Cold plasma processing is a technique that uses electricity and reactive carrier gases, such
as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve …

Background The inherent acidity of fruit products acts as a hurdle to microbial growth;
however, enzymatic stability is still a concern for its shelf-life. In the last two decades, the fruit …

The rising need for wholesome, fresh, safe and “minimally-processed” foods has led to
pioneering research activities in the emerging non-thermal technology of food processing …

Exploring the innovative combination of UV radiation and nisin treatment for enhancing the
shelf life and quality of coconut water (CW) offers promising avenues for sustainable …

The current study examines the effect of thermal and cold plasma (CP) treatment on the
inactivation of polyphenol oxidase (PPO) and peroxidase (POD) in kiwifruit juice. The …

The food and agricultural industries have numerous practical advantages to be gained from
the use of cold plasma technology. This paper attempts to showcase the possible uses of …

In the last decade, the contribution of non-thermal technology for providing safe and
nutritious food has increased. Therefore, food scientists have put effort into developing and …

Preservation of fruit juices requires the inactivation of natural endogenous enzymes, such as
pectinmethylesterase (PME). Within this work, cold atmospheric plasma (CAP), and in …

The food industry faces challenges as consumers aim for perceived health and less
processed food. Non-thermal plasma technology is a unique strategy aimed at the food …

Consumption of plant-based food is steadily increasing and follows an augmented trend
owing to their nutritive, functional, and energy potential. Different bioactive fractions, such as …