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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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
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Language:English
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Emerging technologies
Enzymatic activity
Euterpe oleracea
Gastrointestinal digestion in vitro
Non-thermal technologies
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container_title Food science & technology
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creator Dantas, Aline Macedo
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description 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 
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Cold plasma processing of acai pulp contributed to reducing PPO and POD activity; increased the phenolic compounds' bioaccessibility and antioxidant activity, facilitating the absorption of compounds after digestion. Cold plasma increased phenolic bioaccessibility and antioxidant activity Cold plasma contributes to maintaining the quality of the acai pulp. 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subjects Emerging technologies
Enzymatic activity
Euterpe oleracea
Gastrointestinal digestion in vitro
Non-thermal technologies
title Effect of cold plasma on açai pulp: Enzymatic activity, color and bioaccessibility of phenolic compounds
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