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Ultrasound processing has been widely applied in food sector for various applications such as decontamination and structural and functional components modifications in food. Enzymes are proteinaceous in nature and are widely used due to its catalytic activity. To mitigate the undesirable effects caused by the enzymes various technologies have been utilized to inactive the enzymes and improve the enzyme efficiency. Ultrasound is an emerging technology that produces acoustic waves which causes rapid formation and collapse of bubbles. It has the capacity to break the hydrogen bonds and interact with the polypeptide chains due to Vander Waals forces leading to the alteration of the secondary and tertiary structure of the enzymes thereby leading to loss in their biological activity. US effectively inactivates various dairy-related enzymes, including alkaline phosphatase (ALP), lactoperoxidase (LPO), and γ-glutamyl transpeptidase (GGTP) with increased US intensity and time without affecting the natural dairy flavors. The review also demonstrates that inactivation of enzymes presents in fruit and vegetables such as polyphenol oxidase (PPO), polygalacturonase (PG), Pectin methyl esterase (PME), and peroxidase. The presence of the enzymes causes detrimental effects causes off-flavors, off-colors, cloudiness, reduction in viscosity of juices, therefore the formation of high-energy free molecules during sonication affects the catalytic function of enzymes and thereby causing inactivation. Therefore this manuscript elucidates the recent advances made in the inactivation of common, enzymes infruits, vegetables and dairy products by the application of ultrasound and also explains the enzyme inactivation kinetics associated. Further this manuscript also discusses the ultrasound with other combined technologies, mechanisms, and its effects on the enzyme inactivation.

The present study focused to modify the functionality of arrowroot starch (ARS) by a novel atmospheric pressure pin-to-plate cold plasma. The top electrode consists of multiple pins arranged in such a way to shower corona discharge of electrons to provide effective modification. Arrowroot starch (10 g) was exposed to the cold plasma processed at three input voltages (190, 210, 230 V) for 5–15 min and studied for the changes in intrinsic viscosity average molecular weight (MWv), powder flow properties (bulk and tapped density, Hausner's ratio, Carr's index), functional (water and oil binding capacity, pH, gel hydration, turbidity), rheological (pasting and steady shear flow), thermal (DSC) and structural (FTIR, XRD, SEM) properties. With cold plasma treatment, MWv of the ARS was increased evincing the cross-linking phenomenon which has also shown in increase in peak viscosity of the starch pastes (4.33%–11.98%). The steady shear viscosity at 50 s−1 of the plasma-treated starch also increased remarkably (15.44%–223.83%) than the untreated. Inclusion of acidic and hydrophilic functionalities along with surface etching of starch observed under SEM have resulted in the pH reduction (from 5.41 ± 0.03 to 4.01 ± 0.01), Increase in water (22.5% rise in 230–15) and oil binding (8.46% in 230–15), swelling volume (50% increase) and solubility index (240% increase), reduction in paste turbidity. The increase in % of crystallinity in the plasma-treated arrowroot starch was associated with the increase in gelatinization enthalpy showing the thermal stability of plasma-indued crosslinking of arrowroot starch. This proves that cold plasma can be a potential green modification technology to produce clear, highly viscous, more hydrating, shear, and thermally stable starches.