Exploring the impact of cold plasma treatment on the antioxidant capacity, ascorbic acid, phenolic profile, and bioaccessibility of fruits and fruit juices

Sina Zargarchi, Johann Hornbacher, Sherif M. Afifi, Solmaz Saremnezhad, Deniz Günal-Köroğlu, Esra Capanoglu, Tuba Esatbeyoglu*

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1 Atıf (Scopus)

Özet

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.

Orijinal dilİngilizce
Sayfa (başlangıç-bitiş)1108-1125
Sayfa sayısı18
DergiFood Frontiers
Hacim5
Basın numarası3
DOI'lar
Yayın durumuYayınlandı - May 2024

Bibliyografik not

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.

Finansman

The publication of this article was funded by the open access fund of Leibniz Universität Hannover. E.C. and T.E. thank to Alexander von Humboldt Foundation (Germany) for supporting with Georg Forster Award.

FinansörlerFinansör numarası
Gottfried Wilhelm Leibniz Universität Hannover

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