Cold plasma technique as a pretreatment for drying fruits: evaluation of the excitation frequency on drying process and bioactive compounds

2021 ◽  
pp. 110462
Author(s):  
Andria da C. Loureiro ◽  
Francisca das C. do A. Souza ◽  
Edgar A. Sanches ◽  
Jaqueline de A. Bezerra ◽  
Carlos Victor Lamarão ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Cold Plasma ◽  
Excitation Frequency ◽  
Drying Process ◽  
Plasma Technique

scholarly journals Incidence of Lead, Cadmium, Chromium, Nickel and Cobalt in Basil, Rosemary and Peppermint Seasonings from Romanian Market

2021 ◽  
Vol 78 (1) ◽  
pp. 19
Author(s):  
Denisa CIOTEA ◽  
Elena UNGUREANU ◽  
Gabriel MUSTATEA ◽  
Mona Elena POPA
Keyword(s):  
Heavy Metals ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Aromatic Plants ◽  
Drying Process

The use of seasonings is important in food industry because the bioactive compounds contained in these dried aromatic plants improve the taste and the flavor of food. These dried aromatic plants can often be contaminated with some heavy metals, polycyclic carbohydrates residues and pesticides which may occur during the cultivation operation, drying process, manufacture and conditioning. The aim of this study is to determine the contamination with heavy metals (lead, cadmium, chromium, nickel and cobalt) of basil (B), rosemary (R) and peppermint (M) seasonings used in Romanian cuisine. The concentration of lead ranged 0.058 - 0.643 mg.kg-1 (M), 0.209 - 0.493 mg.kg-1 (R), 0.077 - 0.139 mg.kg-1 (B). The concentration of cadmium varied: 0.004 - 0.035 mg.kg-1 (M), 0.004 - 0.007 mg.kg-1 (R), 0.002 - 0.009 mg.kg-1 (B). The concentration of chromium ranged 0.304 - 0.403 mg.kg-1 (M), 0.450 - 0.457 mg.kg-1 (R), 0.208 - 0.336 mg.kg-1 (B). The concentration of nickel varied from 0.376 - 0.848 mg.kg-1 (M), 0.354 - 0.427 mg.kg-1 (R), 0.230 - 0.334 mg.kg-1 (B). The concentration of cobalt ranged 0.037 - 0.167 mg.kg-1 (M), 0.065 - 0.137 mg.kg-1 (R), 0.112 - 0.156 mg.kg-1 (B).

Effects of cold plasma on avocado pulp ( Persea americana Mill.): Chemical characteristics and bioactive compounds

2020 ◽  
Author(s):  
Jéssica Dayanne Ferreira Batista ◽  
Aline Macedo Dantas ◽  
Jeniffer Viviany Santos Fonseca ◽  
Marta Suely Madruga ◽  
Fabiano André Narciso Fernandes ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Cold Plasma ◽  
Persea Americana ◽  
Chemical Characteristics

Improvement of the Bioavailability of Amazonian Juices Rich in Bioactive Compounds Using Glow Plasma Technique

2020 ◽  
Vol 13 (4) ◽  
pp. 670-679 ◽  
Author(s):  
Debora Raquel Gomes Castro ◽  
Josiana Moreira Mar ◽  
Laiane Souza da Silva ◽  
Kalil Araújo da Silva ◽  
Edgar Aparecido Sanches ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Plasma Technique ◽  
Glow Plasma

scholarly journals The Effect of Cold Plasma Pretreatment on Water-Suspended Herbs Measured in the Content of Bioactive Compounds, Antioxidant Activity, Volatile Compounds and Microbial Count of Final Extracts

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1740
Author(s):  
Ewelina Pogorzelska-Nowicka ◽  
Monika Maria Hanula ◽  
Marta Brodowska-Trębacz ◽  
Elżbieta Górska-Horczyczak ◽  
Urszula Jankiewicz ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Plasma Treatment ◽  
Volatile Compounds ◽  
Bioactive Compounds ◽  
Cold Plasma ◽  
New Technology ◽  
Echinacea Purpurea ◽  
Extraction Process ◽  
Extraction Yield ◽  
Microbial Count

Cold plasma is a new technology of promising potential to use as a part of technological extraction lines constructed to implement green chemistry solutions or simply to reduce resources in solvent-based extraction lines. The present study was undertaken to verify the effect of nitrogen cold plasma pre-treatment conducted for 8 min (20 kHz) on the content of antioxidants, antioxidant activity, the profile of volatile compounds, microbial count, pH and color measured in herb extracts (12 herbs: Echinacea purpurea; Salvia officinalis; Urtica dioica; Polygonum aviculare; Vaccinium myrtillus; Taraxacum officinale; Hypericum perforatum; Achillea millefolium; Sanguisorba officinalis; Leonurus cardiaca; Ballota nigra; Andrographis paniculata) obtained with its usage. The surface morphology of extracted herbs was examined as well. Herbs used for extraction were ground and suspended in water before cold plasma treatment, which is a novel approach not studied before. Most plasma-treated extracts were characterized by a higher content of polyphenols (11 out of 12). Content of flavonoids and anthocyanins increased in four extracts and in the case of anthocyanins was significantly higher in comparison to control (up to 77%). The antioxidant activity measured at least by one method (ABTS, DPPH, FRAP) was also higher in nine plasma-treated solutions. Moreover, plasma decreased total aerobic bacteria, affected the color and increased pH of the extracts. The surface structure of the plant material after the extraction process was significantly damaged, which probably led to a higher extraction yield of bioactive compounds and in consequence to the higher antioxidant activity of extracts obtained with the cold plasma treatment.

scholarly journals Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 108
Author(s):  
Agnieszka Nawirska-Olszańska ◽  
Marta Pasławska ◽  
Bogdan Stępień ◽  
Maciej Oziembłowski ◽  
Kinga Sala ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Water Activity ◽  
Bioactive Compounds ◽  
Polyphenolic Compounds ◽  
Vacuum Pressure ◽  
Vacuum Impregnation ◽  
Drying Process ◽  
Vacuum Technology ◽  
Pear Juice ◽  
Positive Effect

Food technology seeks ways to preserve products while maintaining high bioactive properties. Therefore, an attempt was made to assess the effect of the process of impregnation with apple-pear juice and the drying process on the content of bioactive compounds in chokeberry fruit. Chokeberry fruits were subjected to impregnation with apple-pear juice at three levels of vacuum pressure, 4, 6, and 8 kPa; then, they were dried using microwave-vacuum technology. The water activity of the obtained products, the content of fructose, glucose, sorbitol, and polyphenolic compounds, and antioxidant activity were determined. A total of 20 polyphenolic compounds were identified in the fruits and the obtained products (seven anthocyanins, six flavonols, four phenolic acids, and three flavan-3-ols). Preliminary processing, which consisted of introducing the juice ingredients into tissue of the chokeberry fruit, resulted in increased content of bioactive compounds. Moreover, a positive effect of impregnation on the antioxidant stability of the fruit after drying was noted. Water activity in the obtained products showed their microbiological safety. Impregnation at 4 kPa vacuum pressure proved to be the most desirable; in such conditions, the best product in terms of the content of bioactive compounds was obtained.

Biofunctionalization of Glass Powder by Cold-Plasma Technique

2005 ◽  
Vol 498-499 ◽  
pp. 594-599 ◽  
Author(s):  
Odilio B.G. Assis ◽  
Leonardo G. Paterno
Keyword(s):  
Glass Surface ◽  
Cold Plasma ◽  
Glass Powder ◽  
Experimental Results ◽  
Plasma Technique ◽  
Irregular Shapes ◽  
Functionalized Materials ◽  
Subsequent Chemical

The present work deals with cold plasma organosilicon treatment of glass powder surfaces. The treated material underwent subsequent chemical derivations by storing samples inside an evacuated chamber, allowing chemical penetration at controlled pressures. The radicals’ inductions were characterized by XPS within each stage of modification. The enzyme peroxidase was immobilized using functionalized materials to check the resultant biocompatibility. A sequence of surface tailoring is proposed suggesting the anchoring of enzyme via C = O groups implanted on the glass surface. The experimental results demonstrate that the proposed process is suitable for the functionalization of materials with irregular shapes.

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