Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage

DC FieldValueLanguage
dc.contributor.authorIllera, A. E.-
dc.contributor.authorChaple, Sonal-
dc.contributor.authorSanz, M. T.-
dc.contributor.authorBourke, Paula-
dc.contributor.authoret al.-
dc.date.accessioned2021-11-10T17:16:24Z-
dc.date.available2021-11-10T17:16:24Z-
dc.date.issued2019-09-30-
dc.identifier.citationFood Chemistry: Xen_US
dc.identifier.issn2590-1575-
dc.identifier.urihttp://hdl.handle.net/10197/12627-
dc.description.abstractDirect cold plasma treatment has been investigated as an alternative non-thermal technology as a means of maintaining and improving quality of fresh cloudy apple juice. Process variables studied included type of plasma discharge, input voltage and treatment time on polyphenol oxidase (PPO) inactivation. Spark discharge plasma at 10.5 kV for 5 min was the best treatment, with near total inactivation of PPO achieved, although good PPO inactivation was also recorded using shorter treatment times. Residual activity (RA) of PPO was 16 and 27.6% after 5 and 4 min of treatment respectively. This PPO inactivation was maintained throughout the storage trials, but decreased with samples treated for a shorter time. Plasma treatment improved key quality parameters of Golden delicious cloudy apple juice, with retention of critical quality parameters during extended storage trials. Color was the most noticeable change, which was enhanced with retention of a greener color. An increase of 69 and 64% was obtained in the total phenolic content after 4 and 5 min of treatment, respectively. Therefore, cold plasma was demonstrated to be a good alternative to traditional heat treatments for enhanced quality retention of fresh cloudy apple juice and over its storage.en_US
dc.description.sponsorshipEuropean Commission - European Regional Development Funden_US
dc.description.sponsorshipScience Foundation Irelanden_US
dc.format.mediumElectronic-eCollection-
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectCloudy apple juiceen_US
dc.subjectCold plasmaen_US
dc.subjectSpark dischargeen_US
dc.subjectPPO inactivationen_US
dc.subjectQuality parametersen_US
dc.subjectShelf life studyen_US
dc.subjectAtmospheric pressure plasmaen_US
dc.subjectNonthermal plasmaen_US
dc.subjectAnacardium occidentaleen_US
dc.titleEffect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storageen_US
dc.typeJournal Articleen_US
dc.internal.authorcontactotherpaula.bourke@ucd.ieen_US
dc.statusPeer revieweden_US
dc.identifier.volume3en_US
dc.citation.otherArticle Number: 100049en_US
dc.identifier.doi10.1016/j.fochx.2019.100049-
dc.neeo.contributorIllera|A. E.|aut|-
dc.neeo.contributorChaple|Sonal|aut|-
dc.neeo.contributorSanz|M. T.|aut|-
dc.neeo.contributorBourke|Paula|aut|-
dc.neeo.contributoret al.||aut|-
dc.description.othersponsorshipSpanish Governmenten_US
dc.date.updated2020-09-21T21:32:33Z-
dc.identifier.grantidCTQ2015-64396-R-
dc.identifier.grantidSFI/16/BBSRC/3391-
dc.rights.licensehttps://creativecommons.org/licenses/by-nc-nd/3.0/ie/en_US
item.fulltextWith Fulltext-
item.grantfulltextopen-
Appears in Collections:Biosystems and Food Engineering Research Collection
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