Impact of pretreatment with dielectric barrier discharge plasma on the drying characteristics and bioactive compounds of jackfruit slices

BACKGROUND Hot‐air drying is a popular method for preserving the production of jackfruit, but heat treatment damages its nutritional qualities. Cold plasma is one of the pretreatment methods used to preserve quality attributes of fruits before drying. In the present work, we studied the effect of di...

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Veröffentlicht in:	Journal of the science of food and agriculture 2024-04, Vol.104 (6), p.3654-3664
Hauptverfasser:	Seelarat, Weerasak, Sangwanna, Sujarinee, Chaiwon, Tawan, Panklai, Teerapap, Chaosuan, Natthaphon, Bootchanont, Atipong, Wattanawikkam, Chakkaphan, Porjai, Porramain, Khuangsatung, Wongvisarut, Boonyawan, Dheerawan
Format:	Artikel
Sprache:	eng
Schlagworte:	Air drying antioxidant activity Artocarpus heterophyllus Ascorbic acid Bioactive compounds Biological activity Carotenoids Cold plasmas Dielectric barrier discharge dielectric barrier discharge plasma dried jackfruit slices Drying Emission spectra Flavonoids Heat treatment Heat treatments Hydroxyl radicals Jackfruit Microstructure Neon Nitrogen ions Nitrogen plasma Phenols Plasma Polysaccharides Pretreatment Quality management Saccharides Spectral emittance Spectrophotometry Total phenolic contents
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