Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables

Bangar S. P., Trif M., ÖZOĞUL F., Kumar M., Chaudhary V., Vukic M., ...Daha Fazla

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, cilt.21, ss.1958-1978, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 21
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1111/1541-4337.12895
  • Dergi Adı: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.1958-1978
  • Anahtar Kelimeler: antioxidant enzymes, browning enzymes, cold plasma, fruits and vegetables, ripening enzymes, shelf life, SHELF-LIFE EXTENSION, NONTHERMAL PLASMA, ESCHERICHIA-COLI, ACTIVATED WATER, INACTIVATION KINETICS, PECTIN METHYLESTERASE, THERMAL INACTIVATION, POLYPHENOL OXIDASE, QUALITY ATTRIBUTES, MAINTAINS QUALITY
  • Çukurova Üniversitesi Adresli: Evet

Özet

According to the Food and Agriculture Organization of United Nations reports, approximately half of the total harvested fruits and vegetables vanish before they reach the end consumer due to their perishable nature. Enzymatic browning is one of the most common problems faced by fruit and vegetable processing. The perishability of fruits and vegetables is contributed by the various browning enzymes (polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase) and ripening or cell wall degrading enzyme (pectin methyl-esterase). In contrast, antioxidant enzymes (superoxide dismutase and catalase) assist in reversing the damage caused by reactive oxygen species or free radicals. The cold plasma technique has emerged as a novel, economic, and environmentally friendly approach that reduces the expression of ripening and browning enzymes while increasing the activity of antioxidant enzymes; microorganisms are significantly inhibited, therefore improving the shelf life of fruits and vegetables. This review narrates the mechanism and principle involved in the use of cold plasma technique as a nonthermal agent and its application in impeding the activity of browning and ripening enzymes and increasing the expression of antioxidant enzymes for improving the shelf life and quality of fresh fruits and vegetables and preventing spoilage and pathogenic germs from growing. An overview of hurdles and sustainability advantages of cold plasma technology is presented.