range of plasma applications, including antimicrobial, pesticidal, food functionalization, and waste treatment. Insights into the interactions of plasma species with food and the mechanisms of action are also emerging. This review examines the current status of cold plasma technology within the food sector with a particular emphasis on emerging applications. Opportunities and current challenges that need to be addressed for successful adoption of the approach by industry are detailed.
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Overview of Advanced Functional Groups
Functional groups are groups of atoms with specific chemical properties that occur within organic molecules and are sometimes denoted as “R”. Functional groups can “functionalize” a compound by enabling it to adopt different physical and chemical properties.
Types of Advanced Functional Groups
The table below summarizes some of the major functional groups in organic chemistry.