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In this study, we applied a combined ethanol and cold plasma pretreatment to bee pollen either before drying (75%E\u2010ACP) or after drying (D\u201075%E\u2010ACP), and investigated its effects during eight weeks of accelerated storage at 50\u00b0C. The results showed that D\u201075%E\u2010ACP pretreatment significantly inhibited lipid oxidation, reducing malondialdehyde (MDA) content by 43.24% compared to the control at the end of storage. Meanwhile, the activities of antioxidant enzymes such as superoxide dismutase (SOD) and phenylalanine ammonia\u2010lyase (PAL) increased by 25.43% and 36.74%, respectively, while those of oxidases, including polyphenol oxidase (PPO), peroxidase (POD), and lipoxygenase (LOX) decreased by 12.5%, 47.62%, and 30.48%, respectively. These changes helped preserve key bioactive compounds, including phenolic compounds and carotenoids, and sustained high antioxidant activity. Additionally, D\u201075%E\u2010ACP pretreatment inhibited browning without altering protein or sugar levels. In summary, this strategy shows promise for improving bee pollen storage and broader food preservation.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70478","type":"journal-article","created":{"date-parts":[[2025,8,11]],"date-time":"2025-08-11T11:13:45Z","timestamp":1754910825000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Cold Plasma Pretreatment of Bee Pollen: Effects on Lipid Oxidation, Bioactivity, and Enzyme Activities During Storage"],"prefix":"10.1111","volume":"90","author":[{"given":"Minghao","family":"Chen","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Northwest University  Xi'an China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuanxuan","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Northwest University  Xi'an 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