Cold plasma to change enzymatic activity on the surface of the fruits and veggies

Keep gaining confidence that cold plasma technology will become a leading “player” in the food industry extending shelf-life of the product and reduce waste. Sustainability message is on the agenda and rightly to be so. Recent article was highlighting cold plasma application for packaged food

Source: Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables

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