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- Title
非熱電漿處理對藍莓抗氧化性質的影響.
- Authors
黃怡銘; 郭芯辰; 徐詮亮
- Abstract
Berries are one of the most commonly consumed fruit varieties. They may contain sugars, vitamins and substantial amounts of phytochemicals, which have been proven to be powerful health benefits. Thanks to globalization of the industry and people's awareness of health benefits, the consumption of berries has increased steadily over the past decade. However, because berries are seasonal fruits and they are perishable, they need to be processed to make confitures, jams, juices, etc and preserved. Traditionally, heat treatments (e.g., pasteurization) can effectively inactivate microorganisms and certain enzymes in foods, which may destroy thermosensitive components such as polyphenols. Hence, the development of non-thermal food processing techniques is receiving considerable attention. Of all the non-thermal techniques the non-thermal plasma has proven effective in blanching and microbial inactivation. To further investigate the impacts of the nonthermal plasma on the nutritional quality of the treated fruits, this study takes blueberry as an example and aims to compare the effects of processing via non-thermal plasma vs. thermal pasteurization on the nutritive parameters of blueberry peel extracts. The results indicated that samples treated by argon-plasma retained more anthocyanins following processing than those treated by nitrogen-plasma. Total phenolic contents and polymeric color index (i.e., polymeric anthocyanin content) increased significantly with increased treatment time. The argon-plasma-treated samples exhibited greater DPPH free radical-scavenging activity compared to the nitrogen-plasma-treated samples. Overall, the influences of the non-thermal plasma on the nutritional quality of blueberry might vary according to the parameters of plasma devices, such as voltage, treatment time and the type of gas that is used. And unlike traditional thermal processing, the non-thermal plasma treatment didn’t affect significantly the antioxidant capacities, which deserves more attention and further investigation.
- Publication
Taiwanese Journal of Agricultural Chemistry & Food Science, 2021, Vol 59, Issue 3, p87
- ISSN
1605-2471
- Publication type
Article
- DOI
10.6578/TJACFS.202109_59(3).0003