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 ( < 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.

中文翻译：

---

介质阻挡放电冷等离子体与椰子外果皮黄酮类化合物的协同作用：一种有前景的牡蛎冷藏保鲜技术

研究了椰子外果皮黄酮类化合物（CF）联合冷等离子体（CP）处理对牡蛎冷藏保鲜的影响。据观察，未经保存的牡蛎在储存过程中遭受最严重的微生物腐败和化学变化。CP 显着抑制腐败菌、灭活内源性脂质水解酶和 LOX 活性 ( < 0.05)。同时，它会导致不良的多不饱和脂肪酸 (PUFA) 氧化和甘油磷脂种类消耗，而延长的 CP 加工则加剧了这些情况。CF 腌制与 10 分钟 CP 暴露配合显示出最少的细菌计数、总挥发性碱氮、过氧化物和硫代巴比妥酸值，分别为 5.16 logCFU/g、19.62 mg/100 g、22.05 meq/kg 和 801.8 μg MDAeq/kg，从而延长了保质期。此外，它还增强了对LOX活性的抑制能力，减轻了CP引发的PUFA氧化。因此，CF和CP的协作是牡蛎保鲜的有效技术，而CP的加工时间应从营养价值的角度进行优化。