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

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 μg 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.