Advancements and Impacts of Cold Plasma Technology on Dried Nuts and Related Products

ABSTRACTIn this review, various dried nuts such as almonds, pistachios, peanuts, walnuts, hazelnuts, mixed nuts, and others were subjected to different cold plasma (CP) techniques under varying processing parameters (e.g., voltage, current, frequency, time). The review examines the impact of these treatments on microbial reduction, sensory attributes, and physicochemical properties of the dried nuts. The results showed that CP treatment led to a 1–5 log reduction in microbial species on the surfaces of almond slices, pistachio nuts, peanuts, dried walnut kernels, and mixed nuts. While the peroxide value of the dried nuts remained largely unchanged, a slight increase was observed in peanuts, pistachios, and mixed nut snacks, accompanied by an improvement in antioxidant capacity. The texture of almond slices became harder, while the texture of other dried nuts remained unchanged. There were no significant alterations in the original color, flavor, or appearance of the dried nuts. The CP treatment significantly reduced the levels of toxin‐releasing aflatoxins in the dried nuts. The moisture content, which is linked to microbial activity, was significantly decreased. CP also notably enhanced the water‐holding capacity in some dried nut products, minimized insect/pest damage, and reduced the allergenicity (Ara h1 and Ara h2) of peanuts and cashew nuts.