Effects of Nonthermal Plasma Technology on Functional Food Components.
作者： Aliyu Idris Muhammad , Xinyu Liao , Patrick J. Cullen , Donghong Liu , Qisen Xiang
关键词:
摘要: Understanding the impact of nonthermal plasma (NTP) technology on key nutritional and functional food components is paramount importance for successful adoption by industry. NTP (NTPT) has demonstrated marked antimicrobial efficacies with good retention important physical, chemical, sensory, parameters an array products. This paper presents influence NTPT selected a focus low-molecular-weight bioactive compounds vitamins. We discuss mechanisms compound alteration plasma-reactive species classify their vitamins antioxidant capacities. The specific depends both properties matrix. Induced changes are mainly associated oxidative degradation cleavage double bonds in organic compounds. effects reported to date time-dependent increases concentrations polyphenols, vitamin C, or activity. Also, improvement extraction efficiency polyphenols observed. review highlights future research needs regarding complex interaction species. novel that can negatively positively affect food.
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