Efficacy of cold plasma technology on the constituents of plant-based food products: Principles, current applications, and future potentials

•This review broadly covers the efficacy of cold plasma on all plant-based compounds.•Cold plasma has a boosting effect on the techno-functional properties of the plant-proteins.•No or minimum detrimental effect was observed on the organoleptic properties of foods.•Still under development for equipment design and scale-up to industrial level.•More information needs to be gathered for validation and approval to be used in food processing.