# Advanced Technologies in Food Processing--Development Perspective
## 2 Application of Non-Thermal Plasma in Food Technology
### Extraction of Bioactive Compounds Using Cold Plasma  
Currently, there is an increasing interest in the bioactive compounds in food, as non-communicable diseases have become one of the biggest health problems of highly developed countries. Due to environmental pollution, stress, poor nutrition, and lack of regular physical activity, there is a global epidemic of diseases such as overweight, obesity, cardiovascular diseases, cancer, diabetes, and allergies. Food rich in bioactive compounds shows positive effects on human health [30]. Understanding the effects of cold plasma on bioactive food compounds provides the basis for advancements in the use of this technique to increase the efficiency of the extraction process and the quality of the final product [31]. Traditional food preservation methods, commonly known as heat treatment, reduce the bioavailability of some nutrients and worsen the organoleptic properties of products exposed to high temperatures, e.g., during cooking. Given the destructive nature of heat treatment for sensitive food ingredients such as vitamins, antioxidants, carotenoids, and anthocyanins, it seems appropriate to use innovative techniques to preserve thermolabible bioactive compounds [32]. The use of cold plasma as a pre-treatment prior to the extraction of bioactive compounds can help to improve the extraction efficiency, reduce the extraction time, increase the yield of extracts, and increase the stability of bioactive compounds. [PERSON] et al. (2022) demonstrated that cold plasma inactivates numerous enzymes, including polyphenic oxidase and peroxidase, thereby preserving the nutritional value of the food tested. However, in order to scale up the cold plasma technique to commercial production, it is necessary to carry out more extensive and in-depth scientific studies to verify the safety of its use [33]. Another study from 2021 carried out to determine the effect of cold plasma on the chemical structure of different food components showed a higher extraction efficiency of cold plasma bioactive compounds. Twelve herbal extracts (_Echinacea purpurea; Salvia officinalisi; Urtica dioica; Polygonum axculare; Vaccinium myrtillus; Taraxacum offici-nale; Hypericum perforatum; Achillea millefolium; Sanguisorba officinalisi; Leonurus hearta; Ballota nigra; Andrographis paniculata_) were subjected to cold plasma pre-treatment with nitrogen. Numerous parameters were evaluated, including antioxidant activity, antioxidant content, pH, and colour. Extracts treated with cold plasma were characterized by a higher content of bioactive compounds, e.g., polyphenols and anthocyanins. The use of the cold plasma technique for the extraction of raw materials of a vegetable origin, due to the lower proportion of volatile compounds in the final product, is an innovative approach applicable to our technology to produce food additives [34]. Similar relationships were found by [PERSON] et al. (2019) when analysing the effect of cold plasma use time on the bioactive compounds present in a guava-flavoured whey drink. It was shown that with a shorter exposure time to cold plasma, an increase in antioxidant activity (increased concentration of vitamin C and volatile compounds) was observed, with a simultaneous decrease in carotenoid content and a less favourable fatty acid profile. On the other hand, a longer time and higher intensity of cold plasma caused a decrease in vitamin C and volatile compounds, with a higher level of carotenoids. Bymodifying time parameters and working conditions with the use of plasma technology, variable content of bioactive compounds can be observed [35]. [PERSON] et al. 2018 suggested that the ascorbic acid content of fresh fruit treated with cold plasma can be reduced by approximately 4%. A reduction in ascorbic acid was also observed in orange juice that was subjected to cold plasma technology [36]. Similar relationships were observed by [PERSON] et al.