NMR Spectroscopy and Chemometrics to Evaluate the Effect of Different Non-Thermal Plasma Processing on Sapota-do-Solimões (Quararibea cordata Vischer) Juice Quality and Composition

Silva, Rhonyele M.; Filho, Elenilson G. Alves; Campelo, Pedro Henrique; Silva, Francisco Erivaldo F.; Zampieri, Dávila; Gramosa, Nilce V.; Fernandes, Fabiano Ándré Narciso

doi:10.1007/s11947-022-02792-6

Cited by 6 publications

(1 citation statement)

References 64 publications

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“…Moreover, the effective scavenger against RNS (reactive nitrogen species) and ROS (reactive oxygen species) were demonstrated by phenolic compound (epicatechin) and carotenoids (zeaxanthin, lutein, and β-carotene) [15]. Recently, the first study that applied non-thermal technologies to sapota-do-Solimões juice demonstrated that cold plasma could enhance juice quality by increasing its antioxidant power, sugar, and amino acid content [16].…”

Section: Introductionmentioning

confidence: 99%

Protective Effect of Ultrasound-Processed Amazonian Sapota-do-Solimões (Quararibea cordata) Juice on Artemia salina Nauplii

Silva

Miguel²,

Miguel³

et al. 2022

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Juice processing by non-thermal technology has been extensively studied, aiming at microbial inactivation and quality improvement. However, the knowledge about the possible toxic effects that those technologies can produce in foodstuffs due to the production of reactive oxygen species is still unknown. In this study, sapota-do-Solimões juice processed by ultrasound (2, 6, and 10 min) was evaluated by a toxicity test and protective effect through stress biomarkers (catalase, superoxide dismutase, and lipid peroxidation) using Artemia salina nauplii. The non-thermal processed juice was nontoxic to A. salina. However, the juice fibers imparted some damage to the animal’s body. The ultrasound-processed juice (2 and 6 min) decreased the A. salina mortality to 30% compared to the control assay with H2O2 where mortality was 80% after 48 h of exposure. However, after 72 h of exposure, the A. salina was entirely degraded by H2O2-induced toxicity. Furthermore, the catalase and superoxide dismutase presented the highest activity after A. salina was exposed to the unprocessed juice. Thus, sapota-do-Solimões juice processed by the ultrasound could promote a protective effect on A. salina, revealing this technology’s potential to enhance juice features without toxicity.

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Section: Introductionmentioning

confidence: 99%