# Cold Plasma Technology Based Eco-Friendly Food Packaging Biomaterials

## TL;DR

This paper reviews cold plasma technology as an eco-friendly method for improving food packaging materials and processing.

## Contribution

The paper provides a review of recent advances in cold plasma applications for food packaging and processing.

## Key findings

- Cold plasma improves biopolymer properties for food packaging.
- Cold plasma is effective for surface decontamination and printability.
- It offers a non-thermal, environmentally safe food processing alternative.

## Abstract

Biopolymers have intrinsic drawbacks compared to traditional plastics, such as hydrophilicity, poor thermo-mechanical behaviours, and barrier characteristics. Therefore, biopolymers or their film modifications offer a chance to create packaging materials with specified properties. Cold atmospheric plasma (CAP) or Low temperature plasma (LTP) has a wide range of applications and has recently been used in the food industry as a potent tool for non-thermal food processing. Though its original purpose was to boost polymer surface energy for better adherence and printability, it has since become an effective technique for surface decontamination of food items and food packaging materials. These revolutionary innovative food processing methods enable the balance between the economic constraints and higher quality while ensuring food stability and minimal processing. For CAP to be considered as a viable alternative food processing technology, it must positively affect food quality. Food products may have their desired functional qualities by adjusting the conditions for cold plasma formation. Cold plasma is a non-thermal method that has little effects on the treated materials and is safe for the environment. In this review, we focus on recent cold plasma advances on various food matrices derived from plants and animals with the aim of highlighting potential applications, ongoing research, and market trends.