Effects of atmospheric cold plasma and ozone on prebiotic orange juice

Almeida, Francisca Diva Lima; Cavalcante, Rosane Souza; Cullen, Patrick J.; Frias, Jesus Maria; Bourke, Paula; Fernandes, Fabiano A. N.; Rodrigues, Suelí

doi:10.1016/j.ifset.2015.09.001

Cited by 182 publications

(131 citation statements)

References 31 publications

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“…The increased C * values in plasma‐treated samples mean that the treatment resulted in a more vivid instrumental color. Similar increases in C * after cold plasma treatments were also observed by Almeida et al . The hue angle ( h ) corresponds to the characteristic color of the sample.…”

Section: Resultssupporting

confidence: 82%

“…Phenolic compounds are particularly known to be susceptible to ozone attack through the degradation of aromatic rings in their structure . Similar degradation of phenolic compounds after cold plasma treatments was also reported in lettuce and orange juice . However, it was interesting to note that HVACP treatment significantly increased the total flavonols in grape juice in a time‐dependent manner.…”

Section: Resultssupporting

confidence: 59%

“…Cold plasma effects on orange, pomegranate, chokeberry and apple juices have been studied previously. However, no studies exist showing the effect of HVACP on the quality of white grape juice, which forms the focus of this work.…”

Section: Introductionmentioning

confidence: 99%

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Effect of high voltage atmospheric cold plasma on white grape juice quality

et al. 2017

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Section: Resultssupporting

confidence: 82%

Section: Resultssupporting

confidence: 59%

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Effect of high voltage atmospheric cold plasma on white grape juice quality

et al. 2017

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“…Many studies have shown the efficient inactivation for various microorganisms, including viruses, Gram‐positive and Gram‐negative bacteria, and molds (Liao et al., ; Scholtz et al., ). So far, some studies have attempted to investigate the application of cold plasma for fruit juices (Almeida et al., ). Montenegro et al.…”

Section: Introductionmentioning

confidence: 99%

Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd‐Acp) for Eshcerichia Coli Inactivation in Apple Juice

Liao

Muhammad

et al. 2018

Journal of Food Science

164

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Escherichia coli O157:H7 in apple juice is a potential risk for public health. This study demonstrated that 30 s cold plasma treatment resulted in more than 4 log CFU/mL reduction under 50 W, while the quality attributes of apple juice were not significantly affected. Therefore, cold plasma technology is a promising alternative substitute of traditional thermal processing for juice pasteurization.

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“…Non‐thermal atmospheric plasma has been used on several fresh fruit and vegetable produce, packaging materials and edible films with encouraging findings (Misra, Keener, Bourke, Mosnier, & Cullen, ; Pankaj et al, ; Pankaj, Bueno‐Ferrer, et al, ; Thirumdas, Sarangapani, & Annapure, ). Non‐thermal atmospheric plasma effect on orange (Almeida et al, ; Shi et al, ), pomegranate (Herceg et al, ; Kovačević, Kljusurić, et al, ; Kovačević, Putnik, et al, ), chokeberry (Kovačević, Kljusurić, et al, ; Kovačević, Putnik, et al, ) apple (Surowsky, Fröhling, Gottschalk, Schlüter, & Knorr, ) and white grape (Pankaj, Wan, Colonna, & Keener, ) juices have been studied previously.…”

Section: Introductionmentioning

confidence: 99%

Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma

Vukić

Vujadinović

Ivanović

et al. 2017

J Food Process Preserv

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Dielectric barrier discharge (DBD) atmospheric plasma treatment is an innovative non‐thermal food processing technology. There is an abundant body of research on the effectiveness in inactivation of foodborne pathogens on fresh fruit and vegetable produce with atmospheric air DBD plasma. However, studies that disclose plasma interactions with fruit or vegetable juices are scarce in number to the knowledge of the author. Color changes of orange and carrot juice blend due to atmospheric air DBD plasma treatment have been examined to estimate the extent of juice changes after treatments at varying durations of 5 s,15 s, and 30 s. Results indicate potentiality of cloud loss reduction, while treatments can cause minor degradation of color attributes. However, browning of treated samples was not observed. The influence of this new non‐thermal treatment on measured properties of orange and carrot juice blend shows promising results which need to be further confirmed and established. Practical applications The work described in this research offers an innovative treatment of orange and carrot juice blend with atmospheric air DBD plasma. This article assesses the suitability of atmospheric air DBD plasma to be used in orange and carrot juice blend, and its effects on color attributes. The results indicate the potential of treatment as a browning inhibitor in orange and carrot juice blend during processing which could be of practical industrial relevance.

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Effects of atmospheric cold plasma and ozone on prebiotic orange juice

Cited by 182 publications

References 31 publications

Effect of high voltage atmospheric cold plasma on white grape juice quality

Effect of high voltage atmospheric cold plasma on white grape juice quality

Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd‐Acp) for Eshcerichia Coli Inactivation in Apple Juice

Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma

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