The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines (CROSBI ID 247068)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Lukić, Katarina ; Vukušić, Tomislava ; Tomašević, Marina ; Ćurko, Natka ; Gracin, Leo ; Kovačević Ganić, Karin
engleski
The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines
The cold plasma is an emerging electrotechnology for the improvement of food safety without loss of physicochemical or sensory properties. The purpose of this study was to evaluate the effects of plasma treatments on the chromatic characteristics and phenolic composition of red and white wines. The red wine Cabernet Sauvignon and white wine Graševina were treated with high voltage electrical discharge plasma considering the variations in frequency (60, 90 and 120 Hz) and processing time (3, 5 and 10 min). Total phenolics, total anthocyanins, total tannins and chromatic characteristics were analyzed by spectrophotometry while free anthocyanins, phenolic acids and flavan-3-ols by the HPLC-UV/Vis. Obtained results illustrated that plasma treatments have influenced the stability of phenolic compounds in wines without major changes in color parameters. Also, among two different processing parameters, the duration time was the most significant factor inducing changes on wines.
Cold plasma Color Phenolic composition Wine
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Podaci o izdanju
53
2019.
70-77
objavljeno
1466-8564
1878-5522
10.1016/j.ifset.2017.11.004