Abstract
The effects of glow discharge plasma on siriguela (purple mombin) juice quality were investigated through an experimental design changing the processing time (5–15 min) and the nitrogen gas flow rate (10–30 mL/min). Selected physicochemical properties and bioactive compounds were evaluated pre- and post-processing. No significant changes were found for vitamin C, and the processing did not affect the color of the product. Pigments, total phenolics, antioxidant activity, and B vitamins were increased due to the plasma processing. An increase in antioxidant activity was also observed. Polyphenol oxidase activity showed a decrease of about 20% (20 mL/min of N2/15 min), whereas peroxidase presented a slight activation (6%) in some processing conditions. The plasma processing imparted a positive or an adverse effect on the bioactive compounds in siriguela juice showing the importance of the optimization of food processing by cold plasma for real application. This behavior is related to the time intensity of the treatment, which can promote the extraction of the bioactive compound from the juice pulp followed by degradation at higher times or processing intensity. Due to the low pH of siriguela juice, no microbial contamination was found in the processed juices.
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The authors thank CAPES and FUNCAP for the scholarship and CNPq through the National Institute of Tropical Fruits for the financial support.
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Paixão, L.M.N., Fonteles, T.V., Oliveira, V.S. et al. Cold Plasma Effects on Functional Compounds of Siriguela Juice. Food Bioprocess Technol 12, 110–121 (2019). https://doi.org/10.1007/s11947-018-2197-z
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DOI: https://doi.org/10.1007/s11947-018-2197-z