Food-Drug Processing Through Cold Plasma Technology

Cold plasma is a new technology which is originated from the natural phenomenon named tundra. This technology has been used for electronics devices and printing technology before using in agriculture field. It has now been researching for the vast biological area due to its effects on microorganisms, chemical compounds’ of food staffs, rheological aspects, nutrition values and organoleptic characteristics of plant and animal foods. So, several application of cold plasma in industry will be shown as a new area of consideration such as medical, wastewater treatment, and polymer technology and food science. Gas ionization process which forms other reactive chemical materials like radicals, UV light and heat, show specific effect on the process object. Plant products such as pharmaceutical plants are also a new area of scientific investigation subjects for cold plasma applications. Cold plasma in atmospheric pressure has been recorded that it can stabilize nitrogen in plants and soil. Therefore it has an important role in the fortification of plants components. Plasma-induced activation of Phyto-actuators in plants also has been recorded by plant physiology experts. The aim of this article is to review the effects of cold plasma and it will be discussed on plant components from the view of their quality and quantities. Besides its technological aspect in the pharmacological field will be explained such as active components and functional food which are important in industry.