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Emerging plasma-activated technologies for future food preservation: principles, mechanisms and potential large-scale

Shan Tang1, Guangsheng Yang2, Jun-Hu Cheng1

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.

Food Research International (Ottawa, Ont.)
|July 6, 2026
PubMed
Abstract

Keywords:
Food preservationPlasma-activated mist and icePlasma-activated technologiesPlasma-activated waterReactive species

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