Endogenous enzymes in food can adversely affect the color, texture, and other quality attributes during processing and storage. As a novel non-thermal technology, low-temperature plasma (LTP) has recently garnered significant attention for enzyme inactivation. Several LTP parameters—including gas composition, power, treatment time, and gas flow rate—influence the types and concentrations of reactive species generated, thereby determining the efficacy of LTP in enzyme inactivation. However, one of the most critical concerns is whether the safety of food products can be ensured during treatment. Thus, it is essential to investigate the mechanism by which LTP affects the conformational changes of endogenous enzymes in foods, as well as its practical applications. This article provides an overview of the definition and classification of plasma, and examines the parameters influencing its efficacy during processing. It focuses on reviewing recent advances in the application of LTP for controlling endogenous enzymes in foods, along with the associated mechanisms of action. Finally, the current limitations associated with the applications of LTP in the food industry are discussed. This review aims to support a comprehensive understanding of the potential applications of LTP in food and to provide a reference for future research.
Ren et al. (Tue,) studied this question.