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., ...More

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Review
  • Publication Date: 2022
  • Doi Number: 10.1111/1541-4337.12895
  • Title of Journal : COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
  • Keywords: antioxidant enzymes, browning enzymes, cold plasma, fruits and vegetables, ripening enzymes, shelf life, NONTHERMAL PLASMA, ESCHERICHIA-COLI, ACTIVATED WATER, INACTIVATION KINETICS, PECTIN METHYLESTERASE, THERMAL INACTIVATION, POLYPHENOL OXIDASE, QUALITY ATTRIBUTES, MAINTAINS QUALITY, SHELF-LIFE

Abstract

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.