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首页> 美国卫生研究院文献>Antibiotics >Exploring the Potential of High-Voltage Electric Field Cold Plasma (HVCP) Using a Dielectric Barrier Discharge (DBD) as a Plasma Source on the Quality Parameters of Carrot Juice
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Exploring the Potential of High-Voltage Electric Field Cold Plasma (HVCP) Using a Dielectric Barrier Discharge (DBD) as a Plasma Source on the Quality Parameters of Carrot Juice

机译：利用介电势垒放电（DBD）作为等离子源的胡萝卜汁质量参数探索高压电场冷等离子（HVCP）的潜力

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The main aim of the current investigation was to contemplate the impact of high-voltage electric field cold plasma (HVCP) on different quality characteristics (enzymes, microbial activities, coloring pigments, ascorbic acid, polyphenolic compounds, °Brix, acidity, and color index) of carrot juice in correlation with thermal processing. A carrot juice (250 mL) sample sealed in pre-sterilized food-grade bottles, which placed between two dielectric quartz plates for HVCP treatment. The gap between the plates was 30 mm, and a stable and uniform plasma dielectric barrier discharge (DBD) generated for 3 and 4 min at 60, 70, and 80 kV. Air was used as a working gas during the DBD-based plasma treatment. The observed rise in temperature was 2–5 °C during the HVCP treatment. A water bath was used to carry out thermal treatment (100 °C for 5 min). The maximum inactivation of enzymes and microorganisms was achieved with thermal treatment and then with HVCP treatment at 70 kV for 4 min. However, maximum retention of coloring compounds, ascorbic acid, total phenols, flavonoids, and tannins was found following HVCP (70 kV for 4 min) treatment compared to thermal treatment. The °Brix, pH, and acidity remained unchanged irrespective of treatments. These findings suggest that HVCP treatment at 70 kV for 4 min may be a good alternative to thermal treatment, and it may successfully be applied in carrot juice production, resulting in reduced enzymes, lower microbial activity, and improved bioactive compounds. The prospects of overcoming the existing conventional physical and chemical methods for sterilization make it a novel and more economical technique to maintain food’s natural nourishment, composition, appearance, structure, and freshness.
机译：当前研究的主要目的是考虑高压电场冷等离子体（HVCP）对不同质量特征（酶，微生物活性，着色颜料，抗坏血酸，多酚化合物，白利糖度，酸度和色指数）的影响）与热处理相关的胡萝卜汁。将胡萝卜汁（250 mL）样品密封在预先消毒的食品级瓶中，该瓶放在两个介电石英板之间，以进行HVCP处理。板之间的间隙为30 mm，并在60、70和80 kV下进行3分钟和4分钟的稳定且均匀的等离子体介电势垒放电（DBD）。在基于DBD的等离子体处理过程中，空气被用作工作气体。 HVCP处理期间观察到的温度升高为2–5°C。使用水浴进行热处理（100℃持续5分钟）。酶和微生物的最大失活是通过热处理，然后在70 kV下进行HVCP处理4分钟实现的。但是，与热处理相比，HVCP（70 kV，4分钟）处理后，发现着色剂，抗坏血酸，总酚，类黄酮和单宁的最大保留。不论处理如何，白利糖度，pH和酸度均保持不变。这些发现表明，HVCP处理在70 kV下进行4分钟可能是热处理的良好替代方法，并且可以成功地应用于胡萝卜汁的生产中，从而减少酶，降低微生物活性并改善生物活性化合物。克服现有传统的物理和化学方法进行灭菌的前景使它成为一种保持食品自然营养，成分，外观，结构和新鲜度的新颖且经济的技术。

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