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

verfasst von

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

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.

Organisationseinheit(en)

Molekulare Lebensmittelchemie und -entwicklung
Institut für Lebensmittelwissenschaft und Humanernährung

Externe Organisation(en)

Technische Universität Istanbul

Typ

Artikel

Journal

Food Frontiers

Publikationsdatum

21.02.2024

Publikationsstatus

Elektronisch veröffentlicht (E-Pub)

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften

Elektronische Version(en)

https://doi.org/10.1002/fft2.372 (Zugang: Unbekannt)