Cold Plasma Processing on Fruits and Fruit Juices: A Review on the Effects of Plasma on Nutritional Quality

被引：45
|
作者：
Fernandes, Fabiano A. N. [1 ]
Rodrigues, Sueli [2 ]
机构：
[1] Univ Fed Ceara, Dept Engn Quim, Campus Pici,Bloco 709, BR-60440900 Fortaleza, CE, Brazil
[2] Univ Fed Ceara, Dept Engn Alimentos, Campus Pici,Bloco 858, BR-60440900 Fortaleza, CE, Brazil
来源：
PROCESSES | 2021年 / 9卷 / 12期
关键词：
cold plasma; sugar; bioactive compounds; vitamins; carotenoids; DIELECTRIC BARRIER DISCHARGE; ATMOSPHERIC-PRESSURE PLASMA; GLOW-PLASMA; PHYSICOCHEMICAL PARAMETERS; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; ANTIOXIDANT ACTIVITY; NONTHERMAL PLASMA; LAMBS LETTUCE; STARCH;
D O I：
10.3390/pr9122098
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
This review aims to present the effects of cold plasma technology on the nutritional quality of fruits and fruit juices. This review focuses on the chemical changes induced by plasma on several bioactive compounds, such as sugars, starch, lipids, vitamins, phenolic compounds, carotenoids, and anthocyanins. The main plasma-reacting species that reacts with fruit compounds are presented and discussed. The review presents the mechanisms that lead to the improvement and degradation of the main compounds, showing both the advantages and disadvantages of cold plasma technology.
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收藏
页数：24
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