Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency

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

“…Some studies indicate that the plasma treatment was associated with a reduction in the phenolic content. This outcome was reported for camu-camu (Myrciaria dubia) juice treated with a dielectric barrier discharge plasma [39]. In this experiment, the increasing of the excitation frequencies (from 200 to 960 Hz) induced a significant reduction in the anthocyanin content after the treatment.…”

“…Some recent studies that explored the uses of plasma treatments in phenolic compounds indicate contrasting results about the association of these enzymes with the degradation of phenolic compounds in food products. For instance, de Castro et al [39] indicated that the anthocyanin content, polyphenol oxidase, and peroxidase activities displayed similar reductions as the power of the plasma treatment was increased in camu-camu juice. In the case of siriguela juice, the plasma treatment caused different effects on polyphenol oxidase and peroxidase [44].…”

“…The experiments carried out with capillary tube plasma displayed the most promising results [18,[41][42][43][44][45][47][48][49]. Conversely, the same consideration cannot be done to DBD equipment [39][40][41]50]. In liquids, every volume element (including suspended particles bound to polyphenols) is exposed to the plasma discharge and the generated radicals, which makes the penetration depth of the radicals less relevant than indicated for solid samples [27].…”

Application of cold plasma on food matrices: A review on current and future prospects

“…The energy generated by plasma dissociates molecules into various ions, gaseous, and neutral species which determines the nature of plasma into high‐temperature or thermal plasma (operating at thousands of degrees above ambient, not suitable for the food industry) and low‐temperature or non‐thermal plasma (<35°C with 10 Pa) (Lieberman & Lichtenberg, 2005). Commonly used plasma discharge methods such as corona discharge (Bussiahn et al., 2010), dielectric barrier discharge (de Castro et al., 2020), glow discharge (Romani et al., 2019), arc discharge (Tab ibian et al., 2020), microwave using magnetron (to produce microwave energy at 2.45 GHz), and radiofrequency discharge (Corradini, 2020) are shown in Figure 1.…”

“…It has been shown that thermal treatment changes the color and textural properties of juice, which could reduce the pro‐vitamin A activity and its bioavailability (Huo et al, 2019). Nevertheless, high bio‐accessibility of ascorbic acid was obtained in the camu camu ( Myrciaria dubia ) berry juice treated with a high excitation frequency of 683 and 960 Hz applied by dielectric barrier CAP, that resulted in color variation (de Castro et al., 2020). Besides, color is one of the most imperative sensory attributes in fruit juices for consumer preference and acceptability, which subsequently affect the taste, sweetness, and pleasantness of fresh juice.…”