Recent Advances in the Application of Non-Thermal Plasma Technology in the Food Industry: Innovations in Food Safety, Preservation and Quality Enhancement
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 20 January 2026 | Viewed by 46
Special Issue Editors
Interests: food safety; non-thermal plasma; drying technology; agro-products processing; food processing
2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Interests: food chemistry; food nutrition; plant polyphenolic compounds; intensive processing of agro-products; functional food development
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Non-thermal plasma (NTP) technology has gained significant attention in the food industry for its potential to enhance food safety, quality, and shelf life without compromising nutritional value. NTP utilizes ionized gases at room temperature to perform various processes—such as decontamination, sterilization, and the modification of food properties—while preserving sensory and nutritional characteristics. Recent advances in NTP applications have demonstrated its efficacy in pathogen reduction, spoilage prevention, and the enhancement of functional properties in food products. Moreover, NTP's environmentally friendly nature, minimal energy consumption, and non-chemical approach make it a promising alternative to conventional preservation methods. This Issue aims to explore the latest developments in NTP technology, including its principles, applications, challenges, and future prospects within the food sector.
Dr. Mustapha Muhammad Nasiru
Dr. Chunyang Li
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- non-thermal plasma
- food safety
- toxin degradation
- decontamination
- sterilization
- food quality
- shelf life
- pathogen reduction
- food preservation
- functional properties
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