Effect of indirect cold plasma treatment on cashew apple juice (Anacardium occidentale L.)

Rodrı́guez, Óscar; Gomes, Wesley Faria; Rodrigues, Sueli

doi:10.1016/j.lwt.2017.06.010

Cited by 160 publications

(108 citation statements)

References 42 publications

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“…Similar results were observed by Rodrigues et al [43] using an indirect N2 plasma on cashew apple juice. At the lowest flow rate, the authors found an increase of vitamin C and polyphenols, attributed to the activation of antioxidant compounds in response to the oxidative damage produced by the reactive species from the plasma.…”

Section: Phenolic Contentsupporting

confidence: 90%

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

et al. 2018

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Cold atmospheric plasma (CAP) has shown good potentiality for the decontamination and stabilization of fresh fruit and vegetable products; however, information about its effect on nutritional quality is still scarce. The aim of this research was to evaluate the impact of a form of indirect treatment known as Dielectric Barrier Discharge (DBD) on apple slices—more specifically, the polyphenolic profile and antioxidant activity of fresh-cut Pink Lady apples. Atmospheric plasma was generated using air as feed gas, and directed to apple slices for up to 30 min. The effect of plasma treatment on physico-chemical parameters was mainly observed as a slight acidification of the tissue and reduction of browning after an extended period of exposure. The samples’ phenolic profile was significantly affected after 10 min of treatment, both in quantitative (an approximately 20% increase) and qualitative terms, while with increasing exposure time a progressive decrease of all polyphenol classes was observed. The antioxidant activity, evaluated by different in-vitro methods, followed a similar trend, increasing after 10 min of processing and then decreasing. Results highlighted how plasma exposure promotes a metabolic response of the fresh tissue, and the importance of carefully controlling the exposure time in order to minimize the loss of nutritional properties.

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Section: Phenolic Contentsupporting

confidence: 90%

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

et al. 2018

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“…Therefore, low N 2 plasma exposure at the lesser time led to an increased antioxidant activity, whereas extended treatment times and higher flow rates led to decline in the antioxidant activity. The influence on the antioxidant potential might be due to the higher vitamin C content in the juice (Rodríguez, Gomes, Rodrigues, & Fernandes, ). An insignificant reduction in the antioxidant capacity of apple juice was reported following NTP exposure, however, a sharp decline was noticed with increasing the input power to 50 W for 30 s (Liao et al., ).…”

Section: Influence Of Ntp Processing On the Antioxidant Activity Antmentioning

confidence: 99%

“…Others such as lycopene, carotenoids, vitamin A, C, and E, and thiamin (B1) are liable to change during processing (Pankaj et al., ). Various researchers have reported NTP‐induced effects on the concentrations and scavenging potential of vitamin C (Vc) (Aguiló‐Aguayo et al., ; Bevilacqua et al., ; Bravo et al., ; Pankaj et al., ; Rodríguez et al., ). This might be connected to its antioxidant potential for the regulation of ROS and RNS via quenching their induced damage to the surrounding tissues and cells (Amatore, Arbault, Ferreira, Tapsoba, & Verchier, ; Moldau, ).…”

Section: Influence Of Ntp On Vitaminsmentioning

confidence: 99%

“…For instance, the Vc content of cashew juice was increased by 10.4% and 10.8% after 5 and 10 min NTP treatment, respectively. Upon increasing the N 2 flow rate and treatment time, the Vc content declined (Rodríguez et al., ). Similarly, the ascorbic acid content in NTP‐treated prebiotic orange juice was increased from 35.1 ± 0.35 mg/100 mL to 41.11 ± 0.33 (direct exposure) and 49.21 ± 0.88 mg/100 mL (indirect exposure) after 60 s of treatment (Diva et al., ).…”

Section: Influence Of Ntp On Vitaminsmentioning

confidence: 99%

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Effects of Nonthermal Plasma Technology on Functional Food Components

Muhammad

Liao

Cullen

et al. 2018

Comp Rev Food Sci Food Safe

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Understanding the impact of nonthermal plasma (NTP) technology on key nutritional and functional food components is of paramount importance for the successful adoption of the technology by industry. NTP technology (NTPT) has demonstrated marked antimicrobial efficacies with good retention of important physical, chemical, sensory, and nutritional parameters for an array of food products. This paper presents the influence of NTPT on selected functional food components with a focus on low-molecular-weight bioactive compounds and vitamins. We discuss the mechanisms of bioactive compound alteration by plasma-reactive species and classify their influence on vitamins and their antioxidant capacities. The impact of NTP on specific bioactive compounds depends both on plasma properties and the food matrix. Induced changes are mainly associated with oxidative degradation and cleavage of double bonds in organic compounds. The effects reported to date are mainly time-dependent increases in the concentrations of polyphenols, vitamin C, or increases in antioxidant activity. Also, improvement in the extraction efficiency of polyphenols is observed. The review highlights future research needs regarding the complex mechanisms of interaction with plasma species. NTP is a novel technology that can both negatively and positively affect the functional components in food.

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“…; Rodríguez et al . ). To date, little is known about the effects of CP on B. cinerea and the mechanisms of the antifungal activity, as well as its effectiveness compared with other methods such as UV‐C or AO is still unknown.…”

Section: Introductionmentioning

confidence: 97%

Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry

Zhou

Wang

et al. 2019

J Appl Microbiol

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Aims This study aimed to compare the effects of cold plasma (CP), ultraviolet (UV‐C) and aqueous ozone (AO) on Botrytis cinerea and explore their application in preserving blueberry. Methods and Results The effects of CP, UV‐C or AO on B. cinerea were investigated. Results showed that three treatments effectively inhibited the growth of B. cinerea, increasing cell membrane penetrability and causing the leakage of cytoplasm and nucleic acid. Scanning electron microscopy showed that CP caused the mycelium fold and collapse depression; UV‐C caused the mycelium shrivelled; mycelium treated with AO appeared to fold and break. In the in vivo test in blueberry, all treatments effectively inhibited the growth of micro‐organisms, maintained qualities and enhanced antioxidant activities in blueberry during postharvest storage. Conclusion Cold plasma, UV‐C and AO effectively inhibited the growth of B. cinerea and significantly extended the shelf life of blueberry. Based on in vitro and in vivo tests, CP showed better effects to preserve blueberry compared with other treatments. Significance and Impact of the Study Our findings revealed the effective mechanisms of CP, UV‐C and AO to inhibit B. cinerea in vitro. CP exhibited better application potential to preserve fresh fruit than traditional sterilization methods such as UV‐C and AO.

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Effect of indirect cold plasma treatment on cashew apple juice (Anacardium occidentale L.)

Cited by 160 publications

References 42 publications

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

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

Effects of Nonthermal Plasma Technology on Functional Food Components

Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry

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