Improvement of the Bioavailability of Amazonian Juices Rich in Bioactive Compounds Using Glow Plasma Technique

被引：48

作者：

Castro, Debora Raquel Gomes ^{[1
,2
]}

Mar, Josiana Moreira ^{[3
]}

da Silva, Laiane Souza ^{[3
]}

da Silva, Kalil Araujo ^{[3
]}

Sanches, Edgar Aparecido ^{[3
]}

Bezerra, Jaqueline de Araujo ^{[4
]}

Rodrigues, Sueli ^{[5
]}

Fernandes, Fabiano Andre Narciso ^{[6
]}

Campelo, Pedro Henrique ^{[1
,2
]}

机构：

[1] Univ Fed Amazonas, Grp Inovacao Biotecnol & Alimentos Amazonia gIBA, Manaus, Amazonas, Brazil

[2] Univ Fed Amazonas, Fac Agr Sci, Manaus, Amazonas, Brazil

[3] Univ Fed Amazonas, Lab Nanostruct Polymers NANOPOL, Manaus, Amazonas, Brazil

[4] Fed Inst Educ Sci & Technol Amazonas, Manaus, Amazonas, Brazil

[5] Univ Fed Ceara, Dept Engn Alimentos, Fortaleza, Ceara, Brazil

[6] Univ Fed Ceara Fortaleza, Dept Engn Quim, Fortaleza, Ceara, Brazil

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2020年 / 13卷 / 04期

关键词：

Myrciaria dubia; Cold plasma; Ascorbic acid; Antioxidant activity; Emerging technology; Green processing; CAMU MYRCIARIA-DUBIA; ATMOSPHERIC COLD-PLASMA; MICROBIAL INACTIVATION; ANTIOXIDANT ACTIVITY; QUALITY ATTRIBUTES; NONTHERMAL PLASMA; ORANGE JUICE; BIOACCESSIBILITY; ANTHOCYANINS; CONSTITUENTS;

D O I：

10.1007/s11947-020-02427-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of processing time (10, 20 and 30 min) and plasma flow rate (10, 20 and 30 mL min(-1) of synthetic air) on the bioactive compounds of camu-camu juice (Myrciaria dubia) treated using glow plasma were evaluated herein. Plasma technology promoted the increase of the bioactive compounds' concentration (antioxidant compounds, ascorbic acid and total monomeric anthocyanins) in the juice serum. Peroxidase and polyphenol oxidase presented the higher reduction of the enzymatic activity for treatments using plasma flow rate of 20 mL min(-1). The treatments with higher air flow rate presented great color change (Delta E* > 2). Furthermore, the bioavailability of ascorbic acid was increased after using plasma technology. Therefore, the cold plasma technology may represent a useful technique to improve the bioavailability of bioactive compounds in processed fruit juices.

引用

页码：670 / 679

页数：10

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