Cold plasma treatment induces phenolic accumulation and enhances antioxidant activity in fresh-cut pitaya (Hylocereus undatus) fruit

Li, Xiaoan; Li, Meilin; Ji, Nana; Jin, Peng; Zhang, Jianhao; Zheng, Yonghua; Zhang, Xinhua; Li, Fujun

doi:10.1016/j.lwt.2019.108447

Cited by 114 publications

(64 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…11,12 Li et al showed that cold plasma treatment could induce the production of phenols in fresh-cut pitaya fruits, enhance antioxidant activity, and reduce the accumulation of active oxygen (H 2 O 2 and O 2 − ) in the later stage of storage. 13 Ramazzina et al suggested that fresh-cut kiwifruit quality could be maintained by plasma, but its effects on the antioxidant content and activity were not significant. 14 However, cold plasma was rarely applied in the preservation of the antimicrobial and antioxidant properties of berries.…”

Section: Introductionmentioning

confidence: 99%

Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storage

Liu

et al. 2020

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND: Blueberry is universally acknowledged as a kind of berry rich in antioxidants. Cold plasma, an emerging nonthermal treatment technology, has been proved to be able to maintain or improve the antioxidant level while inactivating the microorganisms on the surface of fruits and vegetables. Postharvest blueberries were treated with atmospheric cold plasma (ACP; 12 kV, 5 kHz) for 0 s (Control), 30 s (ACP-30), 60 s (ACP-60), and 90 s (ACP-90) in this study, and the effects of ACP on the antimicrobial properties, antioxidant activities, and reactive oxygen species (ROS) production were investigated during storage at 4 ± 1°C for 40 days. RESULTS: Total aerobic bacteria and mold populations on ACP-treated blueberries decreased significantly in a time-dependent manner (P < 0.05), and decreased by 0.34-1.24 and 0.57-0.87 log 10 CFU g −1 respectively on ACP-60-treated blueberries during storage. The decay rate of blueberries was decreased by 5.8-11.7% and the decrease of blueberry firmness was slowed down by ACP-60. But the total phenol, anthocyanin, and ascorbic acid contents increased, and superoxide dismutase, catalase, and peroxidase activities were enhanced in ACP-treated blueberries. The free radical scavenging activity and total antioxidant capacity (T-AOC) were enhanced. Hydrogen peroxide (H 2 O 2) and superoxide anion (O 2 −) production rates declined by 27.3% and 41.3% at day 40 of storage, respectively. CONCLUSION: It is suggested that ACP may be a promising non-thermal treatment technology for postharvest sterilization and preservation of blueberry under suitable conditions.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storage

Liu

et al. 2020

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…In the case of the storage of fresh-cut samples, recent studies indicate high levels of polyphenols. The treatment of fresh-cut pitaya with plasma generated by dielectric barrier discharge equipment indicated an increase in the phenolic contents (particularly for gallic, protocatechuic, and p-coumaric acids) during storage (from 12 to 36 h at 15 • C) [36]. In a similar way, an experiment with fresh-cut strawberries displayed the same stimulatory effects during storage [17].…”

Section: Uncut Fresh Cut and Processed Vegetables And Fruitsmentioning

confidence: 69%

“…In the case of treatment time, the effect is particular for each sample, since both short (blueberries exposed for 120 s [31]) and longer (apple exposed for 120 min [34] and kiwi fruit for 40 min [35]) treatments can reduce the contents of polyphenols in uncut, fresh-cut, and processed vegetables and fruits. Differently, no clear effect was observed in the case of un-cut [28][29][30][31][32] vs. cut [17,[33][34][35][36] samples, which suggests that this variable does not influence the use of plasma treatments. Therefore, scientific evidence indicates that further advances in uncut, fresh-cut, and processed vegetables and fruits can be made using DBD due to the larger treatment areas in comparison to capillary plasma, as indicated previously.…”

Section: Uncut Fresh Cut and Processed Vegetables And Fruitsmentioning

confidence: 74%

“…Collectively, the type of equipment and some processing variables deserve attention when carrying out plasma treatments in order to maximize the retention of polyphenols in uncut, fresh-cut, and processed vegetables and fruits. Regarding the equipment, more studies reported positive [17,32,36,37] and neutral [29] effects in polyphenols than negative [34,35] when the plasma treatment was carried out with DBD. In the case of capillary plasma equipment, neutral [28,33] and negative [31] effects of plasma treatments in these foods were reported.…”

Section: Uncut Fresh Cut and Processed Vegetables And Fruitsmentioning

confidence: 99%

“…A similar outcome was reported in a recent study with fresh-cut pitaya (Hylocereus undatus Haw.) fruit [36].…”

Section: Influence Of Plasma On Enzymes Related To the Biosynthesis Amentioning

confidence: 99%

See 2 more Smart Citations

Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

Munekata

Domínguez

Pateiro

et al. 2020

Foods

View full text Add to dashboard Cite

The consumption of bioactive compounds, especially phenolic compounds, has been associated with health benefits such as improving the health status and reducing the risk of developing certain diseases such as cancer, cardiovascular diseases, and neurodegenerative disorders. However, the preservation of natural bioactive compounds in food products is a major challenge for the food industry. Due to the major impact of conventional thermal processing, nonthermal technologies such as cold plasma have been proposed as one of the most promising solutions for the food industry. This review will cover the current knowledge about the effects of cold plasma in polyphenols found in food products. The increasing number of studies in the last years supports the continuous search for specific treatment conditions for each type of food and the central role of plasma treatments as a food-processing technology.

show abstract

Seed priming with corona discharge plasma modified growth performance, improved metabolism, and elicited production of tropane alkaloids in Datura inoxia seedlings; plasma technology for application in plant in‐vitro cultures

Tardast,

Iranbakhsh,

Ebadi

et al. 2024

Contrib. Plasma Phys

View full text Add to dashboard Cite

This study monitored the growth, biochemical, and developmental responses of Datura seedlings to the cold plasma. The effectiveness of different methods was explored to break seed dormancy. Germinating seeds were exposed to corona discharge plasma for different durations, including 0, 60, 120, 180, and 300 s. A procedure consisting of illumination with a red light (20 min), soaking in water (4°C for 48 h), and removing a part of Testa was the best method for breaking seed dormancy. The plasma treatments of 60, 120, and 180 s improved the plant growth performance, while this trait was declined in response to the plasma treatment of 300 s. The proline concentrations in both root and leaves displayed a linear significant upward trend in response to the plasma treatments. The plasma for 180 s was the most effective method to increase tropane alkaloids. With increasing the exposure time from 60 to 300 s, the leaf soluble phenols were linearly enhanced. The plasma application for 60, 120, and 180 s significantly augmented total protein concentration, while the exposure of seeds for 300 s significantly diminished it. The highest amounts of photosynthetic pigments (chlorophylls and carotenoids) were recorded in the seedlings treated with plasma for 120 and 180 s. The activities of enzymatic antioxidants (catalase and peroxidase) showed a similar upward trend to that of proline. The plasma priming also improved the phenylalanine ammonia‐lyase activity (a secondary metabolism index). Further investigations are needed to optimize plasma parameters and understand the involved mechanisms to maximize its benefits while minimizing potential risks.

show abstract

Cold plasma treatment induces phenolic accumulation and enhances antioxidant activity in fresh-cut pitaya (Hylocereus undatus) fruit

Cited by 114 publications

References 44 publications

Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storage

Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storage

Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

Seed priming with corona discharge plasma modified growth performance, improved metabolism, and elicited production of tropane alkaloids in Datura inoxia seedlings; plasma technology for application in plant in‐vitro cultures

Contact Info

Product

Resources

About