非热加工技术调控果蔬产品内源酶活性研究进展

李喜宏; 杨梦娇; 梁富浩; 林子沁; 李娇; 吕芳娥; 苗泽; 姜瑜倩

doi:10.12187/2023.04.002

August 2023

Article Contents

LI Xihong, YANG Mengjiao, LIANG Fuhao, et al. Research progress on regulation of endogenous enzyme activities of fruit and vegetable products by non-thermal processing technology[J]. Journal of Light Industry, 2023, 38(4): 11-19. doi: 10.12187/2023.04.002

Citation: LI Xihong, YANG Mengjiao, LIANG Fuhao, et al. Research progress on regulation of endogenous enzyme activities of fruit and vegetable products by non-thermal processing technology[J]. Journal of Light Industry, 2023, 38(4): 11-19. doi: 10.12187/2023.04.002 shu

Research progress on regulation of endogenous enzyme activities of fruit and vegetable products by non-thermal processing technology

College of Food Science and Engineering/State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457

Received Date: 2023-02-15
Accepted Date: 2023-05-29

Abstract

Based on the advantages of non-thermal processing technology, such as low-temperature sterilization, better maintenance of the original nutrients, color, and freshness of fruit and vegetable products, the regulation effect and regulation mechanism of five commonly used non-thermal processing technologies on the endogenous enzyme activity of fruit and vegetable products were reviewed. Ultrahigh pressure, ultrasonic, atmospheric pressure cold plasma, ultraviolet radiation, and pulsed electric field technology can significantly reduce the activity of endogenous enzymes by destroying their spatial structure. These non-thermal processing technologies have advantages in regulating the endogenous enzyme activity of fruit and vegetable products, which can not only improve the quality of fruit and vegetable product, but also provide effective means and schemes for processing and storage of fruit and vegetable products. The deactivation mechanical models of endogenous enzymes in fruit and vegetable products mainly include the first-order model, biphase model, Weibull model, Hulsheger's and Fermi's empirical models, etc. By studying these models, we can further understand the mechanism of non-thermal processing technology regulating endogenous enzyme activity in fruit and vegetable products, and then optimize the processing scheme of fruit and vegetable products to ensure the quality and safety of products. However, the research of non-thermal processing technology is still in the experimental stage, and the mechanism of regulating the endogenous enzyme activity of fruit and vegetable products is not completely clear, and there are still problems such as high equipment cost and obvious safety risks in actual production. In the future, the process parameters of non-thermal processing technology should be further improved and optimized, the regulation mechanism of non-thermal processing technology on endogenous enzyme activity of fruit and vegetable products should be deeply explored, a variety of non-thermal processing technologies should be jointly applied, and minimize the impact on the quality of fruit and vegetable produets as much as possible, to provide references for the application of non-thermal processing technology in deep processing of fruits and vegetables and industrial production of products.
- non-thermal processing technology,
- fruit and vegetable product,
- endogenous enzyme,
- enzyme activity regulation mechanism
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Research progress on regulation of endogenous enzyme activities of fruit and vegetable products by non-thermal processing technology

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