Umair Muhammad, Jabbar Saqib, Senan Ahmed M, Sultana Tayyaba, Nasiru Mustapha M, Shah Assar A, Zhuang Hong, Jianhao Zhang
National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
Food Science Research Institute (FSRI), National Agricultural Research Centre (NARC), Islamabad 44000, Pakistan.
Foods. 2019 Nov 19;8(11):593. doi: 10.3390/foods8110593.
Influence of the combined effect of ultra-sonication (US) and high-voltage cold plasma treatment (HVCP) on the quality parameters of fresh carrot juice has been studied. During the treatment of ultra-sonication, carrot juice was subjected to a 0.5 inch probe for 3 min by adjusting the pulse duration 5 s on and off at 20 kHz frequency, amplitude level 80%. The ultrasound intensity was measured by using a thermocouple and was 46 Wcm. The temperature was maintained at 10 °C by an automatic control unit. During the treatment of HVCP, carrot juice was then subjected to dielectric barrier discharge (DBD) plasma discharge at 70 kV voltage for 4 min. Significant increases were observed when HVCP treated carrot juice was tested against total carotenoids, lycopene, and lutein when compared to the control treatments. Moreover, this increase was raised to its highest in all pigments, chlorogenic acid, sugar contents, and mineral profile, as the results of ultra-sonication when combined with high voltage atmospheric cold plasma (US-HVCP). Whereas, a significant decreased was observed in Mg, total plate count, yeast, and mold after US-HVCP treatment. Furthermore, results indicated that the combined effect of US-HVCP treatment has improved the quality and led to a higher concentration of lycopene, lutein, chlorogenic acid, and mineral compounds (Na, K, and P). Therefore, the findings of the current study suggested that US-HVCP treatment is a novel combined technique that could provide better quality and more stability during the processing of carrot juice with better physicochemical properties and bio-available nutrients, so this novel processing technique could serve as an alternative to traditional processes.
研究了超声处理（US）和高压冷等离子体处理（HVCP）的联合作用对新鲜胡萝卜汁品质参数的影响。在超声处理过程中，将胡萝卜汁置于0.5英寸的探头下，在20kHz频率、80%振幅水平下，以5秒开、5秒关的脉冲持续时间处理3分钟。使用热电偶测量超声强度，为46W/cm²。通过自动控制装置将温度维持在10℃。在HVCP处理过程中，然后将胡萝卜汁在70kV电压下进行介质阻挡放电（DBD）等离子体放电4分钟。与对照处理相比，当对经HVCP处理的胡萝卜汁进行总类胡萝卜素、番茄红素和叶黄素检测时，观察到显著增加。此外，当超声处理与高压大气冷等离子体联合使用（US-HVCP）时，所有色素、绿原酸、糖分含量和矿物质成分的增加都达到了最高值。然而，在US-HVCP处理后，Mg、总平板计数、酵母和霉菌数量显著减少。此外，结果表明，US-HVCP处理的联合作用改善了品质，导致番茄红素、叶黄素、绿原酸和矿物质化合物（Na、K和P）的浓度更高。因此，本研究结果表明，US-HVCP处理是一种新型联合技术，在胡萝卜汁加工过程中可以提供更好的品质和更高的稳定性，具有更好的理化性质和生物可利用营养成分，所以这种新型加工技术可以作为传统工艺的替代方法。
