Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice

被引：186

作者：

Kovacevic, Danijela Bursac ^{[1
]}

Putnik, Predrag ^{[1
]}

Dragovic-Uzelac, Verica ^{[1
]}

Pedisic, Sandra ^{[1
]}

Jambrak, Anet Rezek ^{[1
]}

Herceg, Zoran ^{[1
]}

机构：

[1] Univ Zagreb, Fac Food Technol & Biotechnol, Zagreb 10000, Croatia

来源：

FOOD CHEMISTRY | 2016年 / 190卷

关键词：

Anthocyanins; Color; Pomegranate juice; Cold atmospheric gas phase plasma; PUNICA-GRANATUM L; ANTIOXIDANT ACTIVITY; LAMBS LETTUCE; INACTIVATION; COPIGMENTATION; CULTIVARS; STABILITY; PRESS;

D O I：

10.1016/j.foodchem.2015.05.099

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of the study was to evaluate effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Outcomes of plasma treatment were observed at different operating conditions: (i) treatment time (3, 5, 7 min), (ii) treated juice volume (3, 4, 5 cm(3)), and (iii) gas flow (0.75, 1, 1.25 dm(3)/min). The greatest anthocyanin stability was found at: 3 min treatment time, 5 cm(3) sample volume, and 0.75 dm(3)/min gas flow. Plasma treatment yielded higher anthocyanin content from 21% to 35%. Multivariate analysis showed that total color change was not associated with sample volume and treatment time, however it declined with increased gas flow. The change of color increased in comparison treated vs. untreated pomegranate juice. Constructed mathematical equation confirmed that increase of anthocyanin content increased with gas flow, sample volume and change in color. In summary, this study showed that plasma treatment had positive influences on anthocyanins stability and color change in cloudy pomegranate juice. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：317 / 323

页数：7

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