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Open AccessArticle

Influence of Combined Effect of Ultra-Sonication and High-Voltage Cold Plasma Treatment on Quality Parameters of Carrot Juice

1
National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
2
Food Science Research Institute (FSRI), National Agricultural Research Centre (NARC), Islamabad 44000, Pakistan
3
College of Public Administration, Nanjing Agriculture University Nanjing, Nanjing 210095, Jiangsu, China
4
National Forage Breeding Innovation Base, Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China
5
Quality & Safety Assessment Research Unit, USDA-ARS, Athens, GA 30605, USA
*
Author to whom correspondence should be addressed.
Foods 2019, 8(11), 593; https://doi.org/10.3390/foods8110593
Received: 6 October 2019 / Revised: 30 October 2019 / Accepted: 8 November 2019 / Published: 19 November 2019
Influence of the combined effect of ultra-sonication (US) and high-voltage cold plasma treatment (HVCP) on the quality parameters of fresh carrot juice has been studied. During the treatment of ultra-sonication, carrot juice was subjected to a 0.5 inch probe for 3 min by adjusting the pulse duration 5 s on and off at 20 kHz frequency, amplitude level 80%. The ultrasound intensity was measured by using a thermocouple and was 46 Wcm−2. The temperature was maintained at 10 °C by an automatic control unit. During the treatment of HVCP, carrot juice was then subjected to dielectric barrier discharge (DBD) plasma discharge at 70 kV voltage for 4 min. Significant increases were observed when HVCP treated carrot juice was tested against total carotenoids, lycopene, and lutein when compared to the control treatments. Moreover, this increase was raised to its highest in all pigments, chlorogenic acid, sugar contents, and mineral profile, as the results of ultra-sonication when combined with high voltage atmospheric cold plasma (US-HVCP). Whereas, a significant decreased was observed in Mg, total plate count, yeast, and mold after US-HVCP treatment. Furthermore, results indicated that the combined effect of US-HVCP treatment has improved the quality and led to a higher concentration of lycopene, lutein, chlorogenic acid, and mineral compounds (Na, K, and P). Therefore, the findings of the current study suggested that US-HVCP treatment is a novel combined technique that could provide better quality and more stability during the processing of carrot juice with better physicochemical properties and bio-available nutrients, so this novel processing technique could serve as an alternative to traditional processes. View Full-Text
Keywords: combined effect; high voltage atmospheric cold plasma; ultra-sonication; dielectric barrier discharge; quality parameters combined effect; high voltage atmospheric cold plasma; ultra-sonication; dielectric barrier discharge; quality parameters
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MDPI and ACS Style

Umair, M.; Jabbar, S.; Senan, A.M.; Sultana, T.; Nasiru, M.M.; Shah, A.A.; Zhuang, H.; Jianhao, Z. Influence of Combined Effect of Ultra-Sonication and High-Voltage Cold Plasma Treatment on Quality Parameters of Carrot Juice. Foods 2019, 8, 593.

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