Atmospheric cold plasma frequency imparts changes on cashew apple juice composition and improves vitamin C bioaccessibility.

Autor: K F Leite A; Department of Chemical Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil., Fonteles TV; Department of Food Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil., B A R Miguel T; Department of Food Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil., Silvestre da Silva G; Embrapa Tropical Agroindustry, Rua Dra Sara Mesquita Rua Dr(a), Sara Mesquita, n(o) 2.270, CEP 60511-110, Fortaleza-CE, Brazil., Sousa de Brito E; Embrapa Tropical Agroindustry, Rua Dra Sara Mesquita Rua Dr(a), Sara Mesquita, n(o) 2.270, CEP 60511-110, Fortaleza-CE, Brazil., Alves Filho EG; Department of Food Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil., Fernandes FAN; Department of Chemical Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil., Rodrigues S; Department of Food Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil. Electronic address: sueli@ufc.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Sep; Vol. 147, pp. 110479. Date of Electronic Publication: 2021 May 31.
DOI: 10.1016/j.foodres.2021.110479
Abstrakt: This study evaluated the atmospheric cold plasma (ACP) effect on cashew apple juice composition at different frequencies (200 and 700 Hz). The impact of this non-thermal technology on the organic juice compounds after the processing and along with the in vitro digestion carried out in a simulated digestion system at 37 °C/6 h was evaluated. The changes in the juice composition were determined by NMR spectroscopy and chemometric analyses. Vitamin C and total phenolic compounds were also quantified in processed and non-processed (control) juices and after each digestion phase. The results showed decreased glucose and fructose in samples treated by ACP and an increment in malic acid concentration for ACP700. ACP increased the amount of vitamin C in the juices and did not affect the total phenolic content. The gastric digestion highlighted the pronounced effect of plasma on the juice composition, increasing all of the components detected by NMR. Cashew apple juice processed by ACP700 presented a higher concentration of malic acid and phenylalanine. An increased bioaccessibility of vitamin C was also found for ACP700. Although ACP processing has decreased some compounds' concentration, this technology improved the bioaccessibility of vitamin C - the main bioactive compound of cashew apple juice.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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