Center of Innovative and Applied Bioprocessing (CIAB), Mohali, India.
Food Sci Technol Int. 2020 Jan;26(1):3-10. doi: 10.1177/1082013219865360. Epub 2019 Aug 1.
The aim of this study was to investigate the hurdle effect of combining atmospheric cold plasma (ACP) with hydrothermal treatment on ascorbic acid, individual polyphenolic compounds, total phenolic content, and microbial inactivation of strawberry juice. Strawberry juice was treated with ACP for 10 and 15 min using dielectric barrier discharge at 60 kV with the input voltage of 260 V. The ascorbic acid concentration was retained maximum only in ACP treatment followed by ACP + hydrothermal treatment. Furthermore, ACP treatment for 10 min coupled with hydrothermal treatment resulted in the higher concentration of gallic acid, epigallocatechin, phloretin, naringin, hyprin, and 4-O-caffeoylquinic acid with respect to control ( < 0.05). In addition, ACP treatment for 10 min at 60 kV in combination with hydrothermal treatment resulted in increased total phenolic content ( < 0.05). Moreover, a 2-log microbial reduction was found in processed strawberry juice with ACP coupled-hydrothermal treatment in comparison to control juice ( < 0.05). Therefore, ACP treatment of 10 min followed by hydrothermal treatment was found to be advantageous processing for strawberry juice to retain nutritional quality and decrease microbial load. Moreover, further optimization of ACP or hydrothermal processing with utilization of preservatives could be achieved for desired microbial inactivation for an industrial process.
本研究旨在探讨大气压冷等离子体（ACP）与湿热处理相结合对草莓汁中抗坏血酸、单一多酚化合物、总酚含量和微生物灭活的障碍效应。使用介电阻挡放电在 60 kV 下用 260 V 的输入电压对草莓汁进行 10 和 15 分钟的 ACP 处理。仅在 ACP 处理后保留最大的抗坏血酸浓度，随后是 ACP+湿热处理。此外，与对照相比（<0.05），10 分钟的 ACP 处理与湿热处理相结合导致没食子酸、表儿茶素、根皮苷、柚皮苷、白杨素和 4-O-咖啡酰奎尼酸的浓度更高。此外，与对照果汁相比，在 60 kV 下进行 10 分钟的 ACP 处理与湿热处理相结合导致总酚含量增加（<0.05）。此外，在处理过的草莓汁中发现 ACP 结合湿热处理可使微生物减少 2 个对数级，与对照果汁相比（<0.05）。因此，发现 ACP 处理 10 分钟后再进行湿热处理有利于草莓汁保留营养品质并降低微生物负荷。此外，通过利用防腐剂进一步优化 ACP 或湿热处理，可以实现工业处理所需的微生物灭活。
