Nonthermal Processing as a Tool to Enhance Fruit Juice Bioactive Compounds’ Bioaccessibility
Thatyane Vidal Fonteles,
Dayanne Lara Holanda Maia,
Brenda Novais Santos
et al.
Abstract:Nonthermal processing can change and improve the composition of food. This study examines the impact of cold plasma technology—glow discharge, dielectric barrier discharge (DBD), and ultrasound (US)—on the bioaccessibility of ascorbic acid (vitamin C) and total phenolic compounds (TPCs) in orange and cashew apple juice after simulated digestion. The juices were treated by DBD plasma for 20 min at three different frequencies (50, 500, and 1000 Hz), glow discharge plasma at three synthetic air flow rates (10, 20… Show more
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