Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
Physical chemistry
Abstract
Atmospheric pressure cold plasma technology is an emerging nonthermal food technology for microbiological decontamination of food and bio-materials. This study demonstrates the applicability of in-package cold plasma technology as a novel means to inactivation of enzymes. The kinetics of inactivation of tomato peroxidase as a model enzyme was studied at 30, 40 and 50kV, for up to 5’ of atmospheric air dielectric barrier discharge plasma treatments. The enzyme activity was found to decrease with both treatment time and voltage, the former variable exhibiting a more pronounced effect. Kinetic models viz. first-order, Weibull and logistic models were fitted to the experimentally observed data to numerate the model parameters. The enzyme inactivation kinetics was found to be best described the sigmoidal logistic function.
DOI
https://doi.org/10.1016/j.ifset.2013.03.001
Recommended Citation
Cullen, P.J., Pankaj, S.K., Misra, N.N. : Kinetics of Tomato Peroxidase Inactivation by Atmospheric Pressure Cold Plasma Based on Dielectric Barrier Discharge, Innovative Food Science & Emerging Technologies, Vol. 19, July 2013, pp. 153-157. doi.org/10.1016/j.ifset.2013.03.001.
Publication Details
Innovative Food Science & Emerging Technologies, Vol. 19, July 2013, pp. 153-157. doi.org/10.1016/j.ifset.2013.03.001.