Table 4.
Selected publications of ACP on enzyme inactivation in food products.
| Enzyme Inactivation | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Food Product | Plasma Device | Enzymes | Reduction of Enzyme Activity | Parameters | Reference | ||||
| Exposure Time (s) | Exposure Distance (mm) | Input Power (W) | Voltage (kV) | Frequency | |||||
| White mushroom | DBD | β-1,3-glucanase, MDA, and PPO | 46.2%; 47.5%; 42.0% | 60 | 100 | 30 | - | 13.6 MHz | [7] |
| Mushroom (Agaricus bisporus) | DBD | PPO | 70.0% | 600 | 38 | - | 50 | - | [54] |
| Milk | DBD | ALP | 50.0% | 120 | 40 | - | 60 | 50.0 Hz | [55] |
| Wheatgerm | DBD | Lipase and lipoxygenase | 25.0%; 50.0% | 1500 | 20 | - | 24 | 50.0 Hz | [53] |
| Hen egg white | DBD | Lysozyme | 50.0% | 720 | 3 | - | 0.14 | 16.0 kHz | [56] |
| Hen egg white | Plasma jet | Lysozyme | 60.0% | 720 | 6 | - | 0.08 | 24.0 kHz | [56] |
| Fresh-cut melon | DBD | POD and PME | 17.0%; 7.0% | 900 | 5 | - | 15 | 12.5 kHz | [57] |
| Bananas | DBD | POD and PPO | 64.4%; 62.6% | 120 | 6 | - | 0.040 | 10.0 kHz | [58] |