Advances in Food Science, Processing and Technology

High-Pressure and Cold Plasma Processing

High-pressure processing (HPP) and cold plasma treatment are emerging non-thermal technologies that ensure food safety while preserving nutritional and sensory qualities. HPP involves subjecting food to extremely high hydrostatic pressure, inactivating pathogens and spoilage microorganisms without significant heat application. This method is particularly effective for juices, ready-to-eat meats, seafood, and dairy products, extending shelf life while maintaining freshness and flavor. Cold plasma, a partially ionized gas, is used for surface decontamination of fruits, vegetables, and packaging materials. It effectively eliminates bacteria, molds, and viruses while using minimal energy and avoiding chemical residues. Both technologies align with consumer demand for minimally processed, clean-label foods. They also reduce the need for preservatives, supporting natural product development. While initial equipment costs can be high, growing demand and technological refinement are making these methods more accessible. With strong safety validation and regulatory support, HPP and cold plasma are shaping the future of gentle, effective food preservation.