大气压冷等离子体对石榴汁中花色苷和颜色的影响。
Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice.
机构信息
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
出版信息
Food Chem. 2016 Jan 1;190:317-323. doi: 10.1016/j.foodchem.2015.05.099. Epub 2015 May 22.
The aim of the study was to evaluate effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Outcomes of plasma treatment were observed at different operating conditions: (i) treatment time (3, 5, 7 min), (ii) treated juice volume (3, 4, 5 cm(3)), and (iii) gas flow (0.75, 1, 1.25 dm(3)/min). The greatest anthocyanin stability was found at: 3 min treatment time, 5 cm(3) sample volume, and 0.75 dm(3)/min gas flow. Plasma treatment yielded higher anthocyanin content from 21% to 35%. Multivariate analysis showed that total color change was not associated with sample volume and treatment time, however it declined with increased gas flow. The change of color increased in comparison treated vs. untreated pomegranate juice. Constructed mathematical equation confirmed that increase of anthocyanin content increased with gas flow, sample volume and change in color. In summary, this study showed that plasma treatment had positive influences on anthocyanins stability and color change in cloudy pomegranate juice.
本研究旨在评估大气压冷等离子体对石榴汁中花色苷和颜色的影响。在不同的操作条件下观察等离子体处理的结果：（i）处理时间（3、5、7 分钟）；（ii）处理的果汁体积（3、4、5 cm(3)）；和（iii）气体流量（0.75、1、1.25 dm(3)/min）。在 3 分钟的处理时间、5 cm(3)的样品体积和 0.75 dm(3)/min 的气体流量下，花色苷稳定性最高。等离子体处理使花色苷含量从 21%增加到 35%。多元分析表明，总色差与样品体积和处理时间无关，但随着气体流量的增加而下降。与未经处理的石榴汁相比，处理过的石榴汁的颜色变化增加。构建的数学方程证实，花色苷含量的增加与气体流量、样品体积和颜色变化成正比。总之，本研究表明，等离子体处理对混浊石榴汁中花色苷的稳定性和颜色变化有积极影响。
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