Abstract
Polyphenol oxidase (PPO) and peroxidase (POD), responsible for enzymatic browning, cause technological and also financial losses for producers. Through central composite design, the effects of time duration and voltage magnitude using cold atmospheric plasma (CP) were investigated on enzyme activity of banana slices. During CP treatment, PPO and POD activity decreased 70% and 100%, respectively. Total phenol and flavonoid content of the samples increased, particularly as a result of exposure time; which contributed to more than 50% increment in antioxidant activity. Optimum conditions for CP treatment was obtained at voltage 6.9 kV for 46 s. Vitamin B6 content was higher for optimal sample than untreated one and reached 0.8 μg/100 g. Slight decrease in hardness of treated sample was obtained which was in accordance with porous structure obtained through morphology testing. Considering efficient effect on enzyme inactivation and mild effect on physico-chemical properties, CP can be a promising non-thermal process for fresh fruits blanching.
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