Umair Muhammad, Jabbar Saqib, Nasiru Mustapha Muhammad, Sultana Tayyaba, Senan Ahmed M, Awad Faisal Nureldin, Hong Zhuang, Zhang Jianhao
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, China.
Food Science Research Institute (FSRI), National Agricultural Research Centre (NARC), Islamabad 44000, Pakistan.
Antibiotics (Basel). 2019 Nov 25;8(4):235. doi: 10.3390/antibiotics8040235.
The main aim of the current investigation was to contemplate the impact of high-voltage electric field cold plasma (HVCP) on different quality characteristics (enzymes, microbial activities, coloring pigments, ascorbic acid, polyphenolic compounds, °Brix, acidity, and color index) of carrot juice in correlation with thermal processing. A carrot juice (250 mL) sample sealed in pre-sterilized food-grade bottles, which placed between two dielectric quartz plates for HVCP treatment. The gap between the plates was 30 mm, and a stable and uniform plasma dielectric barrier discharge (DBD) generated for 3 and 4 min at 60, 70, and 80 kV. Air was used as a working gas during the DBD-based plasma treatment. The observed rise in temperature was 2-5 °C during the HVCP treatment. A water bath was used to carry out thermal treatment (100 °C for 5 min). The maximum inactivation of enzymes and microorganisms was achieved with thermal treatment and then with HVCP treatment at 70 kV for 4 min. However, maximum retention of coloring compounds, ascorbic acid, total phenols, flavonoids, and tannins was found following HVCP (70 kV for 4 min) treatment compared to thermal treatment. The °Brix, pH, and acidity remained unchanged irrespective of treatments. These findings suggest that HVCP treatment at 70 kV for 4 min may be a good alternative to thermal treatment, and it may successfully be applied in carrot juice production, resulting in reduced enzymes, lower microbial activity, and improved bioactive compounds. The prospects of overcoming the existing conventional physical and chemical methods for sterilization make it a novel and more economical technique to maintain food's natural nourishment, composition, appearance, structure, and freshness.
当前研究的主要目的是探讨高压电场冷等离子体（HVCP）对胡萝卜汁不同品质特性（酶、微生物活性、色素、抗坏血酸、多酚化合物、糖度、酸度和色指数）的影响，并与热处理进行关联。将250毫升胡萝卜汁样品密封在预先灭菌的食品级瓶子中，置于两块介电石英板之间进行HVCP处理。板间间隙为30毫米，在60、70和80千伏下产生稳定且均匀的等离子体介质阻挡放电（DBD）3分钟和4分钟。在基于DBD的等离子体处理过程中使用空气作为工作气体。HVCP处理期间观察到温度升高2 - 5摄氏度。使用水浴进行热处理（100摄氏度，5分钟）。热处理以及70千伏4分钟的HVCP处理实现了酶和微生物的最大失活。然而，与热处理相比，发现HVCP（70千伏4分钟）处理后色素化合物、抗坏血酸、总酚、黄酮类化合物和单宁的保留量最大。无论采用何种处理，糖度、pH值和酸度均保持不变。这些发现表明，70千伏4分钟的HVCP处理可能是热处理的良好替代方法，并且可以成功应用于胡萝卜汁生产，从而减少酶、降低微生物活性并改善生物活性化合物。克服现有传统物理和化学杀菌方法的前景使其成为一种新颖且更经济的技术，能够保持食品的天然营养、成分、外观、结构和新鲜度。
