期刊
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
卷 17, 期 5, 页码 1379-1394出版社
WILEY
DOI: 10.1111/1541-4337.12379
关键词
antimicrobial peptides; antioxidant activity; ascorbic acid; bioactive compounds; cold plasma; polyphenols
资金
- Natl. Key R & D Program of China [2017YFD0400403]
- China Scholarship Council under the Ministry of Education of the People's Republic of China
Understanding the impact of nonthermal plasma (NTP) technology on key nutritional and functional food components is of paramount importance for the successful adoption of the technology by industry. NTP technology (NTPT) has demonstrated marked antimicrobial efficacies with good retention of important physical, chemical, sensory, and nutritional parameters for an array of food products. This paper presents the influence of NTPT on selected functional food components with a focus on low-molecular-weight bioactive compounds and vitamins. We discuss the mechanisms of bioactive compound alteration by plasma-reactive species and classify their influence on vitamins and their antioxidant capacities. The impact of NTP on specific bioactive compounds depends both on plasma properties and the food matrix. Induced changes are mainly associated with oxidative degradation and cleavage of double bonds in organic compounds. The effects reported to date are mainly time-dependent increases in the concentrations of polyphenols, vitamin C, or increases in antioxidant activity. Also, improvement in the extraction efficiency of polyphenols is observed. The review highlights future research needs regarding the complex mechanisms of interaction with plasma species. NTP is a novel technology that can both negatively and positively affect the functional components in food.
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