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dc.contributor.authorIllera Gigante, Alba Ester 
dc.contributor.authorChaple, S.
dc.contributor.authorSanz Díez, Mª Teresa 
dc.contributor.authorNg, S.
dc.contributor.authorLu, P.
dc.contributor.authorJones, J.
dc.contributor.authorCarey, E.
dc.contributor.authorBourke, P.
dc.date.accessioned2020-06-05T12:05:03Z
dc.date.available2020-06-05T12:05:03Z
dc.date.issued2019-09
dc.identifier.issn2590-1575
dc.identifier.urihttp://hdl.handle.net/10259/5328
dc.description.abstractDirect 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.en
dc.description.sponsorshipSpanish 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/P008496/1es
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieres
dc.relation.ispartofFood Chemistry: X. 2019. V. 3, 100049es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectCloudy apple juiceen
dc.subjectSpark dischargeen
dc.subjectPPO inactivationen
dc.subjectQuality parametersen
dc.subjectShelf life studyen
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.titleEffect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storageen
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.1016/j.fochx.2019.100049es
dc.identifier.doi10.1016/j.fochx.2019.100049
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/CTQ2015-64396-R
dc.journal.titleFood Chemistry: Xes
dc.volume.number3es
dc.page.initial100049es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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