Effect of cold plasma on açai pulp: Enzymatic activity, color and bioaccessibility of phenolic compounds

This study evaluates atmospheric cold plasma (ACP) effects on deteriorative enzymes, color, and phenolic compounds in açai pulp. The bioaccessibility of the bioactive compounds was also assessed after simulated digestion. Nine different treatments were applied, varying the excitation frequency (50,...

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Bibliographic Details
Published in:Food science & technology 2021-09, Vol.149, p.111883, Article 111883
Main Authors: Dantas, Aline Macedo, Batista, Jéssica Dayanne Ferreira, dos Santos Lima, Marcos, Fernandes, Fabiano A.N., Rodrigues, Sueli, Magnani, Marciane, Borges, Graciele da Silva Campelo
Format: Article
Language:English
Subjects:
Emerging technologies
Enzymatic activity
Euterpe oleracea
Gastrointestinal digestion in vitro
Non-thermal technologies
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Summary:This study evaluates atmospheric cold plasma (ACP) effects on deteriorative enzymes, color, and phenolic compounds in açai pulp. The bioaccessibility of the bioactive compounds was also assessed after simulated digestion. Nine different treatments were applied, varying the excitation frequency (50, 500, 750 Hz) and processing time (5, 10, 15 min). ACP processing at low frequencies (50 Hz/15 min) was more effective in inactivating polyphenol oxidase (82.4%) and peroxidase (42.3%) (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.111883