Effect of cold plasma on blueberry juice quality

Hou, Yanan; Wang, Ruixue; Gan, Zhilin; Shao, Tao; Zhang, Xinxue; He, Mohe; Sun, Ailing

doi:10.1016/j.foodchem.2019.03.123

Cited by 168 publications

(101 citation statements)

References 40 publications

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“…Regarding food CP application, several studies reported its effect against microorganisms (bacteria: Bacillus spp., Escherichia coli, Salmonella spp., Staphylococcus aureus -and fungi: Aspergillus flavus, A. parasiticus, Penicillium spp.) (Selcuk et al, 2008;Han et al, 2016;Thomas-Popo et al, 2019;Hou et al;. The investigations were carried out for different fruits, grains and pulses (Misra et al, 2011;Mitra et al, 2013;Dasan et al, 2016;Devi et al, 2017;Ukuku et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of cold plasma on black beans (Phaseolus vulgaris L.), fungi inactivation and micro-structures stability

Runtzel

Silva²,

Silva

et al. 2019

Emir J Food Agric

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The Cold Plasma (CP) treatment efficiency to inactivate naturally fungi contaminated beans (Phaseolus vulgaris L.), Class black, and the effects in micro-structures stability were investigated. Kernels were exposed to CP (8 kv intensity and 510W power) at different times (5, 10, 20 and 30 min) followed by incubation to verify the antifungal effect and their micro-structural resistance through microscopy (stereo –SM and scanning electron - SEM) observation. The treatment was effective to fungal inactivation when exposed to CP (10-30 min). It also inhibited bean germination during the longest treatment exposure (20-30 min). Regarding germination, only when CP was applied during the shortest period of time (5 min) had a positive effect (improved its speed: hypocotyl & radicle length increased), when compared to Control. Some morphological alterations were registered by SM, either on testae (wrinkling) and cotyledons (color changes). Indeed, through SEM, both testae and cotyledon structures showed the disrupting effects on their cell membranes during the treatment more power. The CP treatment, under the current conditions applied, showed effective for fungi inactivation, although it affected some kernel micro-structures and germination. Therefore, further studies will be carried out regarding adjustments on CP conditions, to improve treated beans quality.

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Section: Introductionmentioning

confidence: 99%

Effect of cold plasma on black beans (Phaseolus vulgaris L.), fungi inactivation and micro-structures stability

Runtzel

Silva²,

Silva

et al. 2019

Emir J Food Agric

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show abstract

“…It is worth remembering that the presence of O 2 in the composition of the gas is of great importance to generate reactive species and active higher microbial inactivation levels [20]. In the same line of thought, the increase of the O 2 proportion (intense generation of ROS) in the gas induced the consumption of polyphenols [48]. Interestingly, the same effect was not observed for beverages treated with N 2 plasma [44,45,47].…”

Section: Beverages Rich In Phenolic Compoundsmentioning

confidence: 92%

“…The use of plasma with increasing levels of oxygen (up to 1% in Ar) on blueberry juice was associated with high contents of phenolic compounds [48]. However, an inverse trend was observed for retention of the anthocyanin content and the content of oxygen in the gas composition.…”

Section: Beverages Rich In Phenolic Compoundsmentioning

confidence: 92%

“…In the view of the studies about the influences of plasma treatments on polyphenols found in vegetable beverages, the selection of equipment, treatment time, and gas composition are of great importance to maximize the retention of polyphenols. 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].…”

Section: Beverages Rich In Phenolic Compoundsmentioning

confidence: 99%

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

Munekata

Domínguez

Pateiro

et al. 2020

Foods

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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.

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“…These methods have a great influence on the deactivation of microorganisms, but high‐temperature exposure in these methods causes undesirable changes in the taste, color, smell, texture, and appearance properties of the materials (Mohamed & Eissa, ; Samani, Lorigooini, et al, ). Besides that, the demand of consumers for the use of fresh and minimally processed foodstuffs has led to the many researchers' directing attention to new decontamination methods that preserve the qualitative properties of the materials (Adekunte, Tiwari, Cullen, Scannell, & O'Donnell, ; Hou et al, ; Mohamed & Eissa, ).…”

Section: Introductionmentioning

confidence: 99%

The effect of atmospheric pressure cold plasma on the inactivation ofEscherichia coliin sour cherry juice and its qualitative properties

Hosseini

Rostami

Samani

et al. 2020

Food Science & Nutrition

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One of the nonthermal methods is the atmospheric pressure cold plasma (APCP). In this study, the effect of cold plasma on the reduction of Escherichia coli bacteria and qualitative properties of sour cherry juice, including total phenolic content (TPC), total anthocyanin content (TAC), and vitamin C, were investigated. Independent variables included plasma exposure time (1, 5, and 9 min), applied field intensity (25, 37.5, and 50 kV/cm), feeding gas oxygen content (0%, 0.5%, and 1%), and sample depth (0.5, 1, and 1.5 cm). The results show that increased oxygen content in argon has the greatest effect on the reduction of bacteria, and plasma exposure decreased 6 logarithmic periods of E. coli bacteria in sour cherry juice. Optimization results showed when all bacteria were eliminated by plasma, TPC remained unchanged, and TAC and vitamin C decreased by 4% and 21%, respectively, while thermal methods increased TPC by 23% and decreased TAC and vitamin C by 26% and 77%, respectively. These results indicate that, compared with conventional thermal methods, sour cherry juice pasteurization using APCP has little effect on the juice qualitative properties, and this method can serve as a suitable alternative to conventional thermal methods.

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Effect of cold plasma on blueberry juice quality

Cited by 168 publications

References 40 publications

Effect of cold plasma on black beans (Phaseolus vulgaris L.), fungi inactivation and micro-structures stability

Effect of cold plasma on black beans (Phaseolus vulgaris L.), fungi inactivation and micro-structures stability

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

The effect of atmospheric pressure cold plasma on the inactivation ofEscherichia coliin sour cherry juice and its qualitative properties

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