Effect of cold plasma on blueberry juice quality. (30th August 2019)

• Record Type: Journal Article
• Authors: Hou, Yanan; Wang, Ruixue; Gan, Zhilin; Shao, Tao; Zhang, Xinxue; He, Mohe; Sun, Aidong
• Is Part Of: Food chemistry. Volume 290(2019)
• Page Start: 79
• Page End: 86
• Publication Date: 2019-08-30
• Subjects: Cold plasma -- Blueberry juice -- Bacillus -- Anthocyanin -- Phenolics -- Vitamin C -- Antioxidant activity -- Color change; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.03.123
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The increase in treatment time and oxygen concentration of cold plasma significantly promoted death of Bacillus. The samples treated by cold plasma after 2 min exhibited a higher anthocyanin content than that of heat treated. Total phenolic content increased after cold plasma treatment both with the increment of treatment time and oxygen concentration. Longer treatment time by cold plasma led to decrement of vitamin C and anthocyanin contents. Cold plasma treatment could better keep the original color of blueberry juice compared with thermal treatment. Abstract: This work focusses on the effects of cold plasma, a novel, non-thermal technology, on the quality of blueberry juice, such as inactivation of Bacillus, anthocyanins, phenolics, vitamin C, antioxidant activity and color change. Oxygen concentration (0, 0.5% and 1%) of ionized gas was firstly confirmed to be the main factors for CP treatment, besides treatment time (2, 4 and 6 min). The increment of treatment time and oxygen concentration significantly promoted an increasing trend of death for Bacillus. Compared with thermal treatment, the content of phenolics was significantly increased by CP treatment, and also CP treatment could better keep the original color of blueberry juice. In terms of anthocyanin and vitamin C, relatively shorter exposure time to CP was more suggested. In antioxidant tests, increment of oxygen concentration resulted in the increasing trends of antioxidant activity in DPPH and ABTS assays.