2026-05-04T22:00:55Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/53282022-04-07T10:56:32Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Illera Gigante, Alba Ester 296 500 Chaple, S. e9c57402-ef8d-4199-a60d-d0772bbdfc8e 500 Sanz Díez, Mª Teresa 530 500 Ng, S. 6d559b24-7bd1-4445-bf67-bac1c69ecca1 500 Lu, P. ee8c530d-6c1b-464b-a47d-fb0b89c850ae 500 Jones, J. a7530f75-7b84-45e6-8ed2-f2fccd90582f 500 Carey, E. 6022ac8d-86b3-4265-817f-56bf54b9c4db 500 Bourke, P. 049fb337-39c5-485f-97a7-45605bad67d2 500 2020-06-05T12:05:03Z 2020-06-05T12:05:03Z 2019-09 2590-1575 http://hdl.handle.net/10259/5328 10.1016/j.fochx.2019.100049 Direct cold plasma treatment has been investigated as an alternative non-thermal technology as a means of maintaining and improving quality of fresh cloudy apple juice. Process variables studied included type of plasma discharge, input voltage and treatment time on polyphenol oxidase (PPO) inactivation. Spark discharge plasma at 10.5 kV for 5 min was the best treatment, with near total inactivation of PPO achieved, although good PPO inactivation was also recorded using shorter treatment times. Residual activity (RA) of PPO was 16 and 27.6% after 5 and 4 min of treatment respectively. This PPO inactivation was maintained throughout the storage trials, but decreased with samples treated for a shorter time. Plasma treatment improved key quality parameters of Golden delicious cloudy apple juice, with retention of critical quality parameters during extended storage trials. Color was the most noticeable change, which was enhanced with retention of a greener color. An increase of 69 and 64% was obtained in the total phenolic content after 4 and 5 min of treatment, respectively. Therefore, cold plasma was demonstrated to be a good alternative to traditional heat treatments for enhanced quality retention of fresh cloudy apple juice and over its storage. Spanish Government (MINECO) and the European Regional Development Fund (ERDF) [Project CTQ2015-64396-R] and in part by a research grant from Science Foundation Ireland (SFI) under the Grant Number SFI/16/BBSRC/3391 and the BBSRC under the Grant Reference BB/P008496/1 application/pdf eng Elsevier Food Chemistry: X. 2019. V. 3, 100049 https://doi.org/10.1016/j.fochx.2019.100049 info:eu-repo/grantAgreement/MINECO/CTQ2015-64396-R Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Cloudy apple juice Spark discharge PPO inactivation Quality parameters Shelf life study Ingeniería química Alimentos Chemical engineering Food Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Food Chemistry: X 3 100049 TEXT Illera-fcx_2019.pdf.txt Illera-fcx_2019.pdf.txt Extracted text text/plain 60883 https://riubu.ubu.es/bitstream/10259/5328/5/Illera-fcx_2019.pdf.txt 31711ff6cc481c8ee982ef839419f6d0 MD5 5 THUMBNAIL Illera-fcx_2019.pdf.jpg Illera-fcx_2019.pdf.jpg IM Thumbnail image/jpeg 4773 https://riubu.ubu.es/bitstream/10259/5328/4/Illera-fcx_2019.pdf.jpg 044ba117a6c25e12c2891fa4c1cb6d76 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/5328/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/5328/2/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 2 ORIGINAL Illera-fcx_2019.pdf Illera-fcx_2019.pdf application/pdf 686515 https://riubu.ubu.es/bitstream/10259/5328/1/Illera-fcx_2019.pdf a6f64d836eb75d8cd1798548e42de30f MD5 1 10259/5328 oai:riubu.ubu.es:10259/5328 2022-04-07 12:56:32.638 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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