Effect of high voltage atmospheric cold plasma on white grape juice quality

Pankaj, S.K.; Wan, Zifan; Colonna, William J.; Keener, Kevin M.

doi:10.1002/jsfa.8268

Cited by 190 publications

(122 citation statements)

References 44 publications

(75 reference statements)

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“…This subsequently initiates a cascade of reactions which ultimately decrease the TPC. The results are in agreement with the existing studies on the effect of cold plasma on phenolics of white grape juice (Pankaj, Wan, Colonna, & Keener, ), orange juice (Almeida et al, ), and lettuce (Grzegorzewski, Ehlbeck, Schlüter, Kroh, & Rohn, ). Besides the reduction of TPC, the metabolites of phenolic degradation such as quercetin‐3‐rutinoside, quercetin‐3‐glucoside (Kovacevic et al, ), neochlorogenic acid, protocatechuic acid, and phloroglucinol carboxylic acid (Makris & Rossiter, ) are of significance due to their enhanced stability and radical scavenging activity (Heim, Tagliaferro, & Bobilya, ).…”

Section: Resultssupporting

confidence: 92%

Influence of low‐pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes

Gracy

Gupta

Radhakrishnan

2019

J Food Process Engineering

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This study aimed to investigate the influence of nonthermal dielectric barrier discharge (DBD) plasma on chlorpyrifos reduction in tomatoes. As plasma contains highly reactive species and free radicals, it is expected to cause oxidative degradation of the target pesticide chlorpyrifos into its metabolites, thereby reducing the pesticide concentration. Tomatoes applied with three initial pesticide concentrations ranging from 0.6 to 0.8 ppm were subjected to DBD plasma of 2–5 W for the exposure of 4–6 min. The plasma‐treated and control samples were examined for the concentration of pesticide and the physicochemical attributes. The maximum reduction of 89.18% in the pesticide concentration was observed with 5 W at 6 min, which might be due to the intensified reactions of oxidative plasma species. This was further confirmed by GC–MS analysis, and the predominant metabolite of chlorpyrifos degradation, 3,5,6‐trichloro pyridinol (TCP) was identified in the treated sample. The physicochemical attributes except TSS and pH were also significantly (p < .05) influenced by the plasma treatments. Tomato color index (TI) was enhanced while firmness, bio yield point, carotenoids, and total phenolic contents were decreased considerably after plasma treatment. Thus, the cold plasma would be a promising nonthermal technique to degrade and reduce the organophosphate pesticide chlorpyrifos in tomatoes. Practical applications The present study investigates the potential of cold plasma technique to reduce the pesticide contaminant in the perishable commodity, which would result in a safer as well as intact freshness product. The discovered process conditions, that is, the plasma power of 5 W and the treatment time of 6 min giving maximum pesticide reduction would be efficient as well as economical to consider this method of decontamination as a feasible pretreatment. This would further facilitate its application in processing and distribution lines even on a large scale level to promise the consumers a benign product.

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Section: Resultssupporting

confidence: 92%

Influence of low‐pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes

Gracy

Gupta

Radhakrishnan

2019

J Food Process Engineering

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“…The change of color quality might result from the polymerization of phenolic compounds induced by cold plasma (Bursac Kovacevic et al., ). Some studies have indicated that the cold plasma could change the color of fruit juices (Almeida et al., ; Bursac Kovacevic et al., ; Pankaj, Wan, Colonna, & Keener, ). Pankaj et al.…”

Section: Resultsmentioning

confidence: 99%

“…Pankaj et al. () applied a high voltage ACP (HVACP) to treat grape juice and also found that the color value a * and b * of grape juice changed. The change of color might be due to the oxidation reaction of pigment compounds and active species generated by ACP (Wang et al., ).…”

Section: Resultsmentioning

confidence: 99%

Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd‐Acp) for Eshcerichia Coli Inactivation in Apple Juice

Liao

Muhammad

et al. 2018

Journal of Food Science

170

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Escherichia coli O157:H7 in apple juice is a potential risk for public health. This study demonstrated that 30 s cold plasma treatment resulted in more than 4 log CFU/mL reduction under 50 W, while the quality attributes of apple juice were not significantly affected. Therefore, cold plasma technology is a promising alternative substitute of traditional thermal processing for juice pasteurization.

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“…It has been confirmed that plasma‐reactive oxygen species, such as Ar + and OH • , lead to etching of the upper epidermis of lettuce, which stimulates the release of flavonoids from the central vacuoles of the guard cells (Muhammad et al., ). An increase in the antioxidant activity could also be attributed to the incorporation of CP hydroxyl groups into the phenolic compounds (Pankaj, Wan, Colonna, & Keener, ).…”

Section: Resultsmentioning

confidence: 99%

Improvement of the Antioxidant Activity, Water Solubility, and Dispersion Stability of Prickly Pear Cactus Fruit Extracts Using Argon Cold Plasma Treatment

Kim

Lee

Min

2019

Journal of Food Science

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Microwave‐powered cold plasma (CP) treatment was evaluated as a means to increase the antioxidant activity, water solubility, and dispersion stability of prickly pear cactus fruit (Opuntia ficus‐indica (L.) Mill.) extract. The extract (2 g) was treated at various CP generation powers and treatment times at 25 °C to 28 °C. The antioxidant activity of the prickly pear cactus fruit extract increased by 1.8% and 1.7% after CP treatment at 750 W for 40 min and 856 W for 36 min, respectively. Both the water solubility and dispersion stability (delta backscattering) of the extract increased by 2.4% and 0.1%, respectively, following CP treatment at 644 W for 36 min. These results suggest the potential of CP treatment to increase the applicability of the prickly pear cactus fruit extract and possibly other insoluble natural antioxidant compounds in foods by improving their antioxidant activities and solubility in water. Practical Application Prickly pear cactus fruit is a functional food with a high antioxidant concentration. This study demonstrated that cold plasma treatment improved the water solubility and dispersion stability of prickly pear cactus fruit extract without altering or improving its antioxidant activity. The obtained results suggested the potential of applying cold plasma technology to improve the applicability of the extract, which is difficult to solubilize in food systems, to various processed foods.

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Effect of high voltage atmospheric cold plasma on white grape juice quality

Abstract: HVACP treatment of white grape juice at 80 kV for 2 min was found to be comparable to thermal pasteurization in all analyzed quality attributes. HVACP has shown the potential to be used as an alternative to thermal treatment of white grape juice. © 2017 Society of Chemical Industry.

Cited by 190 publications

References 44 publications

Influence of low‐pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes

Influence of low‐pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes

Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd‐Acp) for Eshcerichia Coli Inactivation in Apple Juice

Improvement of the Antioxidant Activity, Water Solubility, and Dispersion Stability of Prickly Pear Cactus Fruit Extracts Using Argon Cold Plasma Treatment

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