Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice

卷:190

Kovacevic, Danijela Bursac ; Putnik, Predrag ; Dragovic-Uzelac, Verica ; Pedisic, Sandra ; Jambrak, Anet Rezek ; Herceg, Zoran

Univ Zagreb

关键词: Anthocyanins;    Color;    Pomegranate juice;    Cold atmospheric gas phase plasma;   

DOI  :  10.1016/j.foodchem.2015.05.099

学科分类：食品科学和技术

【 摘 要 】

The aim of the study was to evaluate effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Outcomes of plasma treatment were observed at different operating conditions: (i) treatment time (3, 5, 7 min), (ii) treated juice volume (3, 4, 5 cm(3)), and (iii) gas flow (0.75, 1, 1.25 dm(3)/min). The greatest anthocyanin stability was found at: 3 min treatment time, 5 cm(3) sample volume, and 0.75 dm(3)/min gas flow. Plasma treatment yielded higher anthocyanin content from 21% to 35%. Multivariate analysis showed that total color change was not associated with sample volume and treatment time, however it declined with increased gas flow. The change of color increased in comparison treated vs. untreated pomegranate juice. Constructed mathematical equation confirmed that increase of anthocyanin content increased with gas flow, sample volume and change in color. In summary, this study showed that plasma treatment had positive influences on anthocyanins stability and color change in cloudy pomegranate juice. (C) 2015 Elsevier Ltd. All rights reserved.