Studying the performance of dielectric barrier discharge and gliding arc plasma reactors in tomato peroxidase inactivation

Practical application: Peroxidase activity causes vitamin C destruction. Also, it causes carotene bleaching and color change of anthocyanin. At the same time, it degrades unsaturated fatty acids and, thus, makes oxidation flavors in the product. In the industry, peroxidase deactivation is performed in hot water and steam and nutritional, sensory, and physical adequacies of the product are destroyed in thermal methods due to high temperature. In the present work, plasma technology is investigated for the first time to peroxidase inactivation in low temperature as an emerging technology.