Skip to main content
Have a personal or library account? Click to login
Reframing seafood quality and safety through synergistic cold plasma strategies Cover

Reframing seafood quality and safety through synergistic cold plasma strategies

By:  and    
Open Access
|Oct 2026

References

  1. Aaliya, B., Sunooj, K. V., Navaf, M., Akhila, P. P., Sudheesh, C., Mir, S. A., Sabu, S., Sasidharan, A., Hlaing, M. T., & George, J. (2021). Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques. Food Research International, 147, 110514. doi: 10.1016/j.foodres.2021.110514
  2. Abel, N., Rotabakk, B. T., & Lerfall, J. (2021). Mild processing of seafood – A review. Comprehensive Reviews in Food Science and Food Safety, 21(1), 340–370. doi: 10.1111/1541-4337.12876
  3. Aguilar, J. R., & Pengson, L. M. (2024). Physicochemical indicators of spoilage in marinated fish products: a review. CLSU International Journal of Science and Technology, 8(1), 1–23. doi: 10.22137/ijst.2024.v8n1.06
  4. Ahmad, A. S., Sae-Leaw, T., Zhao, Y., Ma, L., Zhang, B., Hong, H., & Benjakul, S. (2025). Synergistic effects of selected nonthermal technologies combined with soursop leaf extract on the quality and shelf life of refrigerated Pacific white shrimp. Foods, 14(8), 1388. doi: 10.3390/foods14081388
  5. Ahmed, M., Ranjan, H., & Roy, S. (2025). Pulsed electric fields for sustainable meat, poultry, and fish processing: Recent advances, prospects, and industry challenges. Innovative Food Science & Emerging Technologies, 102, 104008. doi: 10.1016/j.ifset.2025.104008
  6. Albertos, I., Martín-Diana, A. B., Cullen, P. J., Tiwari, B. K., Ojha, S. K., Bourke, P., Álvarez, C., & Rico, D. (2017). Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets. Innovative Food Science & Emerging Technologies, 44, 117–122. doi: 10.1016/j.ifset.2017.07.006
  7. Andoni, E., Ozuni, E., Bijo, B., Shehu, F., Branciari, R., Miraglia, D., & Ranucci, D. (2021). Efficacy of non-thermal processing methods to prevent fish spoilage. Journal of Aquatic Food Product Technology, 30(2), 228–245. doi: 10.1080/10498850.2020.1866131
  8. Aubourg, S. P. (2023). Enhancement of lipid stability and acceptability of canned seafood by addition of natural antioxidant compounds to the packing medium – A review. Antioxidants, 12(2), 245. doi: 10.3390/antiox12020245
  9. Bejaoui, S., Ghribi, F., Chetoui, I., Aouini, F., Bouaziz, M., Houas-Gharsallah, I., & El Cafsi, M. (2021). Effect of storage temperature and time on the fatty acids and nutritional quality of the commercial mussel (Mytilus galloprovincialis). Journal of Food Science and Technology, 58(9), 3493–3503. doi: 10.1007/s13197-021-05008-5
  10. Bigi, F., Maurizzi, E., Quartieri, A., De Leo, R., Gullo, M., & Pulvirenti, A. (2023). Non-thermal techniques and the “hurdle” approach: How is food technology evolving? Trends in Food Science & Technology, 132, 11–39. doi: 10.1016/j.tifs.2022.12.015
  11. Bourke, P., Ziuzina, D., Han, L., Cullen, P. J., & Gilmore, B. F. (2017). Microbiological interactions with cold plasma. Journal of Applied Microbiology, 123(2), 308–324. doi: 10.1111/jam.13429
  12. Bourke, P., Ziuzina, D., Boehm, D., Cullen, P. J., & Keener, K. (2018). The potential of cold plasma for safe and sustainable food production. Trends in Biotechnology, 36(6), 615–626. doi: 10.1016/j.tibtech.2017.11.001
  13. Brown, P., & Dave, D. (2021). Current freezing and thawing scenarios employed by North Atlantic fisheries: Their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery. PeerJ, 9, e12526. doi: 10.7717/peerj.12526
  14. Campbell, V. M., Hall, S., & Salvi, D. (2023). Antimicrobial effects of plasma-activated simulated seawater (PASW) on total coliform and Escherichia coli in live oysters during static depuration. Fishes, 8(8), 396. doi: 10.3390/fishes8080396
  15. Chacha, J. S., Zhang, L., Ofoedu, C. E., Suleiman, R. A., Dotto, J. M., Roobab, U., Agunbiade, A. O., Duguma, H. T., Mkojera, B. T., Hossaini, S. M., Rasaq, W. A., Nwakalor, C. N., Okpala, C. O. R., Korzeniowska, M., & Guiné, R. P. F. (2021). Revisiting non-thermal food processing and preservation methods – Action mechanisms, pros and cons: A technological update (2016–2021). Foods, 10(6), 1430. doi: 10.3390/foods10061430
  16. Chaijan, M., Chaijan, S., Panya, A., Nisoa, M., Cheong, L. Z., & Panpipat, W. (2022). Combined effects of prior plasma-activated water soaking and whey protein isolate-ginger extract coating on the cold storage stability of Asian sea bass (Lates calcarifer) steak. Food Control, 135, 108787. doi: 10.1016/j.foodcont.2021.108787
  17. Chakka, A. K., Sriraksha, M. S., & Ravishankar, C. N. (2021). Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review. LWT, 151, 112140. doi: 10.1016/j.lwt.2021.112140
  18. Chen, J., Wang, S.-Z., Chen, J., Chen, D., Deng, S., & Xu, B. (2019). Effect of cold plasma on maintaining the quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes. Journal of the Science of Food and Agriculture, 99(1), 39–46. doi: 10.1002/jsfa.9138
  19. Choi, M.-S., Jeon, E. B., Kim, J. Y., Choi, E. H., Lim, J. S., Choi, J., & Park, S. Y. (2020). Impact of non-thermal dielectric barrier discharge plasma on Staphylococcus aureus and Bacillus cereus and quality of dried blackmouth angler (Lophiomus setigerus). Journal of Food Engineering, 278, 109952. doi: 10.1016/j.jfoodeng.2020.109952
  20. Choi, S., Puligundla, P., & Mok, C. (2016). Microbial decontamination of dried Alaska pollock shreds using corona discharge plasma jet: Effects on physicochemical and sensory characteristics. Journal of Food Science, 81(4), M952–M957. doi: 10.1111/1750-3841.13261
  21. Colejo, S., Álvarez-Ordóñez, A., Prieto, M., González-Raurich, M., & López, M. (2018). Evaluation of ultraviolet light (UV), non-thermal atmospheric plasma (NTAP) and their combination for the control of foodborne pathogens in smoked salmon and their effect on quality attributes. Innovative Food Science & Emerging Technologies, 50, 84–93. doi: 10.1016/j.ifset.2018.10.002
  22. Coşansu, S., Mol, S., & Haskaraca, G. (2022). Sous-vide cooking: Effects on seafood quality and combination with other hurdles. International Journal of Gastronomy and Food Science, 29, 100586. doi: 10.1016/j.ijgfs.2022.100586
  23. Coutinho, N. M., Silveira, M. R., Rocha, R. S., Moraes, J., Ferreira, M. V. S., Pimentel, T. C., Freitas, M. Q., Silva, M. C., Raices, R. S. L., Ranadheera, C. S., Borges, F. O., Mathias, S. P., Fernandes, F. A. N., Rodrigues, S., & Cruz, A. G. (2018). Cold plasma processing of milk and dairy products. Trends in Food Science & Technology, 74, 56–68. doi: 10.1016/j.tifs.2018.02.008
  24. Coutinho, N. M., Silveira, M. R., Rocha, R. S., Freitas, M. Q., Duarte, M. C. K. H., Quero, R. F., Pimentel, T. C., Esmerino, E. A., Silva, M. C., & Cruz, A. G. (2021). Cold plasma. In C. M. Galanakis (Ed.), Sustainable food processing and engineering challenges (pp. 109–135). Academic Press. doi: 10.1016/B978-0-12-822714-5.00004-8
  25. D’Amore, T., Di Taranto, A., Berardi, G., Vita, V., Marchesani, G., Chiaravalle, A. E., & Iammarino, M. (2020). Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 19(5), 2701–2720. doi: 10.1111/1541-4337.12607
  26. Dawson, P., Al-Jeddawi, W., & Remington, N. (2018). Effect of freezing on the shelf life of salmon. International Journal of Food Science, 2018, 1686121. doi: 10.1155/2018/1686121
  27. DeWitt, C. A. M., & Oliveira, A. C. M. (2016). Modified atmosphere systems and shelf life extension of fish and fishery products. Foods, 5(3), 48. doi: 10.3390/foods5030048
  28. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2014). Scientific opinion on health benefits of seafood (fish and shellfish) consumption in relation to health risks associated with exposure to methylmercury. EFSA Journal, 12(7), 3761. doi: 10.2903/j.efsa.2014.3761
  29. European Food Safety Authority (EFSA). (2015). Scientific and technical assistance on the evaluation of the temperature to be applied to pre-packed fishery products at retail level. EFSA Journal, 13(7), 4162. doi: 10.2903/j.efsa.2015.4162
  30. European Parliament & Council of the European Union. (2015). Regulation (EU) 2015/2283 of the European Parliament and of the Council of 25 November 2015 on novel foods. Official Journal of the European Union, L 327, 1–22.
  31. Fadiji, T., Miraei Ashtiani, S.-H., Onwude, D. I., Li, Z., & Opara, U. L. (2021). Finite element method for freezing and thawing industrial food processes. Foods, 10(4), 869. doi: 10.3390/foods10040869
  32. Food and Agriculture Organization of the United Nations. (2024). The state of world fisheries and aquaculture 2024: Blue transformation in action. FAO.
  33. Gao, C., Zhao, M., Wang, X., Wang, J., Li, C., Dong, X., Liu, Z., & Zhou, D. (2024). Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequence. Food Chemistry, 447, 138981. doi: 10.1016/j.foodchem.2024.138981
  34. Gavahian, M., Chu, Y.-H., Mousavi Khaneghah, A., Barba, F. J., & Misra, N. N. (2018). A critical analysis of the cold plasma induced lipid oxidation in foods. Trends in Food Science & Technology, 77, 32–41. doi: 10.1016/j.tifs.2018.04.009
  35. Giannakourou, M. C., & Tsironi, T. (2021). Application of processing and packaging hurdles for fresh-cut fruits and vegetables preservation. Foods, 10(4), 830. doi: 10.3390/foods10040830
  36. Gökoğlu, N. (2019). Novel natural food preservatives and applications in seafood preservation: A review. Journal of the Science of Food and Agriculture, 99(5), 2068–2077. doi: 10.1002/jsfa.9416
  37. Gokoglu, N. (2020). Innovations in seafood packaging technologies: A review. Food Reviews International, 36(4), 340–366. doi: 10.1080/87559129.2019.1649689
  38. Gómez, P. L., Welti-Chanes, J., & Alzamora, S. M. (2011). Hurdle technology in fruit processing. Annual Review of Food Science and Technology, 2(1), 447–465. doi: 10.1146/annurev-food-022510-133619
  39. Hajhoseini, A., Sharifan, A., & Yousefi, H. R. (2020). Effects of atmospheric cold plasma on microbial growth of Listeria innocua and Staphylococcus aureus in ready-to-eat fish products. Iranian Journal of Fisheries Sciences, 19(1), 262–271. doi: 10.22092/ijfs.2019.119545
  40. Hassoun, A., Heia, K., Lindberg, S.-K., Nilsen, H., Måge, I., Sivertsen, A. H., & Kohler, A. (2020a). Spectroscopic techniques for monitoring thermal treatments in fish and other seafood: A review of recent developments and applications. Foods, 9(6), 767. doi: 10.3390/foods9060767
  41. Hassoun, A., Shumilina, E., Di Donato, F., Foschi, M., Simal-Gandara, J., & Biancolillo, A. (2020b). Emerging techniques for differentiation of fresh and frozen–thawed seafoods: Highlighting the potential of spectroscopic techniques. Molecules, 25(19), 4472. doi: 10.3390/molecules25194472
  42. Heard, B. R., & Miller, S. A. (2016). Critical research needed to examine the environmental impacts of expanded refrigeration on the food system. Environmental Science & Technology, 50(22), 12060–12071. doi: 10.1021/acs.est.6b02740
  43. Huang, X.-P., Lao, Y., Pan, Y.-F., Chen, F., Zhao, H.-X., Gong, L., Cai, Q.-H., & Zhong, N.-J. (2021). Synergistic antimicrobial effectiveness of plant essential oil and its application in seafood preservation: A review. Molecules, 26(2), 307. doi: 10.3390/molecules26020307
  44. Jeon, Y. J., Myung, G. E., & Min, S. C. (2022). In-package cold plasma treatment enhances the antimicrobial efficacy of malic acid-incorporated whey protein edible coating against Salmonella and Listeria monocytogenes in steamed fish paste. Food Packaging and Shelf Life, 33, 100905. doi: 10.1016/j.fpsl.2022.100905
  45. Jimenez, P. S., Bangar, S. P., Suffern, M., & Whiteside, W. S. (2024). Understanding retort processing: A review. Food Science & Nutrition, 12(3), 1545–1563. doi: 10.1002/fsn3.3912
  46. Keener, K. M., & Misra, N. N. (2016). Future of cold plasma in food processing. In N. N. Misra, O. Schlüter, & P. J. Cullen (Eds.), Cold plasma in food and agriculture (pp. 343–360). Academic Press. doi: 10.1016/B978-0-12-801365-6.00014-7
  47. Kontominas, M. G., Badeka, A. V., Kosma, I. S., & Nathanailides, C. I. (2021). Innovative seafood preservation technologies: Recent developments. Animals, 11(1), 92. doi: 10.3390/ani11010092
  48. Koukou, I., Devitt, T. D., & Dalgaard, P. (2022). Extensive growth and growth boundary model for non-proteolytic Clostridium botulinum: Evaluation and validation with MAP and smoked foods. Food Microbiology, 102, 103931. doi: 10.1016/j.fm.2021.103931
  49. Lee, H. S., Kim, N., & Min, S. C. (2022). Inactivation of Salmonella in steamed fish cake using an in-package combined treatment of cold plasma and ultraviolet-activated zinc oxide. Food Control, 135, 108772. doi: 10.1016/j.foodcont.2021.108772
  50. Leyva Salas, M., Mounier, J., Valence, F., Coton, M., Thierry, A., & Coton, E. (2017). Antifungal microbial agents for food biopreservation – A review. Microorganisms, 5(3), 37. doi: 10.3390/microorganisms5030037
  51. Li, H., Li, G., Bi, Y., & Liu, S. (2024). Fermented fish products: Balancing tradition and innovation for improved quality. Foods, 13(16), 2565. doi: 10.3390/foods13162565
  52. Liao, X., Cullen, P. J., Muhammad, A. I., Jiang, Z., Ye, X., Liu, D., & Ding, T. (2020). Cold plasma-based hurdle interventions: New strategies for improving food safety. Food Engineering Reviews, 12(3), 321–332. doi: 10.1007/s12393-020-09222-3
  53. Mao, J., Fu, J.-J., Qi, X.-E., Chen, Y., & Zhang, B. (2023). Effect of theaflavins on the quality of large yellow croaker (Larimichthys crocea) during refrigerated storage. Journal of the Science of Food and Agriculture, 103(12), 6033–6043. doi: 10.1002/jsfa.12671
  54. Martin, D., Joly, C., Dupas-Farrugia, C., Adt, I., Oulahal, N., & Degraeve, P. (2023). Volatilome analysis and evolution in the headspace of packed refrigerated fish. Foods, 12(14), 2657. doi: 10.3390/foods12142657
  55. Mei, J., Ma, X., & Xie, J. (2019). Review on natural preservatives for extending fish shelf life. Foods, 8(10), 490. doi: 10.3390/foods8100490
  56. Messina, C. M., Arena, R., Ficano, G., Randazzo, M., Morghese, M., La Barbera, L., Sadok, S., & Santulli, A. (2021). Effect of cold smoking and natural antioxidants on quality traits, safety and shelf life of farmed meagre (Argyrosomus regius) fillets, as a strategy to diversify aquaculture products. Foods, 10(11), 2522. doi: 10.3390/foods10112522
  57. Mol, S., & Coşansu, S. (2022). Seafood safety, potential hazards and future perspective. Turkish Journal of Fisheries and Aquatic Sciences, 22(6), TRJFAS20533. doi: 10.4194/TRJFAS20533
  58. Mol, S., Akan, T., Kartal, S., Coşansu, S., Tosun, Ş. Y., Alakavuk, D. Ü., Ulusoy, Ş., Doğruyol, H., & Bostan, K. (2023). Effects of air and helium cold plasma on sensory acceptability and quality of fresh sea bass (Dicentrarchus labrax). Food and Bioprocess Technology, 16(3), 537–548. doi: 10.1007/s11947-022-02950-w
  59. Mol, S., Üçok, D., & Tosun, Ş. Y. (2026). Improving microbial food safety of sous vide fish by combining with irradiation. Aquatic Research, 9(1), 18–26. doi: 10.3153/AR26003
  60. Monteiro, M. L. G., Mutz, Y. S., Francisco, K. A., Rosário, D. K. A., & Conte-Junior, C. A. (2023). Combined UV-C technologies to improve safety and quality of fish and meat products: A systematic review. Foods, 12(10), 1961. doi: 10.3390/foods12101961
  61. Nie, X., Zuo, Z., Zhang, R., Luo, S., Chi, Y., Yuan, X., Song, C., & Wu, Y. (2025). New advances in biological preservation technology for aquatic products. npj Science of Food, 9(1), 15. doi: 10.1038/s41538-025-00372-4
  62. Nieto, G. (2020). A review on applications and uses of Thymus in the food industry. Plants, 9(8), 961. doi: 10.3390/plants9080961
  63. Noreen, S., Hashmi, B., Aja, P. M., & Atoki, A. V. (2025). Health benefits of fish and fish by-products – A nutritional and functional perspective. Frontiers in Nutrition, 12, 1564315. doi: 10.3389/fnut.2025.1564315
  64. Nwabor, O. F., Onyeaka, H., Miri, T., Obileke, K., Anumudu, C., & Hart, A. (2022). A cold plasma technology for ensuring the microbiological safety and quality of foods. Food Engineering Reviews, 14(4), 535–554. doi: 10.1007/s12393-022-09316-0
  65. Obileke, K., Onyeaka, H., Miri, T., Nwabor, O. F., Hart, A., Al-Sharify, Z. T., Al-Najjar, S., & Anumudu, C. (2022). Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety. Journal of Food Process Engineering, 45(10), e14138. doi: 10.1111/jfpe.14138
  66. Ojha, S., Fröhling, A., Durek, J., Ehlbeck, J., Tiwari, B. K., Schlüter, O. K., & Bußler, S. (2021). Principles and application of cold plasma in food processing. In K. Knoerzer & K. Muthukumarappan (Eds.), Innovative food processing technologies (pp. 519–540). Elsevier. doi: 10.1016/B978-0-08-100596-5.23033-3
  67. Olatunde, O. O., & Benjakul, S. (2018). Nonthermal processes for shelf-life extension of seafoods: A revisit. Comprehensive Reviews in Food Science and Food Safety, 17(4), 892–904. doi: 10.1111/1541-4337.12354
  68. Olatunde, O. O., & Benjakul, S. (2022). Antioxidants from crustaceans: A panacea for lipid oxidation in marine-based foods. Food Reviews International, 38(1), 1–31. doi: 10.1080/87559129.2020.1717522
  69. Olatunde, O. O., Benjakul, S., & Vongkamjan, K. (2019). Dielectric barrier discharge high voltage cold atmospheric plasma: An innovative nonthermal technology for extending the shelf-life of Asian sea bass slices. Journal of Food Science, 84(7), 1871–1880. doi: 10.1111/1750-3841.14669
  70. Olatunde, O. O., Benjakul, S., & Vongkamjan, K. (2020a). Cold plasma combined with liposomal ethanolic coconut husk extract: A potential hurdle technology for shelf-life extension of Asian sea bass slices packaged under modified atmosphere. Innovative Food Science & Emerging Technologies, 65, 102448. doi: 10.1016/j.ifset.2020.102448
  71. Olatunde, O. O., Benjakul, S., & Vongkamjan, K. (2020b). Microbial diversity, shelf-life and sensory properties of Asian sea bass slices with combined treatment of liposomal encapsulated ethanolic coconut husk extract and high voltage cold plasma. LWT, 134, 110232. doi: 10.1016/j.lwt.2020.110232
  72. Olatunde, O. O., Shiekh, K. A., & Benjakul, S. (2021). Pros and cons of cold plasma technology as an alternative non-thermal processing technology in seafood industry. Trends in Food Science & Technology, 111, 617–627. doi: 10.1016/j.tifs.2021.03.026
  73. Onyeaka, H., Nwabor, O. F., Jang, S., Obileke, K., Hart, A., Anumudu, C., & Miri, T. (2022). Sous vide processing: A viable approach for the assurance of microbial food safety. Journal of the Science of Food and Agriculture, 102(9), 3503–3512. doi: 10.1002/jsfa.11836
  74. Paulsen, P., Csadek, I., Bauer, A., Bak, K. H., Weidinger, P., Schwaiger, K., Nowotny, N., Walsh, J., Martines, E., & Smulders, F. J. M. (2022). Treatment of fresh meat, fish and products thereof with cold atmospheric plasma to inactivate microbial pathogens and extend shelf life. Foods, 11(23), 3865. doi: 10.3390/foods11233865
  75. Pramandari, H. W., Astawan, M., & Palupi, N. S. (2023). The role of cook-chill and cook-freeze methods as indicators of quality of nutrition services in hospital. Journal of Medical and Health Studies, 4(2), 86–100. doi: 10.32996/jmhs.2023.4.2.12
  76. Priyadarshini, A., Rajauria, G., O’Donnell, C. P., & Tiwari, B. K. (2019). Emerging food processing technologies and factors impacting their industrial adoption. Critical Reviews in Food Science and Nutrition, 59(19), 3082–3101. doi: 10.1080/10408398.2018.1483890
  77. Puligundla, P., & Mok, C. (2017). Potential applications of nonthermal plasmas against biofilm-associated micro-organisms in vitro. Journal of Applied Microbiology, 122(5), 1134–1148. doi: 10.1111/jam.13404
  78. Putnik, P., Pavlić, B., Šojić, B., Zavadlav, S., Žuntar, I., Kao, L., Kitonić, D., & Bursać Kovačević, D. (2020). Innovative hurdle technologies for the preservation of functional fruit juices. Foods, 9(6), 699. doi: 10.3390/foods9060699
  79. Qiu, X., Mei, J., & Xie, J. (2026). Effect of plasma-activated water pretreatment combined with high-CO2 modified atmosphere packaging on the quality and microbial profile of half-smooth tongue sole (Cynoglossus semilaevis) during superchilling storage. Foods, 15(3), 529. doi: 10.3390/foods15030529
  80. Rani, R., Sholihah, N., Mutmainah, F., Sopiah, S., Rahmi, R., Aisyah, N., & Marta, E. (2022). The impact of drying and salting on the fish resilience and quality. International Journal of Natural Science and Engineering, 6(1), 30–36. doi: 10.23887/ijnse.v6i1.41473
  81. Rao, Y., Shang, W., Yang, Y., Zhou, R., & Rao, X. (2020). Fighting mixed-species microbial biofilms with cold atmospheric plasma. Frontiers in Microbiology, 11, 1000. doi: 10.3389/fmicb.2020.01000
  82. Rathnayake, P. Y., Yu, R., Yeo, S. E., Choi, Y.-S., Hwangbo, S., & Yong, H. I. (2025). Application of ultrasound to animal-based food to improve microbial safety and processing efficiency. Food Science of Animal Resources, 45(1), 199–222. doi: 10.5851/kosfa.2024.e128
  83. Rathod, N. B., Ranveer, R. C., Bhagwat, P. K., Ozogul, F., Benjakul, S., Pillai, S., & Annapure, U. S. (2021). Cold plasma for the preservation of aquatic food products: An overview. Comprehensive Reviews in Food Science and Food Safety, 20(5), 4407–4425. doi: 10.1111/1541-4337.12815
  84. Ravi, H., Manimehalai, N., Roshan, R. U., Ramesh, P., & Selvam, K. (2025). Design and performance optimization of a lab-scale pouch pasteurization system for crab meat using retort pouches: A predictive modelling study. Turkish Journal of Fisheries and Aquatic Sciences, 25(9), TRJFAS25035. doi: 10.4194/TRJFAS25035
  85. Rezende, L. P., Barbosa, J., & Teixeira, P. (2022). Analysis of alternative shelf life-extending protocols and their effect on the preservation of seafood products. Foods, 11(8), 1100. doi: 10.3390/foods11081100
  86. Rosnes, J. T., Skåra, T., & Skipnes, D. (2011). Recent advances in minimal heat processing of fish: Effects on microbiological activity and safety. Food and Bioprocess Technology, 4(6), 833–848. doi: 10.1007/s11947-011-0517-7
  87. Sarangapani, C., Patange, A., Bourke, P., Keener, K., & Cullen, P. J. (2018). Recent advances in the application of cold plasma technology in foods. Annual Review of Food Science and Technology, 9(1), 609–629. doi: 10.1146/annurev-food-030117-012517
  88. Sasikumar, R., Kumar, T. S., Mangang, I. B., Kaviarasu, G., Kaushik, R., Mansingh, P., Tomer, V., & Jaiswal, A. K. (2025). A comprehensive review on cold plasma applications in the food industry. Sustainable Food Technology, 3(5), 1251–1274. doi: 10.1039/D5FB00148J
  89. Schottroff, F., Fröhling, A., Žunabović-Pichler, M., Krottenthaler, A., Schlüter, O., & Jäger, H. (2018). Sublethal injury and viable but non-culturable (VBNC) state in microorganisms during preservation of food and biological materials by non-thermal processes. Frontiers in Microbiology, 9, 2773. doi: 10.3389/fmicb.2018.02773
  90. Seyedalangi, M., Sari, A. H., Nowruzi, B., & Anvar, S. A. A. (2024). The synergistic effect of dielectric barrier discharge plasma and phycocyanin on shelf life of Oncorhynchus mykiss rainbow fillets. Scientific Reports, 14(1), 9174. doi: 10.1038/s41598-024-59904-9
  91. Sharifian, S., Alizadeh, E., Mortazavi, M. S., & Moghadam, M. S. (2014). Effects of refrigerated storage on the microstructure and quality of grouper (Epinephelus coioides) fillets. Journal of Food Science and Technology, 51(5), 929–935. doi: 10.1007/s13197-011-0589-4
  92. Sheng, L., & Wang, L. (2021). The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies. Comprehensive Reviews in Food Science and Food Safety, 20(1), 738–786. doi: 10.1111/1541-4337.12671
  93. Shiekh, K. A., & Benjakul, S. (2020). Effect of high voltage cold atmospheric plasma processing on the quality and shelf-life of Pacific white shrimp treated with Chamuang leaf extract. Innovative Food Science & Emerging Technologies, 64, 102435. doi: 10.1016/j.ifset.2020.102435
  94. Shiekh, K. A., Benjakul, S., Qi, H., Zhang, B., & Deng, S. (2021a). Combined hurdle effects of pulsed electric field and vacuum impregnation of Chamuang leaf extract on quality and shelf-life of Pacific white shrimp subjected to high voltage cold atmospheric plasma. Food Packaging and Shelf Life, 28, 100660. doi: 10.1016/j.fpsl.2021.100660
  95. Shiekh, K. A., Zhou, P., & Benjakul, S. (2021b). Combined effects of pulsed electric field, Chamuang leaf extract and cold plasma on quality and shelf-life of Litopenaeus vannamei. Food Bioscience, 41, 100975. doi: 10.1016/j.fbio.2021.100975
  96. Shintani, H., Sakudo, A., Burke, P., & McDonnell, G. (2010). Gas plasma sterilization of microorganisms and mechanisms of action. Experimental and Therapeutic Medicine, 1(5), 731–738. doi: 10.3892/etm.2010.136
  97. Silbande, A., Adenet, S., Smith-Ravin, J., Joffraud, J.-J., Rochefort, K., & Leroi, F. (2016). Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging. Food Microbiology, 60, 62–72. doi: 10.1016/j.fm.2016.06.016
  98. Singh, A., & Benjakul, S. (2020). The combined effect of squid pen chitooligosaccharides and high voltage cold atmospheric plasma on the shelf-life extension of Asian sea bass slices stored at 4°C. Innovative Food Science & Emerging Technologies, 64, 102339. doi: 10.1016/j.ifset.2020.102339
  99. Singh, A., Benjakul, S., Olatunde, O. O., & Yesilsu, A. F. (2020). The combined effect of squid pen chitooligosaccharide and high voltage cold atmospheric plasma on the quality of Asian sea bass slices inoculated with Pseudomonas aeruginosa. Turkish Journal of Fisheries and Aquatic Sciences, 21(1), 41–50. doi: 10.4194/1303-2712-v21_1_05
  100. Smyth, C., Brunton, N. P., Fogarty, C., Bolton, D. J., & Whyte, P. (2018). The effect of organic acid, trisodium phosphate and essential oil component immersion treatments on the microbiology of cod (Gadus morhua) during chilled storage. Foods, 7(12), 200. doi: 10.3390/foods7120200
  101. Sommers, C. H., Rajkowski, K. T., Sheen, S., Samer, C., & Bender, E. (2011). The effect of cryogenic freezing followed by gamma radiation on the survival of Salmonella spp. on frozen shrimp. Journal of Food Processing & Technology, S8, 001. doi: 10.4172/2157-7110.S8-001
  102. Speranza, B., Racioppo, A., Bevilacqua, A., Buzzo, V., Marigliano, P., Mocerino, E., Scognamiglio, R., Corbo, M. R., Scognamiglio, G., & Sinigaglia, M. (2021). Innovative preservation methods improving the quality and safety of fish products: Beneficial effects and limits. Foods, 10(11), 2854. doi: 10.3390/foods10112854
  103. Strzelczak, A., Balejko, J., Szymczak, M., & Witczak, A. (2021). Effect of protein denaturation temperature on rheological properties of Baltic herring (Clupea harengus membras) muscle tissue. Foods, 10(4), 829. doi: 10.3390/foods10040829
  104. Suryati, M. A., Azrina, A., Ismail, A., & Nor-Khaizura, M. A. R. (2022). Review on retention of long-chain omega-3 polyunsaturated fatty acids (EPA and DHA) in fish as affected by cooking methods. International Food Research Journal, 29(5), 975–990. doi: 10.47836/ifrj.29.5.02
  105. Suryati, M. A., Azrina, A., Amin, I., & Nor-Khaizura, M. A. R. (2025). Retention of omega-3 fatty acids (DHA and EPA) and cooking yield in fish cooked using wet-heat methods: Steaming vs. bake-in-foil. Journal of Food Composition and Analysis, 142, 107482. doi: 10.1016/j.jfca.2025.107482
  106. Syamdidi. (2012). The use of chemical additives for fisheries product preservation. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 7(2), 79–87. doi: 10.15578/squalen.v7i2.18
  107. Syanya, F. J., Mathia, W. M., & Harikrishnan, M. (2023). Quality and safety concerns of farmed tilapia fish during freezing and frozen storage: Review. Asian Food Science Journal, 22(6), 40–58. doi: 10.9734/afsj/2023/v22i6641
  108. Tagrida, M., & Benjakul, S. (2022). Liposomes loaded with betel leaf (Piper betle L.) extract: Antibacterial activity and preservative effect in combination with hurdle technologies on tilapia slices. Food Control, 138, 108999. doi: 10.1016/j.foodcont.2022.108999
  109. Tagrida, M., Benjakul, S., & Zhang, B. (2021). Use of betel leaf (Piper betle L.) ethanolic extract in combination with modified atmospheric packaging and nonthermal plasma for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets. Journal of Food Science, 86(12), 5226–5239. doi: 10.1111/1750-3841.15960
  110. Tagrida, M., Palamae, S., & Benjakul, S. (2024). Pretreatment and non-thermal processing technologies for quality maintenance and shelf-life extension of seafoods. Turkish Journal of Fisheries and Aquatic Sciences, 24(7), TRJFAS24817. doi: 10.4194/TRJFAS24817
  111. Tahmouzi, S., Sadeghizadeh-Yazdi, J., Mohajeri, F. A., Fallahzadeh, H., Mahmoudzadeh, M., & Khorram, S. (2025). The effect of the DBD cold plasma process on the physicochemical, mechanical, and microbial properties of the biodegradable packaging film (based on gelatin-sodium alginate) incorporated with AgNPs to extend the shelf life of trout fish in the refrigerator. Food and Bioprocess Technology, 18(1), 701–724. doi: 10.1007/s11947-024-03485-y
  112. Tan, C., Li, X., Yu, Y., Nie, S., Wen, Q., Tu, Z., & Zhang, L. (2024). Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat. LWT, 206, 116599. doi: 10.1016/j.lwt.2024.116599
  113. Tavares, J., Martins, A., Fidalgo, L. G., Lima, V., Amaral, R. A., Pinto, C. A., Silva, A. M., & Saraiva, J. A. (2021). Fresh fish degradation and advances in preservation using physical emerging technologies. Foods, 10(4), 780. doi: 10.3390/foods10040780
  114. Tongnuanchan, P., & Benjakul, S. (2014). Essential oils: Extraction, bioactivities, and their uses for food preservation. Journal of Food Science, 79(7), R1231–R1249. doi: 10.1111/1750-3841.12492
  115. Tongo, I., Ogbeide, O., & Ezemonye, L. (2017). Human health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in smoked fish species from markets in Southern Nigeria. Toxicology Reports, 4, 55–61. doi: 10.1016/j.toxrep.2016.12.006
  116. Tosun, Ş. Y., Kartal, S., Akan, T., Mol, S., Coşansu, S., Üçok, D., Ulusoy, Ş., Doğruyol, H., & Bostan, K. (2024). Innovative pathogen reduction in exported sea bass through atmospheric cold plasma technology. Foods, 13(20), 3290. doi: 10.3390/foods13203290
  117. Tsironi, T., Houhoula, D., & Taoukis, P. (2020). Hurdle technology for fish preservation. Aquaculture and Fisheries, 5(2), 65–71. doi: 10.1016/j.aaf.2020.02.001
  118. Üçok, D., Akan, T., Kartal, S., Tosun, Ş. Y., Mol, S., Coşansu, S., Doğruyol, H., Ulusoy, Ş., & Bostan, K. (2024). An opportunity for post-harvest seafood safety: Atmospheric pressure air or helium cold plasma to control Salmonella Enteritidis in sea bass. International Journal of Food Science & Technology, 59(6), 3773–3780. doi: 10.1111/ijfs.17118
  119. Varilla, C., Marcone, M., & Annor, G. A. (2020). Potential of cold plasma technology in ensuring the safety of foods and agricultural produce: A review. Foods, 9(10), 1435. doi: 10.3390/foods9101435
  120. Wang, X., Yang, Y., He, L., Zhang, M., Yang, T., Yu, X., & Jiang, H. (2024a). Application of antioxidants in cold plasma treatment of fish oil. Innovative Food Science & Emerging Technologies, 97, 103799. doi: 10.1016/j.ifset.2024.103799
  121. Wang, Y., Sang, X., Cai, Z., Zeng, L., Deng, W., Zhang, J., Jiang, Z., & Wang, J. (2024b). Optimization of cold plasma combined treatment process and its effect on the quality of Asian sea bass (Lates calcarifer) during refrigerated storage. Journal of the Science of Food and Agriculture, 104(5), 2750–2760. doi: 10.1002/jsfa.13159
  122. Wang, Y., Wang, J., Cai, Z., Sang, X., Deng, W., Zeng, L., & Zhang, J. (2024c). Combined of plasma-activated water and dielectric barrier discharge atmospheric cold plasma treatment improves the characteristic flavor of Asian sea bass (Lates calcarifer) through facilitating lipid oxidation. Food Chemistry, 443, 138584. doi: 10.1016/j.foodchem.2024.138584
  123. Wińska, K., Mączka, W., Łyczko, J., Grabarczyk, M., Czubaszek, A., & Szumny, A. (2019). Essential oils as antimicrobial agents – Myth or real alternative? Molecules, 24(11), 2130. doi: 10.3390/molecules24112130
  124. Wu, J., Cui, C., & Li, L. (2024). Effect of cold plasma on lipid oxidation of fish and fish-based products: A review. International Journal of Food Science & Technology, 59(3), 1958–1967. doi: 10.1111/ijfs.16601
  125. Yang, S., Zhou, Q., Yang, L., Xue, Y., Xu, J., & Xue, C. (2015). Effect of thermal processing on astaxanthin and astaxanthin esters in Pacific white shrimp Litopenaeus vannamei. Journal of Oleo Science, 64(3), 243–253. doi: 10.5650/jos.ess14219
  126. Yu, M., Ding, Y., Du, Q., Liao, Y., Miao, W., Deng, S., Cullen, P. J., & Zhou, R. (2023). Efficacy of chitosan oligosaccharide combined with cold atmospheric plasma for controlling quality deterioration and spoilage bacterial growth of chilled Pacific white shrimp (Litopenaeus vannamei). Foods, 12(9), 1763. doi: 10.3390/foods12091763
  127. Zhang, Z., Xu, Z., Cheng, C., Wei, J., Lan, Y., Ni, G., Sun, Q., Qian, S., Zhang, H., Xia, W., Shen, J., Meng, Y., & Chu, P. K. (2017). Bactericidal effects of plasma induced reactive species in dielectric barrier gas–liquid discharge. Plasma Chemistry and Plasma Processing, 37(2), 415–431. doi: 10.1007/s11090-017-9784-z
  128. Zhao, Y.-M., Oliveira, M., Burgess, C. M., Cropotova, J., Rustad, T., Sun, D.-W., & Tiwari, B. K. (2021). Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets. LWT, 150, 111957. doi: 10.1016/j.lwt.2021.111957
  129. Zhu, W., Tan, G., Han, M., Bu, Y., Li, X., & Li, J. (2023). Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets. Innovative Food Science & Emerging Technologies, 84, 103286. doi: 10.1016/j.ifset.2023.103286
  130. Zorzi, V., Berardinelli, A., Gozzi, G., Ragni, L., Vannini, L., Ceccato, R., & Parrino, F. (2023). Combined effect of atmospheric gas plasma and UVA light: A sustainable and green alternative for chemical decontamination and microbial inactivation of fish processing water. Chemosphere, 317, 137792. doi: 10.1016/j.chemosphere.2023.137792
DOI: https://doi.org/10.2478/aoas-2027-0025 | Journal eISSN: 2300-8733 (formerly 1642-3402) | Journal ISSN: 1642-3402
Language: English
Submitted on: May 21, 2026
Accepted on: Sep 15, 2026
Published on: Oct 26, 2026
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Related subjects:

© 2026 Serap Coşansu, Sühendan Mol, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.