Atmospheric cold plasma effect on quality attributes of banana slices: Its potential use in blanching process |
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| Affiliation: | 1. Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran;2. Faculty of Physics, University of Tabriz, Tabriz, Iran;3. Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran;4. Nutrition Research Center, Department of Clinical Nutrition, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran;1. Plasma Research Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland;2. School of Chemical Engineering, University of New South Wales, Sydney, Australia;1. Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran;2. Faculty of Physics, University of Tabriz, Tabriz, Iran;3. Plasma Research Group, Research Institute for Applied Physics and Astronomy (RIAPA), University of Tabriz, Tabriz, Iran;4. Nutrition Research Center, Department of Clinical Nutrition, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran;5. Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran |
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| Abstract: | Polyphenol oxidase (PPO) and peroxidase (POD), responsible for enzymatic browning, cause technological and also financial losses for producers. Through central composite design, the effects of time duration and voltage magnitude using cold atmospheric plasma (CP) were investigated on enzyme activity of banana slices. During CP treatment, PPO and POD activity decreased 70% and 100%, respectively. Total phenol and flavonoid content of the samples increased, particularly as a result of exposure time; which contributed to more than 50% increment in antioxidant activity. Optimum conditions for CP treatment was obtained at voltage 6.9 kV for 46 s. Vitamin B6 content was higher for optimal sample than untreated one and reached 0.8 μg/100 g. Slight decrease in hardness of treated sample was obtained which was in accordance with porous structure obtained through morphology testing. Considering efficient effect on enzyme inactivation and mild effect on physico-chemical properties, CP can be a promising non-thermal process for fresh fruits blanching. |
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