Plasma bubbling effect on essential oil yield, extraction efficiency, and flavor compound of <scp><i>Cuminum cyminum</i></scp> L. seeds

Sharanyakanth, P S; Ramireddy, Lokeswari; Radhakrishnan, Mahendran

doi:10.1111/jfpe.13730

Cited by 16 publications

(18 citation statements)

References 35 publications

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“…It is necessary to note that UV radiations cannot be observed in the atmospheric pressure plasma as it is readily absorbed by the atmospheric air (Liu et al, 2020). On the other hand, the bubbling of plasma into milk is like a direct exposure plasma where ionized air is directly subjected to the sample (Sharanyakanth et al, 2021). The decrease in microbial load with the increase in bubbling time was due to the direct interaction of plasma reactive species with the milk, which increased the reaction rate of the plasma species (Perinban et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Characterization of volatile aroma compounds in cold plasma‐treated milk

Manoharan

Stephen

Mohan

et al. 2022

Food Processing Preservation

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This work characterizes the oxidative changes that different plasma processing imparts on milk through volatile components analysis. Cow milk was subjected separately to two plasma treatments (plasma bubbling and low‐pressure plasma) and in combination. Plasma altered the milk's volatile nature in both treatments; the combination amplified the volatiles produced. The maximum of 1.23 log10 microbial reduction was obtained when plasma treatments were combined together; however, the microbial count had less impact on volatile changes in the milk. Whereas, an increase in carbonyl (2.42 to 8.18 n mol/ml) and malondialdehyde (0.337 to 0.562 mg MDA/l) contents were highly correlated with the volatile changes in the milk. Overall, the type of plasma application into milk was observed to be an important parameter for increasing the efficiency of the processing; combining two plasma treatments produced a positive synergistic effect in microbial reduction; however, it increased the oxidation of milk. Novelty impact statement This study focuses on the investigation of the impact of different cold plasma application and its combination on milk. Though, there are many studies on combination of plasma with other treatments, to the best of our knowledge this is the first study to combine two plasma processing methods (plasma bubbling and low‐pressure plasma). It helps in understanding which plasma application has more impact and also their synergistic effect on milk with the aid of volatile compound, microbial, and oxidative analysis.

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Section: Resultsmentioning

confidence: 99%

Characterization of volatile aroma compounds in cold plasma‐treated milk

Manoharan

Stephen

Mohan

et al. 2022

Food Processing Preservation

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“…Few most substantial peaks corresponding to species like O, I at 468.12 nm (3fa F 3d′ 1F), N, I at 468.12 nm (3p 4D 10d2 D), (3p 2 S 8 s 4P), (3p 4D 11 s 4P), (3p 4D 11 s 4P) are distinguished to be available in the LED light. Even though reactive oxygen species (ROS) and reactive nitrogen species (RNS) affect microbial development and physicochemical properties, a higher blue light release rate close to the blue light area helps in the destruction of the microbial cell wall and results in microbial death to get viable outcomes and an effective increase in physicochemical properties (Sharanyakanth et al, 2021). The ROS and RNS generated due to the chemiluminescence effect like.…”

Section: Resultsmentioning

confidence: 99%

“…Correction of background noise was made to acquire spectral data. Electronically energized reactive responsive species were recognized by the spec Line data set (Sharanyakanth et al, 2021).…”

Section: Optical Emission Spectroscopymentioning

confidence: 99%

Light‐emitting diode assisted non‐thermal pasteurization of Punica granatum L. juice

Sharma

Modupalli

Natarajan

et al. 2022

Food Processing Preservation

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The growing potential of ready-to-consume products is an immediate consequence of the need and want for convenient foods by most consumers. The fast-changing lifestyle and an increase in health-conscious eating habits have constantly been boosting these trends. Perishable goods like fruits and vegetables have been an indisputable source of vital nutrients like vitamins and minerals, both micro and macro. The consumption of fruits and fruit products like beverage concentrates, juices, and purees has increased several folds for these reasons and has been perceived as one of the most rapidly growing agro-economy (Gil et al., 2000;Jiménez-Sánchez et al., 2017). Preservation of these perishable goods, as whole or in processed form, has been a growing concern for the agro-producers.The high water activity and low shelf-life of these commodities make them highly prone to contamination and spoilage (Ghate et al., 2016). Several processing techniques have been traditionally employed to improve the shelf-stability of these products. Pasteurization has been utilized as the most commonly used preservation technique for the safe storage of fruit beverages. Thermal processing has been the most widely used method for pasteurization of fruit juices, which has successfully attained a multi-log reduction of pathogenic bacteria through a time-temperature combination (Rupasinghe & Yu, 2012). However, several recent studies have stated that the thermal pasteurization methods have caused quality degrading changes in the product like loss of phenolic compounds, change in coloration, loss of organoleptic properties, etc. (Mahendran et al., 2019).Along with the deterioration of the sensory properties, the thermal treatments can also affect the heat-liable nutrients present in the fruit juices. These reasons have increased the need to utilize novel

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“…25 The EO extracted from untreated BLP was used as a control. The EO yield and percentage improvement in extraction yield were determined by the following Eqns (1) and ( 2), respectively 20 :…”

Section: Hd Extractormentioning

confidence: 99%

Impact of non‐thermal plasma on betel leaf powder for essential oil extraction and its quality characteristics

Karunanithi,

Guha,

Srivastav

2023

J Sci Food Agric

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BackgroundBetel leaf is an essential oil (EO) rich plant from the Piperaceace family used as traditional herbal medicine. The minimum EO yield by the conventional extraction method was increased by adopting cold plasma (CP) as pretreatment. Thus, the present study was done by optimizing the CP conditions and analyzing the EO's qualities.ResultsOptimization of the cold plasma parameters like electric voltage (A = 25‐35 kV), treatment duration (B = 4‐12 min), and extraction time (C = 60–180 min) was done for maximum EO yield (R1) and TPC (R2) using response surface methodology – box behnken design. Maximum EO yield (20.76 ± 1.15 g kg‐1) and TPC (29.43 ± 1.7 mg GAE mL‐1) were derived under optimal conditions: A = 34 kV, B = 10 min, and C = 110 min. The quadratic polynomial model developed by multiple regression analysis revealed that the three independent variables significantly influenced the oil yield and TPC with R2 values of 0.9909 and 0.9962, respectively. The CP treatment significantly altered the betel leaves powder morphology, increased the EO's radical scavenging capacity and bioactive compounds like chavibetol, chavibetol acetate, hydroxychavicol, and γ‐muurolene. Conversely, the functional group, refractive index, and specific gravity were unaffected by CP treatment.ConclusionThe EO yield and its qualities were improved by applying CP under optimal conditions which can be helpful for scaled‐up industrial processes with further studies. The identified bioactive compounds are valuable in the food and pharmaceutical industries.This article is protected by copyright. All rights reserved.

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Plasma bubbling effect on essential oil yield, extraction efficiency, and flavor compound of Cuminum cyminum L. seeds

Cited by 16 publications

References 35 publications

Characterization of volatile aroma compounds in cold plasma‐treated milk

Characterization of volatile aroma compounds in cold plasma‐treated milk

Light‐emitting diode assisted non‐thermal pasteurization of Punica granatum L. juice

Impact of non‐thermal plasma on betel leaf powder for essential oil extraction and its quality characteristics

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