The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice (CROSBI ID 214988)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Elez Garofulić, Ivona ; Režek Jambrak, Anet ; Milošević, Slobodan ; Dragović-Uzelac, Verica ; Zorić, Zoran ; Herceg, Zoran
engleski
The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice
The purpose of this research was to evaluate the effect of cold atmospheric pressure gas phase plasma treatment on anthocyanins and phenolic acids in sour cherry Marasca juice. Plasma treatment was optimized using a response surface methodology regarding the treatment time, sample volume and applied gas flow and compared to thermal pasteurization and untreated juice. Short treatment (3 min) of larger volume of the juice (3 mL) resulted in the highest concentration of both anthocyanins and phenolic acids. Compared to pasteurized and untreated juice, plasma treated sour cherry Marasca juice at optimized conditions had higher amount of phenolic compounds. Observed increase in phenolic compounds content in sour cherry Marasca juices could be a result of undefined small-sized aggregates or particles, which would be dissociated by the plasma treatment.
Polyphenols; Plasma; Fruit juice; RSM; Pasteurization
S.I.: Healthy Snacks: Recent Trends and Innovative Developments to Meet Current Needs.
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Podaci o izdanju
62 (1/2)
2015.
894-900
objavljeno
0023-6438
10.1016/j.lwt.2014.08.036
Povezanost rada
Fizika, Prehrambena tehnologija