摘要
鲜切果蔬因具有新鲜方便、无添加剂和营养价值高等优点而广受消费者喜爱,但是鲜切果蔬在加工和贮藏过程中极易受微生物污染,导致食品品质劣变并缩短货架期。大气压冷等离子体(Atmospheric cold plasma,ACP)是一种新型非热加工技术,广泛应用于食品及生物医药领域。本文综述了ACP对鲜切果蔬表面微生物的灭活效果以及对鲜切果蔬中酶活的作用,同时探讨了ACP处理对鲜切果蔬品质的影响,旨在为ACP在鲜切果蔬保鲜中的应用提供参考。
Fresh-cut fruits and vegetables are favored by consumers because of their convenience,no additives,and higher nutrition values.However,fresh-cut fruits and vegetables are easily contaminated with microorganisms during processing and storage,which leads to food quality deterioration and shorter shelf-life.As a new non-thermal sterilization technology,atmospheric cold plasma(ACP)has been widely used in food and biomedical field.The latest advances in the applications of ACP in processing of fresh-cut fruits and vegetables are well reviewed in this article,including sterilization and preservation as well as effect on the quality of fresh-cut fruits and vegetables.This paper provides reference for the wide application of ACP technology in sterilization and preservation of fresh-cut fruits and vegetables.
作者
相启森
张嵘
范刘敏
马云芳
李云菲
XIANG Qi-sen;ZHANG Rong;FAN Liu-min;MA Yun-fang;LI Yun-fei(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China)
出处
《食品工业科技》
CAS
北大核心
2021年第1期368-372,共5页
Science and Technology of Food Industry
基金
国家自然科学基金(U1704113)
河南省高等学校青年骨干教师培养计划(2017GGJS095)。
关键词
大气压冷等离子体
鲜切果蔬
杀菌
保鲜
酶活
atmospheric cold plasma
fresh-cut fruits and vegetables
sterilization
preservation
enzyme activity
