Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice

Kovačević, Danijela Bursać; Dragović–Uzelac, Verica; Pedišić, Sandra; Jambrak, Anet Režek; Herceg, Zoran

doi:10.1016/j.foodchem.2015.05.099

Cited by 197 publications

(101 citation statements)

References 38 publications

(42 reference statements)

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“…Various novel techniques have been employed to re cover phenolics from plant matrices, but from the industrial point of view, conventional solvent extraction is usually preferred due to its process simplicity, efficiency, and lower investment cost 19,20,[34][35][36][37][38][39][40] . The type and polarity of extraction solvent play an important role in the extraction selectivity and efficiency, where ethanol and water are preferred solvents since they are non-toxic and environmentally friendly.…”

Section: Resultsmentioning

confidence: 99%

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Influence of Acidity and Extraction Time on the Recovery of Flavonoids from Grape Skin Pomace Optimized by Response Surface Methodology

Putnik

Kovačević

Radojčin

et al. 2017

Chem.Biochem.Eng.Q.

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Grape pomace is recognized as an economical source for the recovery of a large number of biologically active compounds, such as polyphenols. Grape pomace extracts can be successfully used as raw material for functional foods production, since they are generally recognized as safe for the food industry. This study aimed to quantify the amounts of recovered flavonoids (total flavonoids, proanthocyanidins, anthocyanins, and flavonols) from grape skin pomace (Vitis vinifera L. cv. Merlot) under conventional extraction with different acidities (0.5 % -1 % HCl) and lengths of extraction time (30-60 minutes). The grand average values in this study were as follows: (i)

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Section: Resultsmentioning

confidence: 99%

“…were constructed. This approach was previously published by our group 11,23,34,[55][56][57][58][59] . Significant models contained only statistically significant predictors (acidity, time, TF, and their various interactions).…”

Section: Influence Of Extraction Parameters On Concentrations Of Flavmentioning

confidence: 99%

Influence of Acidity and Extraction Time on the Recovery of Flavonoids from Grape Skin Pomace Optimized by Response Surface Methodology

Putnik

Kovačević

Radojčin

et al. 2017

Chem.Biochem.Eng.Q.

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“…Apart from the conventional methods (12,13), recently there has been a growing interest in using novel extraction techniques including microwave-assisted extraction (MAE). (14)(15)(16)(17) are widely used for extraction of phenolic components of plant material (18)(19)(20). Compared to conventional techniques of extraction, the advantages of MAE are: reduced use of solvents, time reduction and improved extraction yield (21).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers

Lovrić

Putnik

Jukić

et al. 2017

Food Technol. Biotechnol.

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Blackthorn or sloe (Prunus spinosa L.) from the family Rosaceae is a widespread wild plant growing from south--central Europe down to eastern Asia Minor and northwards to Scandinavia in open woodlands and forest margins. Nearly all parts of the plant including fruit, bark, root, leaves and flowers have been used since ancient times for the treatment of various ailments. The blackthorn flowers, which are usually processed by drying and used as tea, syrup, fresh juice or tincture to treat various diseases, may have wide potential applications in food and pharmaceutical industries (1,2). Despite a great potential and the long tradition of use in folk medicine, systematic phytochemical investigations of this plant are still missing. Previous investigations refer mainly to flavonoid SummaryThis research was undertaken to investigate the influence of extraction parameters during microwave-assisted extraction on total phenolic content, total flavonoids, total hydroxycinnamic acids and total flavonols of blackthorn flowers as well as to evaluate the antioxidant capacity by two different methods (2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity and ferric reducing antioxidant power assays). The investigated extraction parameters were: solvent type and volume fraction of alcohol in solvent (50 and 70 % aqueous solutions of ethanol and methanol), extraction time (5, 15 and 25 min) and extraction temperature (40, 50 and 60 °C) controlled by microwave power of 100, 200 and 300 W. Multivariate analysis of variance (MANOVA) was used to evaluate the differences at a 95 % confidence level (p≤0.05). The obtained results show that aqueous solution of ethanol was more appropriate solvent for extraction of phenolic compounds (total flavonoids, total hydroxycinnamic acids and total flavonols) than aqueous solution of methanol. The amount of phenolic compounds was higher in 70 % aqueous solution of ethanol or methanol, while higher antioxidant capacity was observed in 50 % aqueous solution of methanol. Higher temperature of extraction improved the amount of phenolic compounds and also antioxidant capacity determined by 2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity assay. Extensive duration of extraction (15-to 25-minute interval) has a significant effect only on the increase of total phenolic content, while specific phenolic compound content and antioxidant capacity were the highest when microwave extraction time of 5 min was applied.

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“…Regarding liquid food, like fruit juices, an increase in total phenolic content [165] and anthocyanin content [166] in pomegranate juice after plasma treatment has been observed, as well as an increase in anthocyanin and phenolic acid contents in sour cherry Marasca juice [167] has been observed. Lukić et al [168] report effects of plasma treatment on wines (red wine Cabernet Sauvignon and white wine Graševina) which have resulted in slight changes of chromatic characteristics and in reduction of phenolic compounds in both red and white wines, including total phenolics, total anthocyanins, total tannins, and certain free anthocyanins, while the concentrations of the most individual phenolic acids and flavan-3-ols slightly increased.…”

Section: Quality Of Food Processed With Nonthermal Technologiesmentioning

confidence: 93%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

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is review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It con rms that research in this eld is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety bene ts, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

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Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice

Cited by 197 publications

References 38 publications

Influence of Acidity and Extraction Time on the Recovery of Flavonoids from Grape Skin Pomace Optimized by Response Surface Methodology

Influence of Acidity and Extraction Time on the Recovery of Flavonoids from Grape Skin Pomace Optimized by Response Surface Methodology

The Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

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