Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices

被引：47

作者：

Mayookha, V. P. ^{[1
]}

Pandiselvam, R. ^{[2
]}

Kothakota, Anjineyulu ^{[3
]}

Ishwarya, S. Padma ^{[4
]}

Khanashyam, Anandu Chandra ^{[5
]}

Kutlu, Naciye ^{[6
]}

Rifna, E. J. ^{[7
]}

Kumar, Manoj ^{[8
]}

Panesar, Parmjit S. ^{[9
]}

El-Maksoud, Ahmed A. Abd ^{[10
]}

机构：

[1] Dr Ghafoor Mem Muslim Educ Soc Mampad Coll, Dept Food Technol, Malappuram 676542, Kerala, India

[2] ICAR Res Complex, Cent Plantat Crops Res Inst CPCRI, Physiol Biochem & Postharvest Technol Div, Kasaragod 671124, Kerala, India

[3] CSIR, Natl Inst Interdisciplinary Sci & Technol NIIST, Agroproc & Technol Div, Trivandrum 695019, Kerala, India

[4] Indian Inst Technol IIT Madras, Dept Chem Engn, Polymer Engn & Colloid Sci Lab, Chennai 600036, India

[5] Kasetsart Univ, Dept Food Sci & Technol, 50 Ngamwongwan Rd, Bangkok, Thailand

[6] Bayburt Univ, Aydintepe Vocat Sch, Dept Food Proc, TR-69500 Bayburt, Turkiye

[7] Natl Inst Technol, Dept Food Proc Engn, Rourkela, Orissa, India

[8] ICAR Res Complex, Cent Inst Res Cotton Technol, Chem & Biochem Proc Div, Mumbai 400019, India

[9] St Longowal Inst Engn & Technol, Dept Food Engn & Technol, Food Biotechnol Res Lab, Longowal 148106, Punjab, India

[10] Cairo Univ, Fac Agr, Dairy Sci Dept, Giza, Egypt

来源：

FOOD CONTROL | 2023年 / 144卷

关键词：

Enzymatic browning; Catalase; Softening; Ozonated water; Reactive oxygen species; Cold plasma; ATMOSPHERIC-PRESSURE PLASMA; CELL-WALL; MICROBIAL INACTIVATION; ANTIOXIDANT PROPERTIES; MELOIDOGYNE-INCOGNITA; QUALITY ASSESSMENT; CANTALOUPE MELON; TOMATO; PRESERVATION; CATALASE;

D O I：

10.1016/j.foodcont.2022.109399

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Inactivation of deteriorative enzymes preserves the quality of fruits and vegetables and extends the shelf-life of fruit juices. Ozonation and cold plasma treatment are recent additions to the thermal and non-thermal methods for enzyme inactivation. However, these techniques stand out in their effectiveness and versatility for the treatment of a wide range of fruits and vegetables. This article appraises the mode of action and applications of ozone and cold plasma for the inactivation of enzymes in fruits, vegetables, and fruit juices. Further, a comprehensive discussion is presented on the influential parameters of enzyme inactivation effectiveness of ozonation and cold plasma processing. Besides, the latter sections of this article highlight the challenges that impose hurdles in the commercial applications of these unconventional techniques and the way forward in improving their efficacy and industrial applications.

引用

页数：14

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