Impact of pretreatment with dielectric barrier discharge plasma on the drying characteristics and bioactive compounds of jackfruit slices

被引：7

作者：

Seelarat, Weerasak ^{[1
]}

Sangwanna, Sujarinee ^{[2
]}

Chaiwon, Tawan ^{[3
,4
]}

Panklai, Teerapap ^{[5
]}

Chaosuan, Natthaphon ^{[6
]}

Bootchanont, Atipong ^{[7
,8
]}

Wattanawikkam, Chakkaphan ^{[7
,8
]}

Porjai, Porramain ^{[7
,8
,11
]}

Khuangsatung, Wongvisarut ^{[9
]}

Boonyawan, Dheerawan ^{[10
]}

机构：

[1] Valaya Alongkorn Rajabhat Univ Royal Patronage Pat, Fac Sci & Technol, Food & Beverage Innovat Hlth, Pathum Thani, Thailand

[2] Valaya Alongkorn Rajabhat Univ Royal Patronage Pat, Fac Sci & Technol, Nutr & Dietet, Pathum Thani, Thailand

[3] Chiang Mai Univ, Off Res Adm, Chiang Mai, Thailand

[4] Chiang Mai Univ, Fac Sci, Bioplast Prod Lab Med Applicat, Chiang Mai, Thailand

[5] Rajamangala Univ Technol Thanyaburi, Fac Home Econ Technol, Food & Nutr, Pathum Thani, Thailand

[6] Rajamangala Univ Technol Thanyaburi, Fac Sci & Technol, Div Biol, Pathum Thani, Thailand

[7] Rajamangala Univ Technol Thanyaburi, Fac Sci & Technol, Div Phys, Pathum Thani, Thailand

[8] Rajamagala Univ Technol Thanyaburi, Smart Mat Res Unit, Pathum Thani, Thailand

[9] Rajamangala Univ Technol Thanyaburi, Fac Sci & Technol, Dept Math & Comp Sci, Pathum Thani, Thailand

[10] Chiang Mai Univ, Plasma & Beam Phys Res Facil, Chiang Mai, Thailand

[11] Rajamangala Univ Technol Thanyaburi, Fac Sci & Technol, Div Phys, Pathum Thani 12110, Thailand

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2024年 / 104卷 / 06期

关键词：

dielectric barrier discharge plasma; dried jackfruit slices; Total phenolic contents; ascorbic acid; antioxidant activity; COLD-PLASMA; PHYSICOCHEMICAL PROPERTIES; SHELF-LIFE; QUALITY; KINETICS; FRESH; POLYSACCHARIDE; CAROTENOIDS; TECHNOLOGY; ACID;

D O I：

10.1002/jsfa.13250

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUNDHot-air drying is a popular method for preserving the production of jackfruit, but heat treatment damages its nutritional qualities. Cold plasma is one of the pretreatment methods used to preserve quality attributes of fruits before drying. In the present work, we studied the effect of dielectric barrier discharge (DBD) plasma on the drying characteristics, microstructure, and bioactive compounds of jackfruit slices with different pretreatment times (15, 30, 45, and 60 s), followed by hot-air drying at 50, 60, and 70 degrees C. A homemade DBD device was operated via three neon transformers.RESULTSOptical emission spectrophotometry revealed the emitted spectra of the reactive species in DBD plasma, including the N2 second positive system, N2 first negative system, nitrogen ion, and hydroxyl radical. The results showed that the DBD plasma promoted moisture transfer and enhanced the drying rate, related to the changes in the surface microstructure of samples damaged by DBD plasma. The modified Overhults model was recommended for describing the drying characteristics of jackfruit slices. The contents of ascorbic acid, total phenolics, total flavonoids, total polysaccharides, and antioxidant activity in pretreated jackfruit slices were improved by 9.64%, 42.59%, 25.77%, 27.00%, and 23.13%, respectively. However, the levels of color and carotenoids were reduced.CONCLUSIONThus, the bioactive compounds in dried jackfruit slices can be improved using the DBD plasma technique as a potential pretreatment method for the drying process. (c) 2023 Society of Chemical Industry.

引用

页码：3654 / 3664

页数：11

共 43 条

[41] Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model [J].