大气压冷等离子体在鲜切果蔬保鲜中的应用研究进展

相启森; 张嵘; 范刘敏; 马云芳; 李云菲

doi:10.13386/j.issn1002-0306.2020030152

大气压冷等离子体在鲜切果蔬保鲜中的应用研究进展

郑州轻工业大学食品与生物工程学院, 河南郑州 450001

基金项目:

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）。

详细信息

作者简介:
相启森(1984-),男,博士,副教授,研究方向:食品营养与安全,E-mail:xiangqisen2006@163.com。

中图分类号: TS255.1
计量
- 文章访问数: 459
- HTML全文浏览量: 50
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出版历程
- 收稿日期: 2020-03-12
- 网络出版日期: 2021-01-07
- 刊出日期: 2020-12-31

Research Progress of Atmospheric Cold Plasma in Fresh-cut Fruits and Vegetables Preservation

College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China

摘要

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。
- 大气压冷等离子体 /
- 鲜切果蔬 /
- 杀菌 /
- 保鲜 /
- 酶活
Abstract: 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.
- atmospheric cold plasma /
- fresh-cut fruits and vegetables /
- sterilization /
- preservation /
- enzyme activity

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