The potential of cold plasma in crab processing: A review based on applications in aquatic foods

Cold plasma (CP) is an eco-friendly, non-thermal technology attracting interest for seafood preservation and by-product valorization, yet its translation to crab processing remains limited. Crabs are high-value aquatic products, but their benthic lifestyle and intensive post-harvest handling elevate microbial risk, while shell-dominated by-products create substantial waste burdens. CP generates reactive oxygen and nitrogen species (RONS) that can inactivate microorganisms and may support greener processing of shell matrices; however, excessive RONS can accelerate lipid oxidation and protein modification, compromising quality. This review synthesizes advances relevant to crab processing, covering CP device configurations, RONS formation and delivery, and effects on microbial safety, oxidation/quality indices, sensory attributes, and shell-waste valorization. Distinct from general CP reviews, we organize the evidence around crab-specific matrices (meat/paste versus shell/by-products) and value-chain intervention points, including post-harvest handling and in-package decontamination, temporary culture/holding, and shell-waste processing. Where crab data are reported, we summarize quantitative endpoints for microbial reduction and oxidation/quality (e.g., peroxide value, TBARS, protein carbonyls, and color/texture) and describe parameter–response trends; where evidence is sparse, we clearly label mechanistic inference from broader aquatic-food studies. Finally, we discuss industrial translation by summarizing major scalability and cost drivers and by highlighting data gaps that currently limit techno-economic assessment. Future work should prioritize standardized reporting, pilot-scale validation, and optimization strategies that balance microbial safety with oxidation-sensitive quality.