First, nonthermal plasma is generated for treatment with different parameters (e.g., time and power). Second, the main plasma reactive species are identified in dry air plasma, humid air plasma, and plasma-activated water. Third, NTP-induced oxidation across various unsaturated lipids is examined. Finally, the impact of NTP on oil-in-water emulsions and meat emulsions (i.e. sausages) with various compositions is investigated.