The mechanism of ozonolysis on the surface of C70 fullerene. The free energy surface theoretical study

Bil, Andrzej

doi:10.1016/j.molstruc.2019.03.005

Cited by 2 publications

(1 citation statement)

References 38 publications

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“…At present, it is well-noted that plasma-induced ozone can depolymerize long-chain polysaccharides to short-chain polysaccharides by cleavage of the glycoside bond, as previously stated that the key route of carbohydrate ozonolysis is the cleavage of the glycoside bond and the oxidation of the functional group to form carbonyl and carboxyl compounds. The outcomes of the existing study are in line with a finding of the previous report 39 but dissimilar to the finding (decrease in the sugar content) for orange juice. 40 Further, an increase in the sugar content was more prominent in AB−HVCP compared to all other treatments.…”

Section: Estimation Of Chlorogenic Acid (Ca)supporting

confidence: 63%

Sequential Application of High-Voltage Electric Field Cold Plasma Treatment and Acid Blanching Improves the Quality of Fresh Carrot Juice (Daucus carota L.)

Umair

Jabbar

Nasiru

et al. 2020

J. Agric. Food Chem.

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The study was aimed to investigate the combined effect of acid blanching (AB) and high-voltage electric field cold plasma (HVCP) on carrot juice quality. Before juice extraction, carrots were separated into three parts: control, blanched (100 °C for 5 min) with non-acidified water, and blanched with acidified water (35 g/L citric acid at pH 1.34). Carrot juice was then subjected to dielectric barrier discharge at 80 kV for 4 min. Results indicated that AB treatment significantly influenced the efficiency of HVCP. AB–HVCP resulted in antimicrobial synergism, which is an outcome of acidified NO2 –, H2O2, O–, and peroxynitrites (ONOO–) or its precursor OH/NO2, along with other species. In addition, plasma treatment also promotes the accumulation of coloring compounds, chlorogenic acid, and sugar contents by surface erosion of the epidermal layer, cis isomerization, rupturing of phenol–sugar and phenolic–cell matrix bonds, and depolymerized long-chain polysaccharides by cleavage of the glycoside bond. Therefore, AB–HVCP is a potential emerging hurdle strategy for fresh produce.

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Section: Estimation Of Chlorogenic Acid (Ca)supporting

confidence: 63%