Gas phase plasma impact on phenolic compounds in pomegranate juice. (1st January 2016)

• Record Type: Journal Article
• Authors: Herceg, Zoran; Kovačević, Danijela Bursać; Kljusurić, Jasenka Gajdoš; Jambrak, Anet Režek; Zorić, Zoran; Dragović-Uzelac, Verica
• Is Part Of: Food chemistry. Volume 190(2016)
• Page Start: 665
• Page End: 672
• Publication Date: 2016-01-01
• Subjects: Cold atmospheric gas phase plasma -- Pomegranate juice -- Phenolic compounds -- Near infrared reflectance spectroscopy; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.05.135
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Pasteurization increased phenolics in pomegranate juice by 29.55%. Plasma treatment increased phenolics in pomegranate juice by 33.03%. Plasma treatment (5 min; 4 cm 3 ; 0.75 dm 3 min −1 ) could match the pasteurization. NIR was successfully applied on samples treated with plasma. NIR/PLS models were used to monitor content of phenolics in pomegranate juice. Abstract: The aim of the study was to evaluate the effect of gas phase plasma on phenolic compounds in pomegranate juice. The potential of near infrared reflectance spectroscopy combined with partial least squares for monitoring the stability of phenolic compounds during plasma treatment was explored, too. Experiments are designed to investigate the effect of plasma operating conditions (treatment time 3, 5, 7 min; sample volume 3, 4, 5 cm 3 ; gas flow 0.75, 1, 1.25 dm 3 min −1 ) on phenolic compounds and compared to pasteurized and untreated pomegranate juice. Pasteurization and plasma treatment resulted in total phenolic content increasing by 29.55% and 33.03%, respectively. Principal component analysis and sensitivity analysis outputted the optimal treatment design with plasma that could match the pasteurized sample concerning the phenolic stability (5 min/4 cm 3 /0.75 dm 3 min −1 ). Obtained results demonstrate the potential of near infrared reflectance spectroscopy that can be successfully used to evaluate the quality of pomegranate juice upon plasma treatment considering the phenolic compounds.