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

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dc.authoridKhanashyam, Anandu Chandra/0000-0003-3584-3596
dc.authoridPandiselvam, Ravi/0000-0003-0996-8328
dc.authoridKumar, Manoj/0000-0002-4192-6497
dc.authoridAbd El-Maksoud, Ahmed/0000-0001-6631-5900
dc.contributor.authorMayookha, V. P.
dc.contributor.authorPandiselvam, R.
dc.contributor.authorKothakota, Anjineyulu
dc.contributor.authorIshwarya, S. Padma
dc.contributor.authorKhanashyam, Anandu Chandra
dc.contributor.authorKutlu, Naciye
dc.contributor.authorRifna, E. J.
dc.date.accessioned2024-10-04T18:52:36Z
dc.date.available2024-10-04T18:52:36Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
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.en_US
dc.identifier.doi10.1016/j.foodcont.2022.109399
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.scopus2-s2.0-85138798813en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2022.109399
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3574
dc.identifier.volume144en_US
dc.identifier.wosWOS:000886540600009en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEnzymatic browningen_US
dc.subjectCatalaseen_US
dc.subjectSofteningen_US
dc.subjectOzonated wateren_US
dc.subjectReactive oxygen speciesen_US
dc.subjectCold plasmaen_US
dc.titleOzone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juicesen_US
dc.typeArticleen_US

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