EFFECTS OF COLD PLASMA PROCESSING ON THE BIOACTIVE PROPERTIES OF FOODS

Öz

Food safety and quality require several processes, such as freezing, salting, brining, drying, pasteurization, and heating. Conventional thermal procedures, on the other hand, often cause undesired temperature-dependent changes in food matrices, resulting in an increased interest in non-thermal alternatives. Cold plasma has emerged as a promising technology with fast processing times and low operating temperatures. Its effectiveness depends on several factors, including frequency, gas composition, reactive plasma species concentration and type, and electrode arrangement. Cold plasma therapy has been shown in studies to improve food shelf life and quality, as well as packaging modification, microbiological decontamination, and nutritional characteristics. Its success in areas including packaging modification, microbial decontamination, and enhancing nutritional properties is critical to efficiency. This study focusses on the impacts of cold plasma processing on the total phenolic content, antioxidant activity, anthocyanin content, enzymes, antimicrobial activity based on recent studies.

Anahtar Kelimeler

• Cold Plasma
• Bioactive Properties
• Phenolic Content
• Antioxidant Activity
• Enzymes

Kaynakça

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