文献类型： 外文期刊

作者： Umair, Muhammad ¹ ; Jabbar, Saqib ² ; Senan, Ahmed M. ¹ ; Sultana, Tayyaba ³ ; Nasiru, Mustapha M. ¹ ; Shah, Assar ¹ ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Natl Ctr Meat Qual & Safety Control, Synerget Innovat Ctr Food Safety & Nutr, Nanjing 210095, Jiangsu, Peoples R China

2.Natl Agr Res Ctr, FSRI, Islamabad 44000, Pakistan

3.Nanjing Agr Univ, Coll Publ Adm, Nanjing 210095, Jiangsu, Peoples R China

4.Jiangsu Acad Agr Sci, Inst Anim Sci, Natl Forage Breeding Innovat Base, Nanjing 210014, Jiangsu, Peoples R China

5.USDA ARS, Qual & Safety Assessment Res Unit, Athens, GA 30605 USA

关键词： combined effect; high voltage atmospheric cold plasma; ultra-sonication; dielectric barrier discharge; quality parameters

期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）

ISSN：

年卷期： 2019 年 8 卷 11 期

页码：

收录情况： SCI

摘要： 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(-2). The temperature was maintained at 10 degrees 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.