Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Federal University of Amazonas, Manaus, Amazonas, Brazil; Faculty of Agrarian Science, Federal University of Amazonas, Brazil.
Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas, Manaus, Amazonas, Brazil.
Food Res Int. 2020 May;131:109044. doi: 10.1016/j.foodres.2020.109044. Epub 2020 Jan 29.
The aim of this paper was to evaluate the effect of cold plasma excitation frequency on camu-camu juice processing. Different levels of frequency (200, 420, 583, 698 and 960 Hz) were applied on camu-camu juice to measure the contents of ascorbic acid and anthocyanins, as well as to evaluate the antioxidant compounds (DPPH, ABTS, FRAP and phenolic compounds), peroxidase and polyphenol oxidase enzymatic activity and color. Furthermore, the juice bioaccessibility was evaluated after simulated digestion. The ascorbic acid concentration was increased when higher excitation frequencies were employed, increasing their bioavailability. Anthocyanins, peroxidase and polyphenol oxidase presented considerable degradation with increasing the plasma excitation frequency. For this reason, the juice processing proposed herein represents an alternative to enhance its nutritional quality. Moreover, the use of cold plasma reduced the activity concentration of endogenous enzymes, presenting considerable degradation for higher excitation frequency.
本文旨在评估冷等离子体激发频率对卡姆果汁加工的影响。将不同频率（200、420、583、698 和 960 Hz）应用于卡姆果汁，以测量抗坏血酸和花青素的含量，并评估抗氧化化合物（DPPH、ABTS、FRAP 和酚类化合物）、过氧化物酶和多酚氧化酶的酶活性和颜色。此外，还评估了模拟消化后果汁的生物利用度。当采用更高的激发频率时，抗坏血酸的浓度增加，从而提高了其生物利用度。随着等离子体激发频率的增加，花青素、过氧化物酶和多酚氧化酶的降解相当严重。因此，本文提出的果汁加工方法是提高其营养价值的一种替代方法。此外，冷等离子体的使用降低了内源性酶的活性浓度，对于更高的激发频率，酶的降解相当严重。
