In-situ cold plasma treatment for removing food allergens – A short review of effectiveness, mechanisms and implementation strategies

Authors: Anisha; Yogesh Kumar

Book: Sustainable Food Innovations: Product Development, Packaging, and Waste Valorization

Editors: K. Prasad, S. Shekhar and H. K. Sharma

Publisher: SLIET Longowal

Publication year: 2026

Publication date: 2026-10-02

ISBN: 978-81-990304-2-8 (e-book); 978-81-990304-3-5 (hardback)

Chapter pages: 69–82

DOI: To be added after DOI registration.

Abstract

Cold plasma (CP) is an effective technique for reducing food allergen antigenicity, with studies showing reductions of more than 50% in specific allergen proteins. In recent decades, CP has been explored to reduce the IgE-reactivity of major food allergens (peanut, milk, egg, shrimp, soy, wheat, sesame) by generating reactive oxygen and nitrogen species that modify protein structures by oxidizing amino acids, forming new disulfide bonds, altering secondary protein structures and increasing surface hydrophobicity. The in-situ approach, or direct plasma exposure of grains, nuts, or seeds in their natural state, eliminates the need for chemical, enzymatic, or wet pretreatments. It also significantly reduces material-handling costs and losses. Therefore, this short review explores recent studies to assess evidence of allergenicity reduction, the physicochemical mechanisms, and practical strategies for in situ cold plasma implementation.

Keywords: Cold Plasma; Food allergens; Protein; Antigenicity

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