Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage

Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage

This study investigated the impact of an alternative washing technology, plasma-activated water (PAW), in combination with antioxidant packaging, on the physicochemical, nutritional, and microbiological properties of minimally processed fennel (MPF) stored for maximum 21 days at three temperatures (...

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Bibliographic Details
Main Authors: Syed Mudabbar Hussain Shah, Stefania Volpe, Francesca Colonna, Vincenzo Valentino, Francesca De Filippis, Maria del Carmen Razola-Diaz, Vito Verardo, Silvana Cavella, Elena Torrieri
Format: Article
Language:English
Published: Elsevier 2025-12-01
Series:Applied Food Research
Subjects:
Antioxidant packaging
Appearance
Polyphenol content
Ascorbic acid
Kinetic
Modeling
Online Access:http://www.sciencedirect.com/science/article/pii/S277250222500441X
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