2024-03-28T13:21:50Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/53282022-04-07T10:56:32Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage
Illera Gigante, Alba Ester
Chaple, S.
Sanz Díez, Mª Teresa
Ng, S.
Lu, P.
Jones, J.
Carey, E.
Bourke, P.
Cloudy apple juice
Spark discharge
PPO inactivation
Quality parameters
Shelf life study
Ingeniería química
Alimentos
Chemical engineering
Food
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
2020-06-05T12:05:03Z
2020-06-05T12:05:03Z
2019-09
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
2590-1575
http://hdl.handle.net/10259/5328
10.1016/j.fochx.2019.100049
eng
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
application/pdf
Elsevier
https://riubu.ubu.es/bitstream/10259/5328/4/Illera-fcx_2019.pdf.jpg
Hispana
TEXT
http://creativecommons.org/licenses/by-nc-nd/4.0/
RIUBU. Repositorio Institucional de la Universidad de Burgos
http://hdl.handle.net/10259/5328