Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage

Illera, A.E.; Chaple, Sonal; Sanz, Marı́a Teresa; Ng, Sieh; Lü, Peng; Jones, John A.; Carey, Edwin; Bourke, Paula

doi:10.1016/j.fochx.2019.100049

Cited by 69 publications

(75 citation statements)

References 48 publications

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“…After plasma treatment, PSD changed significantly at higher voltage, but lower voltage generated an increase in the volume of big particle sizes. A similar trend was observed in cloudy apple juice after the plasma treatment (Illera et al., 2019). In Figure 3, untreated US and DBD‐treated sugarcane juice indicated a monomodal distribution.…”

Section: Resultssupporting

confidence: 79%

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Manzoor

Ahmad

Ahmed

et al. 2020

Journal of Food Science

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The present work was designed to study the impact of dielectric barrier discharge (DBD) plasma, ultrasound (US), and thermal treatment on the functional, rheological, and microbial analysis of sugarcane juice. The results showed that plasma and US treatment did not significantly affect the pH and color of the juice. Total soluble solids (°Brix) value increased from 16.30 ± 0.10 for untreated to 20.50 ± 0.15 during plasma treatment at 45 V for 2 min and 16.65 ± 0.27 during US treatment (40 kHz, power 240 W, and time 40 min). The maximum increase of 25% in total phenolic contents (TPC) and 21% in total flavonoid contents (TFC) was observed in a plasma‐treated sample at 40 and 45 V (for 2 min) respectively, whereas 18% in TPC and 16% TFC was observed in the US‐treated sample (40 kHz, power 240 W, and time 30 min) as compared to control sample. Plasma treatment increased the antioxidant activities (Ferric reducing antioxidant power (FRAP) assay and 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) activity) toward maximum at 40 V and only 6% of vitamin C was degraded than others. Similarly, plasma treatment significantly reduced particle size, which further led to decreased significantly (P < 0.05) the apparent viscosity of sugarcane juice with a rise in shear rate and drove to a speedy breakdown on initial shearing. A significant reduction was observed in the microbial load among all treatments as compared to the control. Significant reductions of 3.6 and 0.50 log CFU/mL were observed in the total aerobic mesophilic and yeast and mold counts after DBD plasma treatment at 45 V for 2 min, respectively. Thus, we can conclude that novel technology like plasma treatment can be effectively used at an industrial scale for the preservation and processing of sugarcane juice. Practical Application Nowadays, novel processing techniques are employed to improve the nutritional quality and stability of juices. The consequences of the present research showed that DBD plasma treatment could improve the TPC, TFC, antioxidant activities, vitamin C, and rheological properties while reducing the activity of the microbial load better than the US and thermal treatment. The verdicts described that novel processing methods can enhance the quality of sugarcane juice at an industrial scale.

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Section: Resultssupporting

confidence: 79%

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Manzoor

Ahmad

Ahmed

et al. 2020

Journal of Food Science

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“…It was found that the controlled NTAP-treatment of AJ caused the increase of the total content of phenolic compounds by 11% in contrast to untreated AJ (Table 4), taking into account water evaporation from AJ during the process. These results are in agreement with results reported by Dasan and Boyaci 2 , Illera et al 3 , and Liao et al 4 . As was suggested by these authors [2][3][4] , elevation in the total content of phenolics after the NTAP treatment of AJ could be related with a breakdown of cellular membranes of the dissolved plant material, resulting in releasing additional polyphenolic compounds.…”

Section: Nutritional Quality Of Ntap-treated Apple Juicesupporting

confidence: 94%

“…Up to now, there were several studies associating the impact of different NTAPs on color of AJ [2][3][4]7 . In these works, the established color measure was either decreased [2][3][4] or increased 7 , which might be related to the type of the applied NTAP source and the treatment time. Here, color of AJ did not change, however, it should be emphasized that the continuous-flow reaction-discharge system, i.e., FLC-dc-APGD, was applied as the NTAP source.…”

Section: Nutritional Quality Of Ntap-treated Apple Juicementioning

confidence: 99%

Comprehensive studies on the properties of apple juice treated by non-thermal atmospheric plasma in a flow-through system

Dzimitrowicz

Bielawska‐Pohl

Pohl

et al. 2020

Sci Rep

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We present an optimized non-thermal atmospheric plasma (NTAP)-based reaction-discharge system that was applied for a continuous-flow treatment of apple juice (AJ). To optimize this system for a high-throughput production of AJ with ameliorated properties, the effect of several parameters was studied using design of experiments approach followed by the response surface methodology. Additionally, nutritional, physicochemical, microbiological and cytotoxic properties of resulting AJ were assessed. It was established that NTAP treatment of AJ led to rise in concentration of Ca, Fe, K, Mg, Na and Sr by 8–10% as well as Al, B, Ba, Cu, Mn and Zn by 11–15%. Additionally, the increased total phenolic content by ~ 11% in addition to the prolonged by up to 12 days shelf life of the product were observed. Moreover, it was found that the NTAP-treatment of AJ did not change the structure of organic compounds present in AJ, in addition to its °Brix value, color and ferric ion reducing antioxidant power. Furthermore, AJ subjected to NTAP did not show any cytotoxic activity towards non-malignant human intestinal epithelial cells but exhibited induced cell cytotoxicity in human colorectal adenocarcinoma cells. Our study provided arguments for future introduction of these types of preparations to the global market.

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“…The CP is generated by passing a gas through an electric field at the atmospheric pressure. This plasma is produced when the bulk gas temperature is much lower than the temperature of free electrons (Bermúdez‐Aguirre et al., 2013; Hertwig, et al., 2015b), and therefore, is suitable for heat‐sensitive materials (Baier et al., 2012; Illera et al., 2019). The most commonly used methods of plasma production are based on dielectric barrier discharge (DBD) (Jayasena et al., 2015) in which the dielectric barrier stops the electric current and prevents the electric shock and ohmic current, and only convective current occurs (Coutinho et al., 2018; Ragni et al., 2010).…”

Section: Introductionmentioning

confidence: 99%

Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes

Ahmadnia

Sadeghi

Abbaszadeh

et al. 2020

J Food Process Preserv

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Effect of dielectric barrier discharge (DBD) cold plasma on decontamination of strawberry and its quality characteristics was considered. Weight loss, color change, and firmness of the samples were investigated under low‐temperature storage condition. Plasma levels of 7% and 14% duty cycle were examined at exposure times of 5, 10, and 20 min. Destruction of microorganisms on treated samples surface was clearly observed by scanning electron microscopy images. Treatment duration of 20 min reduced total aerobic mesophilic bacteria and yeasts/molds 1.46 and 2.75 log CFU/g, respectively. Texture and color of the treated samples showed no significant difference compared to the control and their quality attributes indicated their superiority over the untreated one. The treated samples with 14% duty cycle DBD plasma for 20 min were even marketable at the end of the storage period. The cold plasma generated by DBD could, therefore, be utilized to prolong fruits shelf life. Practical applications Cold plasma cleaning is a novel dry and nonthermal technology without the use of chemicals. The present study would be practically advantageous as it explains decontamination of strawberry as a part of many people's diet all over the world via dielectric barrier discharge (DBD) plasma. The plasma‐treated samples for 20 min were marketable after 12 days of storage. Hence, the nonthermal DBD plasma treatment is an effective way to prolong the shelf life of strawberry.

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Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage

Abstract: Graphical abstract

Cited by 69 publications

References 48 publications

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Comprehensive studies on the properties of apple juice treated by non-thermal atmospheric plasma in a flow-through system

Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes

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