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Recent developments in cold plasma-based enzyme activity (browning,cell wall degradation,and antioxidant) in fruits and vegetables |
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| Authors: | Sneh Punia Bangar Monica Trif Fatih Ozogul Manoj Kumar Vandana Chaudhary Milan Vukic Maharishi Tomar Sushil Changan |
| Affiliation: | 1. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA;2. Food Research Department, Centre for Innovative Process Engineering (Centiv) GmbH, Stuhr, Germany
CENCIRA Agrofood Research and Innovation Centre, Cluj-Napoca, Romania Contribution: Formal analysis (equal), Software (equal), Visualization (equal), Writing - review & editing (equal);3. Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey;4. Chemical and Biochemical Processing Division, ICAR–Central Institute for Research on Cotton Technology, Mumbai, India Contribution: Conceptualization (equal), Formal analysis (equal), Validation (equal), Writing - review & editing (equal);5. Department of Dairy Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India Contribution: Data curation (equal), Resources (equal), Writing - original draft (equal);6. Faculty of Technology Zvornik, University of East Sarajevo, Zvornik, Bosnia and Herzegovina Contribution: Resources (equal), Writing - original draft (equal);7. Seed Technology Division, ICAR—Indian Grassland and Fodder Research Institute, Jhansi, India Contribution: Methodology (equal), Resources (equal), Writing - original draft (equal);8. Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR–Central Potato Research Institute, Shimla, India Contribution: Resources (equal), Software (equal), Validation (equal), Writing - original draft (equal) |
| 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. |
| Keywords: | antioxidant enzymes browning enzymes cold plasma fruits and vegetables ripening enzymes shelf life |