Scholarlink

<p>Cold plasma is a nonthermal technology with high transformative potential in the food processing sector. Beyond its well-known antimicrobial and decontamination roles, plasma-generated reactive oxygen and nitrogen species, UV photons, and charged particles induce selective structural modifications in enzymes, resulting in conformational shifts that can lead to irreversible inactivation. This enables novel approaches for enzyme modification, such as targeted inactivation and functional modification, thereby facilitating applications in baking, meat processing, juice clarification, and biosensor development. This review provides a comprehensive overview of cold plasma-enzyme interactions, highlighting the underlying molecular mechanisms, including structural alterations, oxidation of active sites, and conformational dynamics. The effects of major operational parameters, including cold plasma treatment time, input power, gas composition, and enzyme-specific properties, are discussed in relation to their influence on enzyme activity. Despite promising results, challenges remain in achieving process specificity, standardization, and scale-up. Future advances in real-time plasma diagnostics, computational modelling, and enzyme structural analytics will be critical to establishing cold plasma as a precision tool in next-generation food processing.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Cold plasma technology for food enzyme modulation: mechanisms, functional implications, and industrial relevance

  • 期刊论文

  • 发表日期：

    2026年6月15日

查看全文
  • T. Jayasree Joshi,
  • Ajna Alavudeen,
  • Jobil J. Arackal,
  • Ann Justin Kappen

摘要

Cold plasma is a nonthermal technology with high transformative potential in the food processing sector. Beyond its well-known antimicrobial and decontamination roles, plasma-generated reactive oxygen and nitrogen species, UV photons, and charged particles induce selective structural modifications in enzymes, resulting in conformational shifts that can lead to irreversible inactivation. This enables novel approaches for enzyme modification, such as targeted inactivation and functional modification, thereby facilitating applications in baking, meat processing, juice clarification, and biosensor development. This review provides a comprehensive overview of cold plasma-enzyme interactions, highlighting the underlying molecular mechanisms, including structural alterations, oxidation of active sites, and conformational dynamics. The effects of major operational parameters, including cold plasma treatment time, input power, gas composition, and enzyme-specific properties, are discussed in relation to their influence on enzyme activity. Despite promising results, challenges remain in achieving process specificity, standardization, and scale-up. Future advances in real-time plasma diagnostics, computational modelling, and enzyme structural analytics will be critical to establishing cold plasma as a precision tool in next-generation food processing.