Cold Plasma Effects on Functional Compounds of Siriguela Juice

Paixão, Lívia Maria Nery; Fonteles, Thatyane Vidal; Oliveira, Vinícius Machado de; Fernandes, Fabiano A. N.

doi:10.1007/s11947-018-2197-z

Cited by 96 publications

(64 citation statements)

References 60 publications

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“…Because plasma treatment enhancing the degradation rate of plant cells membrane. It was noted for seriguela juice (Paixão, Fonteles, Oliveira, Fernandes, & Rodrigues, 2019) and guava‐flavored whey beverages (Silveira et al., 2019) that cold plasma treatment improved the concentration of ascorbic acid.…”

Section: Resultsmentioning

confidence: 99%

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Manzoor

Ahmad

Ahmed

et al. 2020

Journal of Food Science

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The present work was designed to study the impact of dielectric barrier discharge (DBD) plasma, ultrasound (US), and thermal treatment on the functional, rheological, and microbial analysis of sugarcane juice. The results showed that plasma and US treatment did not significantly affect the pH and color of the juice. Total soluble solids (°Brix) value increased from 16.30 ± 0.10 for untreated to 20.50 ± 0.15 during plasma treatment at 45 V for 2 min and 16.65 ± 0.27 during US treatment (40 kHz, power 240 W, and time 40 min). The maximum increase of 25% in total phenolic contents (TPC) and 21% in total flavonoid contents (TFC) was observed in a plasma‐treated sample at 40 and 45 V (for 2 min) respectively, whereas 18% in TPC and 16% TFC was observed in the US‐treated sample (40 kHz, power 240 W, and time 30 min) as compared to control sample. Plasma treatment increased the antioxidant activities (Ferric reducing antioxidant power (FRAP) assay and 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) activity) toward maximum at 40 V and only 6% of vitamin C was degraded than others. Similarly, plasma treatment significantly reduced particle size, which further led to decreased significantly (P < 0.05) the apparent viscosity of sugarcane juice with a rise in shear rate and drove to a speedy breakdown on initial shearing. A significant reduction was observed in the microbial load among all treatments as compared to the control. Significant reductions of 3.6 and 0.50 log CFU/mL were observed in the total aerobic mesophilic and yeast and mold counts after DBD plasma treatment at 45 V for 2 min, respectively. Thus, we can conclude that novel technology like plasma treatment can be effectively used at an industrial scale for the preservation and processing of sugarcane juice. Practical Application Nowadays, novel processing techniques are employed to improve the nutritional quality and stability of juices. The consequences of the present research showed that DBD plasma treatment could improve the TPC, TFC, antioxidant activities, vitamin C, and rheological properties while reducing the activity of the microbial load better than the US and thermal treatment. The verdicts described that novel processing methods can enhance the quality of sugarcane juice at an industrial scale.

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Section: Resultsmentioning

confidence: 99%

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Manzoor

Ahmad

Ahmed

et al. 2020

Journal of Food Science

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“…In the same line of thought, the increase of the O 2 proportion (intense generation of ROS) in the gas induced the consumption of polyphenols [48]. Interestingly, the same effect was not observed for beverages treated with N 2 plasma [44,45,47]. This outcome could be explained by the reactive species generated (ROS vs. RNS), but further experiments are necessary to strengthen this hypothesis.…”

Section: Beverages Rich In Phenolic Compoundsmentioning

confidence: 87%

“…The optimization of plasma treatments was studied by Paixão et al [44] on siriguela (Spondias purpurea L.) juice. According to the authors, the highest phenolic content was obtained using a gas flow of 20 mL/min and treatment time of 15 min.…”

Section: Beverages Rich In Phenolic Compoundsmentioning

confidence: 99%

“…In the view of the studies about the influences of plasma treatments on polyphenols found in vegetable beverages, the selection of equipment, treatment time, and gas composition are of great importance to maximize the retention of polyphenols. The experiments carried out with capillary tube plasma displayed the most promising results [18,[41][42][43][44][45][47][48][49]. Conversely, the same consideration cannot be done to DBD equipment [39][40][41]50].…”

Section: Beverages Rich In Phenolic Compoundsmentioning

confidence: 99%

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Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

Munekata

Domínguez

Pateiro

et al. 2020

Foods

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The consumption of bioactive compounds, especially phenolic compounds, has been associated with health benefits such as improving the health status and reducing the risk of developing certain diseases such as cancer, cardiovascular diseases, and neurodegenerative disorders. However, the preservation of natural bioactive compounds in food products is a major challenge for the food industry. Due to the major impact of conventional thermal processing, nonthermal technologies such as cold plasma have been proposed as one of the most promising solutions for the food industry. This review will cover the current knowledge about the effects of cold plasma in polyphenols found in food products. The increasing number of studies in the last years supports the continuous search for specific treatment conditions for each type of food and the central role of plasma treatments as a food-processing technology.

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“…The results presented herein are in agreement with previous reports where variations in the parameters of L*, a*, and b* revealed no damaging change due to the plasma treatment in samples of strawberries, carrot, cherry tomatoes, and siriguela Juice. [43,[46][47][48]…”

Section: Determination Of Colour Parameters Of Camelina Oilmentioning

confidence: 99%

Qualitative and quantitative assessment of extracted oil from Camelina sativa seed treated by dielectric‐barrier discharge cold plasma

Rezaei

Ghobadian

Ebadi

et al. 2020

Contributions to Plasma Physics

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This study aimed to investigate the effects of dielectric-barrier discharge (DBD) cold plasma (CP) pretreatment on Camelina sativa "Soheil cultivar" seed. A DBD plasma reactor system was employed for this purpose. The experiments were performed by taking into account variables including voltages of 15, 18, and 21 kV and times of 2, 4, 8, and 16 min. The measured properties were oil yield extraction (%), oil colour parameters (CIEL*a*b*), protein content (meal) (%), surface analysis using Scanning Electron Microscopy (SEM), and fatty acids profile of Camelina sativa. The results revealed that the CP treatment had a significant improvement in different properties of the extracted oil. It was observed that the extracted oil was increased, with the increasing time of CP exposure. The treatments of CP enhanced the oil yield from 24.3 to 31.5%, and the optimal conditions were identified as 21 kV and 16 min. Also, the maximum protein amount was observed for the samples treated by CP (39.5%). The SEM analysis showed that the cell structures of pre-treated Camelina samples were damaged, thereby improved the oil extraction efficiency. The variations in the values of L*, a*, and b* (max-min) were calculated to be 3.9, −2.5, and 9.7, respectively, which indicated minor changes of CP treatment on the oil colour parameters. The treated samples showed considerable changes of enhancement in linolenic and linoleic acids among poly-unsaturated fatty acids; and a reduction in palmitic acid content, among saturated fatty acids.

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Cold Plasma Effects on Functional Compounds of Siriguela Juice

Cited by 96 publications

References 60 publications

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

Qualitative and quantitative assessment of extracted oil from Camelina sativa seed treated by dielectric‐barrier discharge cold plasma

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