Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency.
The aim of this paper was to evaluate the effect of cold plasma excitation frequency on camu-camu juice processing. Different levels of frequency (200, 420, 583, 698 and 960 Hz) were applied on camu-camu juice to measure the contents of ascorbic acid and anthocyanins, as well as to evaluate the antioxidant compounds (DPPH, ABTS, FRAP and phenolic compounds), peroxidase and polyphenol oxidase enzymatic activity and color. Furthermore, the juice bioaccessibility was evaluated after simulated digestion. The ascorbic acid concentration was increased when higher excitation frequencies were employed, increasing their bioavailability. Anthocyanins, peroxidase and polyphenol oxidase presented considerable degradation with increasing the plasma excitation frequency. For this reason, the juice processing proposed herein represents an alternative to enhance its nutritional quality. Moreover, the use of cold plasma reduced the activity concentration of endogenous enzymes, presenting considerable degradation for higher excitation frequency.
['de Castro|Debora Raquel Gomes|DRG|', 'Mar|Josiana Moreira|JM|', 'da Silva|Laiane Santos|LS|', 'da Silva|Kalil Araújo|KA|', 'Sanches|Edgar Aparecido|EA|', 'de Araújo Bezerra|Jaqueline|J|', 'Rodrigues|Sueli|S|', 'Fernandes|Fabiano A N|FAN|', 'Campelo|Pedro Henrique|PH|']
D000872:Anthocyanins D000975:Antioxidants D001205:Ascorbic Acid D004156:Catechol Oxidase D003116:Color D005504:Food Analysis D005511:Food Handling D063427:Food Quality D005638:Fruit D000067030:Fruit and Vegetable Juices D027822:Myrtaceae D009195:Peroxidase D010636:Phenols D010936:Plant Extracts D058626:Plasma Gases
Ascorbic acid Anthocyanins Bioavailability Emerging technologies Myrciaria dubia Radiofrequency cold plasma