WD) Check for updates Recdve8 Deere 2000 | Revit: 24June 2021 | Accepted: 2a 20 AEVIEWS COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND Foop sarety Meets WILEY Cold plasma for the preservation of aquatic food products: An overview Nikheel Bhojraj Rathod M. Sc Assistant Professor’ @ | Rahul Chudaman Ranveer PhD Associate Professor’ | Prashant Kishor Bhagwat PhD Postdoctoral Researcher’ | Fatih Ozogul PhD Professor’ ® | Sottawat Benjakul PhD Professor’ ® | Santhosh Pillai PhD Professor’® | Uday Shriramrao Annapure PhD Professor® Fost Harvest Management of Meat Poulyand Fish, PostGradusteInstiute | Abstract of Post Harvest Management (Dr. Cold plasma (CP) is an upcoming technology implemented for the preservation Balasaheb Sawant Konkan Kesh one of highly perishable foods, especially aquatic food products (AFPs). The high Maharashta, India ‘moisture content, high-quality protein with all essential amino acids and unsat- 2 Department of Biotechnology and Food | uated fatty acids makes AFP more susceptible to microbial spoilage and oxida- rung hence aac tion of lipids and proteins. Spoilage lowers the nutritive value and could gener- ee ate toxic components, making it unsafe for consumption. In recent times, the Se reese rising demand for food products of aquatic origin with preserved quality and ‘Technology, Faulty of Fisheries, extended shelf-life has been recorded. In addition, minimally or nonthermally eee processed and preserved foods are gaining great attention. CP technology has satnsl ewecliotnteaty | demonstrated an excellent ability to inactivate microorganisms without promot- of Agro tndustry, Prince of Songkla ing their resistance and triggering some deteriorative enzymes, which are typical ‘Universi, Hat Yl, Songkhla, Talla lors responsible for the spoilage of AFP. Consequently, CP could be recom- eee ee su mended as a minimal processing intervention for preserving the quality of AFP. ‘ecinology, Mating, Mumba This review focuses on different mechanisms of fish spoilage, that is, by microor- Maharashita, India ganisms and oxidation, their inhibition via the application of CP, and the reten- tion of quality and shelf-life extension of AFP. “International Center for Excellence in Correspondence Fath Ozogul, Department of Seafood Pro cessing Technology, FacultyofFisheres, | KEYWORDS CakurnaUniversiy, Adana, Turkey 21% | Aquat food quality, cold plasma, microbial spoilage, oxidation 1330 Email: fozogul@eu.edutr 1 | INTRODUCTION (PUFAS), exhibiting a positive impact on human health Asa result, aquatic food products (AFPs) have witnessed ‘The fishing industry is one of the established food see- increasing consumer demand. The global seafood pro- tors which supplies an ample amount of food to the grow- duction increased by ~19% in 2018 as compared to 2007 ing population (FAO, 2020). Fish continues to be one of (FAO, 2020). Considering the per capita consumption, it the most traded food commodities worldwide (Bhagwat has increased from a meagre 9 kg in 1961 to 20.3 kg in 2017 & Dandge, 2018). Fish is an important source of high- and estimated to reach 23.3 kg by 2023 (Esua et al., 2020; quality animal proteins and a number of nutrients, partic- FAO, 2018). Owing to their high nutritional composition, ularly vitamins, minerals, and polyunsaturated fatty acids water content, and pH, seafood is highly perishable as a Compe Rew Fond Se Food Saf 2021-18, ‘ileyonlinelbrary com journaler © 202 institute of Food Technotogits@p TaRR result of chemical, microbial, and enzymatic activities (Yu et al, 2020). Spoilage of fish results in the production of off-odor,off-lavor, and several toxic compounds, thus war= ranting the need for the preservation of fish for the safety of consumers. Preservation of fish by super chilling, modified atmo- sphere packaging (MAP), active packaging, active edible coatings, irradiation, chemical compounds, bacteriocins, nanoparticles, essential oils (EOs) applied individually or in combination with other techniques has been discussed along with their partly negative impact upon fish quality and nutritional attributes (Cao et al., 2020; Rosario et al, 2020; Sampels, 2015; Tanimoto et a, 2020; Yu etal, 2020). The carbon dioxide (CO2) and oxygen (02) used in MAP have been reported to get absorbed on AFP, increasing oxidation affecting the sensory qualities and even pack collapse (Yu et al, 2020). Alternatively, active packag- ing employs the use of an active component in packag- ing; nevertheless, the ingredient used has been observed to migrate or leak into food items, or in certain cases, to be mistakenly ingested as food, posing potential food concerns (Han et al., 2018). BOs with significant antimi- erobial activity are often associated with a very strong smell, which subsequently affects the sensory qualities of, products. EOs, when used as antimicrobial agents, show the desired activity usually at higher concentration lev- els, which negatively affects the sensory qualities of prod- ucts. EOs are also known to exhibit certain toxic effects at higher levels (Hassoun & Coban, 2017). While bacteriocin needs much attention due to less availability of data on its toxicity and immunogenicity, making regulations manda- tory for its application in the food system (Soltani et al, 202). In recent years, consumer choice has shifted toward minimally and nonthermally processed food products due to their proven advantages, viz., high nutritional value, enhanced shelf-life, and high assurance about the safety of the product. As a result, research oriented toward the applications of nonthermal methods for the preserva- tion of fish is gaining momentum (Olatunde & Benjakul, 2018). Recently, the application of novel nonthermal process ing technology, cold plasma (CP), for the preservation of, food has attracted a lot of interest by both processors and consumers, The term plasma was first proposed by Lewis ‘Tonk and used by Langmuir in 1928 to describe the fourth state of matter. As gases are composed of various atoms and molecules, which are broken down to generate elec: trons and ions by application of energy. Plasma is typi- cally obtained by the application of energy by electric, ther: mal, magnetic, radio, or microwave frequency to ionize as, generating plasma and imparting unique character: istics (Thirumdas et al., 2015). Plasma consists of short lived charged particles, that is, positive and negative ions, excited and ground-state molecules, atoms, radicals, elec- trons, and radiation. Plasma can be generated by a thermal process, that is, application of high temperature (>20,000 K) for ionization, termed as thermal plasma. Thermal plasma is known to have a detrimental impact on food ‘matrices. However, plasma generated at atmospheric tem- perature (30-60°C) is known as CP (Misra, Pankaj, Segat & Ishikawa, 2016). The nonuniform energy distribution and maintained temperature for the treated products by application of CP are considered advantageous over other thermal plasma processes. The readily ionizable state of helium gas, requiring lesser energy making, is suitable for laboratory application. However, the reactive species gen- erated is dependent on the fed gas composition. Consid ering the cost of helium, it limits its commercial appli- cation (Alves Filho et al., 2020). Therefore, this review aims to provide a comprehensive literature overview with emphasis on the different spoilage processes of AFP by microorganisms and oxidation and their inhibition by novel CP technology. The application of CP to maintain the quality, reduce deterioration, and extend the shelf life of AFP, providing nutrition and health benefits is also discussed, 2 | AFP SPOILAGE MECHANISM Fish spoilage begins as soon as the fish is dead, following a very complex mechanism, which is known to propagate differently based on species, chemical composition, feed, growing habitat, capturing method, handling and stor- age conditions, and so on (FAO, 2005). Generally, spoilage through microorganisms and enzymes are regarded as ‘major spoilage factors, while oxidation of proteins and lipids hamper the nutritional quality (Odeyemi etal, 2020; Singh & Benjakul, 2018). 21 | Microbiological spoilage Microbial spoilage of fish during storage is governed by several factors, both intrinsic and extrinsic factors. The acceptable microbial load of raw fish is typically expected to be below 10° CFU/g, while the microbial load at rejec- tion is usually between 10” and 10? CFU/g (MikS-Krajnik et al,, 2016). The microbial spoilage caused by specific spoilage organisms (SSOs) accounts for nearly 30% of all seafood postharvest losses, Mostly, these spoilage organisms are from the genus, Pseudomonas (P. putida, P. fluorescens, and P. frag) and Shewanella (S. putrefactens, S. proteamaculans, and S. balttea). Also, other bacteria from different genus,such as Aeromonas, Bacillus, Brochothrix, Carnobacterium, Escherichia, Enterobacter, Listeria, Micrococcus, Moraxella, Proteus, Psychrobacter, and Vibrio, have been documented to contribute toward seafood spoilage (Chen et al., 2020; Novostavskij et al, 2016; Odeyemi et al., 2020). The micro- bial degradation of AFP by SSOs is associated with the release of chemicals/gases imparting off flavor and off- odor, indicating spoilage. These chemicals include volatile amines, mainly ammonia (NH), di-methylamine (DMA), trismethylamine (TMA), and hydrogen sulfide (HS) with ‘an unpleasant flavor, and they are regarded as biochemical indicators for fish quality. Typically, ish hasa high content of ree amino acids. The SSOs convert amino acids and urea into ammonia, biogenic amines, organic acids, and sul- fur compounds, whereas tri-methylamine oxide is decom posed into TMA and DMA, which substantially deterio- rates the fish quality (Gram & Dalgaard, 2002; Senapati & Sahu, 2020), 2.2 | Enzymatic spoilage ‘The enzymatic spoilage of fish can be defined as the unac- ceptable biochemical changes occurring in fish muscle Postmortem. Autolysis is the degradation of muscle and skin constituents by endogenous autolytic enzymes. The prevention and control of autolysis are challenging since the enzymes causing autolysis are from fish muscle. The apparent targets of major catabolic reactions occurring in postmortem fish muscles are carbohydrates, fats, pro- teins, and nucleotides, Phosphorylase enzymes initiate the alycogenolysis in fish muscle leading to the accumula- tion of lactic acid, which subsequently reduces the pH of the tissue (Polakof et al., 2012). Another set of active enzymes involved in fish spoilage are lipases. Phospholi pases, lipoxygenases, and hydroperoxidases subsequently act on lipids and produce free fatty acids and glycerol, Which lowers down the pH ofthe tissue, whereas the free fatty acids formed as a result of lipolysis will impart off favor to the fish muscle (Fernandes, 2016; Gardner, 1980). Subsequently, proteases and hydrolases enzymes found in the muscle tissues and various organs of aquatic ani mals, especially digestive organs, cause severe tissue dam- age (Singh & Benjakul, 2018). Nucleotide degradation is also an integral part of the quality decline in fishery prod- ucts during postmortem storage (Dongeet l., 2020). During the degradation process, nucleotides unavoidably endure a sequence of autolytic enzymatic breakdown of adeno: sine triphosphate (ATP) to xanthine, The formed interme- diates, such ashypoxanthine and xanthine, havea negative impact on the taste, imparting unpleasant odor and bitter- ness to the fish (Prabhakar et a., 2020; Yu eta, 2020). AEMEWS > 2.3 | Oxidation of proteins and lipids AEP is an excellent source of functional constituents pri marily due to their high-quality protein content and lipid composition, mainly long-chain omega-3 PUFAs. Consid ering the high levels of unsaturated lipids in fish, they are highly prone to oxidation, generating volatile compounds, imparting off-odor and off-flavor. Also, the intermediates generated during lipid oxidation have shown to induce protein oxidation having a significant impact on the func- tional properties (Lund et al, 2011; Singh et al., 2020). Oxi- dation of lipids and proteins is a radical-induced chain mechanism as detatled in Figure 1 (Kumar et al., 2019; Mozuraityte et al., 2016). Oxidation generates a large num ber of reactive products capable of inducing further dete- rioration in food and health complications for consumers (Shahid & Zhong, 2010; Yu et al., 2020). 3 | PRESERVATION MECHANISM BY APPLICATION OF CP ‘The incidences of foodborne diseases are increasing and occurring frequently, causing health issues, the develop- ‘ment of mistrust among consumers, and large financial losses to the processors. The majority of foodborne dis- eases reported are caused by microorganisms; however, decontamination of the food matrix remains a challenge for the scientific community when preserving the qualities of food (Bermudez-Aguirre, 2020). Novel nonthermal tech- nologies have gained importance due to theit enhanced ability to extend shelf fe by inhibiting microbial growth, oxidation, and enzymatic activity. Additionally, nonther- ‘mal processing has minimum detrimental effects on the ‘nutritional and sensory qualities of treated foods. CP is one of the recent technologies being explored for the preservation of a variety of foods. CP generated by different methods is detailed in Table 1, The reactive species generated can be altered to suit the requirements by using different gases, such as oxygen, nitrogen, argon, helium, and air. Generation of CP involves the applica- tion of energy to induce partial ionization of a gas. The {ionization generates reactive oxygen species (ROS), reac- tive nitrogen species (RNS), negative and positive charged species, several short-lived radicals, and radiation (ultravi- let and visible light), which interact directly or indirectly with the treated food matrix, thereby decontaminating and preserving their “fresh like” properties (Yepez et al., 2020), Plasma treatment has been reported to result in oxidative stress, damaging metabolic systems and eventually lead- ing to the death of the cell (Kim etal. 2018). The adoption of CP for food decontamination ison the rise as there are| Format aye) Forman thse) FIGURE 1 Mechanism of protein oxidation TABLE 1 _ Different ypes of atmospheric cold plasma generators, ‘Type cold plasma reactor ‘Mode of operation Dielectric discharge barrier A dielectric barrier discharge operates between two electrodes which are covered with dielectric (DBD) reactor layers, which stops the current thereby inhibiting the generation of sparks. DBD generally ‘operates at frequencies between 0,05 and $00 KH The gas pressure in DBD ranges from 104 to 106 Pa and further, it can be varied to some extent. The gap between two electrodes varies from 10.4 mm to several centimeters. tia dynamic system hich can operate with wide varieties of gases and gives a homogenous discharge. The discharge can be generated in absence of gas flow as, ‘well. It isthe most robust plasma generating reactor accounting to its adaptability to different shapes and sizes, Pasma jets Plasma jets devices consist of two coaxial electrodes between which the carrier gas flows at different ‘ead rates, Plasma jets or fumes are typically generated using radio frequency. The excited species escape with the help of cartier gas through a small nozzle or and opening toward the end ofthe clectrode, Plasma jets have an advantage of direct applicability and can be used between narrow regions, Economie constraints are observed in plasma jets due to igh gas flow rates (>10 sl). Corona discharge “These are weak discharges Which are observed at atmospheric pressures near the electrodes, Geometries of electrode used are pointed, edged, or thin wires. These arrangements can Work in direct current or pulsed voltage mode, and the sharp electrode can have a positive or negative potential. Most ofthe ionization is generated around the electrodes thereby causing nonuniform. ‘weatment. The main Limitation of corona dischage Is that it works over a small area ‘Microwave discharge As the name suggests, these reactors are mierowave driven without electrodes using a magnetron, ‘The plasmna generated is then guided tothe process area or chamber by a coaxial cable ora wave _gulde in the presence of process gus. These types of system are electrode less and easy to handle, ‘Anarray of such discharges is used for the treatment of large areas.FIGURE 2 Action of cold plasma on microorganisms ‘no harmful or chemical agents involved and their operat- ing temperature range is close to ambient. Furthermore, it is an environmentally friendly technology (Bermudez- Aguirre, 2020). Moreover, CP requires optimization to suit the food matrix requirements subjected to treatment (Choi et al., 2020). The plasma chemical species are well documented to exhibit antimicrobial action causing physical and chemical damage in microorganisms. The ROS in plasma includes among others, atomic oxygen (0), hydroxyl ion (OH” hydrogen peroxide (H02), and ozone (05). These ROS can oxidize nucleic acid, proteins, and enzymes, caus- ing morphological changes, developing perforation on the cell membrane by cell wall etching and rupturing (Misra, Schliiter & Cullen, 2016b; Sun et al., 2007). The RNS in plasma includes several forms of nitrogen oxides (NO, NO, NOs, and N,Os) based on the reaction of diatomic nitrogen with available oxygen, which upon further inter- action with water, generates nitric acid (HNO) and nitrous acid (HINO2). The efficiency of RNS was found to be enhanced by using oxygen in a gas mixture forming nitric oxides (Han et al., 2016; Laroussi et al., 2003), RNS report edly accumulate on the surface of microorganisms that diffuses through the cell membrane and reduces the cell pH, imparting instability to proteins and nucleic acids (Hertwig et al, 2015). However, the mode of action varies based on the type of reactive species generated, which are influenced by working gas composition (oxygen, argon, helium, nitrogen, and atmospheric air), type of plasma generalor used (dielectric discharge barrier, plasma jets, corona discharge, and microwave discharge), interacting food matrix (state or composition), treatment time (expo- sure), and types of microorganisms evaluated (Hajhoseini eta. 2020; Misra etal.,2014; Oh etal., 2017; Olatunde, Ben- Jakul & Vongkamjan, 2019; Santos etal, 2018; Yepez et a, 2020). The microbial inactivation caused by different reac- tive species is depicted in Figure 2. 4 | PRESERVATION OF AFP QUALITY BY APPLICATION OF CP AFPs are highly susceptible to spoilage via the mecha- nism discussed in eatlier sections. CP has also been sug. gested to extend the shelf-life of foods via the inactivation of enzymes, microorganisms, and reducing lipid oxidation (Table 2). 4.1 | Effects on microbiological quality Since AFP is a high-nutrient source, it is highly sus- ceptible to a wide variety of microbial spoitages, includ- ing pathogenic ones. Fish and fish products have been involved in various foodborne outbreaks every year (Sheng & Wang, 2021). Recently, there has been a lot of focus on the use of CP for AFP preservation, with multiple stud ies asserting that CP treatment significantly reduced the ‘microbial load on fish Herring (Clupea harengus) treated with CP (dielectric barrier discharge—DBD) plasma at 80 kV for 5 min was found to significantly inhibit the total aerobic mesophiles, total aerobic psychrotrophis, lactic acid bacteria, and Enter obactertaceae, while Pseudomonas inactivation efficiency was at 70 and 80 KV treatments (Albertos et al., 2019) Similarly, in another study, Albertos etal. 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While notable reductions were observed in total aer bie mesophilic bacteria count, Post discharge gas was found to be composed of ozone (03), ROS (O and OH), and nitrogen oxides (NO;, NOs, NO4, and NzO,), responsi- ble for lysis of microorganism (Albertos et al., 2019; Alber tos et al,, 2017), The reactive species were found to induce damage to DNA, proteins, and lipid membranes. The bac- tericidal effects were further linked to the interactions of, ozone, ROS, and nitrogen oxides with high humidity in the package. CP generated by surface dielectric barrier discharge (SDBD) technology inhibited the lactic acid bacteria, Psew domonas sp., and Enterobactertaceae and reduced volatile organic compounds (Giannoglou et al., 2020). ROS and the ozone generated, having longer relative life, might have led to the inactivation of microorganisms. Similarly, CP treatment significantly reduced total viable mesophilic bacteria count and total psychrophilic bacteria count in Asian sea bass slices (Olatunde, Benjakul & Vongkam- Jan, 2020. A higher reduction of total viable mesophilic bacteria was observed when samples were packed under a gas mixture of CO, and O,. Complete inactivation of Pseuclomonas, hydrogen sulfide-producing bacteria, Enter- obacteriaceae, and lactic acid bacteria count was achieved initially, suggesting the efficiency of CP in microbial inac- tivation. Further, natural extract (coconut husk extract) in free or encapsulated in liposome form, combined with CP, was also evaluated. The encapsulated extract further extended the antimicrobial action by reducing the prolifer ation and degradation of proteins. Treatment significantly reduced the formation of volatile nitrogen in Asian sea bass slices. Additionally, natural extracts reduced bacte rial proliferation, responsible for the formation of volatile nitrogen generated by microbial proliferation and degrada- tion of proteins (Olatunde, Benjakul etal, 2020; Olatunde, Benjakul & Vongkamjan, 2019; Shiekh & Benjakul, 2020). ‘A recent investigation reported the reduction of Listeria ‘monocytogenes and Staphylococcus aureus in ready-to-eat fish nuggets by 2.18-0.77 and 1.04-0.19 log eycle upon treat ‘ment with CP (Hajhoseini etal, 2020). However, the vari- ation was found based on the Working gas mixture and treatment duration, Alternatively, in dried squid shreds a reduction of aerobic bacteria (2.0 log), marine bacteria (1.6 log), S. aureus (0.9 log), yeasts and molds (0.9 log) was observed upon treatment with corona discharge plasma at 20 kV output voltage (Choi et al. 2017). While in another study, Choi et al. (2020) determined the inactivation of S. aureus and Bacillus cereus inoculated on dried ish black- ‘mouth angler with CP. The bacterial count reduced signit- icantly as treatment time increased over 10 and 5 min in S. EVENS. > aureus and B. cereus, respectively. However, CP treatment over 30 min reduced the population by more than 1 log. It was noted that ice formed by plasma-activated water could reduce the total viable count (TYC) and extend the shelf-life of shrimps by additional 2 days, compared to the conventional ice made using tap water. The active species generated by CP caused oxidation of cell walls and intracellular components resulting in microbial inact tion (Liao et al., 2018). Similarly, plasma-aetivated water reduced Pseudomonas fluorescens in mackerel fillets by 0.4 log cycle after 30 min of treatment (Zhao et al, 2020). ‘A recent study reported reduced total viable bacte- tia, viable psychrophilic bacteria, hydrogen sulfite bacte- ria, Enterobacteriaceae, and Pseudomonas count in Asian sea bass slices treated with dielectric discharge bar rier high-voltage cold atmospheric plasma (DBD-HVCAP) (Olatunde, Benjakul et al., 2019). The microbial inactiva- tion was due to increased ozone production and extended treatment duration. However, the active species gener- ated by CP could induce protein oxidation, lipid oxida tion, and damage the microbial cells, leaking their con- stituents causing cell lysis of the microbial cell. Similarly, the Asian sea bass slice exhibited significant reductions in the TVC, psychrophilic bacteria, Pseudomonas count, and hydrogen sulfite bacteria count upon treatment with CP for2.5 min. An increase in treatment time reduced the microorganisms; however, the decrease was nonsignificant (Olatunde, Benjakul & Vongkamjan, 2019). The reduction in the microbial population was found to increase with treatment time due to the excess generation of reactive species. While complete inactivation of Enterobacteriaceae was observed in samples treated with CP over 5 min. In another stucly, Olatunde et al, and Vongkamjan (2020b) reported higher microbial inhibition by using a higher con- centration of CO in the package. Significant inhibition of TVC, psychrophilic bacteria count, and Pseudomonas count was found in samples packed with carbon diox- ide. Hydrogen sulfide-producing bacteria and Enterobac- teriaceae count was completely inhibited by CP applica- tion alone; however, growth under controlled levels was reported during the storage period. Lactic acid bacteria count and Clostridium perfringens were not detected. Reduced total viable and psychrophilic bacteria countby ‘og CFU/g was observed by CP treatment (Olatunde, Ben Jakul et al, 2019), Furthermore, incorporation of ethano- lic coconut husk extract as pretreatment followed by CP enhanced antimicrobial effect (Olatunde, Benjakul et al, 2019). The inhibition of TVC, psychrophilic bacteria count, C. perfringens, lactic acid bacteria, Enterobacteriaceae count, Pseudomonas, and hydrogen sulfide-producing bac- teria count increased with the concentration of natural extract, owing to the presence of phenols, which have proven effective against a wide range of microorganisms.A Alternatively, Park and Ha (2015) reported a significant reduction of Cladosporium cladosporioides and Penicillium citrinum by extending the CP treatment duration over 5 min, Treatment time over 10 min reduced the microbial load by >1 log CFU/g for dried filefish (Stephanolepis ci rhijer) fillets, In another study, inactivation of aerobic bac- teria (3.35 log CFU/g), marine bacteria (3.24 log CFU/g), mold and yeasts (3.26 log CFU/g), and S. aureus (3.08 loz CFU/g) ina semi-dried mackerel pike (Cololabis setra) by treatment with corona discharge plasma over 0-10 min treatment was reported (Puligundla et al, 2018), CP application at high voltage combined with chamuang leaf extract (1%) inhibited total viable bac- terial count by significant levels in pacific white shrimps (Shiekh & Benjakul, 2020). The inhibition was irrespective of the gaseous composition (argon, oxygen, and air combi- nation). However, argon and air combination (80:20) was found to achieve higher bacterial inactivation, Similarly, Singh and Benjakul (2020) reported inhibition of TVC and psychrophilic count in Asian sea bass slices by the application of CP. The inhibition was further enhanced by the addition of chitooligosaccharides extracted from squid pen due to their antimicrobial and antioxidant capacity. Also, pretreatment with chitooligosaccharides followed by CP inhibited psychrophilic bacteria, hydrogen sulfide-producing bacteria, Enterobacteriaceae, and Pseu- domonas. A recent study evaluated the combined effects of CP (HVCAP) and chitooligosaccharide from squid pen on aerobic microorganism Pseudomonas aeruginosa inoculated on Asian sea bass slices, a major fish spoilage organism (Singh et a, 2020). Results showed a reduction of P, aeruginosa ranged between 2.4 and 2.6 log based (on gas composition and storage period of 24 h. Also, enhanced efficacy of CP was observed by the addition of chitooligosaccharide, additionally contributing toward antimicrobial activity. ‘The reviewed literature proves the effectiveness of CP for microbial decontamination, improving the food safety issue for AFP. The generation of different short-lived reac- tive species (OH: hydroxyl radicals, 'Opf: singlet oxy: gen, '03: superoxide, etc.) and long-lived reactive species (H,0»: hydrogen peroxide, NOfs: nitrate, Os: Ozone, ete.) hich developed oxidative stress in microorganisms, was responsible for cell lysis. Also, some studies reported the supplementary effect of using different gas compositions (air, nitrogen, oxygen, argon, ete.) at different pressures for different time intervals singly or in combination for plasma generation and packaging types. Results were fur- ther enhanced in terms of microbial destruction attributed to further diversification in generations of reactive species. ‘The CP generated in different forms (DBD, SDBD, corona discharge plasma jet, HVCAP, etc.) exhibited inhibition of the majority of $SOs responsible for spoilage of AFP. Addi- tionally, the problem of pathogenic bacteria (S. aureus), prominent in dried fish, was found to be completely elimi: nated by CP. Interestingly, natural extracts in free or encap- sulated form coupled with CP were found to considerably extend antimicrobial efficacy. 4.2 | Effects on proteins AEP is a rich source of proteins with hhigh nutritive value (Chalamaiah et al., 2019). Fish proteins possess several functional properties (Khan et al., 2020), which can be severely affected by CP treatment. Hence, the need for evaluating the effects of CP on fish proteins is important. Nuclear magnetic resonance analysis revealed that after CP treatment, the maximum amount of waterstored in the dense protein network was drastically reduced in mackerel (S. scombrus) and herring (C. harengus). The changes in protein structure caused by CP treatment were linked to the release or migration of water to the extracellular matrix (Albertos et al., 2019; Albertos etal, 2017). CP effectively increased protein oxidation and fragmen- tation (Panpipat & Chaijan, 2020). Similar results were observed by Pérez-Andrés etal. (2020), who reported accel- eration in the formation of carbonyls, indicative of pro- tein oxidation in mackerel as induced by CP. The increased oxidation of thread bream myofibrils subjected to CP was observed as a function of time as ascertained by increased formation of carbonyl content. The polymerization of myosin heavy chain and actin also occurred (Pany Chaijan, 2020). In general, fish myosin heavy chain and actin, the dominant proteins, were susceptible to oxida- tion and proteolysis when CP was implemented (Olatunde, Benjakul et al., 2019). Olatunde etal. (2020a) reported increased protein oxida- tion and degradation in Asian sea bass slices treated with CP. Similarly, in another study, sea bass slices treated with HYCAP in conjunction with ascorbic acid and ethanolic coconut husk extract showed significantly higher carbonyl content than the control, regardless of the addition of the antioxidants (Olatunde, Benjakul et al, 2019a), Apart from oxidation, active species formed by CP were also able to cleave the proteins to fragments (Olatunde, Benjakul et al, 2019). CP application induces protein oxi- dation regardless of the gaseous composition of the pack- age (Olatunde, Benjakul et al, 2020), TCA soluble peptide and total carbonyl content increased during storage of CP. treated sea bass slices, suggesting that the enhanced lipid oxidation promotes the oxidation of proteins. However, pretreatment with antioxidants was found to reduce pro- tein oxidation, which is connected to antioxidants ability to inhibit lipid oxidation, which further promotes proteinoxidation (Olatunde, Benjakul et al., 2019). Pretreatment with ethanolic coconut husk (free or encapsulated) could retard the protein oxidation and degradation induced by CP, mainly via scavenging active species (Olatunde, Ben Jakul et al., 2020). In another study, Shiekh and Benjakul (2020) reported an increase in protein oxidation due to CP treatment as confirmed by an increase in protein car bony! content. A significant increase was found in samples placed in the argon/oxygen pack treated with CP due to the generation of ROS. Further, lossof myosin heavy chain and actin band was also observed. However, treatment with chamuang leaf extract was found to retard the level of pro- tein oxidation due to higher antioxidant capacity. Simi larly, a confirmed increase in oxidation of proteins in Asian sea bass by treatment with CP was reported by Singh and Benjakul (2020). Pretreatment with chitooligosaccharide effectively reduced the formation of total carbonyl con- tent, associated with antioxidant and antibacterial prop- erties of chitooligosaccharides (Singh & Benjakul, 2020; Singh et al., 2020) Cold atmospheric plasma (CAP) reduced the free sulfaydryl content of myofibrillar protein from Alaska pol lock (Theragra chaleogramma) with an increase in volt age from 10 to 60 kV (Miao et al., 2020). The initial rise {n sulfhydryl was associated with stretching and unfold- ing of the protein, while a further decrease was due to protein aggregation or crosslinking due to protein oxida- tion induced by reactive species from CAP. Protein struc- ‘tral modification took place when high voltage over 30 kV ‘was applied, causing the polymerization of proteins. The decrease in free sulfhydryl content suggests a change in protein structure by oxidation, in which a disulfide bond could be formed. A similar observation was reported in another study where a slight decrease in sulfhydryl con- tent in King prawn was found after 4 min of CP treat ‘ment (Ekezie et al., 2019). Moreover, Nyaisaba et al. (2019) reported an increase in carbonyl content up to 180 s, fol- lowed by a decrease in the sulfhydryl group in squid man- tle due to the action of CP. In contrast, an increase in frag- ‘mentation or degradation of protein was observed with an increase in CP exposure duration. In another study, ice formed using plasma-activated water (DBD-ACP, 30 W, for 10 min) had no adverse effects on the integrity of shrimp proteins when stored for 9 days at 5 1°C with replacement of ice at an interval of every 12h, asconfirmed by no marked changesiin total sulfhydryl groups, Ca’* ATPase activity, and protein pattern (Liao et al, 2018). Additionally, CP was found to inhibit enzy- ‘matic activity (melanosis) in shrimps which hamper the acceptability (de Souza Silva et al., 2019; Liao etal, 2018). Hence, itcan be suggested that protein oxidation or frag- ‘mentation is dependent on several factors, such as plasma type, air mixture, treatment time, power input, and phase ines and volume of the product. Several recent studies have highlighted applications of hurdle technology or natural extract to reduce the impact of protein oxidation or poly ‘merization or fragmentation, 4.3 | Effect on lipids AFP is regarded as a source of quality fats, rich in unsatu- rated fatty acids. Lipids are vulnerable to oxidation caused by reactive species produced by CP, which has been shown to have a negative impact on AFP quality, particularly by imparting off-odor and off-lavor. Thus, CP has been known to have a negative impact on treated AFP, in which the solution must be implemented to maintain the quality A study reported an increase in the levels of primary lipid oxidation from mackerel (S. seombrus) treated by CP at a higher energy level and longer duration, measured in terms of peroxide value (PV) (Albertos et al, 2017). Sim- ilarly, increased lipid oxidation in Asian sea bass slices ‘was found to increase with increasing CP exposure treat- ‘ment in comparison to control (Olatunde, Benjakul et al 2019; Olatunde, Benjakul et al., 2019). CP generates sev- eral reactive species and free radicals exhibiting strong lipid oxidative properties. Thiobarbituric acid reactive sub- stance (TBARS) is an important indicative parameter for lipid oxidation and is not influenced by the application of, DBD plasma at 70 kV, while 80 KV enhanced the oxida- tion process generating off flavor in herring (C. harengus) (Albertos et al, 2019). The highest lipid oxidation, me: sured as TBARS, was found in sea bream fillets treated with CP in comparison with other nonthermal process- ing techniques (ozonation, pulsed electromagnetic field, and high pressure) (Giannoglou et al., 2020. The higher ‘TBARS values were attributed to the formation of sec- ondary lipid oxidation products due to CP treatment, Sim- ilarly, in dried Alaska Pollock shreds and squid shreds, ‘TBARS increased significantly due to CP treatment (Choi et al, 2017; Choi et al., 2016). The TBARS increased with increasing exposure time, which could be due to further dehydration and increasing oxidation, However, consider ing the conversion factor, the values were within the max- imum prescribed limits, Interestingly, PV suggested non- significant changes in the level of oxidation of plasma- treated dried Alaska Pollock shreds. In another study, ‘TBA analysis indicated a gradual increase in secondary lipid oxidation products, with CP treatment time in dried blackmouth angler (Choi et al., 2020), When the treat ‘ment time was extended beyond 20 min, oxidation rose by 15 times, In dried filefish (S. cirrhifer) fillets, an increase in the levels of lipid oxidation was observed, with an increase {in treatment time (>10 min). However, a tremendous= AS increase in lipid oxidation levels was observed for samples treated for 20 min in comparison to control (Park & Ha, 2015), Reduced moisture levels and high-fat content were attributed as a responsible factor for the increase in lipid oxidation. Similarly, Puligundia et al. (2018) reported an increase in PV from 57.09 to 117.30 mg MA/kg for Gwamegt, following treatment with plasma, This increase could be attributed to the oxidation of lipids by plasma reactive species. In another study, increased levels of lipid oxida- tion were reported for Asian sea bass slices in samples packed with a higher ratio of CO, due to the higher rate of carbonic acid formation, which might have acted as a prooxidant, and released hem due to increased carbonic acid levels (Olatunde, Benjakul etal. 2020). In contrast, CP did not show any observable effect on lipid oxidation in mackerel and the results were on par with untreated samples (Pérez-Andrés et al., 2020). Vari- ation in lipid content, its composition, and improper han- dling could enhance lipid oxidation. The difference could also be attributed to the sample used for plasma treat ‘ment, that is, with the skin facing downward. However, the author suggested that an optimized plasma application procedure is essential to reduce lipid oxidation. Similarly, ice formed from plasma-activated water has a low impact on the lipid oxidation of shrimps and could be overlooked (Liao et al., 2018). Such plasma-activated ice could inhibit microbial growth, the action of enzymes in shrimps, and retard lipid oxidation during storage. ‘A recent investigation reported that pretreatment of Asian sea bass slices with natural extracts followed by CP could retard the rate of lipid oxidation in comparison to CP treatment alone (Olatunde, Benjakul etal, 2020). Reac- tive species generated during plasma treatment were the ‘main factors accelerating lipid oxidation. However, inthis case, lipid oxidation was not associated with the genera- tion of off odor. Similarly, a reduced rate of lipid oxidation in Asian sea bass slices pretreated with natural antioxi- dants (coconut husk extract) followed by CP treatment was reported (Olatunde, Benjakul et al, 2019). The lipid oxida- tion was better controlled by the natural extract in com- parison to ascorbic acid. This might be due to the higher ability ofthe selected natural extract to scavenge free radi cals generated by CP treatment (Olatunde, Benjakul et al. 2019), Similar findings were observed in another investiga- tion, where CP-induced lipid oxidation could be prevented by pretreatment with chamuang leaf extract and a blend of argon air gas composition over argon oxygen, implying that natural preservatives can reduce oxidation. (Shiekh & Benjakul, 2020; Singh et al., 2020). Alternatively, acceler- ated lipid oxidation due to CP application could also be reduced by the addition of chitooligosaccharides, which have the potential to scavenge free radicals (Singh & Ben Jakul, 2020; Singh etal, 2020). PUFAs have been known to be susceptible to oxida- tion. Lipids rich in PUFAS are degraded by active species produced by CP. Those species can induce oxidation of PUFAs, leading to a lower content and loss in nutritive value. Pérez-Andrés et al, (2020) reported no significant effect of CP on the fatty acid profile of mackerel with con- trol during the storage period. A slight inctease in satu- rated fatty acids (SFAs) and a decrease in monounsatu- rated fatty acids (MUFAs) and PUFAS were observed, The authors proposed that different sample preparation dur- ing treatment and storage was responsible for the changes in lipids. However, the observed PUFA/SFA ratio satu- ration index (0.45) was within the maximum prescribed range (4.0). Nutritional quality index, based on fatty acid profiles, reported atherogenicity (Al) and thromnogenic- ity (TI) index values of 0.6 and 0.3, respectively, indicative of their superior health benefits. Similarly, Olatunde et al (2019a) and Olatunde et al, (2019) reported a decrease in PUFA and MUFA during storage, which increased with treatment times due to DBD-HVCAP treatment in Asian sea bass slices. The results listed above suggest that CP- generated reactive species are capable of inducing oxida- tion in fatty acids. Recently, Singh and Benjakul (2020) observed an increase in oxidation of MURA and PUBA due to the application of high-voltage CP. This suggests the for- ‘mation of new fatty acids associated with lipid hydroly causing an increase in SFA and MUFA. In contrast, Alber toset al. (2017) reported improvements in the levels of oleic acid, eicosapentaenoic acid, and polyene ratio due to the application of CP. The changes and improvements were due to reactive species generated and retained within the package. ‘A recent investigation reported that CP-induced lipid oxidation reduced the MUFA and PUFA content and con- versely increased SFA (Olatunde, Benjakul et al., 2020). ‘The pretreatment with natural extracts (coconut husk extract in free or encapsulated form) followed by CP could retard the decomposition of MUFA and PUFA due to the antioxidant activity of natural extracts. This suggests that the application of natural extracts possessing antiox- ‘dant activity could retard the loss of MUFA and PUFA induced by CP. Similarly, Olatunde et al, (2019) discov- ered that pretreatment with antioxidants reduced the oxi- dation of the most prone MUFA and PUFA generating SFAS; however, the rate of reduction was considerably lower in samples treated with ethanolic coconut husk extract over ascorbic acid, In another study, the difference in the fatty acid profile of pacific white shrimps treated with chamuang leaf extract and CP treatment packed in different gas composition was observed (Shiekh & Ben Jjakul, 2020), Argon air (80:20) showed the least oxidation of omega 3 fatty acids due to lower oxygen content and pretreatment with chamuang leaf extract, suggesting thatpretreatment with natural extract and modified gaseous composition under plasma treatment reduced the loss of PUFA and MUFA. ‘The literature discussed above suggests the need for opti mizing CP forapplication to AFP. The high degree of unsat- uration of lipids in AFP is highly susceptible to oxidation and is easily degraded by the reactive species generated by CP. Several hurdle technologies evaluated (usage of natural extracts) have proven to retard the lipid oxidation induced by CP. It was also found to impact the fatty acid profile of the AFP sample, Considering the overall impact of CP on lipid oxidation, the PUFA/SFA ratio for AFP was above the prescribed limit of 4.0, proving the nutritional benefit of lipids from AFP, 44 | Effect on enzymes Reduction of enzymatic activity is one ofthe primary pro- cessing goals for a variety of food products. Chemically active species generated by CP result in bond cleavage and side-chain modifications of enzymes, altering their sec- ondary structure and, subsequently, the functionality of tertiary and/or quaternary structures (Mandal etal, 2018). CP application has been reported to inactivate a range of enzymes, such as a-amylase, a-chymotrypsin, alkaline phosphatase, lipase, lipoxygenase, lysozyme, peroxidase, polyphenol oxidase, protease, and superoxide dismutase, to name a few. Most of these enzymes have been stud- ied from fresh produce, such as apple, brown rice, egg, ‘melon, mushroom, strawberry, and tomato (Misra, Pankaj etal, 2016; Panetal., 2019). However, very few studies have reported the effect of CP on the inhibition of enzymes from seafood and allied products. ‘The consumer acceptance and market price of fish is primarily dictated by the texture of the fish (Cheng et al, 2014; Thong & Olsen, 2012). The active proteases present in the digestive organs and muscles significantly degrade the myofibrillar and collagenous proteins imparting unfa- vorable soft structure to the fish, thus limiting its shelf life. However, ina study, CP treatment for 4 min showed «50% decrease in the proteolytic activity in Trichiurus lep turus (Koddy et a., 2021), Similarly, in another study, the application of CP on Argentinus tlex with 60 KV voltage for 4min showed a 64% reduction of protease activity (Nyais- aba et al., 2019), In addition, many studies have correlated with the efficacy of CP on the possible inhibition of some enzymes. Recently, de Souza Silva et al. (2019) reported the possible role of CP on the inhibition of polyphenol oxidase, which enhanced the shelf-life of white shrimps. Similarly, many studies have reported decreased protein degradation, decreased protein solubility, decreased protein oxidation, iB» decreased lipid oxidation, and decreased sulfhydryl con- tent of protein due to CP treatment. In contrast, increased protein aggregation enhanced carbonyl content of protein, increased surface hydrophobicity of myofibrillar protein, and increased gelling properties of myofibrillar protein, ‘This could be corroborated with the inhibition of lipases, proteases, and allied enzymes by the application of CP (Miao et al., 2020; Nyaisaba et al., 2019; Olatunde, Ben- Jakul et al, 2019; Panpipat & Chaijan, 2020; Shiekh & Benjakul, 2020). However, to establish a fair correlation, future studies should evaluate the inhibition of different enzymes due to the application of CP. 4.5 | Effects on pH Fish pH is an important quality attribute that determines AFP acceptability (Skjold etal, 2020). Any drastic change in pit is associated with spoilage in AFP, hampering tex: tural and sensorial qualities (He etal, 2018). A significant decrease in the pH was reported for herring (C. harengus) and sea bream (Sparuss aurata) treated with CP (Albertos et a., 2019; Giannoglou et a., 2020). The pH was reduced as a result of acid formation caused by the dissociation of, hydrogen ions during plasma treatment. In another study, DBD-HVCAP treatment resulted in a moderate drop in the DH values of Asian sea bass slices compared to the control, implying minimal protein breakdown (Olatunde, Benjakul et al,, 2019). Similarly, Asian sea bass slices treated with CP showed a small decrease in pH at first, followed by a rapid increase during storage; however, the rate was lower for the samples treated with CP (Olatunde, Benjakul etal, 2020). While in another study, a significant decrease in pit of king prawn myofibrillar proteins was observed after 10 min exposure to plasma. The reduction in pH was due to the generation of acidic compounds by plasma treat- ‘ment and degradation of peptides and amino acids gener- ating acidic compounds (Ekezie etal, 2019). A few studies have reported a slight reduction in the pH values of dried shreds from Alaska Pollock and squid after the application of CP (Choi et al., 2016; Choi et al, 2017). The untreated group had slight acidic pH, which was marginally influ- enced by plasma treatment proving the inability of plasma to hydrolyze protein and lipid in dried fish. Alterna- tively, Choi et al. (2020) reported no significant differ ence in pH values post CP treatment, which could be attributed to low hydrolysis rates, suggesting the varying impact of CP treatment based on the nature of the food matrix In a recent investigation, Olatunde et al. (2020a) reported the lowest increase in pH of Asian sea bass slices pretreated with natural extracts and CP in comparison to different control samples, enhancing keeping quality. Sim-A ilar results were observed for Asian sea bass slices treated with CP that showed a moderate increase in pH values. However, the rate of increase was much slower in samples pretreated with coconut husk extract, which was due to the preservative effect of natural extracts (Olatunde, Ben- Jakul et al., 2019), In another study, ice made from plasma- activated water could lower the rate of increase in pH over tap water ice in shrimps (Liao et al. 2018). However, the small increase could be attributed to low protein degrada- tion, which results in the release of lower concentrations of alkaline compounds responsible for pH shifts. No significant influence of corona discharge plasma (CP) was observed on semi-dried mackerel pike (C. seira), indicating the retention of proteins and lipids post plasma treatment (Puligundla et al., 2018). While another study highlighted the ability of CP to inhibit bacterial growth and enzymatic activity, responsible for the generation of alkaline compounds lowering the pH in white shrimps (de Souza Silva et al, 2019). Similarly, Shiekh and Benjakul (2020) suggested no impact of CP on pH increase; however, the rate of increase was controlled due to the application of CP reducing microbial contamination and enzyme inacti vation. In conclusion, CP is found to reduce pH due to the for ‘mation of acids, such as HNO, HNO;, H30*, H,0,, and ,, resulting in a reduction of pH of the treated matrix that gradually increases during storage. However, the fur- ther decrease in pH during storage of AFP, caused by pro- tein decomposition, was found to be retarded by treatment ‘with CP, which could be attributed to the inactivation of enzymes and destruction of the microbial population. 4.6 | Effect on color Color is regarded as an important quality attribute, affect- ing the acceptability of AFP (Alasalvar et al., 2011; Siko- ski, 2009), Hence, it is necessary to evaluate and measure the effects of plasma on the external attributes especially on the color of the product to meet the different market demand (Hong etal, 2014), Positive changes in the color value of myofibrillar pro- tein from Alaska pollock (T. chaleogramma) were detected when treated with CP (Miao et al., 2020). A significant rise in L*,a*, and b* values was observed with an increase in treatment voltage from 10 to 60 KV. In contrast, Nyais- aba et al, (2019) reported an increase in L* and a*, and a reduction in bt values of squid gel exposed to CP. In another study, Asian sea bass slices treated with DBD- HYCAP showed increased L* and b* values, suggesting that released ozone triggered lipid and pigment oxidation, which increased met heme protein formation during stor: age. While a* value was reduced due to lipid oxidation and the interaction of active species oxidizing myoglobin and forming metmyoglobin (Olatunde, Benjakul et al, 2019; 2019b; 20206). Similarly, elevated L* and b* values and a decrease in a* values were observed in Asian sea bass slices treated with CP (Olatunde, Benjakul et al., 2020). The change in color of the slices was attributed to the oxidation of lipid and pigment-producing compounds, as well as the denaturation of proteins. However, pretreatment with nat- ural extracts was found to retard the detrimental changes in color. In the case of dried fishes, CP was found to have rno impact on L*, a*, and b* values for Alaska Pollock shreds (Choi et al, 2016), dried squid shreds (Choi et al, 2017), and blackmouth angler (Choi et al., 2020). How: ever, the increase in AE was below the visible detection limit. In another study, no differences in L* and b* val- ‘ues were found when plasma-activated water ice was used to preserve shrimps (Liao et al., 2018). Interestingly, CP- generated reactive species reduced melanosisand polyphe- nol oxidase activity in shrimps, resulting in redness value (a*) that could be retained for 7 days by plasma-activated water ice versus 4 days by tap water ice, de Souza Silva et al. (2019) reported a similar phenomenon in which active species produced by plasma treatment disintegrated polyphenol oxidase, resulting in lower rates of melanosis and thus color change. During treatment with plasma, significant color changes in semi-dried mackerel pike (C. seira) fish samples were observed, which increased with treatment duration Visually notable color changes were observed in samples treated by CP over 6 min (Puligundla et al., 2018). In another study, lightness (L") and redness (a*) were found to be reduced in Atlantic herring treated with CP, while yellowness (b*) was increased (Albertos et al, 2019). The possible color changes could be due to the CP-induced oxidation reducing redness and imparting greenish color. Alternatively, CP treatment of mackerel (S. scombrus) resulted in a decrease in L* value with no marked impact on a and bt values (Albertos et al., 2017). The CP treatment was found to positively influence the color values of AFP. The literature reported an increase in the attractiveness of samples treated with CP, However, the treatment time was discovered to havea significant impact; as treatment exposure increased, significant color changes ‘were reported, The use of plant extracts also decreased the color values, which could be improved by encapsulating the extract in a liposome, 4.7 | Effect on sensory quality Sensory quality is one of the determining factors in fish spoilage as it has been observed in many products thatchanges in sensory characteristics occur largely before any risk to consumer health is reached, whereas sensory char: acteristics significantly limit the shelf-life of most food products (Giménez et al., 2012). Hence, itis important to evaluate the effect of CP on the sensory attributes of the fish, In a recent study, improvement in overall scores of Gwamegi was observed upon treatment with plasma over control, without any flavor alteration (Puligundla et al, 2018). While, in another study, no differences in the over- all acceptability were observed in sea bream fillets treated ‘with CP, compared to control (Giannogiou et al., 2020). Similarly, dried Alaska Pollock, squid shreds, and dried blackmouth angler did not show any significant changes in the sensory properties when exposed to plasma treat ‘ment (Choi etal, 2016: Choi et al., 2017; Choi etal. 2020). However, the texture was changed to moderately crunchy or crispy due to the moisture loss by plasma treatment Hjgher dryness was observed with an increase in treatment duration, reducing the textural and overall acceptability values (Choi et a., 2020). In contrast, CP treatment imparted an unpleasant smell in dried filefish (S. cirrhifer) fillets due to increased lipid oxidation, reducing the overall acceptability in dried fish (Park & Ha, 2015). However, the off odor imparted was not well perceived after some time, attributing to the overall acceptability for samples treated for 20 min. In another study, enhanced lipid oxidation in Asian sea bass sam- ples treated with CP for an extended duration (>3 min) developed off taste and odor lowering the likeness score (Olatunde, Benjakul et al., 2019). Similarly, increased CP exposure reduced the overall acceptability of Asian sea bass slices, which could be attributed to an increased rate of lipid oxidation, which produces volatile products that impart off-lavor and odor (Olatunde, Benjakul etal, 2020; Olatunde, Benjakul et al., 2019), However, samples treated with CP and packed under MAP with high CO, concentra- tion (60%) were acceptable even after 15 days in compari- son to samples without CP and MAP. Few studies reported significant alteration in sensory qualities following CP treatment. de Souza Silva et al (2019) reported that control groups had a higher sensorial quality over CP-treated white shrimp (Litopenaeus van- rnamei) samples. While in another study, Asian sea bass slices treated with CP were found to have off taste and odor (Olatunde, Benjakul et al., 2020). The lower sen sory scores on odor were due to the generation of volatile compounds imparting off odor. However, some studies reported that pretreatment with natural extracts, such as coconut husk extract, chamuang leaf extract, and so on, effectively reduced the detrimental impact on sensory RG = attributes during the storage period (Olatunde, Benjakul et al., 2020; Shiekh & Benjakul, 2020), Ina recent investigation, higher scores for Asian seabass slices treated with natural extracts combined with CP over CP alone were reported after treatment and during stor- age (Olatunde, Benjakul et al., 2019). Shiekh and Benjakul (2020) observed that the pretreatment of pacific white shrimps with chamuang leaf extract followed by CP treat- ‘ment had acceptable sensory scores for 15 days. Similarly, in another study, no negative impact of CP treatment due to the addition of COS was reported (Singh & Benjakul, 2020). The sensorial qualities of AFP were found to be main: tained by the treatment with CP. However, the major draw- back observed was lowered overall acceptability for sam ples treated for a longer time, which further induces lipid oxidation and subsequently imparts off flavor and odor to the AFP. Interestingly, many studies reported that the oxi- dation induced after CP treatment could be reduced by the application of antioxidant-rich natural extracts. How: ever, the use of crude natural extracts may further reduce the visual appearance of AFP, suggesting further research on the use of pure antioxidants instead of crude natural extracts. 5 | CONCLUSION ‘The demand for safe, nutritional, and quality aquatic fish products is growing. The innovative nonthermal CP technology has been discussed for the preservation and safety of AFP. CP has clearly demonstrated the inactivation of specific spoilage and pathogenic organisms associated mainly with spoilage of AFP, which are Bnterobacteriaceae, P-fluorescens, L. monocytogenes, S. aureus, B. cereus, hydro- gen sulfite-producing bacteria, lactic acid bacteria, C., and so on. The effect was attributed to the generation of reac- tive species by CP, which was dependent on fed gas compo- sition, energy applied, and the treatment interval. Despite excellent microbial inactivation, CP was found to initi- ate oxidation in lipids and proteins, limiting its applica- tion. However, the oxidation effect could be controlled by specifically optimized CP conditions and usage of natural compounds having synergistic impacts. The inclusion of, natural compounds reduces the deterioration induced by CP-generated reactive species. Additionally, recent appli cations have shown a better understanding of CP in combi- nation with other natural compounds as “hurdle technol- ogy” for AFP with desired outcomes, Furthermore, CP has advantages and could be coupled with other nonthermal technologies by performing a prerequisite optimization forLR enhanced microbial destruction and retained nutritional value, ACKNOWLEDGMENTS. Technical suggestions and editing support provided by Dr. N.N, Mista are greatly acknowledged, AUTHOR CONTRIBUTIONS Rathod Nikheel Bhojraj: conceptualization; resources; visualization; writing-original draft; writing-review and editing, Ranveer Rahul Chucaman: writing-original draft, Bhagwat Prashant Kishor: writing-original draft; writing- review and editing. Ozogul Fatih: conceptualization; supervision; visualization; writing-review and editing. Benjakul Sottawat: supervision; writing-review and edit ing. Pillai Santhosh: supervision: writing-review and edit- ing. Annapure Uday Shriramrao: supervision; writing- review and editing, AUTHOR CONTRIBUTIONS Rathod Nikheel Bhojraj conceptualized the idea, per- formed review literature, drafied the manuscript, tables, and figures, revised and finalized the manuscript. Ran- veer Rahu! Chudaman contributed to review literature and drafting of the manuscript. Bhagwat Prashant Kishor con- tributed to review literature drafting and editing of the manuscript, tables, and figures. Ozogul Fatih, Benjakul Sottawat, Pillai Santhosh, and Annapure Uday Shriramrao provided comprehensive reviews, suggested editing, revi sion, and finalized the manuscript. CONFLICTS OF INTEREST ‘The authors declare no conflict of interest. orcip [Nikheel Bhojraj Rathod M. 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Cold plasma for the preservation of aquatic food products: An overview. Compr Rev Food Sci Food Saf, 2021:1-19. ‘nttps://doi,org/10.111/1541-4337.12815