ABSTRACT
Cold plasma (CP) has been defined as an emerging technology that has gained the attention of the food industry due to its great results inactivating microorganisms, like fungi, bacteria, viruses, and spores. CP has been applied to different food like beef, chicken, fruits, vegetables among others, and has been reported its great results to inactivate microorganisms. Even though microorganism deactivation before the treatment has been positive, there has been an interest in applying this technology in food packages to extend the shelf life of the food once it is out in the market and to preserve it fresh. Different researchers have reported that after CP treatment in food packages it has been shown that it is possible to preserve food during more time without changing the quality of the food treated. The use of different 240gases during the CP treatment to carry out different objectives have been reported, some of them are oxygen (O), hydrogen peroxide (H2O2), ozone (O3), nitrogen (N). However, it is important to know that to produce CP, the way the energy is input to the gas is important, these can be carried out by using, barrier discharge, corona, jet configurations, operations parameters such as frequency, voltage, power density, among others. In recent years due to the contamination of the environment, the need to replacing or reuse different materials like glass, metals, and plastic has grown. Different types of materials such as polypropylene, low-density polyethylene, clamshell container, high barrier cryovac, among others, have been used as food packages modified with CP. The use of different materials used in the application of plasma has gained interest but steel has a lot of unknown questions to be solved.
