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

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dc.contributor.authorMayookha, V. P.
dc.contributor.authorRavi, Pandiselvam
dc.contributor.authorKothakota, Anjineyulu
dc.contributor.authorPadma Ishwarya, S.
dc.contributor.authorChandra Khanashyam, Anandu
dc.contributor.authorKutlu, Naciye
dc.contributor.authorAbd El-Maksoud, Ahmed A.
dc.date.accessioned2026-02-28T12:08:58Z
dc.date.available2026-02-28T12:08:58Z
dc.date.issued2023
dc.departmentBayburt Üniversitesi
dc.description.abstractInactivation 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. © 2022 Elsevier Ltd
dc.identifier.doi10.1016/j.foodcont.2022.109399
dc.identifier.issn09567135
dc.identifier.scopus2-s2.0-85138798813
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2022.109399
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5753
dc.identifier.volume144
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Control
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20260218
dc.subjectCatalase
dc.subjectCold plasma
dc.subjectEnzymatic browning
dc.subjectOzonated water
dc.subjectReactive oxygen species
dc.subjectSoftening
dc.titleOzone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices
dc.typeReview Article

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