Improvement of the Bioavailability of Amazonian Juices Rich in Bioactive Compounds Using Glow Plasma Technique
The effects of processing time (10, 20 and 30 min) and plasma flow rate (10, 20 and 30 mL min −1 of synthetic air) on the bioactive compounds of camu-camu juice ( Myrciaria dubia ) treated using glow plasma were evaluated herein. Plasma technology promoted the increase of the bioactive compounds’ co...
Gespeichert in:
| Veröffentlicht in: | Food and bioprocess technology 2020-04, Vol.13 (4), p.670-679 |
|---|---|
| Hauptverfasser: | , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 679 |
|---|---|
| container_issue | 4 |
| container_start_page | 670 |
| container_title | Food and bioprocess technology |
| container_volume | 13 |
| creator | Castro, Debora Raquel Gomes Mar, Josiana Moreira da Silva, Laiane Souza da Silva, Kalil Araújo Sanches, Edgar Aparecido de Araújo Bezerra, Jaqueline Rodrigues, Sueli Fernandes, Fabiano André Narciso Campelo, Pedro Henrique |
| description | The effects of processing time (10, 20 and 30 min) and plasma flow rate (10, 20 and 30 mL min
−1
of synthetic air) on the bioactive compounds of camu-camu juice (
Myrciaria dubia
) treated using glow plasma were evaluated herein. Plasma technology promoted the increase of the bioactive compounds’ concentration (antioxidant compounds, ascorbic acid and total monomeric anthocyanins) in the juice serum. Peroxidase and polyphenol oxidase presented the higher reduction of the enzymatic activity for treatments using plasma flow rate of 20 mL min
−1
. The treatments with higher air flow rate presented great color change (Δ
E
* > 2). Furthermore, the bioavailability of ascorbic acid was increased after using plasma technology. Therefore, the cold plasma technology may represent a useful technique to improve the bioavailability of bioactive compounds in processed fruit juices. |
| doi_str_mv | 10.1007/s11947-020-02427-8 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2378629715</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2378629715</sourcerecordid><originalsourceid>FETCH-LOGICAL-c319t-54c0a3950ebf2a950232083c4d7ca52fda11df8b293c0e2d0329d40610c1aeac3</originalsourceid><addsrcrecordid>eNp9UF1LwzAUDaLgnP4BnwI-V2-Sdm0e59A5ERTZnkOWpltGm8ykncxfb7aKvvlwOZfL-eAehK4J3BKA_C4QwtM8AQpxUponxQkaEM6yJCMpP_3dGZyjixA2ACNICRsgO2u23u10o22LXYXbtcb3xsmdNLVcmtq0-8N53MgvZ420-LkzSgf8btQaG3vkqtbsNJ64Zus6Wwa8CMau8LR2n_itlqGReK7V2pqPTl-is0rWQV_94BAtHh_mk6fk5XU6m4xfEsUIb5MsVSAZz0AvKyojUkahYCotcyUzWpWSkLIqlpQzBZqWwCgvUxgRUERqqdgQ3fS-8bkYG1qxcZ23MVJQlhcjynOSRRbtWcq7ELyuxNabRvq9ICAOvYq-VxF7FcdeRRFFrBeFSLYr7f-s_1F9AxgTe7o</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2378629715</pqid></control><display><type>article</type><title>Improvement of the Bioavailability of Amazonian Juices Rich in Bioactive Compounds Using Glow Plasma Technique</title><source>SpringerLink Journals</source><creator>Castro, Debora Raquel Gomes ; Mar, Josiana Moreira ; da Silva, Laiane Souza ; da Silva, Kalil Araújo ; Sanches, Edgar Aparecido ; de Araújo Bezerra, Jaqueline ; Rodrigues, Sueli ; Fernandes, Fabiano André Narciso ; Campelo, Pedro Henrique</creator><creatorcontrib>Castro, Debora Raquel Gomes ; Mar, Josiana Moreira ; da Silva, Laiane Souza ; da Silva, Kalil Araújo ; Sanches, Edgar Aparecido ; de Araújo Bezerra, Jaqueline ; Rodrigues, Sueli ; Fernandes, Fabiano André Narciso ; Campelo, Pedro Henrique</creatorcontrib><description>The effects of processing time (10, 20 and 30 min) and plasma flow rate (10, 20 and 30 mL min
−1
of synthetic air) on the bioactive compounds of camu-camu juice (
Myrciaria dubia
) treated using glow plasma were evaluated herein. Plasma technology promoted the increase of the bioactive compounds’ concentration (antioxidant compounds, ascorbic acid and total monomeric anthocyanins) in the juice serum. Peroxidase and polyphenol oxidase presented the higher reduction of the enzymatic activity for treatments using plasma flow rate of 20 mL min
−1
. The treatments with higher air flow rate presented great color change (Δ
E
* > 2). Furthermore, the bioavailability of ascorbic acid was increased after using plasma technology. Therefore, the cold plasma technology may represent a useful technique to improve the bioavailability of bioactive compounds in processed fruit juices.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-020-02427-8</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Agriculture ; Air flow ; Anthocyanins ; Antioxidants ; Ascorbic acid ; Bioactive compounds ; Bioavailability ; Biological activity ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cold plasmas ; Enzymatic activity ; Flow rates ; Flow velocity ; Food Science ; Fruit juices ; Juices ; Original Paper ; Peroxidase ; Plasma ; Polyphenol oxidase ; Technology assessment ; Vitamin C</subject><ispartof>Food and bioprocess technology, 2020-04, Vol.13 (4), p.670-679</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020</rights><rights>Food and Bioprocess Technology is a copyright of Springer, (2020). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-54c0a3950ebf2a950232083c4d7ca52fda11df8b293c0e2d0329d40610c1aeac3</citedby><cites>FETCH-LOGICAL-c319t-54c0a3950ebf2a950232083c4d7ca52fda11df8b293c0e2d0329d40610c1aeac3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-020-02427-8$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-020-02427-8$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Castro, Debora Raquel Gomes</creatorcontrib><creatorcontrib>Mar, Josiana Moreira</creatorcontrib><creatorcontrib>da Silva, Laiane Souza</creatorcontrib><creatorcontrib>da Silva, Kalil Araújo</creatorcontrib><creatorcontrib>Sanches, Edgar Aparecido</creatorcontrib><creatorcontrib>de Araújo Bezerra, Jaqueline</creatorcontrib><creatorcontrib>Rodrigues, Sueli</creatorcontrib><creatorcontrib>Fernandes, Fabiano André Narciso</creatorcontrib><creatorcontrib>Campelo, Pedro Henrique</creatorcontrib><title>Improvement of the Bioavailability of Amazonian Juices Rich in Bioactive Compounds Using Glow Plasma Technique</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>The effects of processing time (10, 20 and 30 min) and plasma flow rate (10, 20 and 30 mL min
−1
of synthetic air) on the bioactive compounds of camu-camu juice (
Myrciaria dubia
) treated using glow plasma were evaluated herein. Plasma technology promoted the increase of the bioactive compounds’ concentration (antioxidant compounds, ascorbic acid and total monomeric anthocyanins) in the juice serum. Peroxidase and polyphenol oxidase presented the higher reduction of the enzymatic activity for treatments using plasma flow rate of 20 mL min
−1
. The treatments with higher air flow rate presented great color change (Δ
E
* > 2). Furthermore, the bioavailability of ascorbic acid was increased after using plasma technology. Therefore, the cold plasma technology may represent a useful technique to improve the bioavailability of bioactive compounds in processed fruit juices.</description><subject>Agriculture</subject><subject>Air flow</subject><subject>Anthocyanins</subject><subject>Antioxidants</subject><subject>Ascorbic acid</subject><subject>Bioactive compounds</subject><subject>Bioavailability</subject><subject>Biological activity</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cold plasmas</subject><subject>Enzymatic activity</subject><subject>Flow rates</subject><subject>Flow velocity</subject><subject>Food Science</subject><subject>Fruit juices</subject><subject>Juices</subject><subject>Original Paper</subject><subject>Peroxidase</subject><subject>Plasma</subject><subject>Polyphenol oxidase</subject><subject>Technology assessment</subject><subject>Vitamin C</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9UF1LwzAUDaLgnP4BnwI-V2-Sdm0e59A5ERTZnkOWpltGm8ykncxfb7aKvvlwOZfL-eAehK4J3BKA_C4QwtM8AQpxUponxQkaEM6yJCMpP_3dGZyjixA2ACNICRsgO2u23u10o22LXYXbtcb3xsmdNLVcmtq0-8N53MgvZ420-LkzSgf8btQaG3vkqtbsNJ64Zus6Wwa8CMau8LR2n_itlqGReK7V2pqPTl-is0rWQV_94BAtHh_mk6fk5XU6m4xfEsUIb5MsVSAZz0AvKyojUkahYCotcyUzWpWSkLIqlpQzBZqWwCgvUxgRUERqqdgQ3fS-8bkYG1qxcZ23MVJQlhcjynOSRRbtWcq7ELyuxNabRvq9ICAOvYq-VxF7FcdeRRFFrBeFSLYr7f-s_1F9AxgTe7o</recordid><startdate>20200401</startdate><enddate>20200401</enddate><creator>Castro, Debora Raquel Gomes</creator><creator>Mar, Josiana Moreira</creator><creator>da Silva, Laiane Souza</creator><creator>da Silva, Kalil Araújo</creator><creator>Sanches, Edgar Aparecido</creator><creator>de Araújo Bezerra, Jaqueline</creator><creator>Rodrigues, Sueli</creator><creator>Fernandes, Fabiano André Narciso</creator><creator>Campelo, Pedro Henrique</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope></search><sort><creationdate>20200401</creationdate><title>Improvement of the Bioavailability of Amazonian Juices Rich in Bioactive Compounds Using Glow Plasma Technique</title><author>Castro, Debora Raquel Gomes ; Mar, Josiana Moreira ; da Silva, Laiane Souza ; da Silva, Kalil Araújo ; Sanches, Edgar Aparecido ; de Araújo Bezerra, Jaqueline ; Rodrigues, Sueli ; Fernandes, Fabiano André Narciso ; Campelo, Pedro Henrique</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-54c0a3950ebf2a950232083c4d7ca52fda11df8b293c0e2d0329d40610c1aeac3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Agriculture</topic><topic>Air flow</topic><topic>Anthocyanins</topic><topic>Antioxidants</topic><topic>Ascorbic acid</topic><topic>Bioactive compounds</topic><topic>Bioavailability</topic><topic>Biological activity</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cold plasmas</topic><topic>Enzymatic activity</topic><topic>Flow rates</topic><topic>Flow velocity</topic><topic>Food Science</topic><topic>Fruit juices</topic><topic>Juices</topic><topic>Original Paper</topic><topic>Peroxidase</topic><topic>Plasma</topic><topic>Polyphenol oxidase</topic><topic>Technology assessment</topic><topic>Vitamin C</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Castro, Debora Raquel Gomes</creatorcontrib><creatorcontrib>Mar, Josiana Moreira</creatorcontrib><creatorcontrib>da Silva, Laiane Souza</creatorcontrib><creatorcontrib>da Silva, Kalil Araújo</creatorcontrib><creatorcontrib>Sanches, Edgar Aparecido</creatorcontrib><creatorcontrib>de Araújo Bezerra, Jaqueline</creatorcontrib><creatorcontrib>Rodrigues, Sueli</creatorcontrib><creatorcontrib>Fernandes, Fabiano André Narciso</creatorcontrib><creatorcontrib>Campelo, Pedro Henrique</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Castro, Debora Raquel Gomes</au><au>Mar, Josiana Moreira</au><au>da Silva, Laiane Souza</au><au>da Silva, Kalil Araújo</au><au>Sanches, Edgar Aparecido</au><au>de Araújo Bezerra, Jaqueline</au><au>Rodrigues, Sueli</au><au>Fernandes, Fabiano André Narciso</au><au>Campelo, Pedro Henrique</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Improvement of the Bioavailability of Amazonian Juices Rich in Bioactive Compounds Using Glow Plasma Technique</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2020-04-01</date><risdate>2020</risdate><volume>13</volume><issue>4</issue><spage>670</spage><epage>679</epage><pages>670-679</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>The effects of processing time (10, 20 and 30 min) and plasma flow rate (10, 20 and 30 mL min
−1
of synthetic air) on the bioactive compounds of camu-camu juice (
Myrciaria dubia
) treated using glow plasma were evaluated herein. Plasma technology promoted the increase of the bioactive compounds’ concentration (antioxidant compounds, ascorbic acid and total monomeric anthocyanins) in the juice serum. Peroxidase and polyphenol oxidase presented the higher reduction of the enzymatic activity for treatments using plasma flow rate of 20 mL min
−1
. The treatments with higher air flow rate presented great color change (Δ
E
* > 2). Furthermore, the bioavailability of ascorbic acid was increased after using plasma technology. Therefore, the cold plasma technology may represent a useful technique to improve the bioavailability of bioactive compounds in processed fruit juices.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11947-020-02427-8</doi><tpages>10</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1935-5130 |
| ispartof | Food and bioprocess technology, 2020-04, Vol.13 (4), p.670-679 |
| issn | 1935-5130 1935-5149 |
| language | eng |
| recordid | cdi_proquest_journals_2378629715 |
| source | SpringerLink Journals |
| subjects | Agriculture Air flow Anthocyanins Antioxidants Ascorbic acid Bioactive compounds Bioavailability Biological activity Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Cold plasmas Enzymatic activity Flow rates Flow velocity Food Science Fruit juices Juices Original Paper Peroxidase Plasma Polyphenol oxidase Technology assessment Vitamin C |
| title | Improvement of the Bioavailability of Amazonian Juices Rich in Bioactive Compounds Using Glow Plasma Technique |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-05T08%3A41%3A33IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Improvement%20of%20the%20Bioavailability%20of%20Amazonian%20Juices%20Rich%20in%20Bioactive%20Compounds%20Using%20Glow%20Plasma%20Technique&rft.jtitle=Food%20and%20bioprocess%20technology&rft.au=Castro,%20Debora%20Raquel%20Gomes&rft.date=2020-04-01&rft.volume=13&rft.issue=4&rft.spage=670&rft.epage=679&rft.pages=670-679&rft.issn=1935-5130&rft.eissn=1935-5149&rft_id=info:doi/10.1007/s11947-020-02427-8&rft_dat=%3Cproquest_cross%3E2378629715%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2378629715&rft_id=info:pmid/&rfr_iscdi=true |