Table 2.
Effects of cold plasma on enzymes in food. Adapted from [2], with permission.
| Enzyme | Food Product | Plasma | Salient Results | Reference |
|---|---|---|---|---|
| Polyphenol oxidase | Fresh-cut apples | DBD, 15 kV, 12.7 kHz, 10–30 min, Air, 1.5 m/s | Linear decrease in activity with treatment time. Residual activity of 88%, 68% and 42% after 10, 20 and 30 min of treatment. |
[66] |
| Polyphenol oxidase | Fresh-cut apples | DBD, 150 W, 15 + 15, 30 + 30 min, Air, 1.5 m/s | Noticeable reduction in superficial browning but not proportional to treatment time Variable effects on PPO activity Effect were strictly cultivar dependent |
[67] |
| Peroxidase | Fresh-cut melon | DBD, 15 kV, 12.5 kHz, 15 + 15, 30 + 30 min, Air | Residual activity were 91% and 82% after 15 + 15 and 30 + 30 min treatment, respectively | [32] |
| Pectin methylesterase | Fresh-cut melon | DBD, 15 kV, 12.5 kHz, 15 + 15, 30 + 30 min, Air | 15 + 15 min treatment was ineffective Residual activity was 94% after 30 + 30 min treatment. |
[32] |
| Superoxide dismutase | Mushrooms (Agaricus bisporus) | Plasma jet, 18 kV, 10 kHz, 98% Ar + 2% O2, 5 L/min | SOD activity was higher in plasma treated mushroom during storage | [68] |
SOD: Superoxide dismutase; PPO: Polyphenol oxidase.