Effects of cold plasma on chlorophylls, carotenoids, anthocyanins, and betalains

Amorim, Danyelly Silva; Amorim, Isabelly Silva; Chisté, Renan Campos; Filho, José Teixeira; Fernandes, Fabiano Ándré Narciso; Godoy, Helena Teixeira

doi:10.1016/j.foodres.2023.112593

Cited by 7 publications

(7 citation statements)

References 165 publications

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“…However, on prolonged treatment, oxidizing species can react with the susceptible unsaturated polyene chains of carotenoids. In addition, it should be noted that the use of plasma treatment results in the production of UV light at levels that are relatively low (Amorim et al, 2023). This phenomenon has been seen to have a detrimental effect on carotenoids, as it can cause their destruction.…”

Section: Resultsmentioning

confidence: 99%

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

Kumar,

Pipliya,

Srivastav

et al. 2024

J Food Process Engineering

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Cold Plasma (CP) is an emerging non‐thermal technology that preserves and decontaminates food. Kiwifruit juice spoilage enzymes polyphenol oxidase (PPO) and peroxidase (POD) were studied at 24‐36 kV, 2‐10 mm juice depth, and 2‐10 min treatment time using log‐linear, Weibull distribution, and logistic models. The Weibull and logistic model explained enzyme inactivation kinetics well based on goodness of fit (Coefficient of determination: 0.97‐0.99 & root mean square error: 0.11‐2.15) and validation indices (accuracy factor: 1‐1.06 and bias factor: 0.96‐1.04). The logistic model suited PPO and POD inactivation curves well, with the least Akaike weight in 71.29% and 61.45%, respectively. POD had a half‐maximal activity of 11.37, 5.22, and 3.60 min at 24 kV, 30 kV, and 36 kV at 6 mm juice depth, compared to 8.71, 4.41, and 2.51 min for PPO. This shows that POD is more CP‐resistant than PPO, making its inactivation in kiwifruit juice crucial.Practical ApplicationKinetic modeling helps to comprehend the fundamental process and is suitable for improving the inactivation process and enhancing its efficacy. As a relatively primary method, mathematical models facilitate a greater comprehension of the mechanism and factors influencing the inactivation processes. This study involves the inactivation of PPO and POD to produce a stable kiwifruit juice. The inactivation of PPO and POD enzymes will prevent the undesirable enzymatic browning of juice. The kinetic data related to enzyme inactivation will help in deciding the process parameters like plasma voltage, juice depth, and treatment time for producing enzymatically stable kiwifruit juice.

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Section: Resultsmentioning

confidence: 99%

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

Kumar,

Pipliya,

Srivastav

et al. 2024

J Food Process Engineering

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“…CP is successful in maintaining pigment stability compared to other sterilization methods. However, as the application time increases, the pigment storage areas may be damaged, and accordingly, the oxidative degradation of the pigments may increase, and release out of the cell may occur (Amorim et al., 2023). For this reason, besides the applied CP type and process conditions, its interaction with the conformation of food enzymatic enzymes is also important.…”

Section: The Effect Of Cp Application On Microbial Safety and Quality...mentioning

confidence: 99%

Cold plasma application to fresh green leafy vegetables: Impact on microbiology and product quality

Özdemir,

Başaran,

Kartal

et al. 2023

Comp Rev Food Sci Food Safe

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Fresh green leafy vegetables (FGLVs) are consumed either garden‐fresh or by going through very few simple processing steps. For this reason, foodborne diseases that come with the consumption of fresh products in many countries have prioritized the development of new and reliable technologies to reduce food‐related epidemics. Cold plasma (CP) is considered one of the sustainable and green processing approaches that inactivate target microorganisms without causing a significant temperature increase during processing. This review presents an overview of recent developments regarding the commercialization potential of CP‐treated FGLVs, focusing on specific areas such as microbial inactivation and the influence of CP on product quality. The effect of CP differs according to the power of the plasma, frequency, gas flow rate, application time, ionizing gases composition, the distance between the electrodes and pressure, as well as the characteristics of the product. As well as microbial decontamination, CP offers significant potential for increasing the shelf life of perishable and short‐shelf‐life products. In addition, organizations actively involved in CP research and development and patent applications (2016–2022) have also been analyzed.

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“…• The operating output of the power supply was 30 milliampere (mA) at 500 V • Color parameters of the fruits and vegetables were found to be only minimally affected and considered acceptable On the other hand, since some of the carotenoids are bonded to specific binding sites in pigment-protein complexes, they act as a protector for carotenoids; therefore, during CP treatment, the supramolecular structures of protein in the carotenoid protein complex break down by active chemical species of CP, so the carotenoid is released by pigment-protein complexes denaturation (which is due to the pH reduction) and losing the protection effect (Figure 2) (Amorim et al, 2023;Pant et al, 2022;Umair et al, 2020). Hydrogen atoms can be added to unsaturated dou- that a dioxetane product is formed (Britton, 1976;Davies, 1969;Obileke et al, 2022).…”

Section: Samplesmentioning

confidence: 99%

“…Therefore, anthocyanin is released into the external environment with higher pH, leading to a significant loss. Also, it has been concluded that ozone (applied gas) or ROS generated by CP treatment reacts with the pyrylium ring of anthocyanin and results in the formation of chalcones, which decomposes into aldehydes and smaller phenolic compounds (Amorim et al, 2023;Sui et al, 2014). Since creased by increasing CP treatment (Bąkowska et al, 2003;Davies & Mazza, 1993;Mazza & Brouillard, 1990).…”

Section: How Cold Plasma Affects Anthocyaninmentioning

confidence: 99%

“…In addition, CP treatment reduces pH, which follows pigment‐protein complexes denaturation, and carotenoid content reduction regarding carotenoids' sensitivity to acidic conditions. On the other hand, since some of the carotenoids are bonded to specific binding sites in pigment‐protein complexes, they act as a protector for carotenoids; therefore, during CP treatment, the supramolecular structures of protein in the carotenoid protein complex break down by active chemical species of CP, so the carotenoid is released by pigment‐protein complexes denaturation (which is due to the pH reduction) and losing the protection effect (Figure 2) (Amorim et al., 2023; Pant et al., 2022; Umair et al., 2020). Hydrogen atoms can be added to unsaturated double bonds in the carotenoid molecule, resulting in the reduction of these double bonds and saturation of the carbon chain.…”

Section: Color Perceptionmentioning

confidence: 99%

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A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments

Ramezan,

Kamkari,

Lashkari

et al. 2023

Food Science & Nutrition

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Food characteristics like appearance and color, which are delicate parameters during food processing, are important determinants of product acceptance because of the growing trend toward more diverse and healthier diets worldwide, as well as the increase in population and its effects on food consumption. Cold plasma (CP), as a novel technology, has marked a new trend in agriculture and food processing due to the various advantages of meeting both the physicochemical and nutritional characteristics of food products with minimal changes in physical, chemical, nutritional, and sensorial properties. CP processing has a positive impact on food quality, including the preservation of natural food pigments. This article describes the influence of CP on natural food pigments and color changes in vegetables and fruits. Attributes of natural pigments, such as carotenoids, chlorophyll, anthocyanin, betalain, and myoglobin, are presented. In addition, the characteristics and mechanisms of CP processes were studied, and the effect of CP on mentioned pigments was investigated in recent literature, showing that the use of CP technology led to better preservation of pigments, improving their preservation and extraction yield. While certain modest and undesirable changes in color are documented, overall, the exposure of most food items to CP resulted in minor loss and even beneficial influence on color. More study is needed since not all elements of CP treatment are currently understood. The negative and positive effects of CP on natural food pigments in various products are discussed in this review.

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Effects of cold plasma on chlorophylls, carotenoids, anthocyanins, and betalains

Cited by 7 publications

References 165 publications

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

Cold plasma application to fresh green leafy vegetables: Impact on microbiology and product quality

A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments

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