Details
| Original language | English |
|---|---|
| Pages (from-to) | 1108-1125 |
| Number of pages | 18 |
| Journal | Food Frontiers |
| Volume | 5 |
| Issue number | 3 |
| Publication status | Published - 10 May 2024 |
Abstract
In recent years, cold plasma (CP) has emerged as a promising preservation technology for fruit products. Several CP sources include dielectric barrier discharge, plasma jets, corona discharges, micro-discharges, glow discharges, and gliding arc discharges. However, the effects of these different types of CP on the chemical compounds of fruits and juices are not fully understood. In this review, we summarize (I) the current knowledge on the use of CP for the preservation and processing of fruits and juices; (II) the diverse types of CP sources and explore their applications within a scientific context; (III) the physicochemical transformations that take place in fruits and juices following CP treatment; and (IV) the changes observed in antioxidant activity, vitamin C content, phenolic compounds, and their bioaccessibility. Numerous studies have explored CP's influence on microbial contamination, shelf life, enzymes, and various physicochemical changes. This review uniquely centers its attention on the impact of CP on bioactive phenolic compounds, their bioaccessibility, vitamin C content, and antioxidant activity in different types of fruits and fruit juices. Additionally, this review delves into the assessment of selected sensory properties, notably color, which is an important parameter for consumer acceptance. By focusing on these particular aspects, we aim to provide a targeted and comprehensive analysis of CP's effects on essential nutritional and quality attributes of fruits and fruit juices, distinct from the broader spectrum covered in the existing literature.
Keywords
- anthocyanin, nonthermal treatment, oxidative stress, polyphenol, sensory characteristics
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
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In: Food Frontiers, Vol. 5, No. 3, 10.05.2024, p. 1108-1125.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Exploring the impact of cold plasma treatment on the antioxidant capacity, ascorbic acid, phenolic profile, and bioaccessibility of fruits and fruit juices
AU - Zargarchi, Sina
AU - Hornbacher, Johann
AU - Afifi, Sherif M.
AU - Saremnezhad, Solmaz
AU - Günal‐Köroğlu, Deniz
AU - Capanoglu, Esra
AU - Esatbeyoglu, Tuba
N1 - Publisher Copyright: © 2024 The Authors. Food Frontiers published by Nanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University and John Wiley & Sons Australia, Ltd.
PY - 2024/5/10
Y1 - 2024/5/10
N2 - In recent years, cold plasma (CP) has emerged as a promising preservation technology for fruit products. Several CP sources include dielectric barrier discharge, plasma jets, corona discharges, micro-discharges, glow discharges, and gliding arc discharges. However, the effects of these different types of CP on the chemical compounds of fruits and juices are not fully understood. In this review, we summarize (I) the current knowledge on the use of CP for the preservation and processing of fruits and juices; (II) the diverse types of CP sources and explore their applications within a scientific context; (III) the physicochemical transformations that take place in fruits and juices following CP treatment; and (IV) the changes observed in antioxidant activity, vitamin C content, phenolic compounds, and their bioaccessibility. Numerous studies have explored CP's influence on microbial contamination, shelf life, enzymes, and various physicochemical changes. This review uniquely centers its attention on the impact of CP on bioactive phenolic compounds, their bioaccessibility, vitamin C content, and antioxidant activity in different types of fruits and fruit juices. Additionally, this review delves into the assessment of selected sensory properties, notably color, which is an important parameter for consumer acceptance. By focusing on these particular aspects, we aim to provide a targeted and comprehensive analysis of CP's effects on essential nutritional and quality attributes of fruits and fruit juices, distinct from the broader spectrum covered in the existing literature.
AB - In recent years, cold plasma (CP) has emerged as a promising preservation technology for fruit products. Several CP sources include dielectric barrier discharge, plasma jets, corona discharges, micro-discharges, glow discharges, and gliding arc discharges. However, the effects of these different types of CP on the chemical compounds of fruits and juices are not fully understood. In this review, we summarize (I) the current knowledge on the use of CP for the preservation and processing of fruits and juices; (II) the diverse types of CP sources and explore their applications within a scientific context; (III) the physicochemical transformations that take place in fruits and juices following CP treatment; and (IV) the changes observed in antioxidant activity, vitamin C content, phenolic compounds, and their bioaccessibility. Numerous studies have explored CP's influence on microbial contamination, shelf life, enzymes, and various physicochemical changes. This review uniquely centers its attention on the impact of CP on bioactive phenolic compounds, their bioaccessibility, vitamin C content, and antioxidant activity in different types of fruits and fruit juices. Additionally, this review delves into the assessment of selected sensory properties, notably color, which is an important parameter for consumer acceptance. By focusing on these particular aspects, we aim to provide a targeted and comprehensive analysis of CP's effects on essential nutritional and quality attributes of fruits and fruit juices, distinct from the broader spectrum covered in the existing literature.
KW - anthocyanin
KW - nonthermal treatment
KW - oxidative stress
KW - polyphenol
KW - sensory characteristics
UR - http://www.scopus.com/inward/record.url?scp=85186440451&partnerID=8YFLogxK
U2 - 10.1002/fft2.372
DO - 10.1002/fft2.372
M3 - Article
VL - 5
SP - 1108
EP - 1125
JO - Food Frontiers
JF - Food Frontiers
IS - 3
ER -