Cold plasma: a promising technology for improving the rheological characteristics of food.

At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and many food product manufacturers are trying to feature a new processing technique for the healthy food supply. The non-thermal nature of cold plasma treatment is one of the leading breakthrough technologies for several food processing applications. The beneficial response of cold plasma processing on food quality characteristics is widely accepted as a substitution technique for new food manufacturing practices. This review aims to elaborate and offer crispy innovative ideas on cold plasma application in various food processing channels. It highlights the scientific approaches on the principle of generation and mechanism of cold plasma treatment on rheological properties of foods. It provides an overview of the behavior of cold plasma in terms of viscosity, crystallization, gelatinization, shear stress, and shear rate. Research reports highlighted that the cold plasma treated samples demonstrated a pseudoplastic behavior. The published literatures indicated that the cold plasma is a potential technology for modification of native starch to obtain desirable rheological properties. The adaptability and environmentally friendly nature of non-thermal cold plasma processing provide exclusive advantages compared to the traditional processing technique.

Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products.

Aflatoxins are the most toxic natural mycotoxins discovered so far, posing a serious menace to the food safety and trading economy of the world, especially developing countries. How to effectively detoxify has persistently occupied a place on the list of "global hot-point" concerns. Among the developed detoxification methods, physical methods, as the authoritative techniques for aflatoxins degradation, could rapidly induce irreversible denaturation of aflatoxins. This review presents a brief overview of aflatoxins detection and degradation product structure identification methods. Four main safety evaluation methods for aflatoxins and degradation product toxicity assessment are highlighted combined with an update on research of aflatoxins decontamination in the last decade. Furthermore, the latest applications, degradation mechanisms and products of physical aflatoxin decontamination techniques including microwave heating, irradiation, pulsed light, cold plasma and ultrasound are discussed in detail. Regulatory issues related to "detoxification" are also explained. Finally, we put forward the challenges and future work in studying aflatoxin degradation based on the existing research. The purpose of supplying this information is to help researchers have a deeper understanding on the degradation of aflatoxins, break through the existing bottleneck, and further improve and innovate the detoxification methods of aflatoxins.

Influence of ozone treatment on functional and rheological characteristics of food products: an updated review.

In this milieu, ozone technology has emerged as an avant-garde non-thermal mode of disinfection with potential applications in the food industry. This eco-friendly technology has a comprehendible adeptness in replacing alternative chemical sanitizers and is recognized as a generally safe disinfectant for fruits and vegetables. Several researchers have been focusing on the biochemical impacts of ozone on different quantitative and qualitative aspects of fruits and vegetables. A collection of those works is presented in this review highlighting the effect of ozone on the functional, antioxidant, and rheological properties of food. This can be a benevolent tool for discovering the processing states of ozone applications and ensuing influence on safety and quality attributes of previously studied foods and opening further research areas. It extends shelf life and never leaves any harmful residues on the product since it decomposes to form oxygen. It was seen that the impact on a specific property of food was dependent on the ozone concentration and treatment time, and the adverse effects of ozone exposure can be alleviated once the processing conditions are optimized. The present review can be used as a baseline for designing different food processing operations involving ozone.

Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.).

The number of food frauds in coconut-based products is increasing due to higher consumer demands for these products. Rising health consciousness, public awareness and increased concerns about food safety and quality have made authorities and various other certifying agencies focus more on the authentication of coconut products. As the conventional techniques for determining the quality attributes of coconut are destructive and time-consuming, non-destructive testing methods which are accurate, rapid, and easy to perform with no detrimental sampling methods are currently gaining importance. Spectroscopic methods such as nuclear magnetic resonance (NMR), infrared (IR)spectroscopy, mid-infrared (MIR)spectroscopy, near-infrared (NIR) spectroscopy, ultraviolet-visible (UV-VIS) spectroscopy, fluorescence spectroscopy, Fourier-transform infrared spectroscopy (FTIR), and Raman spectroscopy (RS) are gaining in importance for determining the oxidative stability of coconut oil, the adulteration of oils, and the detection of harmful additives, pathogens, and toxins in coconut products and are also employed in deducing the interactions in food constituents, and microbial contaminations. The objective of this review is to provide a comprehensive analysis on the various spectroscopic techniques along with different chemometric approaches for the successful authentication and quality determination of coconut products. The manuscript was prepared by analyzing and compiling the articles that were collected from various databases such as PubMed, Google Scholar, Scopus and ScienceDirect. The spectroscopic techniques in combination with chemometrics were shown to be successful in the authentication of coconut products. RS and NMR spectroscopy techniques proved their utility and accuracy in assessing the changes in coconut oil's chemical and viscosity profile. FTIR spectroscopy was successfully utilized to analyze the oxidation levels and determine the authenticity of coconut oils. An FT-NIR-based analysis of various coconut samples confirmed the acceptable levels of accuracy in prediction. These non-destructive methods of spectroscopy offer a broad spectrum of applications in food processing industries to detect adulterants. Moreover, the combined chemometrics and spectroscopy detection method is a versatile and accurate measurement for adulterant identification.

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food.

The need for sustainable food production and the demand for fresh and minimally processed foods have prompted remarkable research in novel food processing technologies that ensure safe and shelf-stable food for a large population. Long-established techniques such as heating, drying, and freezing have been associated with nutrient loss and high energy consumption. This trend has drawn attention to the practice of employing ozone in several food applications owing to its significant disinfectant and antimicrobial efficiency. The aqueous form of ozone has been found to show greater efficacy than its gaseous form, with faster decomposition rates leaving no harmful residues. The current study presents an overview of the latest scientific literature on the properties, chemistry, and generation of aqueous ozone, emphasizing the factors affecting process efficiency. The review scrupulously focuses on food decontamination, starch modification, pesticide degradation, and seed germination effects of aqueous ozone, highlighting the optimum processing parameters and salient findings of some major studies. A brief insight into the limitations and future trends has also been presented. Aqueous ozone has been acclaimed to have the potential to cause significant changes in the food matrix that could result in constructive modifications with outcomes entirely dependent on the processing conditions. Indirect and direct reactions involving hydroxyl radical and molecular oxygen atoms, respectively, form the basis of the ozone reaction in aqueous media, providing a distinctive kind of advanced oxidation process that offers certain crucial benefits. With a shorter half-life in water as compared to air, the rapid decomposition of aqueous ozone to oxygen, leaving no harmful residues, adds to its advantages.

Need for a balance between short food supply chains and integrated food processing sectors: COVID-19 takeaways from India.

India is an agrarian country with a long history of traditional food processing practices and Short food supply chains (SFSC). However, last few decades saw a huge investment and steady increase in large scale integrated food processing units to combat globalization, food security and India's export demands. Recent outbreak of COVID-19 has manifested the drawbacks in the existing production and supply chain system with a wide range of issues and enforces the need for a more balanced approach. This scenario can be commonly observed in many other agrarian developing nations. This article discusses various issues concerning the existing integrated food processing sectors such as high energy consumption, greenhouse gas emissions and food insecurity during disasters and pandemic outbreaks. Moreover, we emphasise a more sustainable approach with a better balance and understanding between SFSC and integrated food processing. A potential solution in this scenario would be, rejuvenating SFSC and traditional food processing approaches along with integrated food processing units. An approach of this kind, opens up new possibilities for a next generation process-supply system.

Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation.

The study on fermentation kinetics of the coconut inflorescence sap is important to understand its shelf life at different storage conditions and to develop suitable value added products. The coconut inflorescence sap collected by using in-house developed coco-sap chiller device is called Kalparasa. The fermentation characteristics of Kalparasa were investigated at every 1-h interval under ambient (31 ± 2 °C) and refrigerated (5 ± 1 °C) storage conditions. The results reveal that pH of the sap and total sugar content decline rapidly under ambient conditions than under refrigerated conditions. Acidity, turbidity, and reducing sugar content significantly (p < 0.001) increases for the sap stored under ambient conditions. The reaction rate constant (k) of the vitamin C and total sugar degradation increases with the atmospheric fermentation. The degradation kinetics of vitamin C and total sugar in Kalparasa during natural fermentation (ambient condition) follow second-order equation whereas the reducing sugar follows the first-order equation.

Determination and optimization of Vitamin B complex in xylanase enzyme treated polished rice by response surface methodology.

The present study provides information about the concentrations of Vitamin B (thiamine, riboflavin, pyridoxine and niacin) in polished brown rice treated with xylanase. Xylanase enzyme was produced from Aspergillus awamori MTCC 9166. Brown rice was treated with 60-100% enzyme (40 ml of buffer -undiluted) for 30 to 150 min (with variation of 30 min) at 30 degrees C to 50 degrees C (with variation of 5 degrees C) to attain a saturated moisture level of 35.5 g100(-1)g .The enzyme acted upon selective degradation (polishing time 10-50 sec) of bran layer facilitating retention of more vital nutrients along with the vitamins. Vitamin B content, detected through HPLC and optimized by response surface methodology (RSM) with central composite design (CCRD), demonstrated that selective degradation of bran layers for polished rice facilitated increase of thiamine (57%), riboflavin (48%), pyridoxine (90%) and niacin (55%) concentration in bio polished rice over normally milled rice.Enzyme treated bio-polished rice was considered to be better source of vitamin B complex than mechanically milled rice, hence more nutritionally efficacious.

Plant-based hydrocolloids for efficient clarification of cane juices: rheological analysis and solidification studies.

The present study is designed to study the efficiency of plant-based hydrocolloids for the efficient clarification of sugarcane juice and subsequent production of non-centrifugal sugars (NCSs). NCSs are generally produced with lime or other inorganic solids as a clarification agent, often leading to products with a bland taste and dark color. This work is a first of its kind, where plant-based hydrocolloids such as starch, xanthan gum, and guar gum are used for clarification studies. Clarification efficiency was evaluated in terms of separation efficiency, turbidity removal, sucrose content, color transmittance, and rheology studies. Preliminary studies revealed that starch showed a better separation efficiency of 78% compared to other hydrocolloids, and further rheology studies of starch-clarified juice showed a favourable shear-thickening (dilatant, n = 1.382) behaviour, whereas the other two hydrocolloids showed an unfavourable shear-thinning (pseudo plastic, n < 0.9) behaviour. Eventually, starch was found to be a better clarification agent and is proposed as an alternative to lime-based clarification. Solidification studies were performed with starch at various concentrations (0.02-0.04%), pH (6.8-7.2), and temperature (80 °C-100 °C), and it was found that NCSs produced via starch clarification showed superior properties compared with traditional lime-based clarification processes.

Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration.

The vacuum impregnation (VI) process parameters (vacuum pressure = 20-60 kPa; VI temperature = 35-55°C; concentration of the sucrose solution = 40-60 °Brix; and vacuum process time = 8-24 min) for pineapple rings were optimized based on the moisture content (MC), water loss (WL), solids gain (SG), yellowness index (YI), and total soluble solids (TSS) content of pineapple rings using response surface methodology (RSM). A relationship was developed between the process and response variables using RSM and artificial neural network (ANN) techniques. The effectiveness of VI was evaluated by comparing it with the osmotic dehydration (OD) technique. The optimum condition was found to be 31.782 kPa vacuum pressure, 50.441°C solution temperature, and 60 °Brix sucrose concentration for 20.068 min to attain maximum TSS, YI, SG, and WL, and minimum MC of pineapple rings. The R2 values of RSM models for all variables varied between 0.70 and 0.91, whereas mean square error values varied between 0.76 and 71.58 and for ANN models varied between 0.87-0.93 and 0.53-193.78, respectively. Scanning electron micrographs (SEM) revealed that parenchymal cell rupture was less in VI than in OD. The VI pineapple rings exhibited more pores and high SG, as compared to OD, due to the pressure impregnation. Spectroscopic analysis affirmed that the stretching vibrations of intermolecular and intramolecular interactions were significant in VI as against OD. The VI reduced the drying time by 35% compared to OD, with the highest overall acceptability score and lower microbial load during storage. PRACTICAL APPLICATION: Pineapple is a perishable fruit, which necessitates processing for extended shelf life. This study highlights the potential of the vacuum impregnation process as a promising alternative to conventional preservation methods such as osmotic dehydration for pineapples.

Sustainable seedling pots: Development and characterisation of banana waste and natural fibre-reinforced composites for horticultural applications.

Plastic pots used in horticultural nurseries generate substantial waste, causing environmental pollution. This study aimed to develop biodegradable composites from banana pseudo-stem reinforced with agricultural residues like pineapple leaves, taro and water hyacinth as eco-friendly substitutes. The aim of this study is to develop optimised banana biocomposite formulations with suitable reinforcements that balance mechanical durability, biodegradation, and seedling growth promotion properties to serve as viable eco-friendly alternatives to plastic seedling pots. This study was carried out by fabricating banana fibre mats through pulping, drying and hot pressing. Composite sheets were reinforced with 50 % pineapple, taro or water hyacinth fibres. The mechanical properties (tensile, yield strength, elongation, bursting strength), hydrophilicity (contact angle, water absorption), biodegradability (soil burial test), and seedling growth promotion were evaluated through appropriate testing methods. The results show that banana-taro composites exhibited suitable tensile strength (25 MPa), elongation (27 %), water uptake (41 %) and 82 % biodegradation in 60 days. It was observed that biodegradable seedling trays fabricated from banana-taro composite showed 95 % tomato seed germination and a 125 cm plant height increase in 30 days, superior to plastic trays. The finding shows that the study demonstrates the potential of banana-taro biocomposites as alternatives to plastic nursery pots, enabling healthy seedling growth while eliminating plastic waste pollution through biodegradation.

Effect of chitosan-based bio coating on mechanical, structural and physical characteristics of microfiber based paper packaging: An alternative to wood pulp/plastic packaging.

Limnocharis flava is a noxious aquatic weed that poses a threat to paddy cultivation. The high cellulose and low lignin contents in this plant make it a potential raw material for papermaking. Against this backdrop, this study was taken up to develop Limnocharis flava (LF) based sheets containing natural fibres from Banana (B), Pineapple (P), and Rice Straw (RS) as reinforcing agents. The influence of carboxymethyl cellulose (CMC) as a binder on the LF-based sheets was also studied. To enhance the mechanical and moisture resistance properties, a chitosan coating was provided to the sheets. Analytical tests for mechanical properties, water barrier properties, functional groups, structure and microstructure, thermal properties and biodegradability were performed. Among the samples, LF + B showed the highest tensile strength (34.86 Mpa) and bursting strength (13.055 kg/cm2), while LF + R had higher puncture and tearing strengths. Chitosan coating was found to enhance the sheets and improve the water barrier properties mechanically. The contact angle of LF + B increased from 91.6° to 110.65°, while the water vapour transmission rate of LF reduced from 532.18 to 404.47 on providing chitosan coating. The significant interactions of reinforcing agents were confirmed by the results of FTIR and that of the coating by the SEM micrographs. The LF-based sheets were also found to have decent thermal stability. The high value of the crystallinity index in LF + R samples supported their remarkable mechanical properties. This study proclaims the notable suitability of Limnocharis flava in manufacturing paper for packaging applications.

Emerging nondestructive techniques to quantify the textural properties of food: A state-of-art review.

Texture is an important sensory attribute that drives consumer acceptance of any food material. In recent times consumers' demand for high-quality food urges food industries to provide food with consistent textural properties. However, texture measurement not just requires a trained sensory panel but also a considerable amount of time and effort. On the flip side, human observation could be subjective hence repeatability of the result may not be ensured and/or relied on. Contrary to that, objective methods for texture measurement are reliable and consistent, but are not suitable for in-line application and also destructive in nature. The mentioned crisis has made industries opt for nondestructive texture analysis techniques. In the past decade, considerable research has been carried out on nondestructive texture analysis methods such as micro-deformation, and acoustic and optical techniques, showing feasibility for in-line applications. The current review focuses on the working principles and most recent applications of nondestructive techniques for texture analysis of food products. Moreover, a detailed review of contact and noncontact-type texture measurement has been presented in this article. The literature survey is concluded with future research aspects and challenges involved in the commercialization of the nondestructive texture analysis techniques.

Effect of ultrasound assisted cleaning on pesticide removal and quality characteristics of Vitis vinifera leaves.

In this study, the pesticide (acetamiprid, deltamethrin, and pyridaben) removal and physicochemical quality improvement of vine (Vitis vinifera) leaf were examined using ultrasonic and traditional cleaning for 5, 10, and 15 min. After an ultrasonic cleaning procedure at 37 kHz for 10 min, acetamiprid, deltamethrin, and pyridaben in vine leaf were reduced by 54.76, 58.22, and 54.55 %, respectively. Furthermore, the total phenolic content (TPC) in vine leaf increased to 13.45 mg GAE/g DW compared to that in control samples using traditional cleaning (10.37 mg GAE/g DW), but there were no significant differences in DPPH radical scavenging activity. After 15 min of conventional cleaning, the total chlorophyll and total carotenoid content of leaves were found to be lowest among all samples, at 6.52 mg/kg and 0.48 mg/kg, respectively. In conclusion, when compared to conventional cleaning methods, ultrasonic cleaning with no chemicals or heat treatment has proven to be a successful and environmentally friendly application in reducing commonly used pesticides and improving the physicochemical qualities of leaves.

Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review.

One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as "ultrasound". Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained.

The influence of non-thermal technologies on color pigments of food materials: An updated review.

The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the quality of food and examine the changes in chemical composition. With the advent of non-thermal processing techniques and their growing significance in the industry, there is a demand to understand the effects of these technologies on various quality attributes, including color. This paper reviews the effects of novel, non-thermal processing technologies on the color attributes of processed food and the implications on consumer acceptability. The recent developments in this context and a discussion on color systems and various color measurement techniques are also included. The novel non-thermal techniques, including high-pressure processing, pulsed electric field, ultrasonication, and irradiation which employ low processing temperatures for a short period, have been found effective. Since food products are processed at ambient temperature by subjecting them to non-thermal treatment for a very short time, there is no possibility of damage to heat-sensitive nutrient components in the food, any deterioration in the texture of the food, and any toxic compounds in the food due to heat. These techniques not only yield higher nutritional quality but are also observed to maintain better color attributes. However, suppose foods are exposed to prolonged exposure or processed at a higher intensity. In that case, these non-thermal technologies can cause undesirable changes in food, such as oxidation of lipids and loss of color and flavor. Developing equipment for batch food processing using non-thermal technology, understanding the appropriate mechanisms, developing processing standards using non-thermal processes, and clarifying consumer myths and misconceptions about these technologies will help promote non-thermal technologies in the food industry.

Applications of ultrasonication on food enzyme inactivation- recent review report (2017-2022).

Ultrasound processing has been widely applied in food sector for various applications such as decontamination and structural and functional components modifications in food. Enzymes are proteinaceous in nature and are widely used due to its catalytic activity. To mitigate the undesirable effects caused by the enzymes various technologies have been utilized to inactive the enzymes and improve the enzyme efficiency. Ultrasound is an emerging technology that produces acoustic waves which causes rapid formation and collapse of bubbles. It has the capacity to break the hydrogen bonds and interact with the polypeptide chains due to Vander Waals forces leading to the alteration of the secondary and tertiary structure of the enzymes thereby leading to loss in their biological activity. US effectively inactivates various dairy-related enzymes, including alkaline phosphatase (ALP), lactoperoxidase (LPO), and γ-glutamyl transpeptidase (GGTP) with increased US intensity and time without affecting the natural dairy flavors. The review also demonstrates that inactivation of enzymes presents in fruit and vegetables such as polyphenol oxidase (PPO), polygalacturonase (PG), Pectin methyl esterase (PME), and peroxidase. The presence of the enzymes causes detrimental effects causes off-flavors, off-colors, cloudiness, reduction in viscosity of juices, therefore the formation of high-energy free molecules during sonication affects the catalytic function of enzymes and thereby causing inactivation. Therefore this manuscript elucidates the recent advances made in the inactivation of common, enzymes infruits, vegetables and dairy products by the application of ultrasound and also explains the enzyme inactivation kinetics associated. Further this manuscript also discusses the ultrasound with other combined technologies, mechanisms, and its effects on the enzyme inactivation.

Evaluation of the impact of UV radiation on rheological and textural properties of food.

Demand for healthy, safe, and high-quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light. UV-C light (200-280 nm) radiation is an emerging technology for the disinfection of pathogen microorganisms, increasing the shelf life of foods, and used for pasteurization, surface sterilization, cleaning of equipment and water, and so on. Sensory perceptions of foods are effective on the consumer choice, acceptability, and consumption of foods. Rheology term, which also includes texture and mouthfeel, is primarily important for sensory perception, processing of foods, and shelf stability. Therefore, the determination of the effect of different processing methods on the textural and rheological properties of the food products is important. Rheological and textural changes generally occur in the surface of UV-C-irradiated samples due to the low penetration of UV-C light. The UV light treatment may cause internal disruption of cell membranes, which in turn cause loss of turgidity, weaken the cell walls, and contraction of tissues, which are related to the changes in the textural and rheological properties of foods. The present review focuses on the effect of UV-C radiation on the rheology and textural properties of food products.

Impact of different microwave treatments on food texture.

Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.

Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review.

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 food, and maintain quality without employing chemical antimicrobial agents.The review collates the latest information on the interaction mechanism and impact of non-thermal plasma, as an emerging processing technology, on selected physical properties, low-molecular-weight functional components, and bioactive properties of food. Significant changes observed in the physicochemical and functional properties. For example, changes in pH, total soluble solids, water and oil absorption capacities, sensory properties such as color, aroma, and texture, bioactive components (e.g., polyphenols, flavonoids, and antioxidants), and food enzymes, antinutrients, and allergens were elaborated in the present manuscript. It was highlighted that the plasma reactive species result in both constructive and antagonistic outcomes on specific food components, and the associated mechanism was different in each case. However, the design's versatility, characteristic non-thermal nature, better economic standards, and safer environmental factors offer matchless benefits for cold plasma over conventional processing methods. Even so, a thorough insight on the impact of cold plasma on functional and bioactive food constituents is still a subject of imminent research and is imperative for its broad recognition as a modern non-conventional processing technique.