Effect of high voltage atmospheric cold plasma on white grape juice quality
BACKGROUND This study focuses on the effects of novel, non‐thermal high voltage atmospheric cold plasma (HVACP) processing on the quality of grape juice. A quality‐based comparison of cold plasma treatment with thermal pasteurization treatment of white grape juice was done. RESULTS HVACP treatment o...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2017-09, Vol.97 (12), p.4016-4021 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Pankaj, Shashi Kishor Wan, Zifan Colonna, William Keener, Kevin M |
| description | BACKGROUND
This study focuses on the effects of novel, non‐thermal high voltage atmospheric cold plasma (HVACP) processing on the quality of grape juice. A quality‐based comparison of cold plasma treatment with thermal pasteurization treatment of white grape juice was done.
RESULTS
HVACP treatment of grape juice at 80 kV for 4 min resulted in a 7.4 log10 CFU mL−1 reduction in Saccharomyces cerevisiae without any significant (P > 0.05) change in pH, acidity and electrical conductivity of the juice. An increase in non‐enzymatic browning was observed, but total color difference was very low and within acceptable limits. Spectrophotometric measurements showed a decrease in total phenolics, total flavonoids, DPPH free radical scavenging and antioxidant capacity, but they were found to be comparable to those resulting from thermal pasteurization. An increase in total flavonols was observed after HVACP treatments.
CONCLUSION
HVACP treatment of white grape juice at 80 kV for 2 min was found to be comparable to thermal pasteurization in all analyzed quality attributes. HVACP has shown the potential to be used as an alternative to thermal treatment of white grape juice. © 2017 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.8268 |
| format | Article |
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This study focuses on the effects of novel, non‐thermal high voltage atmospheric cold plasma (HVACP) processing on the quality of grape juice. A quality‐based comparison of cold plasma treatment with thermal pasteurization treatment of white grape juice was done.
RESULTS
HVACP treatment of grape juice at 80 kV for 4 min resulted in a 7.4 log10 CFU mL−1 reduction in Saccharomyces cerevisiae without any significant (P > 0.05) change in pH, acidity and electrical conductivity of the juice. An increase in non‐enzymatic browning was observed, but total color difference was very low and within acceptable limits. Spectrophotometric measurements showed a decrease in total phenolics, total flavonoids, DPPH free radical scavenging and antioxidant capacity, but they were found to be comparable to those resulting from thermal pasteurization. An increase in total flavonols was observed after HVACP treatments.
CONCLUSION
HVACP treatment of white grape juice at 80 kV for 2 min was found to be comparable to thermal pasteurization in all analyzed quality attributes. HVACP has shown the potential to be used as an alternative to thermal treatment of white grape juice. © 2017 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.8268</identifier><identifier>PMID: 28195339</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Acidity ; Antioxidants - analysis ; cold plasma ; Cold treatment ; Colony-forming cells ; Color ; Electric potential ; Electrical conductivity ; Electrical resistivity ; Flavonoids ; Flavonoids - analysis ; Flavonols ; Flavonols - analysis ; Food Handling - instrumentation ; Food Handling - methods ; Food quality ; Fruit - chemistry ; Fruit - drug effects ; Fruit and Vegetable Juices - analysis ; Fruit juices ; Fungi ; grape juice ; Heat treatment ; High voltage ; HVACP ; juice quality ; Pasteurization ; pH effects ; Plasma ; Plasma Gases - pharmacology ; Plasmas (physics) ; Quality management ; Saccharomyces cerevisiae ; Scavenging ; Spectrophotometry ; Vitis - chemistry ; Vitis - drug effects ; Voltage</subject><ispartof>Journal of the science of food and agriculture, 2017-09, Vol.97 (12), p.4016-4021</ispartof><rights>2017 Society of Chemical Industry</rights><rights>2017 Society of Chemical Industry.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3538-18b4018b92da82b0a32586d2bd7a4ea9dae5921e26070fdc646b3d1fd6374f233</citedby><cites>FETCH-LOGICAL-c3538-18b4018b92da82b0a32586d2bd7a4ea9dae5921e26070fdc646b3d1fd6374f233</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.8268$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.8268$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28195339$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pankaj, Shashi Kishor</creatorcontrib><creatorcontrib>Wan, Zifan</creatorcontrib><creatorcontrib>Colonna, William</creatorcontrib><creatorcontrib>Keener, Kevin M</creatorcontrib><title>Effect of high voltage atmospheric cold plasma on white grape juice quality</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
This study focuses on the effects of novel, non‐thermal high voltage atmospheric cold plasma (HVACP) processing on the quality of grape juice. A quality‐based comparison of cold plasma treatment with thermal pasteurization treatment of white grape juice was done.
RESULTS
HVACP treatment of grape juice at 80 kV for 4 min resulted in a 7.4 log10 CFU mL−1 reduction in Saccharomyces cerevisiae without any significant (P > 0.05) change in pH, acidity and electrical conductivity of the juice. An increase in non‐enzymatic browning was observed, but total color difference was very low and within acceptable limits. Spectrophotometric measurements showed a decrease in total phenolics, total flavonoids, DPPH free radical scavenging and antioxidant capacity, but they were found to be comparable to those resulting from thermal pasteurization. An increase in total flavonols was observed after HVACP treatments.
CONCLUSION
HVACP treatment of white grape juice at 80 kV for 2 min was found to be comparable to thermal pasteurization in all analyzed quality attributes. HVACP has shown the potential to be used as an alternative to thermal treatment of white grape juice. © 2017 Society of Chemical Industry</description><subject>Acidity</subject><subject>Antioxidants - analysis</subject><subject>cold plasma</subject><subject>Cold treatment</subject><subject>Colony-forming cells</subject><subject>Color</subject><subject>Electric potential</subject><subject>Electrical conductivity</subject><subject>Electrical resistivity</subject><subject>Flavonoids</subject><subject>Flavonoids - analysis</subject><subject>Flavonols</subject><subject>Flavonols - analysis</subject><subject>Food Handling - instrumentation</subject><subject>Food Handling - methods</subject><subject>Food quality</subject><subject>Fruit - chemistry</subject><subject>Fruit - drug effects</subject><subject>Fruit and Vegetable Juices - analysis</subject><subject>Fruit juices</subject><subject>Fungi</subject><subject>grape juice</subject><subject>Heat treatment</subject><subject>High voltage</subject><subject>HVACP</subject><subject>juice quality</subject><subject>Pasteurization</subject><subject>pH effects</subject><subject>Plasma</subject><subject>Plasma Gases - pharmacology</subject><subject>Plasmas (physics)</subject><subject>Quality management</subject><subject>Saccharomyces cerevisiae</subject><subject>Scavenging</subject><subject>Spectrophotometry</subject><subject>Vitis - chemistry</subject><subject>Vitis - drug effects</subject><subject>Voltage</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kLtOwzAUQC0EoqUw8APIEgsMaf2KY49V1fKqxADMlhPbbaqkTuOEqn9PSgsDEsu9wz06ujoAXGM0xAiR0So4PRSEixPQx0gmEUIYnYJ-dyNRjBnpgYsQVgghKTk_Bz0isIwplX3wMnXOZg30Di7zxRJ--qLRCwt1U_pQLW2dZzDzhYFVoUOpoV_D7TJvLFzUurJw1eaZhZtWF3mzuwRnThfBXh33AHzMpu-Tx2j--vA0Gc-jjMZURFikDHVDEqMFSZGmJBbckNQkmlktjbaxJNgSjhLkTMYZT6nBznCaMEcoHYC7g7eq_aa1oVFlHjJbFHptfRsUFlxQySlLOvT2D7rybb3uvlNYkoQRygTrqPsDldU-hNo6VdV5qeudwkjtC6t9YbUv3LE3R2Obltb8kj9JO2B0ALZ5YXf_m9Tz22z8rfwCg6KESg</recordid><startdate>201709</startdate><enddate>201709</enddate><creator>Pankaj, Shashi Kishor</creator><creator>Wan, Zifan</creator><creator>Colonna, William</creator><creator>Keener, Kevin M</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201709</creationdate><title>Effect of high voltage atmospheric cold plasma on white grape juice quality</title><author>Pankaj, Shashi Kishor ; Wan, Zifan ; Colonna, William ; Keener, Kevin M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3538-18b4018b92da82b0a32586d2bd7a4ea9dae5921e26070fdc646b3d1fd6374f233</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Acidity</topic><topic>Antioxidants - analysis</topic><topic>cold plasma</topic><topic>Cold treatment</topic><topic>Colony-forming cells</topic><topic>Color</topic><topic>Electric potential</topic><topic>Electrical conductivity</topic><topic>Electrical resistivity</topic><topic>Flavonoids</topic><topic>Flavonoids - analysis</topic><topic>Flavonols</topic><topic>Flavonols - analysis</topic><topic>Food Handling - instrumentation</topic><topic>Food Handling - methods</topic><topic>Food quality</topic><topic>Fruit - chemistry</topic><topic>Fruit - drug effects</topic><topic>Fruit and Vegetable Juices - analysis</topic><topic>Fruit juices</topic><topic>Fungi</topic><topic>grape juice</topic><topic>Heat treatment</topic><topic>High voltage</topic><topic>HVACP</topic><topic>juice quality</topic><topic>Pasteurization</topic><topic>pH effects</topic><topic>Plasma</topic><topic>Plasma Gases - pharmacology</topic><topic>Plasmas (physics)</topic><topic>Quality management</topic><topic>Saccharomyces cerevisiae</topic><topic>Scavenging</topic><topic>Spectrophotometry</topic><topic>Vitis - chemistry</topic><topic>Vitis - drug effects</topic><topic>Voltage</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pankaj, Shashi Kishor</creatorcontrib><creatorcontrib>Wan, Zifan</creatorcontrib><creatorcontrib>Colonna, William</creatorcontrib><creatorcontrib>Keener, Kevin M</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pankaj, Shashi Kishor</au><au>Wan, Zifan</au><au>Colonna, William</au><au>Keener, Kevin M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of high voltage atmospheric cold plasma on white grape juice quality</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2017-09</date><risdate>2017</risdate><volume>97</volume><issue>12</issue><spage>4016</spage><epage>4021</epage><pages>4016-4021</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
This study focuses on the effects of novel, non‐thermal high voltage atmospheric cold plasma (HVACP) processing on the quality of grape juice. A quality‐based comparison of cold plasma treatment with thermal pasteurization treatment of white grape juice was done.
RESULTS
HVACP treatment of grape juice at 80 kV for 4 min resulted in a 7.4 log10 CFU mL−1 reduction in Saccharomyces cerevisiae without any significant (P > 0.05) change in pH, acidity and electrical conductivity of the juice. An increase in non‐enzymatic browning was observed, but total color difference was very low and within acceptable limits. Spectrophotometric measurements showed a decrease in total phenolics, total flavonoids, DPPH free radical scavenging and antioxidant capacity, but they were found to be comparable to those resulting from thermal pasteurization. An increase in total flavonols was observed after HVACP treatments.
CONCLUSION
HVACP treatment of white grape juice at 80 kV for 2 min was found to be comparable to thermal pasteurization in all analyzed quality attributes. HVACP has shown the potential to be used as an alternative to thermal treatment of white grape juice. © 2017 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>28195339</pmid><doi>10.1002/jsfa.8268</doi><tpages>6</tpages></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2017-09, Vol.97 (12), p.4016-4021 |
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| subjects | Acidity Antioxidants - analysis cold plasma Cold treatment Colony-forming cells Color Electric potential Electrical conductivity Electrical resistivity Flavonoids Flavonoids - analysis Flavonols Flavonols - analysis Food Handling - instrumentation Food Handling - methods Food quality Fruit - chemistry Fruit - drug effects Fruit and Vegetable Juices - analysis Fruit juices Fungi grape juice Heat treatment High voltage HVACP juice quality Pasteurization pH effects Plasma Plasma Gases - pharmacology Plasmas (physics) Quality management Saccharomyces cerevisiae Scavenging Spectrophotometry Vitis - chemistry Vitis - drug effects Voltage |
| title | Effect of high voltage atmospheric cold plasma on white grape juice quality |
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