Dielectric barrier discharge cold plasma collaborated with coconut exocarp flavonoids: A promising technology for oyster preservation under refrigerated storage

文献类型： 外文期刊

第一作者： Zhao, Mantong

作者： Zhao, Mantong;Liu, Zhongyuan;Gao, Chengyan;Wang, Jiamei;Xia, Guanghua;Li, Chuan;Zhao, Yongqiang;Zhao, Mantong;Liu, Zhongyuan;Gao, Chengyan;Wang, Jiamei;Xia, Guanghua;Li, Chuan;Zhou, Dayong;Zhao, Mantong;Liu, Zhongyuan;Wang, Jiamei;Xia, Guanghua;Li, Chuan

作者机构：

关键词： Cold plasma; Coconut exocarp flavonoids; Oyster; Quality preservation; Refrigerated storage

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2024 年 196 卷

页码：

收录情况： SCI

摘要： The effect of coconut exocarp flavonoids (CF) combined with cold plasma (CP) treatment on oyster preservation during refrigerated storage was investigated. It was observed oyster without preservation suffered the most serious microbial spoilage and chemical changes during storage. CP significantly inhibited spoilage bacteria, inactivated endogenous lipid hydrolases and LOX activities (P < 0.05). Simultaneously, it caused undesirable polyunsaturated fatty acid (PUFA) oxidation and glycerophospholipid species depletion, while extended CP processing aggravated them. CF marinating collaborated with 10 min CP exposure exhibited least bacterial count, total volatile base nitrogen, peroxide and thiobarbituric acid values with 5.16 logCFU/g, 19.62 mg/100 g, 22.05 meq/kg and 801.8 mu g MDAeq/kg, respectively, thus extending the shelf-life. Moreover, it enhanced the inhibition ability toward LOX activity and alleviated PUFA oxidation triggered by CP. Therefore, the collaboration of CF and CP serve as effective technology for oyster preservation, while the CP processing time should be optimized from the nutritional value perspective.

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