Effect of Cold Plasma Treatment on the Functional Properties of Fresh-Cut Apples

Abstract

The atmospheric double barrier discharge (DBD) plasma technology is a promising tool in food industry as an alternative to traditional food preservation methods. However, the effect of the reactive chemical species generated during the treatment on the qualitative and quantitative content of bioactive compounds in food is still little studied, as well as there are no data concerning potential deleterious effects of DBD treated foods on human cells. We measured antioxidants content and antioxidant capacity of DBD-treated minimally processed Pink Lady® apples in comparison with untreated matched samples. Moreover, we compared the effects of polyphenols extracts obtained from DBD-treated apples on cell viability, reactive oxygen species production and phase II enzyme activation. The results show that the plasma treatment causes a slight reduction of antioxidant content and antioxidant capacity. Noteworthy, apple treated polyphenols extracts do not reduce cell viability and do not suppress the beneficial physiological cell response to oxidative stress.

Effect of Plasma Exposure Time on the Polyphenolic Profile and Antioxidant Activity of Fresh-Cut Apples

“…(144 mg kg −1 f.w. ), which is in agreement with the range that was reported in previous studies [11,30]. In order to verify whether the DBD plasma treatment carried out in the experimental conditions of this study could have determined a significant decrease of polyphenols, the product was over-treated for 120 (60 + 60) min of processing, whereby a significant decrease (17% ca.)…”

“…In a previous study [11], we demonstrated that a 15 + 15 min treatment caused only a slight reduction of polyphenols content and antioxidant activity on fresh-cut apples, which did not seem to interfere with the physiological responses for moderating the oxidative stress of cells loaded with the plasma-treated apple extracts. The reduction of phenolic content was probably due to oxidation promoted by plasma-active particles and radicals; nevertheless, the response of living tissue to plasma exposure may be more complex and dependent on treatment time.…”

“…Grzegorzewski et al [8][9][10] observed a partial oxidation of phenolic components in green leafy vegetables, although mitigation by the matrix effect compared to treatment of pure components was found. On the other hand, only a slight decrease in the total phenolic content and antioxidant activity of apple slices was observed [11]. Vitamin C was found to be only slightly affected by plasma exposure in kiwifruit [12] and various vegetable slices [13].…”

“…The antioxidant activity and total phenolics index of apple samples were assessed by different in vitro microplate assays, using the methods previously reported [11]. The antioxidant activity was performed by using the ABTS (2,2 -azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)), DPPH (2,2-diphenyl-1-picrilhydrazyl), and FRAP (ferric reducing antioxidant power) methods.…”

Nonthermal Plasma‐Induced Degradation of Morin and Enhancement of Biological Activities

“…Dielectric barrier discharge (DBD) plasma treatment is used for non‐thermal sterilization method in food processing and is known to exert various physiological functions, including sterilization effects and enhancement of biological activity . However, research on changes in chemical structure and the newly generated products of biological activities using plasma treatment are very limited.…”