## 6 Conclusions  
Non-thermal processing techniques have drawn a lot of interest over the past 20 years from the food sector, which is looking for gentle and efficient processes. Alternative technologies have the potential to improve functioning and shelf life while decreasing damaging effects on food nutrients and natural flavor. High-pressure processing, ultrasound, pulsed electric field, ultraviolet light, high-intensity pulsed light, gamma irradiation, and, most recently, non-thermal plasma, a food technology category using physical and chemical effects to modify foods without overheating or altering them, are the most effective non-thermal techniques. Non-thermal treatments offer the possibility to control the treatment of specific molecules within foods. In addition, they may be gentler on the cellular structure of some sensitive products. The consumer demand for product safety requires the food research community to improve food quality and shelf life through various novel technologies. People expect the food they consume to be safe, and technological advances have made this a reality for many food products. However, as we have seen in numerous outbreaks and large-scale recalls involving everything from leafy greens to meat to berries, this is not always the case. The food research community must continue to work to improve food safety and quality to meet the ever-growing demand from consumers. Applications of CP technology are reportedly being utilized nowadays to decontaminate various food goods. However, CP treatment is rarely employed on a commercial scale in the food sector \begin{table}
\begin{tabular}{l l l} \hline \hline
**Field** & **Cold Plasma Activity** & **References** \\ \hline \multirow{4}{*}{**Safety**} & Microbial inactivation & [103; 104; 105] \\ \cline{2-3}  & \multicolumn{2}{l}{Spore inactivation} & [106] \\ \cline{2-3}  & \multicolumn{2}{l}{Toxin and allergens Inactivation} & [10; 107] \\ \cline{2-3}  & \multicolumn{2}{l}{Enzyme inactivation} & [29] \\ \hline \multirow{4}{*}{**Quality**} & Preserve nutritional content & [108] \\ \cline{2-3}  & \multicolumn{2}{l}{No sensory alteration} & [9] \\ \cline{2-3}  & \multicolumn{2}{l}{Physical and structural integrity} & [109] \\ \cline{2-3}  & \multicolumn{2}{l}{Compositional integrity} & [110] \\ \hline \multirow{4}{*}{**Shelf life**} & Reduce protein oxidation & [111] \\ \cline{2-3}  & \multicolumn{2}{l}{Reduce lipid oxidation} & [112; 113] \\ \cline{1-1} \cline{2-3}  & \multicolumn{2}{l}{Inhibits microorganisms} & [114] \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Advantages of cold plasma in food industry. because current research focuses mainly on the processing and characteristics of plasma in various food products. Although more research is needed to characterize further these technologies' effects on food products and human health, they are generally considered safe when properly applied. Currently, a great deal of research is being conducted on the effects of plasma on various food products. To this end, it is necessary to overcome the barriers to adopting and utilizing CP technology in the food industry effectively. Most of the CP systems discussed in this review paper are lab-scale configurations, which presents a significant challenge in terms of commercialization. Additional research studies are required to develop prototypes and scale up for commercial production. With the right tools and resources, CP technology could revolutionize the food industry and provide a more efficient, safe, and cost-effective way of producing food products. With the increasing demand for safe and efficient food processing methods, CP technology is well-positioned to impact the food industry significantly. Conceptualization, M.M.C. and I.A. ; methodology, A.A.A. and W.E. ; software, M.M.C. ; writing--original draft preparation, M.M.C. and I.A. ; writing--review and editing, L.K. and N.B.H. ; supervision, A.A.A. and W.E. ; project administration, A.A.A. and W.E. ; funding acquisition, L.K. and N.B.H.