Sequential Application of High-Voltage Electric Field Cold Plasma Treatment and Acid Blanching Improves the Quality of Fresh Carrot Juice (Daucus carota L.).
J Agric Food Chem
; 68(51): 15311-15318, 2020 Dec 23.
Article
em En
| MEDLINE
| ID: mdl-33300338
ABSTRACT
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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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Daucus carota
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Gases em Plasma
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Sucos de Frutas e Vegetais
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Manipulação de Alimentos
Tipo de estudo:
Evaluation_studies
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2020
Tipo de documento:
Article