An untargeted chemometric evaluation of plasma and ozone processing effect on volatile compounds in orange juice

Filho, Elenilson G. Alves; Rodrigues, Sueli; Fernandes, Fabiano A. N.; Brito, Edy Sousa de; Cullen, Patrick J.; Frias, Jesus Maria; Bourke, Paula; Cavalcante, Rosane Souza; Almeida, Francisca Diva Lima

doi:10.1016/j.ifset.2017.10.001

Cited by 41 publications

(10 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although many experiments have been conducted so far to assess the effect of gaseous ozone on the condition of vegetables and fruits during storage, for example, carrots (de Souza et al, 2018), red peppers (Alexandre, Santos-Pedro, Brandão, & Silva, 2011), and apples (Lv, Tahir, & Olsson, 2019), further studies are needed to better understand the postharvest meachisms in plant tissues. Ozone can be use not only for extending the storage endurance but also to limit accumulation of volatile substances which cause early maturation of fruit (Alves Filho et al, 2017). The need to extend the shell life of fresh tomatoes results from seasonal fluctuations in supply toward a relatively permanent level of their consumption during a year.…”

mentioning

confidence: 99%

Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes

Onopiuk

Półtorak

Wojtasik‐Kalinowska

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

The objective of the paper was to determine ozonization impact on antioxidant activity and physical properties of three tomato cultivars: Reconquista, Rapanui, and Sacher. Tomatoes were subjected to gaseous ozone with concentration of 0.9 and 2.5 mg/L (c1, c2) for 30 and 120 min (t1, t2) and then stored for 15 days in the temperature of 12 ± 1°C. Tomatoes treated with ozone proved a higher total antioxidant activity (higher compared to the control group by about 15%) and had a lower weight loss during storage; thus, they proved higher firmness. The most satisfying effects were obtained with the use of a dose of 2.5 mg/L for 120 min. As a result of ozonization of Sacher tomatoes from this group, it was possible to efficiently reduce the firmness decrease which on 15th day was 16.58%, while in the group of tomatoes not subjected to ozonization, it was at the level of 28.46%. Ozonization did not significantly affect the color of tomatoes. Based on the research that was carried out, it may be concluded that ozone limits the weight loss is an efficient method of extending the storage endurance of tomatoes. Practical applications Tomatoes, ripe quickly, changing the color, firmness, taste, and chemical composition. Tomatoes are prone to increased water loss, which significantly shortens their shelf life and has a negative influence on acceptable quality. A promising solution for prolonging the shelf life of tomatoes is the use of ozone gas (O3). Ozonated tomatoes are characterized by a lower, compare to control, weight loss and higher firmness. The use of ozone gas (O3) is an effective solution for prolonging the storage life of tomatoes. The application of ozonation in food industry allows to define this technology as safe and friendly for environment and people. Ozone decomposes to form oxygen; therefore, food products treated with ozone are free of chemical residue.

show abstract

mentioning

confidence: 99%

Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes

Onopiuk

Półtorak

Wojtasik‐Kalinowska

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…In fact, while the former experienced the highest increase when the process time extended from 5 to 7 min, the latter showed the largest change for the shortest treatment time (3 min) and fluctuated slightly afterwards. The two-edged effects of cold plasma treatment on volatile compounds have also been reported for lemon verbena leaves (Ebadi et al, 2019), orange juice (Alves Filho et al, 2019) and tomato juice (Ma & Lan, 2015). Plasma treatment is thought to exert the same disintegrating effect on cellular structures of food products as on microbial cells.…”

Section: Essential Oil Compositionmentioning

confidence: 87%

Cold atmospheric‐pressure plasma treatment of turmeric powder: microbial load, essential oil profile, bioactivity and microstructure analyses

Hemmati

Garavand

Goudarzi

et al. 2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

Turmeric powder treated by cold atmospheric-pressure plasma (CAPP) at 25 kV for various times of 3, 5 and 7 min was examined for microbial load, essential oil profile, colour parameters, total phenolic content, total flavonoid content, antioxidant activity and microstructure. CAPP treatment caused a reduction of approximately 1.5 log CFU g −1 in aerobic viable cell count of turmeric powder, which was most pronounced during the first 3 min of the treatment. The inactivation kinetic was fitted to the Weibull model with R 2 of 0.9913 and RMSE of 0.0641. Gas chromatography-mass spectrometry analysis of essential oils identified twelve different components for turmeric powder of which 1,8-Cineole, α-Terpinolene and trans-Caryophyllene were lost and ar-Turmerone and α-Zingiberene experienced considerable increases after plasma treatment. The double-edged effect of plasma treatment was also observed on bioactivity. Scanning electron microscopy showed formation of super-agglomerates in plasma-treated samples due probably to coalescence of the granules with plasma-damaged walls.

show abstract

“…IR may promote isomerization, hydroxylation, and oxidation of EOs (mainly terpenes and derivatives), resulting in new compounds, which may have altered antimicrobial activities (Araújo et al, 2017). Ozone application may promote hydrolysis, reduction, and oxidation of EOs compounds, mainly terpenes (Alves Filho et al, 2019), while PEF may alter the composition and concentration of the EOs compounds (Sadowska, Matwijczuk, Niemczynowicz, Dróżdż, & Żabiński, 2019). Finally, the higher temperatures in OH may promote epoxidation, cleavage of double bonds, allylic oxidation, and dehydrogenation of EOs compounds (Khayyat & Roselin, 2018).…”

Section: Effect Of Emerging Technologies On Essential Oils Stabilitymentioning

confidence: 99%

The combined effect of essential oils and emerging technologies on food safety and quality

Pedrosa

Pimentel

Gavahian

et al. 2021

LWT

View full text Add to dashboard Cite

An untargeted chemometric evaluation of plasma and ozone processing effect on volatile compounds in orange juice

Cited by 41 publications

References 47 publications

Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes

Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes

Cold atmospheric‐pressure plasma treatment of turmeric powder: microbial load, essential oil profile, bioactivity and microstructure analyses

The combined effect of essential oils and emerging technologies on food safety and quality

Contact Info

Product

Resources

About