Fresh-Cut Eruca Sativa Treated with Plasma Activated Water (PAW): Evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 Cells

Plasma Activated Water (PAW) has recently emerged as a promising non-chemical and non-thermal technology for the microbial decontamination of food. However, its use as a replacement for conventional disinfection solutions needs further investigation, as the impact of reactive species generated by PA...

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Bibliographic Details
Published in:Nutrients 2022-12, Vol.14 (24), p.5337
Main Authors: Ramazzina, Ileana, Lolli, Veronica, Lacey, Karen, Tappi, Silvia, Rocculi, Pietro, Rinaldi, Massimiliano
Format: Article
Language:English
Subjects:
antioxidant capacity
Antioxidants
Antioxidants - analysis
Antioxidants - pharmacology
Brassicaceae - chemistry
Caco-2 Cells
Cell viability
Chemicals
Cytotoxicity
Decontamination
Disinfection
Disinfection & disinfectants
Evaluation
flavonoid glycosides
Food quality
Food safety
Functional foods
glucosinolates
Health promotion
Humans
Microbiota
Microorganisms
Oxidation-Reduction
PAW
Performance evaluation
Phenolic compounds
Phenols
Plant Leaves - chemistry
Plasma
redox status
rocket salad
Salads
Scavenging
Tandem Mass Spectrometry
Technology
Technology application
Toxicology
Vegetables
Water - analysis
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Summary:Plasma Activated Water (PAW) has recently emerged as a promising non-chemical and non-thermal technology for the microbial decontamination of food. However, its use as a replacement for conventional disinfection solutions needs further investigation, as the impact of reactive species generated by PAW on nutritional food quality, toxicology, and safety is still unclear. The purpose of this study is to investigate how treatment with PAW affects the health-promoting properties of fresh-cut rocket salad ( ). Therefore, the polyphenolic profile and antioxidant activity were evaluated by a combination of UHPLC-MS/MS and assays. Moreover, the effects of polyphenolic extracts on cell viability and oxidative status in Caco2 cells were assessed. PAW caused a slight reduction in the radical scavenging activity of the amphiphilic fraction over time but produced a positive effect on the total phenolic content, of about 70% in PAW-20, and an increase in the relative percentage (about 44-50%) of glucosinolate. Interestingly, the PAW polyphenol extract did not cause any cytotoxic effect and caused a lower imbalance in the redox status compared to an untreated sample. The obtained results support the use of PAW technology for fresh-cut vegetables to preserve their nutritional properties.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu14245337