Impact of ultrasonication, ultraviolet and atmospheric cold plasma processing on quality parameters of tomato-based beverage in comparison with thermal processing

Mehta, Deepak; Sharma, Nitya; Bansal, Vasudha; Sangwan, Rajender S.; Yadav, Sudesh Kumar

doi:10.1016/j.ifset.2019.01.015

Cited by 67 publications

(54 citation statements)

References 33 publications

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“…Tomato color index (TI) was unaffected after pesticide loading; however, after plasma treatment, it was higher than that of those before treatment as given in Figure . This might be the consequence of surface etching caused by the highly energetic ions and radicals generated on plasma application (Yuan, Chen, Shy, & Lai, ) which results in the liberation of pigments or other bioactive compounds from their bound forms thereby improved the appealing of the commodity (Mehta, Sharma, Bansal, Sangwan, & Yadav, ). Particularly at the treatment time of 6 min with all the plasma power levels, the rise was relatively high ( p < .05) due to the more reaction time (Mousavi, Imani, Dorranian, Larijani, & Shojaee, ).…”

Section: Resultsmentioning

confidence: 99%

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: Resultsmentioning

confidence: 99%

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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“…As the desired effect, atmospheric cold plasma processing for 10 minutes was found to be the best for enhancement of sharp color attributes in the developed beverage following less yellowness (less positive b*) and more redness (more positive a*). 30 As the undesired effect, the sliced cheddar cheese contains oleoresin paprika for coloring, and radicals and oxidizing species are known to significantly reduce the yellow pigments of paprika (eg, zeaxanthin, capsolutein, violaxanthin, β-carotene, and β-cryptoxanthin). 45 The main aim of cold plasma treatment is the decontamination of the Hyssop leaves; therefore, no changes or minor changes of color parameters will be desired.…”

Section: Discussionmentioning

confidence: 99%

Effects of cold plasma on the color parameters of Hyssop (Hyssopus officinalis L.) using color imaging instrumentation and spectrophotometer

Rezaei

Ghobadian

Ebadi

et al. 2019

Color Research & Application

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This research was conducted to evaluate the effects of cold atmospheric plasma treatment on the color of Hyssop (Hyssopus officinalis L.) and also to compare the usage of the spectrophotometer vs the color imaging instrumentation for the evaluation of the treatment on the color parameters. The experiments were investigated at different treatment times of 1, 5, and 10 minutes and the voltage values of 17, 20, and 23 kV. Possible changes of color were evaluated by using CIE L*a*b* values obtained with HunterLab colorimeter and CIE L*a*b* values obtained with a digital still camera (DSC) using digital image processing (MATLAB software). The values of L*, a*, and b* of the samples were obtained using both the methods. The results revealed that the L*, a*, and b* values of the treated Hyssop samples changed with increasing the treatment time and the voltage applied. Evaluating the interaction effects revealed that there was a significant difference in the (−a*/b*) ratio. In addition, the results showed that the effects of all variables on the color parameters were significantly different in the case of the DSC using digital image processing. However, these effects were not significantly different using HunterLab colorimeter except for time variable and interaction effects of a* and (−a*/b*) ratio. The lightest green color and the maximum chlorophyll content loss were observed for 23 kV applied over 10 minutes. Based on the results, the digital image processing can be used as a practical tool to study the variations at the color of dried Hyssop leaves after cold plasma treatment.

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“…Under this scenario, cold plasma has been added to the list of nonthermal processes offering relative advantages to prolong the shelf life of fresh produce, which can maintain the plasma treatment at relatively low temperatures and have superiority in in‐package food processing, attracting more interest from researchers and food processors (Li & Farid, ). For example, a comparison was conducted by Mehta, Sharma, Bansal, Sangwan, and Yadav () to explore the effects of nonthermal processing (ultrasonication, UV light, and cold plasma) and thermal processing (pasteurization) on the quality parameters of tomato‐based beverage, and their results indicated that the degradation of ascorbic acid occurred in all processing techniques applied, but cold plasma processed beverage retained the maximum ascorbic acid (95%). Cold plasma technique can also be used for inactivation of microorganisms, removal of toxins, degradation of pesticides and dyes, and packaging modification (Ekezie, Sun, & Cheng, , , ; Pan et al, ).…”

Section: Introductionmentioning

confidence: 99%

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Pan

Cheng

Sun

2019

Comp Rev Food Sci Food Safe

158

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Fresh produce, like fruits and vegetables, are important sources of nutrients and health‐promoting compounds. However, incidences of foodborne outbreaks associated with fresh produce often occur; it is thus important to develop and expand decay‐control technologies that can not only maintain the quality but can also control the biological hazards in postharvest, processing, and storage to extend their shelf life. It is under such a situation that plasma‐mediated treatments have been developed as a novel nonthermal processing tool, offering many advantages and attracting much interest from researchers and the food industry. This review summarizes recent developments of cold plasma technology and associated activated water for shelf life extension of fresh produce. An overview of plasma generation and its physical–chemical properties as well as methods for improving plasma efficiency are first presented. Details of using the technology as a nonthermal agent in inhibiting spoilage and pathogenic microorganisms, inactivating enzymes, and modifying the barrier properties or imparting specific functionalities of packaging materials to extend shelf life of food produce are then reviewed, and the effects of cold plasma‐mediated treatment on microstructure and quality attributes of fresh produce are discussed. Future prospects and research gaps of cold plasma are finally elucidated. The review shows that atmospheric plasma‐mediated treatments in various gas mixtures can significantly inhibit microorganisms, inactive enzyme, and modify packaging materials, leading to shelf life extension of fresh produce. The quality attributes of treated produce are not compromised but improved. Therefore, plasma‐mediated treatment has great potential and values for its application in the food industry.

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Impact of ultrasonication, ultraviolet and atmospheric cold plasma processing on quality parameters of tomato-based beverage in comparison with thermal processing

Cited by 67 publications

References 33 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

Effects of cold plasma on the color parameters of Hyssop (Hyssopus officinalis L.) using color imaging instrumentation and spectrophotometer

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

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